Try this Rosemary Popovers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds. Brush eight 1-cup popover tins or 2/3-cup custard cups with some remaining fat and heat in middle of oven 5 minutes, or until hot. Fill tins or cups half full with batter and sprinkle top of each popover with about 1/2 teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp. Makes 8 rosemary popovers. Gourmet December 1994
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Serving Size: 1 Serving (1679g) | ||
Recipe Makes: 1 | ||
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Calories: 5125 | ||
Calories from Fat: 4036 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 448.4g | 598 % | |
Saturated Fat 251.2g | 1256 % | |
Monounsaturated Fat 128.3g | ||
Polyunsanturated Fat 27.4g | ||
Cholesterol 5152.4mg | 1585 % | |
Sodium 3593.5mg | 124 % | |
Potassium 1826.6mg | 48 % | |
Total Carbohydrate 137.7g | 40 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 132g | ||
Protein 149g | 213 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5125
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