ooo man you need to make cannabutter for that recipe!!!!!
I'll just sum it up for you . . . .
take a container that can handle hot liquid, you're going to put this in the refrigerator after all this is done . . . . .
fill it with water and poor that liquid in the pan (this is to make sure you don't overfill your container after you're done cooking...)
start heating the water, put a stick of butter in the water, wait till it melts down.
then put your plant matter in.
once its in, you'll want a medium-low simmer . .. . keep this up for 30-45 mins.
then you take some cheesecloth or some sort of filtration fabric, put it over the container you initially got to contain this liquid, put the fabric on top with a slight reservoir, make sure the fabric can't drop into the bottom of the container, it'll make the process messier than it needs to be.
take a spatula or some sort of tool like that and press the plant matter into the corner of the pan while tilting the pan over the container with the filtration fabric . . . . this little trick makes it a lot easier because you get out 75% of the liquid without having to touch anything.
you should be left with plant matter at the bottom of the pan with little liquid . . . . . stir it around with the spatula blowing on it to cool it down slightly so you can handle it.
then you put the plant matter in the filtration fabric, then you squeeze the liquid out and disregard the remaining plant material after you've squeezed all the liquid out.
you should now be left with hot liquid in your container . . . . put plastic wrap over it and put it in the fridge.
when you come back to it the next day, the butter will be solidified green at the top, with the water brown under it . . .
you simply separate the butter from the water carefully and you have your dank ass mostly-refined cannabutter!
by the way, the point of the water is to allow you to not only concentrate the butter more . . . by having a larger liquid buffer, but it also acts as a filtration mechanism, as anything water soluble wont stick into the butter and is not something that will get you high . . . and the water also maintains a constant boiling temperature which does not fry the THC.