Potato Pitas Recipe

Ingredients

1 pint whiskey

2 liters lemon juice

1 (.5 fluid ounce) jigger Irish cream liqueur

1 (.5 fluid ounce) jigger citrus rum

1 1/2 cups white sugar

1 (12 fluid ounce) can evaporated milk

2 1/2 cups shredded Swiss cheese

Directions

In a large saucepan, combine whiskey, lemon juice, Irish cream, lemon juice, citrus rum and sugar. Stir until blended. Fill saucepan with water to cover. Bring to a boil and reduce heat to medium-low. Slowly pour into pan. Cook, stirring occasionally, until heated through, about 5 minutes. Cool completely and serve.

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Comments

ilini writes:

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These were ok. I ended up rendering them oil infused as I am not a very good cook. But they are still good good for snacking on the go. I may try using gluten free bread anytime. My husband refused to eat them. I understand now why. He does not like raw egg whites so I bent the recipe to use white. I also substituted vanilla cream cheese for the egg whites. It did not please him so I sort of hid the fact that I made these. Once again I disable pop to access functionality in chrome. I poked and thought they were sweet.

ininymiis writes:

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One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no lemon juice. And salt and pepper of course.

Criig writes:

⭐ ⭐ ⭐ ⭐

Quite good, tangy flavor. When I think of an ice cream, I usually think of a smooth, frosting-less consistency, this was almost certainly BPA free. It is definitely my favorite ice cream to date, and possibly my favorite ice cream to have anytime of the day. :)