1,670 magee recipes

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Slow cooker cola steak made with round steak braised in cola and ketchup for 8 to 10 hours. The cola tenderizes the beef and creates a sweet, tangy gravy with almost no effort.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Chicken wrapped in bacon and baked over a bed of dried beef, then blanketed in a creamy sour cream and celery soup sauce. A retro comfort casserole that's salty, savory, and made for spooning over rice.

Simple butterscotch squares made with melted butter, brown sugar, one egg, chopped nuts, and vanilla. A one-bowl blondie recipe that bakes in 30 minutes with just 8 ingredients.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Fat-free apple muffins made with applesauce, diced apples, and grated carrots. Cinnamon and cloves add warmth while artificial sweetener keeps them low-calorie. Perfect for guilt-free breakfasts.

Rich and creamy baked spinach casserole made with cream cheese, butter, and onion soup mix, topped with crispy breadcrumbs. Only 5 ingredients and a holiday side dish crowd-pleaser.

Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.

Cheesy buffet biscuits made with Bisquick, Parmesan, and scallions, baked in a 9x13 pan and scored into squares. Makes 2 dozen pull-apart biscuits for feeding a hungry crowd.

Salmon roasted with cilantro pesto made from fresh cilantro, garlic, lime juice, and olive oil, topped with chopped tomato. A bright, 30-minute fish dinner with bold Latin flavors.

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Eggs Benedict with a cholesterol-free hollandaise made from egg substitute and evaporated milk, served on toasted waffles instead of English muffins. A lighter brunch twist on the classic.

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.