"Such tasty-goodness. For those reviewers who experienced some difficulties, part of the problem lies in the way the recipe is written. A more precise size of dice would be helpful, such as 1/2 inch pieces. The larger the dice, the longer the spuds will take to cook. Also, the size and shape of your baking dish matters. A shallow, oblong or ov"

"Amazingly good tasting. One tip, start the peeled and cubed rutabaga in the boiling water ten minutes before adding the peeled,chunked carrots. Maintain a low boil for 20-30 minutes so that you achieve very soft and tender vegetable bits. Drain and puree in your food processor along with butter, salt and pepper, until a smooth puree results. Outs"

"This is a GREAT alternative to regular mashed potatoes. The carb hit is significantly lower than regular mashers, too. This is a keeper!

I wanted to convert the measurements to pounds to make it easier to follow this recipe. 1 cup of peeled, quartered red skin potatoes weighs 6 ounces. 8 cups would therefore weigh 24 ounces, or 1 1/2 pounds. "

"In the descriptive paragraph at the top of the recipe, the author tells the readers to BUY pre-made crepes. Hence, no recipe for the crepes themselves, just the Chicken Divan filling. Look up a recipe on how to make the crepes, or do as suggested and buy them at the grocery store. I make my crepes from ricotta cheese and eggs to reduce the carb co..."

"A much easier way to deal with the squash is to cut in half, lay it cut side down on a baking sheet, and roast at 375 degrees for 45 minutes or until quite soft. Once cooled, it becomes very easy to scoop out the cooked flesh. Cubing and peeling become unnecessary. The soup is pureed anyway, so no need for tedious prep work. After you scoop out t"