GREEN ONION-PARMESAN POPOVERS
From Bon Appétit, December 2005, by Bruce Aidells and Nancy Oakes These popovers are like individual Yorkshire puddings. To make a dozen large popovers, just double the recipe and use two pans. Companion recipes are Recipe #148498, Recipe #148500, and Recipe #148502.
Provided by Nana Lee
Categories < 60 Mins
Time 53m
Yield 6-12 popovers
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese.
- Beat eggs to blend in large bowl.
- Beat in milk and green onions, then remaining 1/2 cup melted butter.
- Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
- Divide batter among muffin cups.
- Bake popovers without opening oven 'til puffed and crusty brown, about 38 minutes for small, 48 minutes for large; turn out of pan and serve hot.
- Makes 12 small or 6 large.
Nutrition Facts : Calories 639.7, Fat 37.4, SaturatedFat 20.9, Cholesterol 365.9, Sodium 1021.5, Carbohydrate 49.5, Fiber 1.8, Sugar 6.8, Protein 25.6
PARMESAN POPOVERS
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
- Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
- Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.
GREEN ONION-PARMESAN POPOVERS
Provided by Bruce Aidells
Categories Milk/Cream Egg Onion Appetizer Side Bake Parmesan Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 small or 6 large
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
- Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.
PARMESAN POPOVERS
Looking for a popover with a cheesy twist? Try our recipe for Parmesan Popovers. The Parmesan and Italian cheeses add great flavor and aroma to this classic recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Place muffin pan in oven to heat. Meanwhile, combine flour, cheese and salt in medium bowl. Whisk eggs, milk and butter in separate bowl until blended. Add to flour mixture; stir just until blended. (Batter will be slightly lumpy.)
- Spray 12 hot muffin pan cups with cooking spray. Spoon batter into prepared cups, adding about 1/4 cup batter to each cup.
- Bake 15 min. Reduce oven temperature to 350ºF. Continue baking popovers 20 to 25 min. or until tops are puffed and golden brown. Transfer popovers from muffin pan to wire rack. Use sharp knife to cut slits in tops of popovers to vent the steam. Serve warm.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 2 g, Protein 9 g
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