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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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Make this basic recipe for paleo-style salsa. Add a habanero pepper for an extra kick!
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Get Low-Fat Clam Chowder Recipe from Food Network
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Get Breakfast Burrito Recipe from Food Network
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Get 10-inch French Meat Pie Recipe from Food Network
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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Easy and hearty meal. Takes 5 minutes to complete.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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These Green Chili Turkey Burgers are based on a fabulous recipe from Mark Sisson's Primal Blueprint Cookbook. His recipe is actually called Fried Eggs Over Green...
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.