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.
EASY GARLIC PARMESAN POPOVERS
Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!
Provided by Chungah Rhee
Yield 6 popovers
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Place a popover pan into the oven.* In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.
PARMESAN-ONION APPETIZER ROUNDS
With just 4 ingredients and 5 minutes to prep these tasty Parmesan-Onion Appetizer Rounds, you wouldn't guess it serves 15.
Provided by My Food and Family
Categories Meal Recipes
Time 8m
Yield Makes 15 servings.
Number Of Ingredients 4
Steps:
- Heat broiler.
- Mix mayo, Parmesan and onions until well blended.
- Spread onto crackers; place on baking sheet.
- Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.
Nutrition Facts : Calories 170, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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
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
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.
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE RECIPE | EPICURIOUS.COM
How to make Standing Rib Roast with Porcini and Bacon Sauce Recipe | Epicurious.com
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
- Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
- Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.
- Meat tip:
- Buy the best beef you can afford at least USDA Choice, preferably USDA Prime and let it marinate up to 36 hours in the garlic-herb paste. Premium-grade roasts can be ordered for you by any supermarket meat department.
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- 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).
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