7,334 magee recipes

Hernekeitto (Finnish pea soup) made with dried whole peas and pork leg simmered low and slow with marjoram and mustard. A traditional Scandinavian comfort soup that freezes beautifully.

Homemade tomato pasta dough made with tomato paste, eggs, and olive oil in a pasta machine. A vibrant orange-red fresh pasta that cooks in just 2 minutes.

Peanut chops made from rye bread strips spread with peanut butter, dipped in seasoned egg wash, coated in cracker crumbs, and baked until golden. A creative vegetarian main.

Giant chocolate chip cookies made with hand-chopped milk chocolate bars instead of chips. Flattened to saucer size and baked until barely set for a chewy, gooey center.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Creamy cheese fondue made with American cheese, cream cheese with chives, and dry white wine. Smooth, rich, and ready for dipping with bread sticks or crusty French bread.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

Three-ingredient mousse made with instant pudding mix, milk, and Cool Whip folded together. Light, fluffy, and ready in 5 minutes with any Jello pudding flavor you like.

Yeast-free carob date bread made with whole wheat, buckwheat, and brown rice flour. Kneaded by hand and rested overnight for a dense, naturally sweet, low-fat loaf.

No-bake chocolate peanut butter pie made with chocolate instant pudding, peanut butter, and a graham cracker crust. Five ingredients, 15 minutes of work, then chill until set.

Vegan eggless mayonnaise made with soy milk, lemon juice, and mustard. Blended smooth and creamy in minutes with a simple drizzle technique for thick, spreadable results every time.

Old-fashioned salmon soup made with canned salmon scalded in milk, butter, and cracker crumbs for thickening. A creamy, simple chowder-style soup with just four pantry staples.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Creamy tarragon dressing made with nonfat yogurt, light mayo, and fresh tarragon. Four ingredients, no cooking, ready in 5 minutes. A lighter take on classic French herb dressing.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.