Dec 13 2017: Made a 1/4 of this recipe using 3 equal packs and 2 yellow drops, added about 1/2 tsp ground rice like mom does. They came out really quite good! Kinda crumbly, but oh well. Very impressed!
Used 8 peppers; mixture of yellow and red onion; 8 packets equal granular instead of sugar (no liquid drops); 2 tsp Worcester sauce; 1/4th cup lime juice. For directions, peppers only needed 15 minutes at 395F. Sautéed a little longer to thicken on the last step too
I scaled this down to 1/4 of the recipe (I used 2 quail eggs instead chicken egg) and made only 3 buns and it worked perfectly! And they were really freaking good - soft, fluffy, and still warm from the oven. Wow. I know others said they cut back the sugar, but I would honestly prefer a bit more...I guess I like a sweeter bun? Definitely a keeper recipe.
This is sooooo good. The bread itself is so light and fluffy. Instead of just stacking the layers directly on top of each other, I like to do strips, folded in half and stuck in the pan helter-skelter. This is just as good with just butter and garlic, although adding cheese and bacon is great as well. But really, butter and garlic is all you need.
Be careful - I have a really hard time stopping myself from eating it all in one go.
Oh, I made 2/3 of the recipe and it still just barely filled a standard loaf pan. And it took 10 minutes to cook, and even then it was almost overdone. So beware.
Omg I've never made biscuits this good before. Great recipe and technique.
I made a 1/2 recipe and ended up with 4 3" biscuits and enough scraps to squeeze out one more. So if the original recipe makes 6 large biscuits, they must be pretty large indeed.
Made 1/6 of this recipe, which yielded 6 small cupcakes (about 2" diameter?). I left out the pineapple, coconut and nuts and it still came out really moist and tasty! Oh, I also did half brown sugar, half white.
Aug 12, 2017: Made these a couple of times now and they're pretty great! Slightly spongy because it's basically an omelette, but holds up really well. We're loving them as a substitute for soft taco shells and indian roti. A 1/4 cup of batter makes a 5" roti approximately.
Aug 2017: Made these, cooked them in the convection oven thing at 440 (which equals 350f normal temp) for...8 minutes? they were dry though. But tasty! Could use more moisture (I used 2 quail eggs for the 2 serving recipe, maybe one more?). Also, used 2 equal packets and 2 drops of yellow and it had good sweetness. Used 1 square of chopped 85% lindt chocolate. They were crumbly, not fudgy.
Aug 12, 2017: I modified this recipe - added chopped bacon, added chopped tomato, no celery, used roasted thai chilis from the market, roasted my own small red pepper instead of canned, used homemade taco seasoning. Otherwise it was the same recipe. And it was GOOOOD. Chuck was in love.
This is based off the Pizza Crust II made with almond and flax. I replaced the flax with chicken pureed in a food processor. It was really good, but a rather thick and wet crust. I think I'd try again with these changes: add more chicken, pre bake both sides rather than one (maybe one side in a pan on the stove, then transfer to pizza rack and bake in oven, then add toppings and bake until cheese is melted), consider adding glucomannan or something to thicken it up.
Nutrition per 1/8 recipe, crust only: 142 calories, 11g fat, 9.4g protein, 1.3g net carb, 0.7g fiber
Nutrition per slice including the toppings (78g mozza, 38g gouda, 22g swiss, 10g parm, 6 slices salami, 3 slices pre-fried bacon) 251 calories, 2g net carb.
This is a slightly ketoed version of this recipe: allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
A bit carby with all the tomato and onion, but soooo good!
We dind't have beef so we used pork. I bet beef would taste even better. Maybe even cubes of beef chuck that end up falling apart.