3,201 magee recipes

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot oven.

This recipe definitely deserves 5 star at least. This creamy and delicious rice pudding was made with only a few simple ingredients.

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

A scrumptious rice dish that's simple made with basmati rice. Tastes great alone or with any kind of meat you like.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Decadent chocolate muffins made with melted unsweetened chocolate and buttermilk, studded with chocolate chips for intense cocoa flavor in every bite.

Very beautiful ice cream, definitly will make it again.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Bought a small bag of mini cucumbers, made this pickle recipe, and it was sweet, a bit sour and crunchy. Delicious with most of the meals.

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Vegan mac and cheese with butternut squash, tahini, miso, nutritional yeast, and mustard blended into a creamy dairy-free sauce, baked with breadcrumbs. Plant-based comfort food.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Mildly sweet snack at tea time, it goes great with coffee, tea or a cold glass of milk. Best made with ripe or overripe bananas.