Read Online Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty - Free Book Online Page B
Authors: Sandy Moriarty
Ads: Link
completely.
⢠Marinate in refrigerator 2 to 24 hours.
⢠Remove the chops and discard the marinade.
⢠Grill on rack directly over medium heat for 12 to 15 minutes. Turn once. Chops are done when firm to the touch.
Yield:
4 ribs or 8 servings
Â
Equipment:
shallow dish, large skillet, aluminum foil, plate, stock pot
Â
Ingredients:
½ cup Aunt Sandyâs 10x
Cannabutter
1½ pounds trimmed short ribs (4
ribs)
3¾ teaspoons salt, divided
½ teaspoon black pepper
½ cup all-purpose flour
2 tablespoons olive oil, divided
¾ cup chopped carrot (1 large
carrot)
½ cup chopped onion (1 small
onion)
8 ounces sliced Cremini
mushrooms
3 garlic cloves, minced
1 tablespoon tomato paste
3 quarts and 2½ cups water
8 ounces medium egg noodles
Braised Short Ribs & Egg Noodles
This classic warms the body and the soul on a cold winter night. It is a tender, hearty meal.
Â
INSTRUCTIONS:
⢠Sprinkle beef evenly with ¼ teaspoon of salt and pepper.
⢠Coat the ribs with flour, rolling them in a shallow dish.
⢠Place a large skillet over medium high heat.
⢠Add 1 tablespoon of the olive oil to the pan and swirl to coat the skillet.
⢠Place the beef ribs in the skillet and cook 4 minutes or until browned, turning occasionally.
⢠Add 2½ cups water and scrape the pan to loosen browned bits and bring it to a boil.
⢠Cover, reduce heat, and let simmer for 1 hour and 45 minutes. Beef should be fork tender.
⢠Remove beef from the pan to a plate and cover with foil to keep warm.
⢠Remove cooking liquid, and save it for later.
⢠Now heat the skillet over medium heat. Add the remaining tablespoon of olive oil and swirl to coat.
⢠Add the carrots and onion and cook 4 minutes, stirring occasionally.
⢠Add the mushrooms and ½ teaspoon salt and the cannabutter.
⢠Sauté for 5 minutes, stirring occasionally.
⢠Add the garlic and cook for 30 seconds, stirring rapidly.
⢠Then add the tomato paste and cook for another 30 seconds continuing to stir.
⢠Stir in the reserved cooking liquid and bring to a boil.
⢠Reduce heat and simmer for 6 more minutes or until slightly thickened.
⢠Bring 3 quarts of water to a boil in a stockpot, add 1 tablespoon of salt.
⢠Add the egg noodles and cook 5 minutes or until al dente.
⢠Drain the noodles.
⢠Serve the ribs and sauce over the egg noodles.
Yield:
8 to 12 servings
Â
Equipment:
13 by 9-inch baking pan or large casserole dish, kitchen spoon
Â
Ingredients:
1 tablespoon of Aunt Sandyâs
10x Cannabutter to grease
the pan
1 pound elbow cooked macaroni
(use package instructions)
3¼ cups half and half or whole
milk
18 â 20 slices of American or
Cheddar cheese
4 tablespoons butter
12 buttery crackers
Salt, pepper, and paprika to
taste
Â
Option:
For more kick, use residual cannabutter water to cook macaroni. If you donât use the residual cannabutter water, add cannabutter to the macaroni cooking water.
Cannamaca Roni & Cheese
This is a cheesy classic that just screams comfort food. For more kick, use the residue liquid from Aunt Sandyâs Cannabutter formula.
Â
INSTRUCTIONS:
⢠Preheat oven to 350°.
⢠Grease a 13 by 9-inch baking pan or a large casserole dish with cannabutter.
⢠Spoon about a third of the cooked macaroni into the pan.
⢠Pour in 1 cup of the half and half or milk.
⢠Cover the macaroni with 4 to 6 slices of cheese.
⢠Add two more layers of pasta, milk, and cheese.
⢠Add small pieces of butter across the top.
⢠Place the crackers in a sealable plastic bag and crush them with a rolling pin for crumb topping.
⢠Mix in the salt, pepper and paprika with the crumbs.
⢠Sprinkle the crumbs on top of the pasta and cheese.
⢠Bake for 45 minutes, until bubbly and browning on top.
⢠Let stand 5
⢠Marinate in refrigerator 2 to 24 hours.
⢠Remove the chops and discard the marinade.
⢠Grill on rack directly over medium heat for 12 to 15 minutes. Turn once. Chops are done when firm to the touch.
Yield:
4 ribs or 8 servings
Â
Equipment:
shallow dish, large skillet, aluminum foil, plate, stock pot
Â
Ingredients:
½ cup Aunt Sandyâs 10x
Cannabutter
1½ pounds trimmed short ribs (4
ribs)
3¾ teaspoons salt, divided
½ teaspoon black pepper
½ cup all-purpose flour
2 tablespoons olive oil, divided
¾ cup chopped carrot (1 large
carrot)
½ cup chopped onion (1 small
onion)
8 ounces sliced Cremini
mushrooms
3 garlic cloves, minced
1 tablespoon tomato paste
3 quarts and 2½ cups water
8 ounces medium egg noodles
Braised Short Ribs & Egg Noodles
This classic warms the body and the soul on a cold winter night. It is a tender, hearty meal.
Â
INSTRUCTIONS:
⢠Sprinkle beef evenly with ¼ teaspoon of salt and pepper.
⢠Coat the ribs with flour, rolling them in a shallow dish.
⢠Place a large skillet over medium high heat.
⢠Add 1 tablespoon of the olive oil to the pan and swirl to coat the skillet.
⢠Place the beef ribs in the skillet and cook 4 minutes or until browned, turning occasionally.
⢠Add 2½ cups water and scrape the pan to loosen browned bits and bring it to a boil.
⢠Cover, reduce heat, and let simmer for 1 hour and 45 minutes. Beef should be fork tender.
⢠Remove beef from the pan to a plate and cover with foil to keep warm.
⢠Remove cooking liquid, and save it for later.
⢠Now heat the skillet over medium heat. Add the remaining tablespoon of olive oil and swirl to coat.
⢠Add the carrots and onion and cook 4 minutes, stirring occasionally.
⢠Add the mushrooms and ½ teaspoon salt and the cannabutter.
⢠Sauté for 5 minutes, stirring occasionally.
⢠Add the garlic and cook for 30 seconds, stirring rapidly.
⢠Then add the tomato paste and cook for another 30 seconds continuing to stir.
⢠Stir in the reserved cooking liquid and bring to a boil.
⢠Reduce heat and simmer for 6 more minutes or until slightly thickened.
⢠Bring 3 quarts of water to a boil in a stockpot, add 1 tablespoon of salt.
⢠Add the egg noodles and cook 5 minutes or until al dente.
⢠Drain the noodles.
⢠Serve the ribs and sauce over the egg noodles.
Yield:
8 to 12 servings
Â
Equipment:
13 by 9-inch baking pan or large casserole dish, kitchen spoon
Â
Ingredients:
1 tablespoon of Aunt Sandyâs
10x Cannabutter to grease
the pan
1 pound elbow cooked macaroni
(use package instructions)
3¼ cups half and half or whole
milk
18 â 20 slices of American or
Cheddar cheese
4 tablespoons butter
12 buttery crackers
Salt, pepper, and paprika to
taste
Â
Option:
For more kick, use residual cannabutter water to cook macaroni. If you donât use the residual cannabutter water, add cannabutter to the macaroni cooking water.
Cannamaca Roni & Cheese
This is a cheesy classic that just screams comfort food. For more kick, use the residue liquid from Aunt Sandyâs Cannabutter formula.
Â
INSTRUCTIONS:
⢠Preheat oven to 350°.
⢠Grease a 13 by 9-inch baking pan or a large casserole dish with cannabutter.
⢠Spoon about a third of the cooked macaroni into the pan.
⢠Pour in 1 cup of the half and half or milk.
⢠Cover the macaroni with 4 to 6 slices of cheese.
⢠Add two more layers of pasta, milk, and cheese.
⢠Add small pieces of butter across the top.
⢠Place the crackers in a sealable plastic bag and crush them with a rolling pin for crumb topping.
⢠Mix in the salt, pepper and paprika with the crumbs.
⢠Sprinkle the crumbs on top of the pasta and cheese.
⢠Bake for 45 minutes, until bubbly and browning on top.
⢠Let stand 5
Similar Books
