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

Recipe: Popover Tips

Tips and Tricks - Cooking
Popover Tips
rec.food.baking/Sandra Lewis

I have always love to play in the kitchen, and when I find a recipe I always try to perfect it, to my taste. I have found that popovers blended in the blender is too compact. I have found that by hand is best and I have mixed my ingredients except for the egg white , beating it separate to stiff peeks and folding it in at the last for more volume, ( it makes for more air holes) and when cooled inject them with a butterscotch, or chocolate pudding mixture. That's the fun of a kitchen.


MsgID: 316982
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-11-04
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (37)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Chat Room Recipe Swap - 2001-11-04
  Chat Room
2 Recipe: Broccoli Cheese Soup (quantity recipe)
  Chat Room
3 Recipe: Chicken Soup with Rice
  Chat Room
4 Recipe: Beef Vegetable Soup (quantity recipe)
  Chat Room
5 Recipe: Chicken Noodle Soup (for 50)
  Chat Room
6 Recipe: King's Hawaiian bread (Portugese Sweet Bread)
  Chat Room
7 Recipe: Portuguese Sweet Bread (Hawaiian Bread)
  Chat Room
8 Recipe: Cranberry-Apple Bread
  Chat Room
9 Recipe: Sausage Fold-ups
  Chat Room
10 Recipe: Mini Ham and Cheese Rolls
  Chat Room
11 Recipe: Slow Cooker Breakfast Cobbler
  Chat Room
12 Recipe: Hot Fruit Compote
  Chat Room
13 Recipe: Breakfast Pizza
  Chat Room
14 Recipe: Cinnamon Rolls (Using Refrigerator Crescent Rolls)
  Chat Room
15 Recipe: Bread Machine Crescent Rolls
  Chat Room
16 Recipe: Southern Biscuit Muffins
  Chat Room
17 Recipe: Almond Popovers
  Chat Room
18 Recipe: Small Quantity Popovers
  Chat Room
19 Recipe: Cinnamon-Orange Popovers
  Chat Room
20 Recipe: Blue Cheese Mini Popovers
  Chat Room
21 Recipe: How to Season an Aluminum Popover Pan
  Chat Room
22 Recipe: White Cheddar Popovers
  Chat Room
23 Recipe: Neiman Marcus Popovers with Strawberry Butter
  Chat Room
24 Recipe: Pepperoni Pizza Popovers
  Chat Room
25 Recipe: Popover Tips
  Chat Room
26 Recipe: Breakfast Firecracker Popovers
  Chat Room
27 Recipe: Popover Tips
  Chat Room
28 Recipe: Lemon Pepper Popovers
  Chat Room
29 Recipe: Low-Cholesterol Popovers
  Chat Room
30 Recipe: Harvest Popovers with Variations
  Chat Room
31 Recipe: Basil and Garlic Popovers
  Chat Room
32 Recipe: Sunrise Popovers (with Cheddar Cheese)
  Chat Room
33 Recipe: Giant Golden Popovers (using egg whites)
  Chat Room
34 Recipe: Basic Popovers (sugar in the batter)
  Chat Room
35 Recipe: Popovers (crispy)
  Chat Room
36 Recipe: Popovers with Variations
  Chat Room
37 re: King's Hawaiian Sweet Bread
  Jeff, Los Angeles
38 ISO: Mini Ham and Cheese Rolls - question
  Jackie TX
ADVERTISEMENT
Random Recipes
  • Baked Artichoke Wedges
  • BAKED ARTICHOKE WEDGES 1 large artichoke 1 egg 1 tablespoon water 1 teaspoon Dijon mustard 1/2 cup fine dry bread crumbs (or cornmeal) 1/8 teaspoon pepper 1/8 teaspoon paprika Dash of salt 3 tablespoons butter or...
  • Pasta Salad with Broccoli and Olives
  • PASTA SALAD WITH BROCCOLI AND OLIVES 3 pounds broccoli florets (about 2 small bunches), cut into bite-size pieces (about 7 cups) FOR THE DRESSING: 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon...
  • Ann Liguori's Meat Loaf
  • ANN LIGUORI'S MEAT LOAF FOR THE MEAT LOAF: 1 1/2 pounds ground beef 1/2 cups dry bread crumbs 1 egg 1 cup milk 1/4 cup chopped onion 1 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon...
  • Scallop and Mushrooms Pasta
  • Scallop and Mushroom Pasta 1 pound dried angel hair pasta 2 tablespoons extra virgin olive oil 2 small yellow onions, chopped 4 garlic cloves, pressed 2 cups sliced mushrooms 1 green bell pepper, seeded and thinly ...
ADVERTISEMENT
  • Bubba Gump Shrimp Co. Sizzling Szechuan Shrimp
  • BUBBA GUMP SIZZLIN' SZECHUAN SHRIMP 2 pounds unpeeled medium fresh shrimp 1/2 cup water 1/2 cup catsup 1/4 cup sugar 1/4 cup chili sauce 2 tablespoons cornstarch 3 tablespoons dry sherry 1 tablespoon soy sauce 2 teasp...
  • Caramel Brownies
  • CARAMEL BROWNIES 2 c. packed brown sugar 10 Tbsp. oil 2 eggs 1 tsp. vanilla extract 1 c. flour 2 tsp. baking powder 1 tsp. salt 1 c. flaked coconut 1 c. chopped pecans Combine brown sugar, 10 tablespoons oil, eggs an...
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
  • Recipe: Popover Tips
  • 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!