Salami Cheddar And Chive Popovers Recipes
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
CHEESY POPOVERS
Provided by Sunny Anderson
Categories side-dish
Time 1h12m
Yield 24 mini popovers
Number Of Ingredients 9
Steps:
- Special Equipment: 24-cup mini muffin tin
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
- Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
- Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
CHEDDAR CHIVE POPOVERS RECIPE - (4.4/5)
Provided by HeatherS
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Place muffin pan in oven while heating. In blender, puree eggs, milk and cheese 15 sec. Add flour, garlic salt and chives. Blend 15 sec. or until just combined. Remove hot muffin pan from oven; coat with cooking spray and add 1/4 tsp. oil to each well in pan. Divide batter evenly among wells. Bake 20 min.; reduce oven temperature to 375°F. Bake 15 min. more or until popovers are golden brown. Immediately insert tip of small sharp knife into sides of popovers to allow steam to escape. Serve warm. Per serving: Cal. 126 Pro. 6g Carb. 14g Fiber Og Sugar hol. 69mg Sod. 148mg Total fat: 5g Sat 2g Tra 0gn
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
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- Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter in your bowl and set it aside to cool slightly. Break the eggs into the same bowl (with the butter) and whisk gently. Then whisk in the flour, salt, and milk until just barely blended; a few lumps are fine.
- Add in the cheddar cheese and chives and, using a rubber spatula, gently fold the cheese and chives into the batter. Don't over mix.
- Fill the cups 2/3 full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
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- In a large mixing bowl, combine the following ingredients in the order given: eggs, milk, flour, salt, butter, and cheese. Take care not to overmix, especially after adding the flour. The batter should stay a bit lumpy.
- Remove the preheated pan from the oven and spray with cooking spray. Dust the insides of the tins with flour, shaking out the excess (this will give the dough something to cling to to help the popovers puff properly). Add the prepared batter to the tins. Bake at 400F for 30 minutes until puffed and golden. Pierce the tops with a knife and bake another 4 minutes. Remove from the oven and serve immediately. I always eat popovers schmered with lots of butter. Yields 6 popovers.
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