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Parmesan Popovers
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Picnic Planner Overall User Rating: 
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Not As Airy
07/09/2008 at 07:13pm
User: Nancy from Columbia, SC User Rating:
A popover should light and airy; these were a little dense at the bottom. Flavorful, with good taste of parmesan. These will indeed go well with a marinara or spaghetti sauce. I omitted the parsley after reading the complaints, esp. that the batter turned green. The herbs de provence were simply McCormack's Italian Seasoning.
Teen Pleasers
06/06/2008 at 04:19pm
User: jana from seabrook, TX User Rating:
These are so easy and very filling - great snack food for four teens (always hungry). Healthy and filling too. I also tried it with cheddar cheese and bacon bits!
Popovers
02/29/2008 at 01:18am
User: Lindsay from Gainesville, FL User Rating:
I did not like these. They were a disappointment. They were very eggy and came out flat instead of muffin-like. The picture looks better than they turned out.
Sad
02/22/2008 at 05:14pm
User: Ashley from Greenville, SC User Rating:
I was so excited to try this recipe. By the first set, my kitchen smelled nasty and the taste was horrible. I thought that maybe it's just me, but when my husband tried it he just gave me the look of disgust.
disappointed
02/21/2008 at 06:58pm
User: Jessica from Chicago, IL User Rating:
i was so excited to make these but they turned out bland and gooey. my husband preferred the spaghetti w/ asparagus, smoked mozzarella & prosciutto (which is great from her show). still love giada though!
Not really Popovers- more quiche like
02/20/2008 at 02:00pm
User: Elizabeth from Newport Coast, CA User Rating:
I generally love Giada's recipes, but this one is a miss. It tastes more like bread-like quiches than popovers. They tasted pretty good, especially with a slight addition of grated cheddar cheese and a little extra salt in addition to the other ingredients in the recipe, however, these are not airy and light like regular popovers. And they need to stay in the oven a little longer. I anticipate that these would be good with a steak dinner.
maybe a change
02/19/2008 at 07:16pm
User: null from null, null User Rating:
I made these in a regular size muffin pan-I think next time I will try the mini muffin pan...the taste is good-but they are very doughy...not what a pop over should be...there is no air! But after reading the reviews posted-I'll try them with the mini pan-LOVE them tho!
Rikke
02/15/2008 at 03:31pm
User: r from belleair, FL User Rating:
Delicious with 1 1/2 cup of Parmesan cheese instead of just 1 cup and fresh rosemary substituting most of the parsley. Baked for 3-4 minutes longer. Very good!
What's the point
02/12/2008 at 09:10pm
User: Terri from Jerome, ID User Rating:
These things had no flavor and all air. They were a waste of ingredients, yuk!
Great
02/12/2008 at 05:51pm
User: Anonymous User Rating:
Makes a great side dish.
Remember to SIFT the flour!
01/27/2008 at 07:53pm
User: Anonymous User Rating:
I've been making popovers for along time, and one lesson I learned was to ALWAYS sift the flour before adding it to the mixture. They come out very large, and hollow in the middle. Remember -- one cup of unsifted flour is a lot more than one cup of sifted flour. So, if you're not sifting the flour, you end up with too much in the mix.
Bland...Very...Bland
12/30/2007 at 01:41pm
User: Anonymous User Rating:
This is one of the recipes I tried from the Everyday Italian book and in my opinion, they were bland. I appreciate the technique, but I'll have to flavor it to my taste.
slight disappointment
12/10/2007 at 08:20pm
User: Anonymous User Rating:
I was a bit disappointed with these expecting an almost empty hollow popover. Instead I got a deflated more quiche-like texture. After noting that other people got "hollow" popovers, I'll have to try this again.
Didn't like them
12/05/2007 at 07:57pm
User: Anonymous User Rating:
Did not like the popovers. I thought they lacked taste and didn't like the texture. I don't think I'll do them again.
New family staple!
11/04/2007 at 12:37pm
User: Sarah from Chicago, IL User Rating:
We love the ease of this recipe. I make it with rosemary and thyme rather than herbs de provence and use skim milk. Great snacks or a for a quick breakfast, we grab a few for the road.
Giadi disappoints on this one
10/12/2007 at 10:22am
User: Anonymous User Rating:
Had high hopes for these. Mine buckled like deflated soufles and tasted horrible. I think Giada's slacking.
Wonderful Little Bites
08/27/2007 at 09:35am
User: Anonymous User Rating:
I made these as an appetizer for a party and they were a big hit. I would use less parsley than called for though. I thought it was too much.
Gooey!
08/07/2007 at 03:52pm
User: LISA from New York, NY User Rating:
I usually have great success with all of Giada's recipes, but this one flopped. They were gummy and they stuck to the pan eventhough the pan was well greased, they had been cooked the proper length of time and they were nicely browned. Will try again, but may use a more classic popover size and recipe and tweak it. Sarah Moulton has a gruyere and carawy seed recipe that I think I'll try to modify with the Italian cheese and seasonings.
It was O.K.
07/27/2007 at 02:44pm
User: yllek from Quincy, MA User Rating:
They were a bit too eggy, my kitchen smelled bad (like old parmesan cheese) for days.
Very tasty
07/25/2007 at 06:30pm
User: Anonymous User Rating:
Great recipe and very easy
Parmesan Italian Popovers
07/05/2007 at 12:39pm
User: katie from kingman, AZ User Rating:
At 4th of July picnic, they were a success. I used italian seasonings in place of the herbs provence,I used garlic powder and extra parmesan cheese. Although the parmesan popovers were rated as being not bad. One suggested a dip for them, so I will try marinara dip with them next time. I liked them and will make this simple recipe again with spaghetti or any italian meal I make.
Terrific
07/04/2007 at 02:54pm
User: Anonymous User Rating:
Fantastically simple and they taste great ... they rise best if milk and egg are cold
FANTASTIC!!!
07/01/2007 at 05:26pm
User: Leticia from Matawan, NJ User Rating:
I made these one day just to see what they were like after I saw her making them on the show and I LOVE THEM!!! They have become my husband's favorite new snack. I can't get enough of it!!!
Hmmmm.....
06/30/2007 at 05:28pm
User: Deanna from Huntington Beach, CA User Rating:
They looked gorgeous and smelled absolutely wonderful while baking, but I didn't think they were as flavorful as they smelled. My boyfriend loved them, as for myself, I may try adding a little more something for that exra flavor.
easy to make
06/29/2007 at 12:36pm
User: Anonymous User Rating:
it was very easy to make, as long as you follow the instruction ! great alternative instead of bread!
these have potential, but didn't turn out well
06/26/2007 at 11:19pm
User: Amy from Brunswick, GA User Rating:
They didn't "pop over" like they should have (as in, they didn't rise), but we did use skim instead of whole milk - maybe that was it? They were too egg-y in the middle, more like a mini-quiche than a light airy popover! Unless your oven is perfectly calibrated and you know just how thick/thin to make the batter, maybe skip these.
just didn't work
06/19/2007 at 08:04pm
User: Anonymous User Rating:
These just didn't work for me. They turned out way too eggy and ended up going flat after I took them out of the oven...we ended up eating them but it wasn't the best experience of our lives. Too bad, I love Giada's recipes and this one had a lot of potential, it just...fell flat.
Easy Popovers
06/14/2007 at 03:19pm
User: Frances from El Cajon, CA User Rating:
My first time making a popover and it was very easy and very tasty.
tasted awful
06/13/2007 at 05:00pm
User: charlene from oklahoma city, OK User Rating:
these did not rise and were hard little nodules with a distinct flavor of the parsley. My family and friend's did not like them at all.
Taste Like Glue!
06/10/2007 at 07:13pm
User: nat from Manitowoc, WI User Rating:
I thought these looked amaizing.. and then i made them, and they smelled amaizing.. and then i tasted them and they tasted anything but amaizing! I used good parmesan and herbs but this was just GROSS. They reminded me of cardboard and glue.. i wouldnt make them if i where you!
So good
06/08/2007 at 08:17pm
User: Melanie from Gonzales, TX User Rating:
These were so easy to make!
A bit bland
06/08/2007 at 07:59pm
User: C from Park City, UT User Rating:
I like popovers, but these were sort of bland. I did add cheddar and garlic like other people suggested, but it didn't help much. They look great though and are easy to make. My daughter loved them. Its just a matter of personal taste.
ehh
06/08/2007 at 02:29pm
User: Anonymous User Rating:
Not as great as they sound.
parmesan popovers
06/08/2007 at 02:14pm
User: Anonymous User Rating:
yum
Yum
06/01/2007 at 07:05pm
User: Anonymous User Rating:
Very good, very easy.
Taste okay...texture not so pleasant
05/27/2007 at 04:01pm
User: Caren from Charlotte, NC User Rating:
I do like the flavor of the parmesan popovers. I did use more parmesan cheese than the recipe called for and I think that made a differance. However, I did not like the texture. The popovers were too egg-y...more like a quiche and not like a popover.
Yummy!
05/23/2007 at 06:17pm
User: Laura from Memphis, TN User Rating:
These were so quick and easy! They were a hit...everyone loved them!
Good Stuff
05/16/2007 at 10:33pm
User: Becky from Columbia, MO User Rating:
Seriously easy to make, and nice and airy. I'd probably cut down on the parsley flakes, though. Perhaps only half.
MerryCook
05/16/2007 at 06:48pm
User: MERRY from Riverdale, GA User Rating:
It was pretty and easy to make but my family wouldn't eat it.
Good but not what I expected
05/15/2007 at 05:39pm
User: JACKIE from grosse pointe, MI User Rating:
The popover was more like a mini quiche....good but not what I had expected.
parmesan popovers-Barb Naperville,Il.
05/15/2007 at 11:28am
User: Barb from Naperville, IL User Rating:
These were absolutely delicious.Very easy and quick to put together.I used 1/2 parmesan and 1/2 romano and added some chives as well.Paired with chicken saltimboca,a nice light meal for a hot day.I actually ran out to buy a popover pan,so i can make giant popovers.
Popovers
05/15/2007 at 09:59am
User: Lisa from Ocala, FL User Rating:
These were very easy and fun to make, but I was a bit disappointed. I'll try them again and add more cheese and spices and maybe not bake them as long. 20 minutes seemed to be too long for my oven.
Good snack
05/14/2007 at 12:56pm
User: Laura from Costa Mesa, CA User Rating:
Mine too did not "popover" the pan, but I think it had to do with the nonstick mini-muffin pan I used.
Amazing...
05/13/2007 at 04:09pm
User: Caroline from Jacksonville, FL User Rating:
I am NOT a cook, and I easily made these. They do taste like POPOVERS....if you don't know what they are, they are light in the middle and just delicious. The cheese in these made them divine. Like others, I used two eggs and one extra egg white and they are super fluffy. Not all of them "popped" but I am sure that was my error. DELICIOUS!
Just okay
05/12/2007 at 08:56pm
User: Sandy from Kamuela, HI User Rating:
I love most of your recipes, but this one was a little tasteless. They puffed up nice, looked beautiful, but the taste was flat, and the insides were empty. I think with some tweeking it could be delicious.
WOW
05/11/2007 at 04:33pm
User: Anonymous User Rating:
LOVED these popovers. I used a mini popover pan and also added extra cheese. They Popped so high and they tasted Delicious. Can't wait to make for my next dinner party.
YUMMY
05/08/2007 at 10:07pm
User: Pam from Oceanside, CA User Rating:
so easy ~ so flavorful
Not your mother's popovers.
05/08/2007 at 02:12am
User: Anonymous User Rating:
At lease use a real popover pan!!
Quick and delicious...
05/07/2007 at 11:12pm
User: ELIZABETH from Lake Worth, FL User Rating:
These were so easy and delicious. I remember having popovers when I was a kid and loving them too. I will definitely make these again, I had all of the muffin tins filled by the time the oven was preheated.
TO TRICIA FROM UNION
05/04/2007 at 08:15pm
User: Anonymous User Rating:
To Tricia from Union, KY: You said that this recipe would have been better if it called for salt. Well, it does call for salt, 1/4 tsp of it. Maybe you should read the recipe more carefully next time!
Bland
05/04/2007 at 08:05pm
User: Anonymous User Rating:
Very bland. Ended up throwing out the entire batch.
Green!
04/30/2007 at 10:49pm
User: Renee from Romulus, MI User Rating:
I have to agree, these were not good at all. I have all of Giada's books and make her recipes quite frequently...this was no good. I loved the idea though. My popovers rose very well and looked so cute...but they were GREEN! When you put the parsley in the blender, it turns the batter green, and I measured my parsley exactly according to the recipe online. The overall taste was not good...the recipe needs some MAJOR help! Maybe omit the herbs de provence and parsley, and add some garlic instead. Then slap on a lot of butter! Giada, what were you thinking?
Tasty muffins, kind of eggy...
04/30/2007 at 01:58pm
User: Xochi from Davis, CA User Rating:
They were good and easy enough to make. I added the parsley after blending the rest of the ingredients so I didn't come up with green muffin mix. I was suprised to find that the muffins were practically hollow when they were done which was fine. The outer crust was tasty with a light parmesan taste (which could have been a bit stronger) but also an eggy tasty and feel which was a bit of a turn off. Good, but not the best.
ParmesanPopovers
04/29/2007 at 07:07pm
User: CAROL from Round Rock, TX User Rating:
These were delicious. Before writing a review, you should read the review from Joyce from Orange, VA. I could not agree more. I always use Parmigiano Reggiano. It makes a difference.
Asking a question is better than making stupid statements
04/29/2007 at 05:50pm
User: Joyce from Orange, VA User Rating:
First of all, popovers are not muffins, garlic bread or a roll. they are a popover, and as one review already said, if you have not tried a popover before,these popovers are exactly how they are supposed to be. Popovers, in general, can be difficult. The reader that gave the tip of heating the pan, adding oil, and reheating, before adding the batter, gave one good suggestion as to how to get them to puff up better. Also, special pans are made for popover which are narrow but taller than a muffin tin, and each cup is almost separate(more room for heat to circulate and quickly cook the outside), held togehter by the wire frame. Second, herbes de provence is simply a MIX of commonly used herbs in the mediterranean; of course many herbs in a certain region would be common to different types of regional cooking. It's the same here; MANY "Italian" cooks on the food network use herbs de provence as a convenient way to use "mixed" herbs.France and Italy, after all are very close. And if you have never had a popover, it is supposed to be very hollow, yet almost "wet" on the inside, and eggy. If you like a dryer popover, piece the top with a sharp knife when they come out; this lets the steam escape. Most recipes do not have any flavor beyond "eggy"; it is what it is. They are generally made from water, flour, egg and salt. That's it! Adding parm. and herbs actually flavored them. I think the point, is not so much a wild and crazy flavor, but the texture between crispy and wet/soft. Eggy flavor is expected. White bread really doesn't have much flavor either, but it is very common & accepted at many tables, AND has the very same ingredients!! Don't be afraid to try something new a few times before you come into a forum, rate a cook low, and give an uneducated opinion, please.
Needs a little something
04/29/2007 at 02:48pm
User: Kelly from Rochetser, NY User Rating:
This is a really easy recipe. The popovers are alright (I added extra parmesan cheese and a little asiago too!) but I think it definitely needs to be dipped in your favorite sauce.
awesome
03/16/2007 at 05:33pm
User: Anonymous User Rating:
i was having a wine and chesse party and i lost the paper that i wrote down the receipe, from watching the show so i asked my daughter to go on line to see if i could find the receipe and she did..i made them and they were so easy to make. my guest just love them and now i am making them at least once a week....thank you so much
Only ok
03/06/2007 at 03:14pm
User: SARAH from South Boston, MA User Rating:
These were not the best. They were too eggy in my opinion and I didn't like the herbs de provence in them. Also, I thought there was too much pepper. They were kind of spicy and I didn't like it. I might make these again with 1 less egg, less pepper & no herbes de provence.
Cute at first but then they fall
02/26/2007 at 01:48pm
User: Janelle from San Francisco, CA User Rating:
Again these tasted great. I even added a little spice to them. When they came out the oven they were tall and light but as soon as they started cooling they fell and looked more like bite sized keesh afterwards. I probably won't make these again but they were still tasty while they lasted.
thought I did something wrong...
02/17/2007 at 09:53am
User: debra from Forty-Fort, PA User Rating:
Tried this recipe... it came out awful! They were like rubber, not like a bread product... followed the recipe exactly... not sure what went wrong!
Bland
01/10/2007 at 01:47pm
User: Jennifer from Colorado Springs, CO User Rating:
We thought these were kind of bland. I could hardly taste the cheese. After reading reviews saying they did not rise well, I added 1/4 t. baking powder. This recipe is for 24 mini muffins, the recipe just says 6-8 servings. I might make these again & add some other stuff to zip it up a little. Thanks Giada.
Bland
01/07/2007 at 02:44pm
User: Tricia from Union, KY User Rating:
I was so excited to make these but was quite disappointed. The recipe didnt call for salt but maybe they would have been better with it. One of my few disappointments from Giada.
Parmesan Popovers
01/06/2007 at 06:04am
User: Anonymous User Rating:
So good and easy to make... awesome to take to a resipe swap And taste so good you will need to make a second batch....Yummy so good. You GO Giada!!! Cori Lofstrom 1101 7 Ave Castlegar, BC Canada V1N 1S5
Family Favorite
01/05/2007 at 11:05am
User: Tammy from Colorado Springs, CO User Rating:
The husband and children crave and love this recipe. Thanks Giada
Use this over and over!!!
12/29/2006 at 04:37pm
User: Anonymous User Rating:
A family favorite that takes minutes to prepare. Make an attractive bread
a mixed review
12/26/2006 at 11:13am
User: LaTanya from Portsmouth, VA User Rating:
the recipe itself was easy as pie...but i do feel that the taste was a little bland. i don't know if it there was too much parsley or not enough cheese (a different kind of cheese may have made a difference as well)
It is a waste
12/23/2006 at 08:32am
User: alina from greenlawn, NY User Rating:
It is anything but ""popovers". Don't waste your time or good products to make this recipe. It does not taste good at all.
Awesome!
12/14/2006 at 05:37pm
User: Anonymous User Rating:
These are so great and went beautifully with a dinner soup. Will absolutely make again!
A Refreshing Change!
12/10/2006 at 01:08am
User: Kerri from Dexter, MO User Rating:
I made these tonight w/ Giada's savory cheesecake. The popovers were very good, but I did add quite a bit more parmesano regiano and a dash of garlic salt in the blender w/ all the other herbs. I used a mini muffin pan and they puffed up beautifully! My husband ate a ton of them w/ some fried pancetta layered on crustini spread with the savory cheesecake and freshly sliced tomato. A WONDERFUL way to end a very busy Saturday.
yummy!
12/09/2006 at 01:45pm
User: val from mckinney, TX User Rating:
This is definetely going to become a favorite in my family. We just had it served with soup, and my kids loved it. I used skim milk instead of whole milk, and the little popovers were very light and delicious!
Slightly Altered and Delicious
12/08/2006 at 07:14pm
User: Susan from Whitewright, TX User Rating:
I used 2 eggs instead of 3, and I deleted the parsley. I stirred in 1/2 cup grated cheddar cheese, 2 diced green onions and the parmesan cheese after I blended the other ingredients together. My 11 year old son and 16 year old daughter love them!
These were excellent
12/08/2006 at 06:44pm
User: Marianne from Lakeland, FL User Rating:
I used a mini muffin pan and they came out great. To all the reviewers who complained about them. All I have to ask is have you ever had a popover before? Popovers are supposed to be eggy and doughy. Giada another winning recipe
Wonderful
12/02/2006 at 04:30pm
User: Anonymous User Rating:
Great!
Great
12/01/2006 at 05:41pm
User: Anonymous User Rating:
This is a very good recipe.
the very best of the best
11/09/2006 at 10:40pm
User: Anonymous User Rating:
presentation
Tiny bites of heaven
10/25/2006 at 08:59pm
User: Susan from Altus, OK User Rating:
We loved these. We used a good quality parmesan and I think that makes a big difference. The texture was a bit like Yorkshire pudding, which we make every year during the holidays. If you love the bite of good parmesan and the heavy but smooth texture of Yorkshire pudding, try these!
ARE YOU KIDDING?
10/17/2006 at 06:04pm
User: toni from port st lucie, FL User Rating:
This was absolutley the grossest bgread recipe I tried- EVER. YUCK. Never again. I usually LOVE her stuff but this one my dog would not even touch. Ewww...
Parmesan Popovers
10/14/2006 at 11:39am
User: Erin from Fort Worth, TX User Rating:
Disappointing. Tasted more like a quiche and I am not a big fan of quiches.
Very good
10/01/2006 at 02:56pm
User: Anna from Fort Collins, CO User Rating:
These were great just as is. I think next time I am going to try to make regular-sized cupcakes, because these were way too addictive! I made everything from this episode and the popovers were a perfect addition to the entire meal.
Weird
09/17/2006 at 04:44pm
User: Katy from Raleigh, NC User Rating:
Way too much parmesan cheese for my taste. They also baked weird. I did not open the oven like she said on the program, and they were just NOT a hit.
Not good
09/09/2006 at 08:10pm
User: Anonymous User Rating:
Normally her things are great - not this one.
Threw them out
09/09/2006 at 06:55am
User: Christine from Isle of Palms, SC User Rating:
Didnt't care for them. Eggy and very doughy. Not good.
Don't Be Scared
09/04/2006 at 05:03pm
User: Tom from Rockton, IL User Rating:
I was suprised that such a thin misture would rise but it does (and of course it is suppose to be a pop-over). I did like the idea one of the riviewers suggested of spicing up with different herbs and cheeses. I like parm. reggiano and piccarino ramano. I also like them better warm than cold as in a picnic so make the batter up and refriderate until neede and pour and cook right before guests arrive (or when they arrive to make it more cozy. A grill with indirect heat will work.
Okay
08/30/2006 at 11:49pm
User: Melissa from Oconomowoc, WI User Rating:
I didn't care for these much and they didn't rise very well.
excellent!!!!
08/30/2006 at 07:03pm
User: LOIS from Torrance, CA User Rating:
These little gems are so tastey!! They remind me of yorkshire pudding, but with more flavor. I am going to make these over and over... I almost ate ALL of them! Thanks Giada.
Delish!!
08/26/2006 at 03:43pm
User: Stacy from Whitefield, NH User Rating:
We have always been fans of Yorkshire pudding and popovers, and these really stole the show!! The herb and cheese flavors were wonderful. Very simple and no mess at all since they are prepared in the blender. Everyone loved them, including all the kids!
Waste of time
08/24/2006 at 11:42am
User: Anonymous User Rating:
My family hated these... not only did they not puff they tasted very eggy. Maybe the food network needs a teacher for the chef?
No-Pop Popovers
08/23/2006 at 10:34am
User: Jennifer from Los Angeles, CA User Rating:
Flavor is OK - but doesn't rise much. No pop to this popover.
Tasted good!
08/22/2006 at 09:56am
User: Stephanie from Glendale heights, IL User Rating:
We made these a while back and they were super easy and did puff up some in the oven. As some of the other reviewers stated, they did have a bit of an eggy taste, but overall were good. We will probably make these again.
Recipe variation (kind of)
08/21/2006 at 11:23pm
User: LIZ from Newport News, VA User Rating:
I saw Giada when she made this and she used flat leaf, Italian parsley, naturally. I have tried it with that and also with curly. I actually prefer the curly parsley as it seems to give a milder parsley flavor. Also, try dunking them in marinara or her simple pasta sauce (in the penne with vodka recipe). YUMMY!!
Super
08/21/2006 at 09:33pm
User: Robin from Royal Oak, MI User Rating:
these were great, very comforting and soo easy
Delicious and Versatile!
08/21/2006 at 10:21am
User: Wendy Beth from Bloomington, MN User Rating:
The best part about this recipe is the many different ways in which you can get creative. I have now made these popovers 5 different times, using various fresh herbs (chives, basil, oregano) and cheese (parmesan, cheddar, asiago). The results have been very different, though consistently delicious each time.
5 STARS at home
08/19/2006 at 10:14pm
User: faye from camp hill, PA User Rating:
These popovers are a wonderful way to put an elegant finishing touch to a simple summer salad.
Can I cook?
08/19/2006 at 02:29pm
User: Anonymous User Rating:
No comment.......
So Light, So Good
08/16/2006 at 07:51pm
User: SHEILA from Longwood, FL User Rating:
For my family and I these are perfect and delicious with our Italian meals. I make them with 2 whole eggs and 1 extra egg white. Also, I used Fontina cheese instead of Parmesean. They popped over beautifully and were light and yummy. Since they are so easy I will make this often. Yummm...
parmesanplops
08/16/2006 at 07:35pm
User: Becky from Plano, TX User Rating:
I am an excellent cook and followed the receipe verbatim and they were, quite franklly, boring and totally uninteresting. Would never make again.
Bummer!
08/15/2006 at 05:07pm
User: Michelle from Fresno, CA User Rating:
Aw, my first Giada recipe that DIDN'T work! I followed the recipe to the letter and they were terrible... Not only did they NOT pop (barely even rose), despite using a non-stick pan AND spraying with Pam, they STUCK! What did I do wrong?????
Debby Pauley
08/14/2006 at 06:14pm
User: Debby from Nitro, WV User Rating:
I made these popovers this evening for my daughter and myself, we loved them. I did not have whole milk, but I had half and half, it worked well.
YUM!
08/13/2006 at 11:55am
User: Janice from West granby, CT User Rating:
hese little babies are delicious! And easy! I can't wait to make them again and may even try different combos. They are great
Dissapointed
08/09/2006 at 09:19pm
User: IRENE from Bayside, NY User Rating:
Follwed directions but my popovers did not pop up correctly. Not sure what I did wrong. The taste was ok. Anyone who is looking for Herbs de Provence can find it at Williams Sonoma.
Great Dog Treats!
08/09/2006 at 08:20pm
User: Laura from Las Vegas, NV User Rating:
I saw this recipe and thought it looked delish. However, I must have chopped the parsley too finely and because of that added too much because the batter turned green. The end product tasted like, well... BLAH! i had to spit it out. So instead of wasting them, i gave some to my dog. She loved them more than her real dog treats! But this was totally my bad, I love Giada and the rest of her recipes.
BLAND
08/08/2006 at 06:10pm
User: Anonymous User Rating:
VERY BLAND WOULD NOT MAKE AGAIN
Popovers
08/07/2006 at 10:20pm
User: Anonymous User Rating:
they were so good with the parmasan cheese!!
eh
08/07/2006 at 10:14am
User: Anonymous User Rating:
puffed up wonderfully in the oven and tasty but were too eggy and collapsed (probobly my fault somehow).
Did not popover
08/06/2006 at 06:06pm
User: Anonymous User Rating:
I think mine did not popover because I used a silicone muffin pan. The taste was great great though! Any ideas?
Easy to do!
08/05/2006 at 09:13pm
User: Anonymous User Rating:
The only thing is that I could not find the Herbs de Provence....so I ommitted it.
Too dry
08/04/2006 at 04:18pm
User: Anonymous User Rating:
Very dry.what did I do wrong?
Kind of Eggy
08/03/2006 at 01:43pm
User: Sherry from Austin, TX User Rating:
I thought these were a little eggy and heavy for popovers. I was wondering if some levening or something should be added. I love how these are bitesize and portable, so I might try them next time with 2 eggs and 1/2 of salt or baking powder or something to give it a little more rise and make it lighter.
Easy & Delish
08/02/2006 at 11:54pm
User: Anonymous User Rating:
The popovers were easy and quick to make, and their taste was delicious.
Pretty Good
08/02/2006 at 04:54pm
User: Anonymous User Rating:
I just made the popovers and they came out pretty good. Since others reported that they were too eggy, I used two whole eggs and one egg white. The only other thing I will change in the future is to add more salt. It tastes like salt is missing, but other than that, they are pretty good still.
no flavor
08/01/2006 at 11:54am
User: michela from yorktown, VA User Rating:
the texture was good even though i add an extra spoon of flour because it kinda look too runny, either way it didn't have any flavor other then egg, it tasted like an omelette
What are popovers
07/30/2006 at 08:41pm
User: Ruby from Los Angeles, CA User Rating:
People...Popovers are suppose to be hollow inside...similar to Yorkshire Pudding! They are eggy and not breadlike in texture. And, if you use the real Parmesana Reggiano, it will be cheesy tasting in flavor!
popovers
07/30/2006 at 11:07am
User: LISA from st petersburg, FL User Rating:
very good! i didn't think these were too eggy or lacking in a cheesy taste. the parmesan was just enough and mine popped over fine. very light and airy, much better than a heavy bisquit. these go very well with a pasta dish but could go with anything if you experimented with the type of cheese. great recipe!!
Wasn't very good
07/30/2006 at 10:19am
User: Anonymous User Rating:
Cheese didn't stand out. Way to Eggy
Help, not sure I did it right in New Jersey
07/29/2006 at 04:18pm
User: Anonymous User Rating:
I loved these pop overs, but I wasn't sure if I cooked them right. Giada said to use a mini muffin pan, but I used a regular size muffin pan. The inside looked uncooked and hallow. Is this how a pop over is supposed to look? The outside was golden brown and popped over. I did like the taste, but was concerned it wasn't cooked. Thanks for any advice.
Yum
07/27/2006 at 08:27pm
User: Anonymous User Rating:
These are really yummy and super simple to make!
Popovers
07/27/2006 at 06:31pm
User: Anonymous User Rating:
They were too eggy for us and not enough cheese flavor! Mine fell in the middle and presentation was a flop. Nobody really thrilled with these so won't make them again.
Andrea's Tastebud
07/26/2006 at 01:34pm
User: Andrea from Jackson, GA User Rating:
Lite and super easy to make!!!
Addictive
07/20/2006 at 10:09pm
User: Anonymous User Rating:
These were phenomenal. The more Giada recipes I try, the more I realize how important it is to use real Parm Reg. It truly makes a difference.
parmesan popovers
07/19/2006 at 08:47pm
User: Anonymous User Rating:
these could use more parmesan, i think. all i really tasted were the herbs.
Unsure
07/18/2006 at 12:03am
User: Claud from Temple City, CA User Rating:
I wasn't too thrilled with these. The herbs seemed a little too potent for me, but, then again, the Herbs de Provence were new for me. I will try less herbs and a different cheese next time... :(
WOW!
07/13/2006 at 07:19pm
User: Anonymous User Rating:
these were amazing wow! they were so delicious they were great and cheesy and so.... YUMMY! everyone loved them i definately reccomend them!
ok
07/09/2006 at 01:02pm
User: Anonymous User Rating:
the flavor was ok, but i thought it was a bit too eggy.
wonderful pops!
07/09/2006 at 09:59am
User: Anonymous User Rating:
Very easy and light! Really great for company and Kids will love them too!
yummiiiiii!!!!!!!!!!
07/05/2006 at 09:03pm
User: Salome from Hialeah, FL User Rating:
the recipe is really yummi, thanks giada!!!
A San Fran Cook
07/01/2006 at 05:38pm
User: MICHELLE from San Mateo, CA User Rating:
To the person who wrote that they were hollow inside - they are supposed to be hollow - that's the difference between popovers and rolls or muffins or biscuits. Anyhow, I am going to take some advice to add fontina and basil because I love basil and make these for a 4th of July picnic we are attending. I'll write back after I make them.
Mine didnt "pop"
07/01/2006 at 04:41pm
User: JULIET from Denver, CO User Rating:
To be fair Im at a high altitude which makes baking difficult, so I think if these had popped they could have been yummy. The flavor was a bit strong, I would use less herbs.
Customizable and Delicious
06/30/2006 at 03:13pm
User: Andrew from New London, NH User Rating:
I had just come back from a beautiful little B&B in Montreal, which served a fantastic cheddar popover every morning. When I saw Giada's show on the parmesan popovers, I thought I would try it with the block of sharp cheddar I had in the fridge. I also substituted basil for the herbs in the recipe, simply because it was handy and sounded nice. The popovers turned out delicious, and I will probably continue to experiment with different cheeses and herbs, just because it's fun.
good
06/28/2006 at 05:54pm
User: Anonymous User Rating:
they are really good
Yum
06/28/2006 at 03:33pm
User: Anonymous User Rating:
These are yummo. Like Yorkshire pudding, kind of cross between a quiche and a dinner roll. The cheese makes them awesome. They don't even need butter! (PS: They won't fall if you don't open the oven while they're baking.) PS: Hey Khathryn from Cali-- its not "a French herb." Its a collection of herbs, and they come from Italy too. Chill.
Very disappointed.
06/28/2006 at 03:31pm
User: Anonymous User Rating:
I tryed this recipe last night and felt I was missing something. They did not popover. They were not very bread like, needed more flavor. I will try the recipe again, but will add more salt and a little garlic.
easy to make!
06/26/2006 at 07:02pm
User: ANGELA from Anaheim, CA User Rating:
...and very tasty. some of the richer tasing popovers for sure...the parmesan cheese is very noticeable...great alternative to garlic bread for a nice Italian meal!
Eggy
06/26/2006 at 02:11pm
User: Anonymous User Rating:
I don't know if they are supposed to be this way, but they were way too "eggy" for me. I wanted them to be more of a bread & less of a frittata. They looked beautiful, though, and did not fall or have any holes. Still love Giada, but just not this one.
mixed feelings for popover
06/25/2006 at 11:49am
User: Anonymous User Rating:
Very quick and easy, also a nice alternative to the tired breads we usually have. However, I don't know if I did something wrong, they came out of the oven absolutely beautiful, but they were hollow inside. Also needed some flavor.
POPOVER
06/24/2006 at 09:36pm
User: Anonymous User Rating:
GET A GRIP "K FROM CALIFORNIA" THIS IS A REALLY GOOD RECIPE.
Easy, Easy Popovers.
06/23/2006 at 10:51pm
User: Anonymous User Rating:
Wonderful and so simple. I live in New England where at a few places they make great popovers. Original popovers have no herbs or cheese in them and they do sink and have wholes in the bottom. Served with butter they are great. I have a couple of recipes for popovers but this one is very simple. The other recipes call for heating up the muffin tins, adding oil heating again then adding the batter and cooking at a very high temperature. You can add whatever herbs you like. Popovers, I believe are a variation of English Yorkshire Pudding. These were wonderful!!!
now for the italian twist?
06/23/2006 at 05:03pm
User: khathryn from los angeles, CA User Rating:
I watched this episode today and really liked the popover idea because garlic bread can get so old after awhile. But, this recipe really bothered me from the beginning, before I even made them! First off, herb de provance? This is a french herb. She uses it alot. Nothing bothered me more than when she added the parmesan and said "now for the italian twist"... I don't know if she realizes her show is called "everyday italian", not "everyday replace italian herbs for french ones". So I read the other reviews before I made them and the reviews weren't that good. I decided to change it up a little. I reduced the parmesan by 1/4 cup and added 1/4 cup fontina and took out the herb de provance completely and used fresh basil instead. THEY WERE DELICIOUS AND FULL OF FLAVOR!
very bland
06/22/2006 at 08:11pm
User: Anonymous User Rating:
I thought these were gonna be very flavorful but they weren't they were super bland.Maybe more salt and cheese?
very very soft
06/22/2006 at 04:44am
User: Anonymous User Rating:
I made these popovers and noticed that they are very soft and full of flavour. Exceptional!!
Very Italian
06/20/2006 at 07:21pm
User: Anonymous User Rating:
These pop-overs would be great with spaghetti or any other itialian entree instead of galic bread or bread sticks. They smell delicious. If you don't have herbs de Provence or any idea how to make them, they are available at the grocery store. Hope this was helpful.
parmesan popovers
06/18/2006 at 05:58pm
User: wabe from puyallup, WA User Rating:
it was absolutley fabulous i had dinner guests and made these everyone raved about it
Not too sure about these
06/18/2006 at 04:08pm
User: Anonymous User Rating:
I made these to take over to my in-laws for father's day dinner. They all fell in the middle and had holes up from the bottom. I baked them the right amount of time and they were golden brown. How do you get them to not fall? Also we didn't think they had much flavor, maybe they need more cheese? I will say they were very easy to make, just not a lot of flavor.
Father's Day Treat
06/18/2006 at 12:48pm
User: Phil from Elmhurst, IL User Rating:
The recipe seems so simple to follow, and the end result looks so inviting we are having them for Father's Day today.