Thursday, 1 May 2014
STUFFED SQUID BAKED IN CREAM OF MUSHROOM SOUP
squid (purchased at Sobey’s, and ready to cook)
bread crumb dressing (crumbs, salt, pepper, savory, onion powder and ¼ cup melted margarine)
oil for cooking
1 can of cream of mushroom soup mixed with ½ can of water
I stuffed the squid and then rolled them in a pf chicken/fish batter and then fried them in canola oil, turning until squid is browned all over, 10-15 minutes in total.
I then put the squid in a small roasting pan and covered them with the soup.
I baked them for ½ hour at 300 degrees, basting a couple of times.
The squid were extra tender and extra tasty.
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