Garlic and Cheese Popovers

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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.

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Very tasty, but mine did not rise as nice as the one's Giada made on tv. Mine were extremely moist inside, but still very very good. The supermarket/deli did not have anchovy paste so i had to make my own with a two ounce tin of whole anchovies. They were a hit. Will make them again.

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Because of the other reviews about the pop-overs being "eggy", I checked with my daughter who is a professional chef. She said that you need the proportion of eggs to flour to have a pop-over. If not, it becomes something else. I made them for company just as the recipe said and they were delicious....everyone loved them. My one big problem was that I don't have a blender so I used my food processor.....bad idea. The mixture started leaking out of the food processor all over the counter and down into my oven. What a mess! Next time I think I'll just beat them by hand or use an immersion blender in a bowl.

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I have never made popovers before so I cant compare these to others. I will say they did taste a little eggy to me but I thought the flavor was great with or without the anchovy butter. I would recommend them served with stew or something like that. I also made a half batch, not knowing if I would like them or not. They make a very full half batch! I also used a couple different pans to see what happens. One of the pans was a thin tort type pan and I liked that the best. They had less eggy ness to them and still tasted wonderful, but they don't "pop" when using a thin pan which if fine with me. The cup cake size pans did "pop" and had a more eggy texture. I recommend trying the butter at least once. It was my first taste of anchovies and I have to say the flavor was really pretty good.

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These are SO delicious! My four boys (ages 21 mos through 7 years loved them as does my husband. Perfect amount of cheese and garlic. We're making them for Thanksgiving!

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it was very simple to make, but was quite eggy. next time, i think i will add it with less eggs. i loved the garlic though.

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These popovers were simple and delicious!!! Will definitely make them again!!!