Cooking for 2: April/May 2010
Downsized versions of recipes appearing in Taste of Home
Apricot Glazed Pork Tenderloin for 2
A simple glaze made with apricot preserves lends a delightful zest to this tender Apricot Glazed Pork Tenderloin for 2. It's so fuss-free and delicious, you'll make it again and again.
—Crystal Holsinger, Surprise, Arizona
Creamy Pasta Primavera for 2
When I think of springtime, asparagus comes to mind. This Creamy Pasta Primavera for 2 dish is a wonderful blend of tender, crisp colorful vegetables and a creamy Parmesan cheese sauce.
—Darlene Brenden, Salem, Oregon
Curried Chicken Salad for 2
Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free Curried Chicken Salad for 2. I like it served on greens or whole wheat toast, or scooped ip with apple slices. Instead of chicken breast, try store-bought rotisserie chicken.
—Joanna Perdomo, Miami, Florida
Honey-Orange Rice Pudding for 2
Arborio rice is the key to this creamy Honey-Orange Rice Pudding for 2. The slow cooking allows the rice to become tender and absorb the honey and citrus flavors.
—Maria Regakis, Somerville, Massachusetts
Philly Cheese Fakes for 2
Mushrooms are the key to this twist on popular Philly steak sandwiches. Philly Cheese Fakes for 2 are a nice meatless meal option that's tangy and tasty.
—Veronica Vadakan, Portland, Oregon
Steak & New Potato Toss for 2
I usually use leftover barbecued steak to make this fabulous main dish salad. Steak & New Potato Toss for 2 is pretty, too, with the red pepper, green broccoli and white potatoes.
—Deyanne Davies, Rossland, British Columbia