Type what you have

Ingredients

• ✓ sage
• acorn squash
• butter
• salt
• black pepper

Instructions

1. 1 Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
2. 2 Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.

By Suze Knisley

Ingredients

• ✓ sage
• delicata squash
• cooking spray
• cumin
• coriander
• black pepper
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

By VirginiaWillis

Ingredients

• ✓ sage
• cooking spray
• golden beet
• olive oil
• thyme
• salt
• black pepper
• lemon zest

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
2. 2 Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
3. 3 Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
4. 4 Remove from the oven, put beets back into the bowl, and toss with lemon zest.

By lutzflcat

Ingredients

• ✓ sage
• water
• lentil
• tomato
• onion
• garlic
• salt
• pepper
• marjoram
• thyme
• bay leaf
• carrot
• celery
• green bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix water, lentils, stewed tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish.
3. 3 Bake, uncovered, in the preheated oven for 30 minutes.
4. 4 Stir in carrots and celery; cover and continue to bake until lentils and vegetables are tender, about 40 minutes.
5. 5 Stir in bell pepper, then sprinkle Cheddar over top. Bake, uncovered, until cheese has melted, about 5 more minutes. Remove bay leaf before serving.

By Tiffany

Ingredients

• ✓ sage
• fingerling potato
• olive oil
• garlic powder
• salt
• black pepper
• butter
• thyme

Instructions

1. 1 Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
2. 2 Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

By Jacob Welshans

Ingredients

• ✓ sage
• green cabbage
• vegetable broth
• tomato
• carrot
• celery
• onion
• garlic
• apple cider vinegar
• lemon juice

Instructions

1. 1 Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot).
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ sage
• white french bread
• butter
• yellow onion
• celery
• salt
• thyme
• turkey broth
• parsley
• rosemary
• egg
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ sage
• corn bread mix
• green chili
• cumin
• oregano
• mayonnaise
• sour cream
• ranch dressing mix
• bacon
• pinto bean
• corn
• tomato
• green pepper
• green onion
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2. 2 Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
3. 3 Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
4. 4 In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
5. 5 Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
6. 6 Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.

By Principal Cole

Ingredients

• ✓ sage
• shortening
• onion
• green bell pepper
• garlic
• water
• red bean
• ham hock
• smoked sausage
• celery
• bay leaf
• creole seasoning
• thyme
• hot pepper sauce
• white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Ingredients

• ✓ sage
• zucchini
• salt
• cooking spray
• bread crumb
• cheddar cheese
• egg
• onion
• black pepper
• oregano
• basil
• salt
• rosemary
• garlic powder

Instructions

1. 1 Place zucchini in a colander or strainer set over a bowl; sprinkle salt over top and set aside for liquid to drain, about 1 hour. Press zucchini with a paper towel to remove any excess liquid.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a mini-muffin tin with cooking spray.
3. 3 Stir zucchini, bread crumbs, Cheddar cheese, eggs, onion, black pepper, oregano, basil, ¼ teaspoon salt, rosemary, garlic powder, and sage together in a large bowl until well combined; spoon into the prepared muffin cups, filling each to the top, flattening batter to be even with top of cups.
4. 4 Bake in the preheated oven until browned, 15 to 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ sage
• water
• gelatin
• dill pickle relish
• pepperoncini pepper
• pimento
• white vinegar
• garlic powder
• pickling spice
• bay leaf
• clove
• black peppercorn
• black pepper
• salt
• onion
• pig's foot
• pig ear
• beef tongue

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Ingredients

• ✓ sage
• rosemary
• salt
• thyme
• fennel seed
• white sugar
• bay leaf
• pork rib chop
• olive oil

Instructions

1. 1 Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.
2. 2 Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By STORMY3600

Ingredients

• ✓ sage
• olive oil
• red wine vinegar
• lemon
• garlic
• rosemary
• thyme
• marjoram
• basil
• oregano
• garlic powder
• black pepper

Instructions

1. 1 Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

By LEANAD

Ingredients

• ✓ sage
• olive oil
• onion
• tomato
• red bell pepper
• garlic
• rosemary
• red pepper flakes
• salt
• black pepper
• navy bean
• bay leaf
• water
• chive

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomato and bell pepper; cook until pepper has softened, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in sage, rosemary, pepper flakes, salt, and pepper. Reduce heat to low and cook for 5 minutes.
2. 2 Transfer vegetable mixture to a large pot with beans and bay leaf over medium heat. Add enough water to cover. Cook, stirring occasionally and adding more water, a little at a time, if it looks like the beans are getting dry, about 30 minutes.
3. 3 Sprinkle with chives and serve.

By Alice Waugh

Ingredients

• ✓ sage
• salt
• black pepper
• brown sugar
• coriander
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ sage
• pork butt steak
• seasoning salt
• cinnamon
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place steaks onto the grill rack of an oven roasting pan. In a small bowl, stir together the seasoning salt, sage and cinnamon. Sprinkle half of the mixture over the tops of the steaks.
3. 3 Roast for 20 minutes in the preheated oven, then sprinkle the top with half of the brown sugar. Roast for 10 more minutes. Turn the steaks over and season the other side with the remaining cinnamon mixture. Roast for 20 minutes, then top with the last of the brown sugar. Once the sugar is bubbling, turn over once more and cook until the other side is bubbling. Remove from oven and serve.

By Sheila Robertson

Ingredients

• ✓ sage
• garlic powder
• turkey
• bacon
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place a roasting rack in a large baking dish.
2. 2 Sprinkle sage and garlic powder over entire turkey.
3. 3 Wrap turkey completely with bacon.
4. 4 Place turkey on the rack in the prepared baking dish. Pour water into the dish.
5. 5 Bake turkey in the preheated oven, basting every 45 minutes with juices in the baking dish, until no longer pink at the bone and the juices run clear, 3 1/2 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165 degrees F (74 degrees C).

By Alex Bega

Ingredients

• ✓ sage
• salt
• black pepper
• pork chop
• butter
• water
• beef bouillon

Instructions

1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Ingredients

• ✓ sage
• sausage
• olive oil
• black pepper
• all-purpose flour
• milk

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir sausage, olive oil, pepper, and sage in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes.
2. 2 Stir flour into sausage mixture until thoroughly mixed. Pour milk into sausage mixture and reduce heat to medium-low. Cook, stirring frequently, for 5 minutes. Reduce heat to low, cover skillet with a lid, and cook, stirring occasionally, until gravy is thickened, about 10 minutes.

By d_lewis

Ingredients

• ✓ sage
• butter
• turkey stock
• black pepper
• egg
• cornbread stuffing

Instructions

1. 1 Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
2. 2 Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
3. 3 Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
4. 4 Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

By Bibi

Ingredients

• ✓ sage
• salt
• black pepper
• nutmeg
• red pepper flakes
• ground ginger
• ground turkey

Instructions

1. 1 Stir salt, sage, black pepper, nutmeg, red pepper flakes, and ginger in a small bowl. Place turkey into a separate bowl and thoroughly mix in the spices. Form sausage into patties.
2. 2 Fry the sausage patties in a skillet over medium heat until browned and the meat is no longer pink inside, 3 to 5 minutes per side.

By growingoodsons

Ingredients

• ✓ sage
• ground venison
• bacon
• ginger
• pepper
• onion salt

Instructions

1. 1 Combine the venison, bacon, sage, ginger, pepper, and onion salt in a large bowl; mix well. Shape into 12 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.

By THOMAS ELLEFSON

Ingredients

• ✓ sage
• russet potato
• butter
• rosemary
• thyme
• marjoram

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ sage
• basil
• oregano
• thyme
• marjoram
• rosemary

Instructions

1. 1 In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.

By Denyse

Ingredients

• ✓ sage
• pork chop
• salt
• black pepper
• butter spread
• orange

Instructions

1. 1 Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
2. 2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

By I Can't Believe its Not Butter

Ingredients

• ✓ sage
• salt
• black pepper
• turmeric
• marjoram
• ground pork
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ sage
• salt
• black pepper
• red pepper flakes
• marjoram
• ground turkey

Instructions

1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Ingredients

• ✓ sage
• thyme
• marjoram
• rosemary
• nutmeg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sage, thyme, marjoram, rosemary, nutmeg, and black pepper in a small bowl.
3. 3 Transfer seasoning to an airtight container.
4. 4 Label and store with your other spices.

By Mandee Klein

Ingredients

• ✓ sage
• water
• soy sauce
• kosher salt
• white sugar
• celery seed
• thyme

Instructions

1. 1 Mix water with soy sauce, salt, sugar, sage, celery seed, and thyme in a large stockpot. Stir well until salt is dissolved. Let cool to room temperature.

By Kikkoman

Ingredients

• ✓ sage
• acorn squash
• olive oil
• butter
• salt
• potato gnocchi
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now