2,431 magee recipes

A traditional Scottish clootie dumpling made with suet, currants, sultanas, and cinnamon, wrapped in a floured cloth and simmered for two hours. Serve warm with custard sauce for a proper British pudding.

Homemade ginger salad dressing blended with fresh ginger, lemon zest, tomato paste, and white vinegar. A bold, Japanese steakhouse-style dressing made in your blender in 2 minutes.

Wheaties cereal pancakes made with crushed Wheaties, eggs, milk, and just enough flour for a thin batter. A crispy-edged, nutty breakfast griddle cake ready in 20 minutes.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Cheesy macaroni and ham made from boxed mac and cheese mix with diced smoked ham and green bell pepper stirred in. A quick, kid-friendly upgrade to the blue box, ready in 30 minutes.

Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.

Light, puffy cheese toast made with ricotta and cream cheese on raisin bread. A quick toaster oven snack that bakes up golden in just 5 minutes. Weight Watchers friendly!

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

Light chocolate cake made without eggs or butter using skim milk and cocoa powder. Topped with a fluffy whipped cocoa frosting for a lower-fat treat that still satisfies.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Ghost cookies made by dipping butter cookies in white almond bark with black jelly bean eyes. A no-bake Halloween treat kids can help make in under 30 minutes.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Cranberry sauce for holiday meringues: a glossy, ruby-red dessert sauce made from cranberry juice, sugar, lemon, and a touch of cornstarch. Perfect spooned over crisp meringues, ice cream, or pavlova.

Pistachio kulfi pops made the traditional Indian way: whole milk slowly reduced to a concentrated, caramelized base, then frozen with chopped pistachios. No ice cream maker required.