Cooking for Two

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Cooking for two

	Appetizers and Sandwiches
		CHICKEN PATE
		MARINATED ARTICHOKE APPETIZERS
	Meat and Poultry
		CHICKEN BREASTS TERIYAKI WITH STIR FRY VEGETABLES
		CHICKEN BREAST OR BEEF IN CILANTRO SAUCE
		CHICKEN CACCIATORE
		CHICKEN FILLETS VALDOSTANA
		CHICKEN PICCATA IN LEMON SAUCE
		CHICKEN BREASTS WITH ARTICHOKE AND MUSHROOM RAGOUT
		PARMESAN PORK MEDALLIONS
		PORK CHOPS WITH MUSHROOM SAUCE
		PORK CHOPS WITH SESAME CRUST ORIENTAL STYLE
	Fish and Seafood
		FISH FILLET WITH CILANTRO PESTO
		SALMON FILLET WITH HONEY AND SOY SAUCE
		SALMON FILLETS WITH CREAM CHEESE AND YOGURT SAUCE
		TROUT OR SALMON FILLETS WITH PEPPER
	Salads and Dressings
		ASPARAGUS MUSHROOM AND PARMESAN SALAD
		CRAB SALAD WITH CHIVES AND TOMATO
		CRAB GRAPEFRUIT AND AVOCADO SALAD
		CHERRY TOMATO SALAD
		LETTUCE, SPINACH AND ARUGULA SALAD WITH WALNUT MUSTARD DRESSING
		SPINACH SALAD WITH CREAMY CUCUMBER DRESSING
	Pies, Soffles, Mousses and Pasta
		POTATO SOUFFLE<
		PASTA WITH SMOKED TROUT AND VODKA SAUCE
		RAVIOLI WITH SAGE CREAM SAUCE
	Vegetables, Grains, Tubers and Eggs
		GRUYERE CHEESE AND POTATO GRATIN
		ROASTED POTATOES
		PARMESAN POLENTA FOR TWO
		STIR FRY CHERRY TOMATOES AND SUGAR PEAS
		LEEK AND HAM GRATIN
	Desserts and Bakery
		BANANA DESSERT A LA RUM
		CHOCOLATE FONDUE A LA ORANGE
		CHOCOLATE SOUFFLE WITH DULCE DE LECHE SAUCE
		FRIED WONTON FILLED WITH MANJARBLANCO (DULCE DE LECHE)
		RED WINE POACHED PEARS WITH VANILLA CINNAMON SAUCE
		SWEET FARMER´S CHEESE CREPES WITH PEACH JELLY



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