Slow-Cooker Milk-Can Supper
Total TimePrep: 20 min. Cook: 6 hours
Where is the milk in this recipe?
The only criticism I have is, they need to tell those who may not know that parsnips can taste like varnish smells if not FRESH. The way to tell that is they are to be very firm. If at all bendable do not buy! They are old. But fresh ones are delicious! I cook mine on low, 7 hours and it was perfect, and very delicious. I will definitely make it again.
Did anyone actually try this recipe as I'd like to know what you thought of it?? The two "reviews" here aren't reviews because neither person tried it! The ingredients sound like something my family would really enjoy, but I'd like to hear from people who've made it, any changes they made, etc.! Thank you! TOH, perhaps you need to have a separate "Comments/Questions" Section so people can reserve the "Reviews" section for real reviews! All of us have questions at times
Patrick, if you happen to read this, I fully understand what you mean. But with the ingredients listed and the amount of time stated, I would say cook on low. I hope this helps.
Interesting recipe. The only problem I have with this recipe is that the author did not mention whether the Slow Cooker should be on LOW or HIGH. This is a big disappointment and makes the recipe incomplete.