1 pound skinless, boneless chicken breast halves1 tablespoon vegetable oil1/2 cup diced onion1 clove garlic, minced1 quart chicken broth1 cup masa harina3 cups water, divided1 cup enchilada sauce2 cups shredded Cheddar cheese1 teaspoon salt1 teaspoon chili powder1/2 teaspoon ground
2 tablespoons butter2 pounds yellow onions, halved and sliced 1/2 inch thick4 (14 ounce) cans beef broth1 (10.5 ounce) can beef consomme1/4 cup grated Romano cheesesalt and pepper to taste8 slices French bread, toasted1/2 cup shredded Gruyere
Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain. Place above mixture in pot with the broth, mushroom, water
In a saute pan, brown ground beef, over medium heat. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is
In a saucepan, saute onion and garlic in butter and oil. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, spinach and salt.