• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 to 45 minutes, and then let it cool.
• Grind your cannabis or Hemp and chop it fine
• Place the cannabis in a strong mason jar, add oil and 1 tsp of sunflower lecithin
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.
• Strain through Cheesecloth.
• Let it cool
• Now you can use the CBD Oil to make CBD edibles or make salves, lotions etc.

• In a blender combine, Mayonnaise, Worcestershire sauce, Lemon juice, dijon mustard, Canna-Olive oil, garlic, and parmesan cheese and mix until the texture is creamy.
• Pour into a serving bottle, refrigerate and serve cold.
• Shave some parmesan cheese on top of the salad.

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 40 minutes, and then let it cool.
• Grind your cannabis or chop it fine
• Place 4 cups of whole milk in a pan on low heat. Add cannabis and let simmer on low heat for 60/90 minutes without it ever coming to a boil.
• Strain through a cheesecloth
• Let it cool

• Place the decarbed cannabis in a mason jar.
• Crush the plant material using a stick of clean, untreated wood or any other similar device.
• Continue to crush the cannabis, while adding 1/2 cup solvent until the plant material is completely covered and soaked. Stir the mixture for about three minutes. As you stir the mixture, the cannabinoids will begin dissolving off the plant into the solvent.
• Strain the solvent mixture into another bucket. At this point, you have stripped the material of about 80% of its THC.
• Repeat this process for the second wash. Again add 1/2 cup solvent to the plant material and work for another three minutes to extract the remaining THC.
• Strain this new solvent mix into the bucket containing the first mix that was previously separated.
• Discard the twice washed plant material.
• Pour the solvent mixture through a cheesecloth or fine filter into a clean bowl.
• The solvent is highly flammable, so boil the solvent off in a safe environment. A rice cooker is a safe way to do it. And prefferably outside, far away from any sparks or heating elements.
• Continue to reduce the liquid until you have roughly 1/2 cup liquid left.
• Now combine your sugar and 1/2 cup tincture and mix well.
• let this mixture air-dry overnight.
• Using a solid object, like a bottle, can or the bottom of a glass, crush up the sugar to remove the lumps.
  
• Your cannabis sugar is now ready for use.

• Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
• Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
• Puree tomato mixture with a stick blender until sauce is smooth.
• Add your Cannabis butter to the sauce.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
• Serve the Cannabis Infused Penne Pasta

• Preheat the oven to 350 degrees F.
• Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet.
• Reserving the skillet, and bake until just cooked through 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes.
• Stir in the lime zest, Cannabis oil, and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, Pico de gallo, and cheese. Serve with lime wedges.
• Serve the Cannabis Chicken Fajitas

• Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
• The next day removes the lamb from the marinade and scrapes off as many herbs as possible. Preheat the oven to 350 degrees F.
• Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes.
• Turn over so that the fat side is up and put in the preheated oven for 20 to 30 minutes.
• Brush cannabis oil over the rack and Let the rack rest for 10 minutes before cutting.
• To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
• Serve the Cannabis Herb-Marinated Rack of Lamb

• Place all ingredients in a large bowl
• Whisk everything up EXCEPT your cannabutter, until it's mixed together properly
• Place your choice cut of steak into the bowl and rub the mixture around and leave overnight or for at least 45 minutes prior to BBQ'ing
• Once ready to BBQ, place the steak on the grill and cook to your liking!
• When your steak is done, let it rest on a plate for a few minutes and then cover the top of your meat with cannabutter or dip your steak into it (or both!)

• Dice up your chicken into small cubes, set aside.
• On the stove, in your saucepan, throw in all the veggies EXCEPT the onion. Add in your chicken. Cover with water, bring to a boil for 15 minutes. Remove from heat, strain and set aside.
• In a frying pan on medium heat, place onion and butter together and cook until the onions are soft and see-through. Add in flour, salt, pepper, celery seed.
• Add in broth and milk – let it thicken. Once thick, remove from heat.
• Combine your frying pan mixture with your sauce pan mixture. Stir it up.
• Grab your glass pie dish, line with parchment paper and place your bottom crust on the bottom. Spoon in your hot mixture and then place the top crust on top, sealing in the edges with a fork or pinching them with your finger. Get creative! Be sure you poke holes with a fork all around the pie's middle so it can breathe and steam.
• ** You could use access pie crust to create a marijuana leaf in the middle of your pie for fun too! **
• Cook in the oven for about 30 minutes – or until the pie crust is nice and golden-brown.
• Remember that delicious Cannabutter you made? Now you can brush it on top of the pie and let it sink inside for the best part!
• Let cool slightly, cut up and serve! Gobble it down and maye there will be seconds!

• Combine all ingredients to a glass blow whisk all the ingredients together.
• Serve the Cannabis Garlic Butter

• Preheat oven to 350F
• If the ribs are not cleaned yet. Peel off tough membrane that covers the underside/bony side of the ribs. And place on a baking tray lined with foil.
• Combine together all spices and rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
• Remove ribs from the oven and cover completely with cannabis infused bbq sauce.
• Place back in the oven on 300F for 30 more minutes.
• When finished, remove from the oven and let it rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.

• In a medium bowl, add your cannabis oil, mayonaise, siracha and water.
• Mix or blend into a nice sauce consistency.
• Set your sauce aside.
• Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
• Layer salmon, cannabis mayo, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown about 3 minutes. Slowly whisk in 1 cup of the cannabis milk and then whisk in the remaining 1 cup cannabis milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
• Serve the Cannabis Baked Macaroni And Cheese

• Preheat the oven to 325 degrees F.
• Combine the coconut milk, cream, and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
• Add Coconut oil
• Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
• Slowly whisk the heated cream mixture into the eggs, stirring constantly.
• Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
• Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
• Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.
• Serve the Cannabis Coconut Creme Brûlée

• Preheat oven to 375 F. Line a large cookie sheet with parchment paper.
• In a medium-size saucepan, melt 2 tbs Canna-butter or Canna-Coconut oil, then add Canna-sugar, lemon juice, fruit, and cornstarch together on medium heat. Cook for 5 minutes. Remove from heat.
• Rollout the Pie dough onto a floured surface. Using a 3-inch cookie cutter, cut out an even number of hand pie crust, one for the bottom and one for the top of the pie. Place each bottom of the pie crust 2 inches apart from each other on the lined cookie sheet.
• Using a tbsp, scoop out about 2 tbsp fruit filling, and place the filling onto the middle of the bottom pie crust. Dip your finger in the cold water to moisten the edges of the dough. Place the top pie crust on top of the bottom layer and crimp the edges to seal. You can use a fork to do so.  Using a knife make slits in the top pie crust. 
• Brush each Cannabis-Infused Hand Pie with the egg wash for a shiny golden color. Place cookie sheet on the middle rack, bake for 25 minutes or until golden. Remove pan and cool on a wire rack. Serve

• Set your oven on 240f
• Decarboxylate your cannabis: placing it in an oven tray and wrapped up in tin foil. Place your cannabis in the oven for minimum of 20 minutes. Up to 40 min.
• Wrap your decarbed cannabis in pantyhose or small cheesecloth and wrap tight so it will fit into the top of the Gin bottle. Place it in your Gin Bottle, seal it up. Set aside for 24 hours minimum.

Once your Gin is Cannabis-Infused:

• Mix your ingredients together with ice, in a cocktail shaker
• Shake it baby, shake it for at least 3-4 minutes
• Serve in your Martini glasses and enjoy!

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Chop or grind the cannabis and wrap into cheesecloth to come up with a small package.
• Place the package in a bottle of vodka. And let it infuse for 3 days. Shaking every 12 hours.
• After 3 days, remove cannabis from vodka. You cannabis infused Vodka is ready!