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Oregon Caregivers Association
Recipes-Savory/Main Dishes
On this page we share recipes. Some of these are sent in from our
visitors and members and others are favorites of our staff, families and
friends. If you have a favorite recipe you would like to share, please use
the Contact form and email it to us. We will review it and post it on the
website...thanks.
visitors and members and others are favorites of our staff, families and
friends. If you have a favorite recipe you would like to share, please use
the Contact form and email it to us. We will review it and post it on the
website...thanks.
Savory/Main Dishes
Cajun Seafood Pasta
Ingredients
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce cannabis
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound peeled shrimp
1/2 pound scallops
1 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Directions
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat,
stirring constantly, until just about boiling. Reduce heat, and add
powdered cannabis, herbs, salt, peppers, onions, and parsley. Simmer
7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp
is no longer transparent. Stir in Parmesan cheese, blending well. Drain
pasta. Serve sauce over noodles.
Top
Budano Chicken
Ingredients
4 skinless, boneless chicken breasts
1/4 pound sliced swiss cheese
1/4 pound sliced ham
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1 tablespoons melted cannabutter
1/3 cup dry bread crumbs
1/4 ounce cannabis
Directions
Cut chicken breasts into halves and pound into 1/4 inch pieces. Place
chicken breasts on a pan. Place swiss cheese, ham slices, and powdered
cannabis on top and roll up, securing with toothpicks if necessary. In a
small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon,
basil, and bread crumbs. Mix together and dip roll ups in mixture to
coat. Drizzle with melted cannabutter and cook in microwave for 4
minutes, or until chicken is cooked through and juices run clear.
Top
Honey Chicken Kabobs
Ingredients
1/4 cup canna-oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon black pepper
8 chicken breast halves, cubed
2 cloves garlic, minced
Directions
In a large bowl, whisk together the canna-oil, honey, soy sauce, and
pepper. Before adding the chicken, reserve a small amount of the
marinade to brush onto the kabobs while cooking. Place the chicken in
the marinade and refrigerate for at least 2 hours, but 24 would be ideal.
Preheat your grill to high. Drain the marinade from the chicken and
discard the marinade. Thread the chicken onto skewers.
Lightly oil the grill grate and place the skewers on the grill. Cook for 12
to 15 minutes, until the chicken juices run clear. Turn and brush with
reserved marinade frequently.
You can also add your favorite vegetables into the marinade with the
chicken and place them on the skewers.
Top
Meatloaf
Ingredients
1/4 ounce cannabis
1 pound medium lean ground beef
1 large egg
1/2 package crushed saltines
1 packet lipton's tomato soup
1/2 cup chopped green pepper
1/2 cup chopped onion
Directions
Preheat oven to 350º F. In a large bowl, combine ground beef, onion,
and green pepper. Mix together well with hands. Next, add saltines,
soup, and cannabis. Roll the beef into a ball and gouge a hole in it with
your thumb. Drop the egg in, combining the Ingredients until mixed
thoroughly. Spread into loaf pan and place in oven for 20 to 30 minutes.
Top
Barbecued Ribs
Ingredients
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons cannabutter
1/2 cup brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions
Preheat oven to 350º F. Place ribs in two 10x15 inch roasting pans. Pour
water and red wine vinegar into a bowl, and stir. Pour diluted vinegar
over ribs and cover with foil. Bake in the preheated oven for 45
minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar,
Worcestershire sauce, mustard, cannabutter, brown sugar, hot pepper
sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer
barbecue sauce for 1 hour. Preheat grill for medium heat.
Lightly oil preheated grill. Transfer ribs from the oven to the grill,
discarding cooking liquid. Grill over medium heat for 15 minutes,
turning ribs once. Baste ribs generously with barbecue sauce, and grill 8
minutes. Turn ribs, baste again with barbecue sauce, and grill 8 minutes.
Top
Clam Chowder
Ingredients
52 ounces minced clams
4 ounces chopped bacon
2 cups finely chopped onion
1 1/2 cups diced carrots
2 quarts water
2 cups chopped celery
2 tablespoons minced parsley
5 cups peeled and cubed potatoes
1 1/2 cups cannabutter
1 1/2 cups all-purpose flour
2 quarts heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
2 tablespoons red wine vinegar
Directions
In a large stockpot, sauté bacon until almost crisp. Drain fat. Add clam
juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce
heat and simmer 20 minutes. Add potatoes and simmer 20 more
minutes. At the time you add potatoes start cream sauce. In a Dutch
oven melt cannabutter and add flour; blend until smooth. Slowly pour in
cream, stirring constantly. Do not boil! When smooth, transfer to the
stockpot. Stir in clams, salt, sugar and red wine vinegar. Simmer, never
let boil, until smooth and slightly thickened, about 30 to 45 minutes.
You can buy the minced clams in 6.5 ounce cans, so buy 8 of them.
Top
Dijon Salmon
Ingredients
1/4 cup cannabutter
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) salmon fillets
1 pinch salt
1 pinch cracked black pepper
1 lemon
Directions
Preheat oven to 400º F. In a small bowl, stir together melted
cannabutter, mustard, and honey. Set aside. In another bowl, mix
together bread crumbs, pecans, and parsley. Brush each salmon fillet
lightly with honey mustard mixture, and sprinkle the tops of the fillets
with the bread crumb mixture. Bake salmon 12 to 15 minutes in the
preheated oven, or until it flakes easily with a fork. Season with salt and
pepper, and garnish with a wedge of lemon.
Cajun Seafood Pasta
Ingredients
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1/2 ounce cannabis
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound peeled shrimp
1/2 pound scallops
1 cup grated Parmesan cheese
1 pound dry fettuccine pasta
Directions
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat,
stirring constantly, until just about boiling. Reduce heat, and add
powdered cannabis, herbs, salt, peppers, onions, and parsley. Simmer
7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp
is no longer transparent. Stir in Parmesan cheese, blending well. Drain
pasta. Serve sauce over noodles.
Top
Budano Chicken
Ingredients
4 skinless, boneless chicken breasts
1/4 pound sliced swiss cheese
1/4 pound sliced ham
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1 tablespoons melted cannabutter
1/3 cup dry bread crumbs
1/4 ounce cannabis
Directions
Cut chicken breasts into halves and pound into 1/4 inch pieces. Place
chicken breasts on a pan. Place swiss cheese, ham slices, and powdered
cannabis on top and roll up, securing with toothpicks if necessary. In a
small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon,
basil, and bread crumbs. Mix together and dip roll ups in mixture to
coat. Drizzle with melted cannabutter and cook in microwave for 4
minutes, or until chicken is cooked through and juices run clear.
Top
Honey Chicken Kabobs
Ingredients
1/4 cup canna-oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon black pepper
8 chicken breast halves, cubed
2 cloves garlic, minced
Directions
In a large bowl, whisk together the canna-oil, honey, soy sauce, and
pepper. Before adding the chicken, reserve a small amount of the
marinade to brush onto the kabobs while cooking. Place the chicken in
the marinade and refrigerate for at least 2 hours, but 24 would be ideal.
Preheat your grill to high. Drain the marinade from the chicken and
discard the marinade. Thread the chicken onto skewers.
Lightly oil the grill grate and place the skewers on the grill. Cook for 12
to 15 minutes, until the chicken juices run clear. Turn and brush with
reserved marinade frequently.
You can also add your favorite vegetables into the marinade with the
chicken and place them on the skewers.
Top
Meatloaf
Ingredients
1/4 ounce cannabis
1 pound medium lean ground beef
1 large egg
1/2 package crushed saltines
1 packet lipton's tomato soup
1/2 cup chopped green pepper
1/2 cup chopped onion
Directions
Preheat oven to 350º F. In a large bowl, combine ground beef, onion,
and green pepper. Mix together well with hands. Next, add saltines,
soup, and cannabis. Roll the beef into a ball and gouge a hole in it with
your thumb. Drop the egg in, combining the Ingredients until mixed
thoroughly. Spread into loaf pan and place in oven for 20 to 30 minutes.
Top
Barbecued Ribs
Ingredients
4 pounds baby back pork ribs
2/3 cup water
1/3 cup red wine vinegar
1 cup ketchup
1 cup water
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup prepared mustard
4 tablespoons cannabutter
1/2 cup brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt
Directions
Preheat oven to 350º F. Place ribs in two 10x15 inch roasting pans. Pour
water and red wine vinegar into a bowl, and stir. Pour diluted vinegar
over ribs and cover with foil. Bake in the preheated oven for 45
minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar,
Worcestershire sauce, mustard, cannabutter, brown sugar, hot pepper
sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer
barbecue sauce for 1 hour. Preheat grill for medium heat.
Lightly oil preheated grill. Transfer ribs from the oven to the grill,
discarding cooking liquid. Grill over medium heat for 15 minutes,
turning ribs once. Baste ribs generously with barbecue sauce, and grill 8
minutes. Turn ribs, baste again with barbecue sauce, and grill 8 minutes.
Top
Clam Chowder
Ingredients
52 ounces minced clams
4 ounces chopped bacon
2 cups finely chopped onion
1 1/2 cups diced carrots
2 quarts water
2 cups chopped celery
2 tablespoons minced parsley
5 cups peeled and cubed potatoes
1 1/2 cups cannabutter
1 1/2 cups all-purpose flour
2 quarts heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons white sugar
2 tablespoons red wine vinegar
Directions
In a large stockpot, sauté bacon until almost crisp. Drain fat. Add clam
juice, onion, carrots, water, celery, and parsley. Bring to a boil, reduce
heat and simmer 20 minutes. Add potatoes and simmer 20 more
minutes. At the time you add potatoes start cream sauce. In a Dutch
oven melt cannabutter and add flour; blend until smooth. Slowly pour in
cream, stirring constantly. Do not boil! When smooth, transfer to the
stockpot. Stir in clams, salt, sugar and red wine vinegar. Simmer, never
let boil, until smooth and slightly thickened, about 30 to 45 minutes.
You can buy the minced clams in 6.5 ounce cans, so buy 8 of them.
Top
Dijon Salmon
Ingredients
1/4 cup cannabutter
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) salmon fillets
1 pinch salt
1 pinch cracked black pepper
1 lemon
Directions
Preheat oven to 400º F. In a small bowl, stir together melted
cannabutter, mustard, and honey. Set aside. In another bowl, mix
together bread crumbs, pecans, and parsley. Brush each salmon fillet
lightly with honey mustard mixture, and sprinkle the tops of the fillets
with the bread crumb mixture. Bake salmon 12 to 15 minutes in the
preheated oven, or until it flakes easily with a fork. Season with salt and
pepper, and garnish with a wedge of lemon.
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