Garlic and Cheese Popovers

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I don't like the part where you put anchovy paste.It smells disgusting!! :(

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dense consistency. taste is just ok.

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Did not rise at all. Gummy mess!

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Awesome and very easy to make. I do not own a blender so I used a food processor, and it worked fine. I was able to make 18-20 popovers with this recipe. I cooked mine in a gas oven for 32 minutes and that seemed just right. I pared it with a butternut squash ravioli with a brown butter and sage sauce. Excellent!

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A little too eggy for my taste. Herb-wise, really good. Will try them again with less eggs.

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Eggy and dense, with a very 'wet' texture - not like any popover I've ever had before. I left them in a full 15 minutes longer than called for, and they still seemed almost raw (note: there is nothing wrong with my oven - I keep a separate thermometer in the oven when I bake. Huge waste of money, since I'm throwing them out.

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I really liked these and will make them again. My husband said they that were there the best popovers he's had (I had never popovers so I cannot compare. They were not eggy like other reviews had said. I made them in small muffin tins and baked them at 18 minutes. They were a great bite size app for a party. I skipped the butter (don't like anchovies, but served them with regular butter instead.

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my popovers they were to eggy and had a odd texture

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I feel guilty giving these a three, because the flavor was good and Giada has never let me down before. But even though the garlic and cheese flavor was yummy, my popovers had a HORRIBLE texture. They were very spongy and dense. They were also VERY eggy and never seemed to cook all the way through, even though I put them back in the oven. My boyfriend and I did eat a few from the batch with our dinner, but the rest of them were thrown away because we didn't care to have leftovers. I'm not sure where I went wrong...

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Wonderful!! A total hit, even with my 20-month old niece (although she did not try the anchovy butter. I stupidly got salted butter instead of unsalted, so the butter was just too salty tasting even though I did not add any more salt to taste. I am definitely going to make this recipe again, to go with soup or pot roast.