7,505 magee recipes

Mom's mango chutney made with green mangos, raisins, walnuts, brown sugar, and white wine vinegar simmered until thick and jammy. A simple homemade chutney with just 30 minutes of cooking.

Crustless crawfish quiche made with Bisquick, cheddar cheese, and sauteed crawfish tails with garlic and celery. A no-fuss, one-dish Cajun brunch or dinner in about an hour.

This succulent dish is made with savory beef, potatoes, okra and a variety of spices making it perfect for that Super Bowl party!

Molded crab dip with cream cheese, cream of celery soup, scallions, and gelatin for a sliceable appetizer. Vintage party fare made for crackers.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

Rich butterscotch fondue made with demerara sugar, golden syrup, evaporated milk, and chopped peanuts. Serve warm with sliced apples, pears, bananas, and popcorn for dipping.

A Southern classic bundt cake made with butter cake mix, sour cream, and a hidden ribbon of cinnamon-brown sugar-nut filling swirled through the center.

Piquant meatloaf seasoned with paprika, oregano, thyme, and chili powder, served with a rich mushroom gravy made from butter, cream, and beef stock. A boldly spiced take on a comforting classic.

Grilled Hawaiian fish served with a fresh papaya relish made with ginger, cilantro, red bell pepper, and lemon juice. A tropical, light seafood dinner with bright island flavors.

Homemade licorice liqueur made by steeping real licorice root in vodka for a week, then sweetening with sugar syrup. Three ingredients, two weeks, and a bold anise-flavored spirit.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Wholesome muffins made with whole wheat pastry flour, oats soaked in buttermilk, and grated fresh apple. Honey sweetens naturally while raisins and cinnamon add warmth. No refined sugar needed.

Pets de soeur: traditional Québécois cinnamon rolls made with lard pastry, brown sugar, and butter. No yeast, no rise time, ready in an hour. A French-Canadian classic.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Pheasant pate made from slow-roasted birds ground fine with hard-cooked egg, butter, sour cream, and grated onion. A smooth, spreadable game bird pate that freezes beautifully for hunting season.