7,334 magee recipes

Gluten-free chocolate mousse cake: a flourless, intensely chocolatey cake with a light, mousse-like crumb, made from just five ingredients. Naturally gluten-free, rich, and deeply fudgy.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Jalapeno ice cream made by folding diced jalapenos and lime zest into softened vanilla ice cream. A spicy-sweet frozen dessert with just 3 ingredients and no churning.

Three-ingredient cheesy salsa dip made with sharp cheddar cheese spread, jarred salsa, and fresh cilantro. Melts in the microwave in 5 minutes for instant game day snacking.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Microwave steak au poivre with cracked peppercorns and a quick brandy pan sauce, made in a microwave browning dish. Bistro-style French peppercorn steak in 5 minutes flat.

Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.

Crispy breaded chicken breasts brushed with oyster sauce and pan-fried, then drizzled with a honey-lemon glaze made from chicken stock, soy sauce, and fresh lemon zest.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.

Pasta twists in a creamy asparagus sauce made with butter, olive oil, half-and-half, and a bouillon cube. A simple Italian-style pasta ready in 40 minutes.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Three-layer lemon whipped cream torte with a cloud-light cake made from whipped egg whites, filled and frosted with a lemon custard folded into fresh whipped cream.

Orange pistachio Bundt cake made with yellow cake mix, pistachio pudding, and orange juice, marbled with chocolate syrup and topped with a cocoa glaze. A stunning retro dessert.