ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Popover pans,popovers & Yorkshire puddin

Misc.
Hi,

Just got a set of popover pans and looking for cooking ideas.

Has any one ever baked Yorkshire Pudding in Popover pans? If so, what kind of success did you have. Also anyone have some good pop over receipies?

Thanks,

Kay

MsgID: 0052736
Shared by: Kay ( Arizona)
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Popover pans,popovers & Yorkshire puddin
  Kay ( Arizona)
2 Recipe(tried): Yorkshire Popovers
  repost from TKL archive
3 Recipe(tried): Dan's High Hat Popovers
  Dan Thunder Bay canada
ADVERTISEMENT
Random Recipes
  • Freezing Eggplant
  • It must be blanched first. FREEZING EGGPLANT Preparation: Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching ...
  • Silver Palate Cheesecake - Variation
  • OMG, This was my first ever attempt at a cheesecake, it was so easy, I'll be doing it on a regular basis. I did not use nuts for the crust so I substituted GC crumbs instead turned out perfectly. Next Time I make this I ...
  • Italian Sausage with Polenta and Tomato Sauce
  • ITALIAN SAUSAGE WITH POLENTA AND TOMATO SAUCE 1 tablespoon extra virgin olive oil 1 large onion, cut into large dice 1 (28-ounce) can unsalted chopped tomatoes 4 spicy Italian sausages (about 1 pound), removed from ca...
  • Fruity Spice Bars (Weight Watchers)
  • FRUITY SPICE BARS 1/2 cup plus 1 tsp flour 3/4 tsp apple pie spice 1/2 tsp baking soda 1/4 tsp baking powder 3/4 oz instant rolled oats 1/4 cup plus 2 tsp. firm packed brown sugar 2 tbsp plus 2 tsp. margarine 2 eggs 1...
ADVERTISEMENT
  • Stuffed Southwest Chicken Breast
  • This recipe sounds similar to what you were making. Hope you can experiment with it. Good luck. STUFFED SOUTHWEST CHICKEN BREAST "A plump butterflied chicken breast marinated in Southwest-style marinade and stuffed w...
  • Cheese Steak Pizza (using Boboli)
  • CHEESE STEAK PIZZA 1 pound ground beef 1 small green or red bell pepper, cut into thin strips 1 small onion, thinly sliced, separated into rings 1 large (16 ounces) Italian bread shell (approx. 12-inch diameter) (like...
  • Duchesse Potato Casserole
  • DUCHESSE POTATO CASSEROLE 4 to 5 medium potatoes, about 1 1/2 lbs Boiling salted water 2 tbsp butter or margarine salt and pepper, to taste 1/8 tsp nutmeg 2 eggs 2 egg yolks 3 tbsp finelly chopped parsley or chives (f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Popover pans,popovers & Yorkshire puddin
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!