This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That’s it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.

One-Pot Pasta With Ricotta and Lemon

Kosher salt

short, ribbed pasta,

ricotta (8 ounces)

lemon

Black pepper

Red-pepper flakes,

basil leaves,

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.

Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Spargel im Backofen - eine köstliche Beilage zu Fisch oder Fleisch!


Spargel im Backofen: lecker mit 4 Zutaten

grüner Spargel: 500 g

Knoblauchzehen: 4

Salz: 3/4 TL

schwarzer Pfeffer, frisch gemahlen: 1/4 TL

Mozzarella: 1, 1/4 Tasse

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

Black Pepper Beef and Cabbage Stir-Fry

black peppercorns, coarsely crushed with the bottom of a cup or pan

garlic cloves, grated

brown sugar

cornstarch

sirloin steak,

sunflower oil oil

soy sauce

green cabbage (about 8 ounces), thinly sliced

sherry vinegar

sesame seeds, crushed

scallions, thinly sliced

rice,

Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.

Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.

Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.

Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Utica Chicken Riggies

butter

lbs chicken breasts (I usually use three to four chicken breasts)

baby bella mushrooms, sliced

green pepper, chopped

-2 jarred hot pepper, chopped

onions

water

chicken bouillon chicken bouillon cubes

tomato sauce

heavy cream

paprika

parsley

salt and black pepper

red pepper flakes (if you want it hot)

black olives, sliced

In a large pot melt butter and then add chicken.

Cook chicken over medium heat just until they begin to turn white.

Add mushrooms to chicken and cook for 5 minutes.

Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).

Add water, bullion, tomato sauce, heavy cream, and spices.

Bring to a boil, cover and simmer for 20 min, stirring occasionally.

In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.

Add corn starch to sauce, stirring continuously until it thickens.

If it is very runny just let stand to thicken.

Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Did you notice there is NO cornstarch in the ingredient list? Don&#039;t bother with it, you don&#039;t need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it&#039;s still amazing.

Whether or not you’ve fallen for this <a href="https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake">cheesy white-bean tomato bake</a>, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Cheesy, Spicy Black Bean Bake

olive oil

garlic cloves,

tomato paste

smoked paprika

red-pepper flakes

cumin

black beans, drained and rinsed

Kosher salt and black pepper

cheese

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

broccolini

grape tomatoes

red onion

olive oil,

red pepper flakes

black pepper

feta

orzo

basil

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

  Texas BBQ is famous for making the meat the star of the show and keeping sauce to a minimum and on the side. Following that tradition, this smoked Texas Style brisket recipe keeps things to a minimum, allowing the   beefy flavor and texture   to shine. Rich, tender, and full of natural flavors, this recipe is one that will be well worth the smoke time.   Tips for Smoking Brisket          If this is your first time smoking a brisket, we advise you to check out our  Big Bossin Guide  on How to Smoke a Brisket.     Be sure to read our article on how to get the perfect bark on all kinds of barbecue meats.  Note: It is recommended to use  Hickory Hardwood Pellets   with this recipe.  This recipe uses Pit Boss    Beef and Brisket Rub seasoning.    

Texas Style Smoked Brisket

Cup Apple Cider Vinegar

(any brand) Beer, Can

Pit Boss Beef and Brisket Rub

10-12 Pound Whole Beef Brisket

Worcestershire Sauce

Remove the brisket from the refrigerator. Trimming a cold brisket is easier than trimming a room temperature brisket. 

Flip the brisket over so that the pointed end of the meat is facing under. Cut away any silver skin or excess fat from the flat muscle and discard. 

Next, there will be a large, crescent shaped fat section on the flat of the meat. Trim that fat until it is smooth against the meat so that it looks like a seamless transition between the point and flat. 

Flip the brisket over and trim the fat cap to ¼ inch thick. 

Generously season the trimmed brisket on all sides with the Pit Boss Beef and Brisket Seasoning. 

In a bowl, mix together the beer, apple cider vinegar and Worcestershire sauce to make mop sauce.

Place the brisket in the smoker, insert a temperature probe, and smoke until the internal temperature reads 165°F, about 8 hours. 

Baste the brisket with the mop sauce every 2 hours to keep it moist. 

Once the brisket reaches 165F, remove from the smoker, wrap in butcher paper, folding the edges over to form a leakproof seal, and return to the smoker seam-side down for another 5-8 hours, or until the brisket is tender enough to slide in a probe with little to no effort (around 203°F).

Remove the brisket from the smoker and allow to rest for 1 hour before slicing. 

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic <a href="https://cooking.nytimes.com/recipes/4424-chicken-in-mustard-sauce">mustard pan sauce</a>, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Roasted Broccoli With Vinegar-Mustard Glaze

broccoli,

unsalted butter

sherry or red wine vinegar

Dijon mustard

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.

Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter’s melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.

Mexican Cabbage Soup

carrot

celery

bell pepper

garlic, minced

cabbage

chipotle chiles in adobo sauce

coriander

low-sodium vegetable broth or chicken broth

(15 ounce) cans low-sodium pinto

salt

cilantro,

lime juice

queso

Heat oil in a large soup pot (8-quart or larger) over medium heat. Add onions, carrot, celery, poblano (or bell pepper) and garlic; cook, stirring frequently, until softened, 10 to 12 minutes. Add cabbage; cook, stirring occasionally, until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook, stirring, for 1 minute more.


Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt and/or avocado, if desired.


I cooked bacon and used some of that oil for depth of flavor. This really does need some extras but it's a great staple to have in the fridge.

I never thought I would give something called Me I am Cabbage Soup 5 stars but it is absolutely delicious not to mention healthy! I made it as is using 1 can of black beans and 1 can of pinto beans. Served with avocado on top. My carnivore husband loved it too. Adding to my favorite recipe folder!

I doubled the cumin and coriander and added a tad more chipotle in adobe bc we love spice. I used homemade chicken broth (I have to control sodium for the hubby) and substituted my broth for the water in the recipe. Loved this. Will make again. My kids (athletes) think I should put chicken in it. I might do that.:)

I increased the spices significantly and reduced the water a little bit for a richer more flavorful soup. It is delicious and has quickly become a staple in my household.

Made it as is plus heavy on the spices (not the salt!) and also added a whole can of peeled tomatoes. WOW!! What a great meal! Garnishes take it to a new level of tastiness...

I halved this recipe (because there are two of us). I didn't use poblano/green bell pepper chipotle chiles or the cilantro. I also didn't add the extra water. What I used in place of the chiles was sriracha sauce. This one of the best soup recipes ever. No kidding. It was phenomenally delicious.

Very good and healthy soup. I think next time I will half the ingredients. This is a lot of soup for 2 people. Also on what planet is this done in 20 minutes? It takes about an hour and a half with all of the chopping. I love how healthy it is. I added 2-3 crumpled tortilla chips as garnish with the avocados.

Easy and tasty what more could you ask for!

delicious and easy to make didn't have peppers used sriracha instead

Love everything about this soup. Very satisfying warm and nourishing.

Replace celery with a drained can of corn replace onions with diced red skinned potatoes can replace poblanos with fresh green beans use vegetable broth and it's vegan adjust heat level by how much chipotle w adobo is used. Replace half with tomato paste for less kick. Save the cilantro and lime as toppings instead of adding it into the soup for easier reheating of leftovers. Love this soup!!!!

MINOUCHKA -- Once again another great soup recipe from Eating Well. Another one for the file!

Excellent soup I used Caramelizing onions(12 hr slow cooker crock pot) I find they make for a really nice base for soup and stew. Also added a small tad of chicken base. Love this soup thanks eating well!

I created the soup with all the ingredients describe but made it on the slow cooker instead of the stove. I had to add some potatoes just to give it a little more consistency. I also added 2 chicken bullions instead of adding salt. Overall I loved the hot kick the chipotle adobo sauce provided.

The soup recipe is delicious as is. But any good cook is going to adjust spices or other ingredients to his or her personal or family preferences. I always add heat to many recipes.

The success of this soup hinges on the quality of the broth you use. I picked up a broth that was okay but not my usual brand. I ended up adding a 1/2 cup of finely diced light Polska Kielbasa....I know. Defeats the purpose but it was the only last minute option I could think of to rescue the flat taste. I was worried it would confuse the flavor but it worked surprisingly well. I wouldn't have guessed it was there by just tasting the soup. I added only avocado as garnish but it made such a difference. Don't skip the garnishes I imagine all would add dimension to the flavor. Just look at the picture! Multiple garnishes. I will make this again but would probably look to cut down the quantity since I have a family of 3.

Delicious! We made a few changes. We added corn one can of black beans and one can of kidney beans. We didn't add any water and used half the can of chili's in Adobe. We topped it with cilantro cotijia cheese and Avocado. Can't wait for the leftovers!

Excellent doubled the chipotle peppers. Still added a little more to my bowl. Definitely not too spicy.

This soup is delish. The acidity of the lime juice and the creaminess of the avocado truly sets this dish off. I only used one can of pinto's because that's all I had and I didn't add the crumbled queso fresco and nonfat plain greek yogurt but next time I will. I can imagine that would take it to another level.

This was delicious! I omitted the cumin because I realized I didn't' have any. It still came out great. Topped with avocado and squeezed lime juice in each bowl rather than in the whole pot. I think the lime juice is what really makes it. Very easy to make vegan by using vegetable broth and no cheese/yogurt topping.

Easy with great flavor. Start with 1/8 to 1/4 the chipotle and add more later if you want. It's easily too much for cabbage soup. Otherwise you get very hot chili with a ton of cabbage. PI liked the avacado garnish.

Omitted the garlic cumin & coriander. Added red pepper flakes. Excellent.

Amazing. We only did half the amount of Chipotle sauce. But it is amazing.

This low-calorie soup recipe is chock-full of fiber-rich veggies to keep you feeling satisfied and hot peppers to help boost metabolism.

How to Make Metabolism-Boosting Cabbage Soup

"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.

Sri Lankan Dal With Coconut And Lime Kale

red lentils

green cardamom pods

coconut oil

cinnamon

cloves

white onions, thinly sliced

garlic, crushed

3/4 inch piece of ginger, peeled and grated (about 1 tablespoon)

green finger chiles

turmeric

kale (about 9 ounces)

mustard seeds

coconut

lime, juiced

(3/4 cup plus 2 tablespoons) canned coconut milk

Yogurt,

Rice,

Sri Lankan Dal With Coconut and Lime Kale

Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.

Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)

Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.

While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.

When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.

Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt <a href="https://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html">has written about</a>. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Ginger-Lime Chicken

chicken thighs or breasts

mayonnaise

lime lime

ginger

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

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