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Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!
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Always down for a new way to eat pasta.
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This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.
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The sinfully silky cheese sauce coats every strand of pasta.
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'Cause you're amazinggg, just the way you are. 😍
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Go balls to the wall for these buff chick meatballs.
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No time to make it to the Caribbean? We've got you covered.