Savory Pease Porridgepudding St Patricks Day Leftovers Recipes

Steps:

• Place the bread in a bowl and cover with warm water, leave for five minutes.
• In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
• Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
• Flour hands and form the mix into largish balls , not too large!
• Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
• Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
• Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray lightly with cooking spray.
• Mix melted butter, sugar, peppermint extract and vanilla extract. Mix in beaten egg and milk and stir well.
• In a separate bowl stir together flour, baking powder, salt and jar of green sugar crystals.
• Add flour mixture to butter mixture and stir gently until well mixed. Using small cookie scoop or hands, form small balls (about 1 inch). Place on prepared baking tray (they can be close, but not touching).
• Bake for 10-12 minutes. If desired, take out a few minutes before the baking time is up, decorate the tops with kisses or chips and bake for a couple minutes more.
• Cool on a wire rack, then enjoy! These cookies taste best after cooling to room temperature.

Steps:

• In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
• Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
• When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
• Add the sugar and mix it inches Try the champorado and adjust the taste to your liking.
• Serve in individual bowls with additional milk on the side.

Steps:

• Preheat oven to 350F.
• Brush a 4-cup ovenproof dish with melted butter or oil.
• Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
• Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
• Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
• Bake for 30 to 45 minutes or until pudding sets.
• Serve warm.

Steps:

• Wash peas, soak in water overnight, then rinse.
• Place peas in pudding bag (can use thin towel or cloth).
• Tie bag - allowing room for expansion
• Cook in salted water for approximately 2 hours.
• Remove bag from pot and squeeze out excess water
• Remove peas from bag and mash with butter, salt and pepper.
• You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

Steps:

• Preheat oven to 350 degrees.
• In a food processor, whir together the black soybeans and green peas.
• Add the onion, leek, eggs, sherry, bacon grease, garlic powder, and soy flour, and whir it all together for about a minute.
• Pour it into a bowl and stir in the shredded mozzarella.
• Pour it all into a buttered casserole dish, then lay the sliced bacon over the top.
• Pop it into the oven, covered, and bake for 45 minutes.
• Remove the cover and broil for about 5-10 minutes until the bacon on top is crispy.
• Makes 3-4 servings.
• Enjoy!
• See the "Frog in a Bog" recipe for a variation on Pease Pudding.

Steps:

• Place popcorn in a large roasting pan; keep warm in a 250 degree oven.
• Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook, stirring occasionally, until a candy thermometer reads 250 degrees (hard ball stage).
• Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool.
• Break into pieces. Store in an airtight container.

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.