Leprechaun Soup Recipes

Steps:

• 1. Saute bacon and vegetables except the snow peas and add to stock.
• 2. Add the sherry and when the potatoes are tender add the snow peas,pistachios,half and half and salt and pepper.
• 3. Bring to a boil and thicken with the roux.

Steps:

• Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
• In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Steps:

• In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
• Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
• Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
• Season with salt and pepper.
• Serve with a 1 tablespoon dollop of sour cream.

Steps:

• Shake all ingredients together, or whisk.
• Pour over ice. Enjoy.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough in 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
• Bake 10 to 12 minutes or until edges are light golden brown. Immediately place marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In microwavable bowl, microwave frosting on High 30 seconds. Stir; frosting should be a thick spoonable glaze. Stir food color into frosting, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess to drip off. Let stand 20 minutes to set.
• Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to resemble hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hat band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.