Lemon Dill Popovers Recipes

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.

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

Steps:

• Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
• Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
• Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.

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.

Steps:

• Put all the ingredients into a bowl and whisk until well blended. Refrigerate until ready to serve. May be made 2 days in advance.

Steps:

• Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
• Cover and cook on high for 3 to 5 minutes or until the fish turns white.

Steps:

• 1. Heat oven to 400 degrees. Grease bottom and sides of 6-cup popover pan. In a medium bowl, beat eggs slightly. Beat in remaining ingredients, just until smooth. Do not overbeat. Divide batter among 6 popover cups, filling half full, and bake 20 minutes. Reduce oven to 350 degrees for about 20 minutes longer, or until golden brown. Remove from cups. Serve hot. Makes 6 servings.

Steps:

• Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside.
• In a small mixing bowl, combine flour and salt.
• Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate.
• Bake at 400* for 20 minutes. Reduce heat to 350*; bake 5-10 minutes longer or until golden brown and center is set. Remove from oven.
• In a microwave-safe bowl, combine carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside.
• In another microwave-safe bowl, combine chicken, soup, red pepper, lemon juice and dill. Cover and mircowave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and half of the vegetable mixture.
• Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately.