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~*...recipes for dummies...*~

that 420 guy

TRIBE Member
quick. simple. tasty. post your fav quick food recipes here.

grilled wrap
take your average wrap or tortilla, fill it with your fav ingredients, roll it up and grill it on a frying pan with a little olive oil. the heat will warm up your wrap ingredients and make the cheese (if you used it) melt...mmmmmm. a simple thing to make your sammich taste better. (idea liberated from new york subway on queen...best grilled burritos evar.)

baked sweet potato slices
preheat oven to 350degreez. cut sweet potato into thin slices. place on foil tray. lightly sprinkle with spices of your choice (my preference is rosemary and a bit of cumin). bake in oven for 20 mins. so good.

- that lazy chef guy :cool:
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that 420 guy

TRIBE Member
salmon and cream cheese rolls
take a tortilla shell or wrap of your choice. spread an thin layer of cream cheese over one side of the wrap. layer with smoked salmon (as much as you'd like). sprinkle with dill. roll it up tightly like a long burrito. slice into half inch rolls, kinda like maki.

above recipe taught to me by sk8...she's good in the kitchen :D

- that easy peasy guy :cool:


TRIBE Member
brie and avocado grilled sandwiches:

do the exact same thing you'd do to make regular grilled cheese sandwiches, except use slices of brie and avocado (and red onion or red pepper if you like that kinda thing).

green bean & tomato salad:

slice green beans into 2 inch pieces.
blanch or steam them until crisp-tender, then dunk them in some cold water (or just rinse them under a running tap).
make a dressing with olive oil, grainy mustard, lemon juice, honey, salt & pepper.
chuck in some grape tomatoes and toss beans and tomatoes with dressing.
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TRIBE Member
Originally posted by janiecakes

green bean & tomato salad:

slice green beans into 2 inch pieces.
blanch or steam them until crisp-tender, then dunk them in some cold water (or just rinse them under a running tap).
make a dressing with olive oil, grainy mustard, lemon juice, honey, salt & pepper.
chuck in some grape tomatoes and toss beans and tomatoes with dressing.

I love the way you toss a salad.


Well-Known TRIBEr
This one's fairly basic.

Chive and Gruyere Cheese Souffle

Special equipment: an electric mixer with whisk attachment, parchment paper or aluminum foil, butcher's twine, a 6-cup (1.5-L) soufflé dish.

Cook's Note: *Use a butter wrapper or a little piece of parchment paper to keep your hands clean while smearing the softened butter in the soufflé dish. This coating technique is called "chemise." **Up to this point, the soufflé base can be made ahead of time.

Chive and Gruyere Cheese Souffle

1/4 cup unsalted butter, softened, for greasing the soufflé dish, plus additional 1/4 cup butter, softened (60 mL)
1/4 cup finely grated Parmesan cheese (60 mL)
1/4 cup flour (60 mL)
1 1/2 cups milk (375 mL)
1 tsp kosher salt (5 mL)
1/2 tsp freshly grated nutmeg (2 mL)
1 pinch cayenne pepper
6 x eggs, separated, plus 2 egg whites
2 cups grated Gruyère cheese (500 mL)
1/4 cup finely chopped chives (60 mL)


Chive and Gruyere Cheese Souffle
Remove the top oven rack and place a rack on the bottom third of the oven. Preheat the oven to 350 degrees F (180 degrees C).

Create a parchment paper or aluminum foil collar for the soufflé dish; the collar should measure about 2 inches (5 cm) above the top of the dish. Grease the soufflé dish and collar separately with 1/4 cup (60 mL) softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup (60 mL) of the Parmesan cheese. Reserve any leftover cheese for sprinkling on top of the soufflé. Secure the collar to the dish with butcher's twine.

Melt 1/4 cup (60 mL) of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a béchamel sauce; the béchamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.

Beat the 6 egg yolks, one at a time, into the hot béchamel sauce until fully incorporated. Stir in the Gruyère cheese and chives. Set aside (see Cook's Note**).

Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the soufflé base. Fold in the remaining egg whites, being careful not to overmix. Gently spoon the mixture into the soufflé mould and bake for 45 minutes, or when a wooden skewer inserted into the middle of the soufflé comes out clean. Minimize opening and closing the oven door. Serve immediately.


TRIBE Member
Boil water, when water comes to a boil pour in pasta and cook until desired. Drain water and place pasta back in pot, add butter or margarine open cheese packet and stir. Slowly add Milk until pasta and cheese is at desired creamy level.

This is an old recipe from my mothers side of the family hope you enjoy!


TRIBE Member
Originally posted by littlenutty

does anyone have a good soup recipe?

Sweet potato and roasted garlic and ginger soup

Grab about 6 large sweet potatoes. Cut in half lengthwise and rub cut sides with oil. Place on a baking sheet and scatter about 6 cloves of garlic (still in skin) and a few slices of ginger on the sheet.

Chuck it in the oven (400 F) for about 40 min to an hour.

Scoop out the potato pulp and put in a food processor/blender, squeeze the garlic out of the skin and add the ginger slices into the processor as well. Add some stock and water and puree.

Empty the orange gunk into a saucepan and heat on medium low, slowly adding more stock and water until you're happy with the consistency.

Keep in the fridge for up to three days or freeze for months.

Littlest Hobo

TRIBE Member

Bring 1-2" steak to room temperature, preheat oven to 500 with cast iron skillet inside.

5 minutes before cooking, bring skillet out of oven (be careful, it's hot) and heat on stove top on 10 (11 if you have the new Spinal Tap stoves). Season steaks as you like and apply olive oil, and slice the fat along the steak's sides so it doesn't curl.

Open all your windows, bring out your aux. fans, crank up the oven fan, disable the smoke detector and close all doors to other rooms. It WILL get smokey.

Throw the steak onto the dry, hot pan for 30 seconds, flip and fry another 30 seconds. Throw pan into hot oven, take out after 1.5 minutes and flip and throw it in the oven another 1.5 minutes.

Take out of even and rest the meat for a few minutes. Deglaze pan with wine and onions or mushrooms or whatever, and use as a sauce for the steak. Voila.
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The Operator

TRIBE Member
Breakfast Bagel

This is the easiest meal ever... even faster than pasta.

Just take a round tupperware container and grease it with Pam or a little vegetable oil or whatever, then crack a couple eggs into it and beat them with a fork. Stick the tupperware container into the microwave for 2 minutes on high. Meanwhile slice some cheese and tomatoes, or whatever else you want to put on it and put a sliced bagel in the toaster. The eggs will basically turn into a scambled egg patty in the microwave, so just dump it onto the toasted bagel, press it flat with the bottom of the tupperware container and voila!


TRIBE Member

Any sort of lettuce you like or spinach
Broken up taco shells
Browned turkey or beef
Jalapeno pepper
Green Pepper
any dressing you liek
I use ranch and i spice the shit out of it with chilli peppers and well anythign from the spice rack that may taste good
Went to school to be a cook cant tell you how much of each i sort of just eye it .

The Operator

TRIBE Member
Me either... but you can't beat it in terms of speed. When you are really hungry or in a rush, this is the easiest and most mess-free meal you can make.
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TRIBE Member
crunchy chicken

take boneless skinless chicken breasts and coat them with dijon mustard then coat them with a mixture of fresh breadcrumbs (i just put bread in the blender) and some extras - I've done parmesan cheese and herb, montreal chicken spice, fresh thyme - whatever you have on hand
bake at 400ish until chicken is cooked - around 15-20min depending on the size of your chicken breasts.


TRIBE Member

feta cheese crumbled
olive oil
diced tomato
balsamic vinegar
some olives
salt pepper and whatever else

mix it up in a bowl
cut up a bagette
stick mixture onto sliced bagettes
stick into toaster oven

voila! bruschetta mmmmmmmmmmm


TRIBE Member
Originally posted by qtip
voila! bruschetta mmmmmmmmmmm

another easy yummy way to make bruschetta

a few tomatoes, diced
a few tablespoons chopped fresh basil
a couple of tablespoons olive oil
salt and pepper

slice up a baguette and lightly toast it
cut a garlic clove in half and rub the cut sides on the bread (not too much, just a wee bit)
spoon the tomato mixture on the bread

eat it

it's really simple, and tastes really good.


TRIBE Member
Welfare Chicken pot pie

big casserole dish
can of cream of mushroom soup
can of cream celery soup
can of cream of chicken soup
2 cups fromzen veggies
2 chicken breasts
1 pack thawed pastry crust
1 egg (separated)

cook chicken and cut into 1 inch pieces

heat oven to 400 degrees

dump soup, veggies and chicken into dish
roll pastry in flour and cover dish
brush egg yolk on pastry

cook until pastry is golden brown - 30-40 minutes

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TRIBE Member


TRIBE Member
Take any pack of instant noodles, throw in an egg, some cuttlefish balls, shrimp, bokchoy, tofu, mushrooms - whatever! So good and so fast :)


TRIBE Member
Tuna Casserole

Pure comfort food. And only 4 ingrediants. Definitely not an "impress the date" dinner though.

1 cup macaroni
1 tin flaked tuna
1 can mushroom soup.
small handful crushed regular potato chips

Preheat oven to 350 deg. Cook macaroni in boiling water. Add cooked macaroni, mushroom soup and tuna in casserole dish. Mix well. Top with crushed potato chips.
Cook in oven for 25 mins covered, then 5 uncovered.
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