Cooking with Cannabis
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ITALIAN DRESSING RECIPE using BUD NECTAR Oral Tincture 1 bottle(2 tablespoons) Bud Nectar Oral Tincture 4 tablespoons olive oil 2 tablespoons white or red wine vinegar 2 tablespoons chopped fresh parsley 1 tablespoon fresh lemon juice 2 garlic cloves, chopped 1 teaspoon dried basil, crumbled 1/4 teaspoon dried crushed red pepper Pinch of dried oregano Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Our Bud Nectar Oral Tincture Typically comes in 150mgs. Adjust the dosing to suit your needs by decreasing the amount of Bud Nectar and adding more olive oil. You want to make sure to stay at a total of 6 tablespoons of oil to ensure the dressing mixes correctly. ALLERGY WARNING: Bud Nectar is typically made with MCT oil and may cause a reaction to people with nut allergies. |
Brownie Cheesecake using SERENITY TAKE n BAKE BROWNIES 1 package Serenity Take n Bake Brownie Mix 3/4 cup flour 1/3 cup butter, melted 2 (8 oz) packages cream cheese, softened 1 1/2 cups heavy whipping cream whipped cream and miniature chocolate chips for garnish Mix together 3/4 cup dry brownie mix, flour, and melted butter. Press into the bottom of a springform pan. In a separate bowl, beat cream cheese for 2 minutes or until smooth. Beat in remaining brownie mix and whipping cream. Spread over crust in springform pan*. Bake at 350 degrees 45-55 minutes or until set in the center. Allow to cool completely (REALLY hard to do) before slicing and serving. Store in the refrigerator. *A regular pan lined with parchment paper can be used if a springform pan is not available. |
Chicken and Dumplings using Karma Take n Bake Biscuits
This one is a little more involved but WELL worth the time and effort!
Ingredients
1 package of Karma Take n Bake Biscuits.
3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste
Directions
1- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
2- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
3- Prepare the Karma Take n Bake Biscuit dough according to the directions on the package. Set aside
4- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
5- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
This one is a little more involved but WELL worth the time and effort!
Ingredients
1 package of Karma Take n Bake Biscuits.
3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste
Directions
1- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
2- Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
3- Prepare the Karma Take n Bake Biscuit dough according to the directions on the package. Set aside
4- Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
5- Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.