Celery Onion Popovers Recipes

POPOVERS

A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. -Emma Magielda, Amsterdam, New York

Provided by Taste of Home

Time 45m

Yield 2 servings.

Number Of Ingredients 4

Popovers image

Steps:

In a bowl, beat all ingredients just until smooth. Pour into four greased muffin cups. Fill the remaining muffin cups two thirds full with water. , Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 20 minutes longer or until deep golden brown (do not underbake).

Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

Ingredients

1/2 cup milk, room temperature
1 egg, room temperature
1/2 cup all-purpose flour
1/4 teaspoon salt

CHRISTMAS MORNING POPOVERS

Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. -Sue A. Jurack

Provided by Taste of Home

Time 50m

Yield 9 popovers.

Number Of Ingredients 5

Christmas Morning Popovers image

Steps:

In a small bowl, beat the milk, butter, flour and salt until blended. Add 1 egg at a time, beating well after each addition. Fill buttered popover pans or large custard cups three-fourths full., Bake at 450° for 15 minutes. Reduce heat to 350°; bake until very firm, 20 minutes longer. Remove from the oven and prick each popover with a sharp knife to allow steam to escape. Serve immediately.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 109mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

1-1/4 cups whole milk
1 tablespoon butter, melted and cooled
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs, room temperature

EASY POPOVERS

Popovers make even an inexpensive meal fun and special, assures Lourdes Dewick of Fort Lauderdale, Florida.

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 6

Easy Popovers image

Steps:

Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until very firm. Remove from the oven and prick each popover to allow steam to escape. Serve immediately.

Nutrition Facts : Calories 161 calories, Fat 7g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 257mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

Ingredients

1 tablespoon shortening
2 large eggs
1 cup whole milk
1 tablespoon butter, melted
1 cup all-purpose flour
1/2 teaspoon salt

POPOVERS FOR TWO

This recipe has been handed down through my family, and I've had it for almost 50 years. My husband and I especially enjoy these popovers for a late breakfast or brunch, and they're tasty with soup or salad. Simply served with butter and honey, they're delicious anytime. -Alpha Wilson, Roswell, New Mexico

Provided by Taste of Home

Time 40m

Yield 4 popovers.

Number Of Ingredients 5

Popovers for Two image

Steps:

Let milk and egg stand at room temperature for 30 minutes. Combine all ingredients in a bowl; beat just until smooth. Pour into 4 greased 6-oz. custard cups; place on a baking sheet. Bake at 425° for 15 minutes. Reduce heat to 350° (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not underbake). Serve warm.

Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 360mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

1/2 cup 2% milk
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning, optional

PASSOVER POPOVERS

Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they're ready to share. -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 5

Passover Popovers image

Steps:

Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.

Nutrition Facts : Calories 174 calories, Fat 12g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

Ingredients

1 cup water
1/2 cup safflower oil
1/8 to 1/4 teaspoon salt
1 cup matzo cake meal
7 large eggs, room temperature

CELERY AND ONION MASHED POTATOES

A slightly different way to serve this classic dish. I prefer the potatoes mashed with a fork, but for a finer texture you could push them through a potato ricer and then add the onions and celery.

Provided by Sackville

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Celery and Onion Mashed Potatoes image

Steps:

Heat a medium saucepan over medium-high heat.
Add 1 tablespoon of the butter, then the celery and onions.
Sauté until the vegetables are golden, about 5 minutes.
Remove from the pan and reserve.
Add the potatoes and just enough water to cover to the pan.
Season generously with salt.
Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
This should take about 15 minutes.
Drain the potatoes and return the pan to a medium heat.
Stir in the cooked vegetables, 3 tablespoons of butter and milk.
Mash lightly with a masher or fork.
Add more salt, pepper and taste for seasoning.
Serve immediately or keep warm over low heat with the lid slightly opened.

Nutrition Facts : Calories 293.9, Fat 12.9, SaturatedFat 8.1, Cholesterol 34.8, Sodium 125.9, Carbohydrate 40.6, Fiber 5.2, Sugar 2.6, Protein 5.7

Ingredients

4 tablespoons butter, divided
2 celery ribs, finely chopped
1/2 medium onion, finely chopped
4 medium potatoes, cubed
salt and pepper
1/2 cup milk

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Celery Onion Popovers Recipes

POPOVERS

A popular restaurant was noted for the giant popovers they served with their meals. I decided to do the same for special birthdays and other occasions. These popovers soon became family favorites, and they've been one of my specialties for 40 years. -Emma Magielda, Amsterdam, New York

CHRISTMAS MORNING POPOVERS

Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. -Sue A. Jurack

EASY POPOVERS

Popovers make even an inexpensive meal fun and special, assures Lourdes Dewick of Fort Lauderdale, Florida.

POPOVERS FOR TWO

PASSOVER POPOVERS

Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they're ready to share. -Gloria Mezikofsky, Wakefield, Massachusetts

CELERY AND ONION MASHED POTATOES

A slightly different way to serve this classic dish. I prefer the potatoes mashed with a fork, but for a finer texture you could push them through a potato ricer and then add the onions and celery.

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