Herb Popovers Food

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SPRING HERB POPOVERS



Spring Herb Popovers image

These crispy, warm popovers with fresh herbs will be a delicious addition to your next meal.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 40m

Yield 12

Number Of Ingredients 8

¼ cup LAND O LAKES® Butter with Olive Oil and Sea Salt, melted
1 ½ cups all-purpose flour
1 ½ cups milk, at room temperature
4 each LAND O LAKES® Eggs, at room temperature, lightly beaten
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh dill weed
½ teaspoon salt
¼ tablespoon LAND O LAKES® Butter with Canola Oil

Steps:

  • Heat oven to 425 degrees F. Brush 12 popover cups with 1 tablespoon melted butter. Place pan in oven 5 minutes.
  • Combine remaining 3 tablespoons butter, flour, milk, eggs, chives, dill and salt in bowl; mix well. Pour batter into preheated popover cups, filling about half full. Bake 25 minutes. (Do not open oven door during baking.)
  • Remove from oven; poke top of each popover with sharp knife to release steam. Serve warm with Butter with Canola Oil, if desired.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 13.4 g, Cholesterol 73 mg, Fat 6.4 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 165.5 mg, Sugar 1.5 g

HERBED POPOVERS



Herbed Popovers image

One of my family's favorite meals is roast beef dinner with these delicious popovers.-Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Time 45m

Yield 6 popovers.

Number Of Ingredients 8

3 eggs
1 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon rubbed sage
1/4 teaspoon celery salt

Steps:

  • In a large bowl, beat the eggs, milk and oil. Combine the flour, thyme, basil, sage and celery salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes. Grease cups of a popover pan well with butter or oil; fill cups of two-thirds full with batter., Bake at 450° for 15 minutes. Reduce heat to 350° (do not open oven door). Bake 15 minutes longer or until deep golden brown (do not underbake)., Run a table knife or small metal spatula round edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

CHEESE AND HERB POPOVERS



Cheese and Herb Popovers image

Provided by Trisha Yearwood

Time 1h5m

Yield 6 popovers and 1 cup dip

Number Of Ingredients 20

Nonstick cooking spray, for the pan
One 16.5-ounce container (about 3 cups) multicolored cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 sprigs fresh thyme
3 stems fresh rosemary
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2/3 cup freshly grated Parmesan
1/2 cup chicken stock
2 tablespoons unsalted butter, melted
1 cup cake flour
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons fresh thyme leaves
2 scallions, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
  • Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
  • For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
  • Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
  • Serve warm with the blistered tomato dip.

HERB POPOVERS



Herb Popovers image

I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups.

Provided by echo echo

Categories     Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 eggs
1 teaspoon Italian herb seasoning or 1 teaspoon herbes de provence
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons parmesan cheese

Steps:

  • Preheat oven to 425°.
  • Beat the eggs until thick and foamy and bright yellow.
  • Add the herbs.
  • Gradually stir in the milk.
  • Sift together the flour, salt and paprika.
  • Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
  • Grease 6 heat-proof custard cups (5 oz each).
  • Pour herb mixture in cups, filling each one 2/3 full.
  • Sprinkle 1/2 Tbs cheese over each cup.
  • Place cups on oven rack.
  • Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.

POPOVERS



Popovers image

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

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

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.

PARMESAN POPOVERS



Parmesan Popovers image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

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.

HERB AND SWISS POPOVERS



Herb and Swiss Popovers image

Popovers are similar to Yorkshire puddings and this version has added herbs and the wonderful zip of Canadian Swiss cheese. Serve them as a side dish with roast chicken, pork and of course, roast beef!!

Provided by Chef mariajane

Categories     Quick Breads

Time 35m

Yield 12 popovers

Number Of Ingredients 9

3 eggs, at room temperature
1 1/4 cups milk
1 1/4 cups all-purpose flour
1 cup canadian swiss cheese, shredded
1/4 cup fresh parsley, chopped
2 teaspoons fresh thyme, chopped (or 1/2 tsp. dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • Preheat oven to 425°F
  • In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, salt and pepper.
  • Brush a 12-cup nonstick muffin pan generously with melted butter. Heat in oven for 2 minutes. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup each).
  • Bake for 20 minutes, until puffed and golden brown. Reduce oven temperature to 350F and bake for about 10-15 minutes or until a knife inserted in the center comes out clean.
  • Place muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 minutes. Remove from pans and serve hot.

Nutrition Facts : Calories 124.9, Fat 5.7, SaturatedFat 3.2, Cholesterol 60.9, Sodium 153.8, Carbohydrate 11.8, Fiber 0.4, Sugar 0.2, Protein 6.2

HERB POPOVERS



Herb Popovers image

Make and share this Herb Popovers recipe from Food.com.

Provided by mrose75

Categories     Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/4 cups milk, room temp
1 1/4 cups flour
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs, room temp
2 tablespoons minced fresh parsley
1/3 teaspoon dried thyme

Steps:

  • In a medium bowl combine milk, flour, salt, and cayenne.
  • Beat with mixer until blended - Don't overbeat.
  • Add eggs one at a time, beating after each addition.
  • Stir in parsley and thyme.
  • Grease 6 popover cups and fill 3/4 full with batter.
  • Bake at 425 degrees for 20 minute.
  • Reduce oven temperature to 325 degrees and bake for 15-20 minute longer, until popovers are golden brown.
  • Serve immediately, for they fall quickly.

Nutrition Facts : Calories 164.9, Fat 4.6, SaturatedFat 2, Cholesterol 112.9, Sodium 351.9, Carbohydrate 22.6, Fiber 0.8, Sugar 0.3, Protein 7.5

HERB POPOVERS



Herb Popovers image

These fragrant popovers are easy to make. Just whip up the batter in a blender, fill muffin cups and bake to golden perfection.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 6

2 cups Gold Medal™ all-purpose flour
2 cups fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon onion salt
2 eggs
4 egg whites

Steps:

  • Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
  • Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
  • Fill cups about 1/2 full. Bake 20 minutes.
  • Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg

HERBED POPOVERS



Herbed Popovers image

I got this recipe from Crafts 'n Things magazine. We made them for a dinner party recently, and they were delicious! The only change I would make is maybe add some sort of salt.....I served with unsalted butter to spread, and that may have been my problem.

Provided by AngelbabyConfections

Categories     Quick Breads

Time 35m

Yield 10 popovers, 10 serving(s)

Number Of Ingredients 8

4 eggs
1 1/2 cups milk
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon thyme, fresh, chopped
1 tablespoon parsley, fresh, chopped
1 tablespoon basil, fresh, chopped
4 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
  • Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2" in diameter, and place in preheated oven for 1-2minutes, or until butter is melted. Fill each half full with batter and bake about 30 minutes, or until puffed and brown. Serve immediately.

Nutrition Facts : Calories 162.1, Fat 8.1, SaturatedFat 4.4, Cholesterol 101.9, Sodium 195.5, Carbohydrate 16.2, Fiber 0.6, Sugar 0.2, Protein 5.7

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