If you want some hearty country cookin', this is it. I've made a few times and these are my changes after reading reviews. I added salt and pepper to to the flour that coated the beef. Cut the amount of carrots in half, otherwise, you are eating carrot stew. I did use the Extra Stout Guinness, even though some people complained about it. I had no issues with it (but I am a Guinness drinker). I did add a wee bit of sugar, probably a tsp. or two. I also doubled the broth because I found it too thick otherwise, and who wouldn't want to stretch a good thing? Because I doubled the broth, I also doubled the cornstarch/water mix at the end for thickening. I also added these spices: salt, basil, rosemary & thyme. Warning -- its kind of addictive. POSTSCRIPT: After I made this the last time, my boyfriend added some Hatch roasted green chiles and that was a nice addition if you are craving some spice.

Reviewed On: Aug. 15, 2009

very fancy pants but surprisingly easy. read some reviews and incorporated many of the suggestions. Biggest difference from recipe as stated was to pan fry for just a few minutes until slightly browned, with olive oil and garlic and then bake (adding garlic oil, 1 tablespoon butter, white wine & thyme). Used plenty of toothpicks to secure that sucker. I was unsure about the temps so cooked covered in foil for 375 degrees for 20 minutes, uncovered and baked at 400 degrees for 10-15 minutes. Chicken turned out very moist. Also used fresh spinach. After rinsing spinach and shaking off excess water, put in pan with lid for about 3-4 minutes to wilt the spinach -- for easier rolling. Added a few basil leaves as the first layer and i also put a dusting of breadcrumbs on it after it was all rolled up. Next time, I will use a tad less salt and possible consider putting some marinara sauce on top . Basically, the recipe suggestions I followed for the most part were in the review by SarahLovesBroccoli. I used thyme instead of sage because I had some fresh already on hand. The white wine sauce was wonderful and I poured some over the top after I served. Thanks Crystal.

Reviewed On: Jul. 13, 2009

I hate pumpkin pie (the texture just grosses me out), so this was a wonderful alternative for a Thanksgiving dessert. Only change -- I used a touch more pumpkin filling than the recipe called for. Next time, I think I will just skip the Cool Whip -- it doesn't need it and Cool Whip is sort of creepy anyway.

Reviewed On: Dec. 13, 2008