7,334 magee recipes

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Crispy baked parsley stuffing balls made with fresh breadcrumbs, butter, lemon zest, mixed herbs, and grated onion. A British-style holiday side dish baked until golden all over.

Pan-fried tuna patties spiced with cumin, cayenne, coriander, and dry mustard. Made with canned tuna, eggs, and bread crumbs for a quick, budget-friendly dinner.

Easy chocolate coffee cake made with mayonnaise instead of eggs and butter. Cold coffee, cocoa powder, and vanilla round out this no-fuss, one-bowl cake you can throw together in 15 minutes.

Easy peppermint fudge squares made with chocolate chips, miniature marshmallows and mint extract on an evaporated milk base. No candy thermometer needed; ready to chill in 30 minutes. Yields 2 pounds of fudge.

Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.

From-scratch chocolate fudge layer cake with unsweetened chocolate in the batter and a thick frosting made from 1.5 pounds of melted milk and semi-sweet chocolate beaten with butter. A bakery-quality showpiece.

Chocolate walnut bread made with frozen bread dough filled with chopped semi-sweet chocolate and walnuts, brushed with honey. A simple stuffed loaf with melty chocolate pockets.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Grizzlenuckles are no-fuss cookie bars made with sweetened condensed milk, graham cracker crumbs, coconut, and chocolate chips. Mix, bake, dust with powdered sugar, done.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.

Gelato di pesche: Italian peach gelato made with fresh peach puree, simple syrup, lemon juice, and softly whipped cream. Pure summer-fruit Italian frozen dessert.

Fudgy one-bowl peppermint brownies made with real unsweetened chocolate, drizzled with white chocolate, and topped with crushed candy canes. A festive holiday brownie.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.

No-bake coconut bon bons made with sweetened condensed milk, flaked coconut, and butter, then dipped in semi-sweet chocolate. Makes 3 dozen candy-box-worthy treats with zero oven time.