Savory Pease Porridgepudding St Patricks Day Leftovers Recipes
ST. PATRICK'S DAY CHOCOLATE-COVERED OREOS®
These festive green candy-coated Oreos® could hardly be any easier to make! They're great for a St. Patrick's Day party or an afternoon snack.
Provided by fabeveryday
Categories Chocolate Candy
Time 30m
Yield 16
Number Of Ingredients 3
Steps:
- Place green confectioners' coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
- Dip cookies, one at a time, 2/3 of the way into the melted candy, then place on wax paper.
- Sprinkle the nonpareils on top of the wet candy before the candy coating dries. You might need to work in batches so you can add the sprinkles before the first cookies have dried. Allow the candy coating to dry and harden before serving.
Nutrition Facts : Calories 88 calories, Carbohydrate 11.9 g, Cholesterol 1.5 mg, Fat 4.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 54.7 mg, Sugar 8.8 g
SAVORY PEASE PORRIDGE/PUDDING (ST. PATRICK'S DAY LEFTOVERS)
This is an especially good way to use up some of your leftover broth from making your corned beef and cabbage (along with the other vegetables) after St. Patrick's Day.
Provided by Andtototoo
Categories European
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
- Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
- Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
- After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
- This can be served as a main dish or a side. Also good to use as a spread on bread.
Nutrition Facts : Calories 266.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.5, Sodium 655, Carbohydrate 40.5, Fiber 16.8, Sugar 5.9, Protein 16.7
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