Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.
These tacos are filled with chicken, peppers, onion and fresh cilantro, and they're served with celery and carrot sticks and a side of blue cheese for dipping.
Put a twist on the traditional hot chocolate topped with a drift of snow-white whipped cream; here, the hot chocolate is creamy white and the fluffy topping is flavored with cocoa.
Although this is a wonderful way to use leftover carrots and cranberry sauce, I often find myself making it specifically for Thanksgiving dinner. --Mary Ann Gilbert, Cincinnati, Ohio
