The Amazon link you put to the brown sugar substitute is Sukrin:1; on the pack it states 100g carbs per 100g! So surely this dish can't be only 2g net carbs?
I just made this today and it's excellent!! Restaurant quality for sure. I did make a few changes though, since it's just me and my husband I used just one tenderloin and halved all the ingredients and after I seasoned and tied up the tenderloin I browned the outside of the tenderloin in the same pot that had the bacon jam in it (add more bacon grease if needed). It took about 6 minutes to brown, about 2 minutes per side. Didn't cover pan with foil in the oven and it took about 10-12 minutes at 425 degrees to a internal temperature of 145 degrees, the onions didn't caramelize (knew it wouldn't, no big deal. You could always caramelize them separately.) I will definitely make this again. Perfect for something different to serve to company, they would be so impressed and it's so easy to make. Thank you Papa G!! This is the third recipe of yours I tried and they all have been excellent!! (I make your ranch dressing once a month and made your brownies this past weekend too. You gotta try those, they're like a mix of brownies and fudge!!)
thank you for this recipe, they are delicious and it makes me so happy that these are healthy also, i am grateful!! definitely going to add these to my go-to recipes to use with ground chicken
I know it has been years since this post... but I am amazed how many people complain about everything, especially the soup. My God it will be diluted into a 13X9 pan! MSG comments (nothing wrong with it - proven fact), complaints it is not authentic. The list goes on. This recipe and falls into low carb (Not KETO). People please, the recipe is good. Stop complaining and look for a different recipe if you don't like. The man did a great job and lowered the massive amount of carbs in the old fashioned recipe.
I'm not even Mexican and I can tell this isn't a Mexican dish. I mean cheese, black olives, and sour cream? Just why lie? It doesn't seem like it will taste good either based on the ingredients and consistency alone.
Per Nutritionix 100g turnips is 22 calories, 5g total carbs, 2g fiber (3g net carbs) 100g potatoes is 93 calories, 21g total carbs, 2g fiber (19g net carbs) Big difference
Hi. I just saw this today. Absolutely amazing can't wait to make this. I do have 2 questions for you. 1. Can you make these in advance and keep them in the fridge or freezer and for how long. 2nd: Will this work when made into tortilla for a chimichanga?
Please warn people that they need to make MULTIPLES of this recipe because one will not be enough! Loved it, and I am very picky. Hubby said he loved me after tasting it. 🤣 Thanks for posting the recipe, Papa G!
I'm from the South. Born and raised in Alabama. I grew up on biscuits and gravy also white toast and gravy. I started carnivore diet then switched to keto. It has been about 5 months since I've been on the diets. Not long, but my gosh, I miss biscuits and gravy. Is life even worth living without biscuits and gravy????
Wow! This is the first video I see of you, so I wasn’t sure what to expect. So many RU-vidrs promise great cookies and you get some grainy almond mess in your mouth with so so flavor. Yours is wonderful! Thank you! The consistency and flavor are great! This is a chewy cookie with great flavor. I used allulose 1 cup, I knew is less sweet than sugar but it seem so much… anyway, next time I will add 1.3 cup when using allulose. So I can get the right sweetness. He did warned to do 1 cup of sweetener equivalent of sugar.
This is an excellent recipe (I’m making it now, just adjusted cos I’m in Australia 🇦🇺 and also don’t have *all* of the ingredients. I’ve substituted the apple cider vinegar for pickled onion brine (what I could find in my pantry!) and I boiled the garlic in chicken stock. I’m making this for a salad with pasta in it, so I’m going to emulsify it with the pasta water (although I know pasta isn’t low carb, we’re having a cheat day)
This is great! I didn't have liquid sweetner, so I used powdered, and it worked like a charm. This will definitely be the base for many different kinds of easy chocolate candies I want to make. Thank you so much!
Hoping all is well. Just want to say we miss ya. Thanks for the time and effort you put into your videos. I am pretty sure I speak for others in saying, "Thank you!".
