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    You are in: Home / Cookbooks / Ruby Red Spain
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    6 recipes in

    Ruby Red Spain


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    This recipe can also be made with shredded beef or chicken. This recipe is from Mark Bittman's cookbook "The Best Recipes in the World".

    Recipe #335706

    If you don't have saffron you can leave it out. Using instant rice brings down the total cook time.

    Recipe #335791

    Recipe by Andrea Albin from Gourmet magazine March 2009. Cooks notes: Shallots and porcinis can be sautéed and honey glaze can be made 1 day ahead and chilled. Bring to room temperature before using. Cooked potatoes can be kept on baking sheet at room temperature up to 2 hours before reheating and serving. http://www.gourmet.com/recipes/2000s/2009/03/glazed-chicken-with-porcini-and-crisp-potatoes Time listed is start to finish

    Recipe #358702

    Fine Cooking Feb/March 2009 http://www.finecooking.com/recipes/pan-roasted-chicken-breasts-orange-brandy-sauce.aspx

    Recipe #359124

    Published in Bon Appetit April 2009.

    Recipe #359422

    Bon Appetit June 2009. Read More http://www.epicurious.com/recipes/food/views/Grilled-Halibut-with-Coriander-Pepita-Butter-353330#ixzz1gv7Xv0sw

    Recipe #470089


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