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.
CHICKEN POT PIE POPOVERS
These little popovers let you create individual chicken pot pies: Flaky puff pastry is filled with a creamy chicken and vegetable sauce.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
- Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
- While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
- When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.
POPOVER CHICKEN TARRAGON
I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.
Provided by mommyoffour
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
- Place chicken pieces in a well greased 13x9 baking dish.
- In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
- Stir together flour, slat, and tarragon.
- Add to egg mixture; beat till smooth.
- Pour over chicken.
- Bake, uncovered, at 350 till done, 55 to 60 minutes.
- Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
- Heat through, stirring occasionally.
- Pass the sauce with chicken.
Nutrition Facts : Calories 858.4, Fat 51.9, SaturatedFat 14.7, Cholesterol 294.9, Sodium 1207.2, Carbohydrate 48, Fiber 1.6, Sugar 1.2, Protein 47.5
POPOVERS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter, and eggs. Make a well in the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
- Heat a non-stick or well-seasoned 6-cup popover pan in the oven for 5 minutes. Carefully remove the pan from the oven and brush the inside of the cups with the shortening. Ladle the batter into the cups and bake for 20 minutes, without opening the oven. (Do not open the oven during baking.)
- Lower the heat to 350 degrees F. and continue to bake the popovers for 20 minutes, at this point they will be golden brown. Right after removing the popovers from the oven, poke each one with a paring knife to release steam. Turn popovers from the pan and serve immediately with butter and jam.
CREAMY CHICKEN POP-OVERS
I adapted this from a chicken pocket recipe, and how they became pop-overs was a happy surprise derived from a minor inconvenience --- my pan was in the dishwasher, so I grabbed my muffin pan instead!
Provided by Kami Roberts
Categories Savory Pies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Let butter and cream cheese soften, then beat both of them and the chicken and scallions altogether with mixer in a medium bowl.
- 2. Unroll crescents and separate into four rectangle. Press diagonal seams to smooth out. Scoop about 2 1/2 tablespoons of chicken filling into each Rectangle. Sprinkle with salt and pepper to taste. Fold each bottom left corner towards the center, then top right, then repeat with the other two corners. Lightly place over muffin pan, slightly pressing them in, but do not press in too hard (don't cram them in). Bake at 350 for 25 mins. Invert pan to remove, serve right side up.
CREAMY CHICKEN POPOVERS
Make and share this Creamy Chicken Popovers recipe from Food.com.
Provided by Julesong
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water, chicken, carrot, and sliced onion in a large saucepan.
- Bring to a boil; cover, reduce heat, and simmer 30 minutes.
- Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
- Strain broth, reserving 3/4 cup.
- Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
- Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
- Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
- Cook, stirring constantly, until mixture is thickened and bubbly.
- Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
- Preheat oven to 400 degrees F.
- Combine remaining 1 cup flour and salt, stirring well.
- Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
- Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
- Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
- Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
- (An adopted recipe - cook and prep times estimated).
Nutrition Facts : Calories 63, Fat 3.1, SaturatedFat 1.1, Cholesterol 64.7, Sodium 180.9, Carbohydrate 5.2, Fiber 1.2, Sugar 2.8, Protein 3.7
SIMPLE POPOVERS
Popovers have never been easier than with this simple, four-ingredient recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
- Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
- Bake 20 minutes.
- Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 75 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
POPOVERS
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 12 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
More about "chicken popovers recipes"
PERFECT POPOVERS RECIPE (+ TIPS AND VIDEO) - BELLY FULL
From bellyfull.net
Ratings 185Calories 249 per servingCategory Bread
- Using a blender, blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy. Let batter rest for 15 minutes while you preheat the oven.
- Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!) and another rack in the top position.
- Place a 6-slot popover pan on a baking sheet; put on the lower rack of oven for 2 minutes while oven is preheating.
- Spray the hot pan all over (including inside the wells and the outside rim) with nonstick cooking spray.
POPOVERS - PREPPY KITCHEN
From preppykitchen.com
Ratings 37Category Side DishCuisine AmericanTotal Time 25 mins
POPOVER CHICKEN | LODGE CAST IRON
From lodgecastiron.com
POPOVERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY TARRAGON CHICKEN CASSEROLE - COPYKAT RECIPES
From copykat.com
CHICKEN POPPERS - JO COOKS
From jocooks.com
CHICKEN POPOVERS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
POPOVERS RECIPE - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
LIGHT AND AIRY POPOVERS | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 55 minsCategory Bread, Side DishCalories 242 per serving
PERFECT POPOVERS RECIPE (TALL + FLUFFY) | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CHICKEN STUFFED POPOVERS - MOMMY HATES COOKING
From mommyhatescooking.com
ORANGE CRANBERRY CHICKEN POPOVERS | PERDUE®
From perdue.com
CREAMED CHICKEN FOR POPOVERS - RECIPE - COOKS.COM
From cooks.com
FAST CREAMY CHICKEN AND RICE POPOVERS | SUCCESS® RICE
From successrice.com
You'll also love