1,394 magee recipes

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Grasmere gingerbread: the famous Lake District gingerbread biscuit made with oatmeal, butter, ginger and golden syrup. Cross between a flapjack and a gingerbread, with origins in 1850s Cumbria.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Gypsy schnitzel with breaded veal cutlets topped in a creamy bell pepper, onion, and mushroom sauce made with beef bouillon and heavy cream.

The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Hoosier goulash made entirely in the microwave with ground beef, elbow macaroni, canned tomatoes, tomato paste, and tomato sauce. A Midwest one-dish dinner in 20 minutes.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Rhubarb punch made from fresh rhubarb juice strained through cheesecloth, sweetened with sugar, and brightened with orange and lemon juice. Finished with soda water.

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Apple pie bread made easy in the bread machine: sweet yeasted loaf flavored with sliced apples, cinnamon, buttermilk, and apple juice concentrate. Fragrant, soft, and tastes like autumn baking in a single slice.

Sun-dried tomato beer bread made with self-rising flour and no yeast. No kneading, no rising, no waiting. Mix, pour, and bake for a savory loaf in about an hour.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.