2,431 magee recipes

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Twisted onion Parmesan breadsticks made with hot roll mix, brushed with egg wash, and topped with grated Parmesan. Soft, golden, and ready in under an hour.

Chicken fried steak with a craggy double-dredged crust, fried golden and crisp, then smothered in peppery cream gravy made right from the drippings. Classic Texas comfort cooking done the proper way.

Phyllo Easter nests filled with a cinnamon-walnut mixture and topped with candy eggs. A playful Easter dessert made with shredded kataifi phyllo, perfect for brunches and egg hunts.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Homemade chocolate covered peanut butter eggs with a sweet brown sugar filling dipped in melted chocolate. A no-bake Easter candy made from scratch.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.

Light fluffy strawberry frozen yogurt made from strained yogurt cheese, fresh berries, vanilla, and whipped egg whites churned into a cloud-like dessert. Tangier and lighter than ice cream.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

A traditional Swiss Appenzell honey cake made with wholemeal flour, warm honey, cloves, nutmeg, cardamom, and cinnamon. Dense, fragrant, and beautifully scored on top, this European classic is finished with icing.

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.