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.
PARMESAN POPOVERS
Make and share this Parmesan Popovers recipe from Food.com.
Provided by Sharon123
Categories Breads
Time 45m
Yield 6-8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400*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.
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.
SAVORY PARMESAN POPOVERS (HEALTHIER!)
HINT: If you open the oven door during baking, the popovers might deflate. They do not keep well and should be made shortly before serving.
Provided by Celeste
Categories Healthy
Time 45m
Yield 6 popovers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the oven rack on the next-to-lowest shelf of the oven. Preheat the oven to 450*. Coat 6 popover cups, deep muffin cups, or custard cups with nonstick spray.
- In a medium bowl, stir together the milk, unbleached or all-purpose flour, whole wheat flour, oil, basil, and salt. Vigorously whisk in the egg and egg whites.
- Spoon the batter into the prepared cups. Sprinkle with Parmesan evenly over the batter in the cups. Bake for 15 minutes.
- Reduce the oven temperature to 350*. Do not open the oven door. Bake for 15-20 minutes longer, or until deep golden brown and puffed up.
- Remove the popovers from the oven and cool in the cups on a rack for 5 minutes. Carefully remove from the cups and serve.
Nutrition Facts : Calories 123, Fat 2.6, SaturatedFat 0.9, Cholesterol 38.3, Sodium 186.9, Carbohydrate 17.7, Fiber 1.2, Sugar 2.3, Protein 7
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
PARMESAN CHEESE POPOVER
Make and share this Parmesan Cheese Popover recipe from Food.com.
Provided by Emma Pham
Categories < 4 Hours
Time 1h41m
Yield 6 Popovers, 3 serving(s)
Number Of Ingredients 6
Steps:
- Step 1: Preheat oven to 450 degrees.
- Step 2: Mix flour and salt in small bowl.
- Step 3: Whisk together milk, eggs and 1 tablespoon of melted butter in another bowl. Pour over flour mixture and whisk until blended. Then, fold Parmesan cheese into a batter. Next, cover the bowl with plastic and chill in fridge for at least 30 minutes, until bubbles appear in the dough.
- Step 4: Grease muffin pan and place in oven until hot. Remove pan and pour batter into into six indentations, then transfer to oven and bake for 17 minutes. Reduce temperature to 350 degrees, and bake an additional 20 minutes until popovers are brown and crusty.
- Step 5: Remove popovers from oven, and turn pan upside down to remove popovers.
- Serve immediately and piping hot.
Nutrition Facts : Calories 387.1, Fat 17.8, SaturatedFat 9.9, Cholesterol 168.2, Sodium 611.7, Carbohydrate 37.4, Fiber 1.1, Sugar 0.4, Protein 18.3
PARMESAN POPOVERS
This is as close as I came to the popovers I just loved at a place down in FL my parents took me to a few years ago.... I added the grated cheese so they had a little zing, but this can be omitted if traditional popovers are desired. A dash of oregano & garlic powder with the grated cheese recipe gives these a little Italian flare... These go great along with a nice steak or any red meat.
Provided by BlondieItaliana
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450F with rack on lower shelf.
- Spray 6 large muffin or baking cups with non-stick spray or brush with butter. Sprinkle cups with grated Parmesan cheese.
- In a medium bowl, stir together milk, flour, butter, and salt.
- Beat in eggs only until just combined.
- Fill cups 3/4 full.
- Place in oven and bake for 15 minutes. Reduce heat to 350°F and bake an additional 20 minutes. Brush with butter and serve while still warm.
Nutrition Facts : Calories 161.3, Fat 6.5, SaturatedFat 3.4, Cholesterol 85, Sodium 217.9, Carbohydrate 18.1, Fiber 0.6, Sugar 0.2, Protein 7.2
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