1,394 magee recipes

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Soft, tender bread machine loaf made with cream of wheat cereal for a uniquely smooth crumb. Just add ingredients, press start, and let the machine do the work.

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

This quick and savory side dish is made with wild rice, mushrooms and pearl barley.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

A savory soup made with tomatoes, carrots, celery and succulent beef.

A delicious dish made with hazelnuts, bread crumbs and juicy apples.

Chicken pot pie made from scratch with a whole poached chicken, homemade broth, mushrooms, pearl onions, peas, and flaky puff pastry tops. Individual portions baked until golden and bubbly.

Explore the jungle with this delicious bread made of bananas, pineapple, walnuts and coconut.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

A scrumptious casserole made with ground beef, celery and shredded cabbage. Best served with fried potatoes or bread.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.