7,334 magee recipes

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Easy chocolate pudding pie: a five-ingredient shortcut pie made with cook-and-serve pudding mix boosted with real semisweet chocolate and butter for a richer-than-boxed result.

Tiny, pillow-soft silver dollar pancakes made with sour cream, eggs, and just a whisper of cake flour. They puff up like little soufflés on the griddle. A Bridge Creek brunch legend.

No-bake chocolate oat cookies made with cocoa, quick oats, and nuts. Just boil, mix, and drop onto waxed paper for a chewy treat that's ready in minutes with zero oven time.

Jello flavored cake made by sifting flavored gelatin right into the batter with cake flour and whipped egg whites. A light, airy ring cake you can customize with any Jello flavor.

Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.

Sugared pecans in a buttery brown sugar glaze made on the stovetop in 5 minutes with just 3 ingredients. A quick snack, salad topper, or holiday gift idea.

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

Stovetop macaroni and cheese made from scratch with a proper bechamel, sharp cheddar, heavy cream, mustard, and a dash of cayenne. Rich, creamy, and ready in 30 minutes for two.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Classic baked flan with a deep amber caramel top and silky vanilla-orange custard underneath. Spanish-style cream caramel made the proper water-bath way for a dinner-party showstopper.

Milk fudge made stovetop with evaporated milk, marshmallows, semi-sweet chocolate, and chopped pecans. No candy thermometer needed. Five minutes of prep for a dozen rich, creamy squares.

Card gingerbread cookies shaped into playing-card rectangles and scored with lines, made with molasses, brown sugar, ginger, and cinnamon. A vintage rolled cookie for the holidays.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Rice pudding tart with red wine-poached pears fanned on top, finished under the broiler for a caramelized sugar crust. An elegant dessert that can be made ahead.