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Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.
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This recipe is by Trish Hall and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh corn doesn't have to be eaten straight from the cob.
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You can make the souffles a day ahead and refrigerate them, covered, in the ramekins.
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A complete Irish-inspired meal of corned beef, potatoes, carrots, and cabbage simmers until tender in dark Irish beer for a St. Patrick's Day feast.
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You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
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Get Braised Chicken with Mushrooms and Almonds Recipe from Food Network
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Meaty portobellos are especially good for adding substance and flavor to this soup.
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