1,670 magee recipes

Scrambled Eggs Benedict made entirely in the microwave with Canadian bacon, hollandaise, and English muffins. A 15-minute shortcut to brunch that skips the poaching stress.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.

Devil's Delight, a retro West Virginia spread of whipped cream cheese, deviled ham, and tomato soup with a hit of hot sauce. Make-ahead, spreadable, and made for chips and crackers.

Reuben burgers made with ground beef and corned beef, broiled and topped with sauerkraut and melted Swiss cheese. All the classic Reuben sandwich flavors in a burger.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Copycat Red Lobster cheddar garlic biscuits made with Bisquick, shredded cheddar, milk, and garlic butter brushed on warm. Five ingredients and 18 minutes from start to table.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

No-bake chocolate peanut butter candy squares made with chocolate frosting, oats, and chopped peanuts. Just 4 ingredients, no cooking, and ready in 30 minutes.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Flourless peanut butter cookies made with just three ingredients: peanut butter, an egg and vanilla. Naturally gluten-free, soft and rich, baked in about 15 minutes. No flour, no fuss.

No-bake Easter baskets made from shredded wheat, peanut butter, and butterscotch chips. A fun three-ingredient Easter craft kids can shape and fill with candy.

Cheddar cheese biscuits brushed with fresh garlic butter, a quick copycat of Red Lobster's Cheddar Bay biscuits made from biscuit mix. Drop-and-bake, golden, and ready in about 25 minutes.

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.