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Ingredients:
5 1/2 oz chorizo
3 cup flour (not self-rising)
3 tbsp grated parmesan cheese
2 tbsp brown sugar-packed
4 1/2 tsp baking powder
1 tsp fennel or caraway seeds
1/2 tsp salt
1/4 tsp baking soda
1 3 oz. cream cheese softened
1 8 oz. cream cheese softened
1 cup milk
2 eggs
1/4 cup butter or margarine, melted
Instructions:
If necessary, remove sausage casing. Coarsely chop sausage; you
should have 1 cup. Set aside. In a bowl, combine flour , Parmesan
cheese, sugar, baking powder, fennel seeds, salt, and baking soda.
In another bowl, beat cream cheese until smooth; then stir in milk.
Add eggs, 1 at a time, beating well. Stir in butter and chorizo. Add
to flour mixture, stirring just to moisten. Spoon batter into a
greased
5 x 9 inch loaf pan.
Bake in 375 F. oven until bread browns and begins to pull away from
pan sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then
turn out. Cut bread into thick slices and serve warm. Store at room
temp. for 1 day. Freeze for longer storage. Thaw wrapped. Reheat
uncovered in 350 F. oven. Yield: 1 loaf
Servings: 10
Chemically speaking, chocolate really is the world's perfect food. Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
More information:
Looksmart:
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Yahoo:
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Chorizo Bread Recipe brought to you by Mexican Recipes To-Go
