My husband and I think this is one of the best soups we've ever tasted! We had MANY sweet peppers to use up that had accumulated from our CSA boxes over the last couple of weeks; this recipe put them to excellent use. I wanted to make my own dry fajita seasoning and didn't know where to start, so I Googled "Homemade Fajita Seasoning", and a very good one came up on About.com:Busy Cooks. Gweb8, thanks for posting this soup recipe. We love it and will be using it often!

These area fantastic!!! I ended up chilling my dough for 24 hours (no time to bake the day I mixed them up). The day I was ready to bake them, I took the dough out of the fridge just before leaving for a 90-minute walk; I baked them as soon as I returned and they were perfection. I did need to flatten them down just a bit, and they still baked up very nicely. I got 52 cookies out of this recipe, though I also added 1 package of Ghirardelli Bittersweet Chocolate Chips and 1 cup of raisins. Thanks for posting this recipe, BITTERSWEET1; it makes the ultimate oatmeal cookie!

This recipe, in my opinion, is another one that really deserves much more than five stars. Wow! This is a new favorite! I did pre-measure the 17 tablespoons of water and found that to be roughly 1 and 1/3 cups water. When the kneading cycle first started up, I found that I had to add about 1/2 cup to 3/4 of a cup of an additional amount of flour. (I did this slowly, about 1 tablespoon at a time.) Aside from that, I made this exactly as written and it came out tender and soft with an amazing crumb texture. For anyone having trouble with the dough not rising, as per some other reviewers suggested, it might be a good idea to proof the yeast first. Also, make sure that the water you add is neither too hot, nor too cold, as both will affect whether or not the dough rises. If it's too cold, the yeast will not be activated, and if it's too hot, the yeast will be killed. A good temperature for bread recipes that call for warm water is somewhere between 110 and 115 degrees. A thermometer comes in real handy for this reason. One last suggestion is to make sure that any salt the recipe calls for does not come into direct contact with the yeast. Always add salt to the liquid ingredients first, and always add the yeast last. Once all of the ingredients are in my machine, I make a small well with a spoon on top of the dry ingredients and pour the yeast into that well. I hope these suggestions are helpful.

This is a very light and flavorful pasta dish. We loved it!! I made this exactly as written, and I can't wait to change it up here and there with shrimp or chicken. Thanks so much for posting this recipe; it will be a "regular" at our dinner table.

A recipe worthy of more than five stars!! This is OUTSTANDING!! Thanks for posting this recipe; it's my new standard go-to for pesto sauce.

This topping is delicious. I did substitute saltine cracker crumbs for the bread crumbs, but otherwise I made this as written. I prepared this crumb topping to go on a Romanesco broccoli that was in our CSA box. I should have steamed the broccoli longer (it was huge) because it was quite under-done...even though the topping was brown...but it was very good nonetheless. Thanks for the recipe.

This is one of my new favorite soup recipes. This is also the first time I cooked, and served, a recipe with leeks as one of the ingredients. Wow, they are good! I made this recipe exactly as written and it was outstanding! Thanks so much for posting it!

WOW!! These cookies are fantastic!! I used 1/2 cup brown sugar and 1/2 cup white sugar, and added 1 teaspoon of vanilla as some other reviewers suggested. I baked these on a very shiny aluminum cookie sheet, so I ended up leaving them in the oven for a full 10 minutes; the cookies came out with a subtle crunchiness on the outside, and a great chewy middle. I made these cookies the size of any other regular drop cookie and had no issues with them being under- or over-baked. Thanks for this great recipe, Stephanie! This is another dairy-free recipe that my grandson and I can enjoy making together. (In fact, right after the first batch was done baking, he requested a second batch...these cookies are THAT good...I was happy to oblige.)

Another recipe that deserves more than the five stars allowed!! This was my first time making egg rolls (even after 30-plus years of cooking, the concept always seemed too intimidating to try), and they turned out to be the most fantastic egg rolls my husband and I have ever had. I did eliminate the bean sprouts...only because I did not have any in the house...and I steamed and chopped fresh shrimp instead of using canned. I also subbed dried red-pepper flakes for the black pepper, and these came out tasting better than my now "OLD-favorite" egg rolls at my favorite Thai restaurant. These proved so much easier to make than I ever could have imagined. I found that I did not need the cornstarch mixture to seal the wrappers; I used the moisture from the bottom of the bowl that the filling had been sitting in. I had absolutely no issues with the wraps coming apart, and didn't need to use any toothpicks. This is a fantastic recipe!! I would urge anyone who loves egg rolls to try this recipe; you will be shocked at how easy they are to make. Thank you so much for posting this recipe Rouver, I will be using it often!

This tastes like "fancy restaurant fare"! I made it exactly as written...lemon and all...and am so glad I did, because all of the flavors balance out perfectly. Thanks for posting this recipe. We enjoyed this very much.

There are such great, bold, fresh flavors in this recipe; we loved it!! I did substitute dried, crushed red pepper flakes for the black pepper, but other than that I made this exactly as written, and it was outstanding!! We're looking forward to the leftovers tomorrow. I think this would also work well with chicken instead of shrimp. Thanks so much for sharing this great recipe!! The only trick to this recipe is finding a store that carries Tahini; the end result is definitely worth the effort!

This is an excellent recipe as written; my husband and I really enjoyed this. Thank you for posting it.

Excellent as written! Thanks for posting this recipe.

Seriously, this recipe is a "must-try"! I made this exactly as written with collard greens from our weekly CSA box, and my husband and I both enjoyed this very much. Thanks so much for posting this recipe.

I made this exactly as written with spinach and green garlic from our latest CSA box, and both my husband and I thought this recipe was outstanding. It's light and very, very tasty. Thanks for sharing this one; it will be a regular for light summer meals.

This recipe tastes just like the guacamole served by a favorite Mexican recipe in town. I've always loved their guacamole, and could never figure out what they did differently from the recipes I've tried here at home. This recipe is it!! I made this exactly as written, and it is outstanding!! Thanks so much, now I can have my "favorite" guacamole here at home!!

Oh my!! This is much more than a five star recipe; don't bother with the ice cream or half and half, this one stands on it's own. Outstanding crisp recipe!!! Thanks for posting this one!

This is a wonderful pound cake recipe! My standard recipe that I've been using for many years is a bit heavier with an additional 1/2 cup butter, and an 8 oz. package of cream cheese. I didn't think I'd ever find another pound cake recipe that I'd enjoy as much my old standard. This recipe is a very nice surprise! I made this cake exactly as written to take to my granddaughter's third birthday party, and it received rave reviews. One woman said that it tasted like a cross between a homemade angel food cake and a pound cake. She renamed it, "angel pound cake", and took home a very large piece. My sons claim that they prefer my "older" recipe; I've decided that next time, I'm not going to mention that I tried a different recipe. I, on the other hand, LOVE this new recipe. The next time I make this, I'm going to throw in a good amount of Irish Cream, because I think the lightness of this cake is what makes it so adaptable to different flavorings. Great recipe; lighter than the standard, and very, very tasty. Thank you so much for posting it.

This is a very good recipe. My family really enjoyed this. Thanks for posting it!

WOW!!! Love how a simple recipe makes something so delicious!! I wanted to use up some whipping cream that I had in the refrigerator, and so that's what I used instead of water; I also added a pinch of red pepper flakes. Thank you for sharing this wonderful recipe. I served this soup along with grilled cheese sandwiches, and my husband just loved it. So did I!