This is something I cooked up after my wife brought home some leftover soup.
I have used both Hunter's and Holly's soup for this.
• One pint of Cream of crab soup. • One baguette • One jigger of sherry • Old bay • Salt to taste • 6 ounces of sharp cheddar.
Cut baguette thinly and place aside. In a large skillet place the soup, sherry, old bay and salt to taste. Reduce over med-low heat until soup becomes very thick (nearly paste like). Place baguette on a cookie tray and spoon reduced soup on the rounds, top with cheddar and old bay. Bake at 375-400 until browned.
Now, jetskibrat, do you have a recipe for stromboli you're willing to share? (I have made a few different ones, but am still looking for "the one" that compares to a stromboli from the local pizza shop in WV from my college days that was so awesome. Still looking for something that compares).
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Post by jetskibrat on May 15, 2011 19:31:23 GMT -4
mcbeth, I will be happy to share stromboli recipe with you I need to double check on the name of the frozen dough I used and will post it here soon. yrs ago I made my own sauce but now for items like that I use Paul Newmans Marinara sauce for spagehetti, stuffed peppers,stromboli,chili.
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Mar 14, 2017 1:44:19 GMT -4