7,505 magee recipes

A basic dry rub made from chili powder and cayenne pepper that's perfect for steaks!

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

A succulent and scrumptious chicken salad made with chopped celery, slivered almonds and swiss cheese.

A fragrant bread machine loaf made with whole wheat flour, fresh orange juice, orange zest, and star anise. Citrusy, warmly spiced, and effortlessly hands-off.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Old-fashioned popcorn balls made with molasses, corn syrup, and butter cooked to hard crack stage. A five-ingredient treat kids can help shape with buttered hands.

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.

Diabetic-friendly cocoa cake made with liquid sweetener, egg whites, and minimal sugar. A meringue-folded chocolate layer cake for diabetic dessert needs without sacrificing flavor.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

A 3-ingredient curry sauce made with salad dressing, curry powder, and paprika. No cooking required. Mix, chill, and serve.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Martha Washington's devil's food cake made with unsweetened chocolate, buttermilk, and cake flour. A rich, old-fashioned two-layer chocolate cake baked in a single sheet pan.

A sweet-tangy homemade champagne mustard made with just four ingredients: champagne vinegar, dry mustard, eggs, and sugar. Cooked in a double boiler until thick and silky, it's a knockout condiment for baked ham and charcuterie.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Chocolate bread made in a bread machine with cocoa powder, butter, egg, and vanilla. A sweet, enriched yeast bread with deep chocolate flavor, makes two loaves.