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Easy Tomato Crab Soup

Reviewed: Feb. 7, 2011
I made two batches of this recipe. The first batch I followed exactly, just with fat free half/half and some extra garlic. It was good, but definitely was missing a little something. I followed others' advice and added salt, pepper, and dill. The second batch I used red onions, lots of garlic, better quality lump crab meat, and added some cajun seasoning at the end to give it a little kick. This batch bursts with flavor. Regardless of how you spice it up, you definitely need to use quality lump crab meat, it's sweeter and more flavorful. Very fast preparation with a comfort-food quality, I will be keeping this recipe on hand.
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Seared Tuna with Wasabi-Butter Sauce

Reviewed: Aug. 3, 2006
I used wasabi powder instead of prepared wasabi (about 2 tablespoons). Could have used more wasabi for more spice, but it was still delicious as is! This sauce tastes good over other firm-fleshed fish as well, such as mahi mahi and salmon.
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Cinnamon Ice Cream

Reviewed: Apr. 27, 2010
This was my first attempt at making ice cream, and it was a huge success! Like most reviews, I reduced the sugar to 3/4 cup and it was still quite sweet. Instead of heavy cream I used 1 cup of canned evaporated milk along with 1 1/2 cups half and half (all the dairy I used was fat free). I also added a tiny pinch of cayenne pepper to give the cinnamon a little kick, and I also refrigerated the mixture overnight like several other reviews suggested. My final product was deliciously creamy, sweet, and flavorful! I will absolutely be making this again!
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