Type what you have

Ingredients

• ✓ sage
• kidney bean
• honey
• apple cider vinegar
• black pepper
• basil
• garlic
• hot pepper sauce
• olive oil

Instructions

1. 1 Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

By Chelsea

Ingredients

• ✓ sage
• olive oil
• garlic
• tomato
• white wine
• thyme
• cannellini bean
• basil
• salt
• pepper
• arugula
• parmesan cheese

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
2. 2 Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

By Kim's Cooking Now

Ingredients

• ✓ sage
• chicken broth
• chicken breast
• celery
• onion
• carrot
• corn
• black bean
• black pepper
• salt
• bay leaf
• brown rice

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add chicken breasts and boil until no longer pink in the center, about 20 minutes. Remove chicken from broth with a slotted spoon; shred with a fork.
2. 2 Stir shredded chicken back into broth. Add celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaf. Cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice and simmer until tender, about 1 hour.

By grayartist

Ingredients

• ✓ sage
• cranberry
• orange juice
• orange zest
• white sugar
• cashew
• turkey
• celery
• mayonnaise
• applesauce
• kosher salt
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Ingredients

• ✓ sage
• water
• chicken thigh
• carrot
• celery
• onion
• pearl barley
• bay leaf
• chicken bouillon
• poultry seasoning
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Ingredients

• ✓ sage
• turkey carcass
• stuffing
• onion
• carrot
• celery
• poultry seasoning
• bay leaf
• chicken broth
• water
• garlic salt
• black pepper
• long-grain white rice
• green pea

Instructions

1. 1 Place carcass in a large pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.
2. 2 Pour in chicken broth; add additional water to cover, if needed. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, skimming off and discarding any foam, about 1 hour.
3. 3 Remove carcass and any bones; pick off any meat. Return meat to the pot and discard bones and skin.
4. 4 Add garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.
5. 5 Stir in peas; continue to simmer until rice is tender, about 10 minutes more.
6. 6 Adjust seasonings to taste before serving.

By Beverly Burton

Ingredients

• ✓ sage
• beef broth
• water
• red potato
• onion
• red chile pepper
• garlic
• kale
• nutmeg
• cinnamon
• allspice
• salt
• black pepper
• bacon

Instructions

1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Ingredients

• ✓ sage
• olive oil cooking spray
• spinach
• onion
• olive oil
• olive oil
• egg
• kale
• bread crumb
• parmesan cheese
• salt
• garlic powder
• thyme
• rosemary
• oregano
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray or line with parchment paper.
2. 2 Combine spinach, onion, 5 tablespoons plus 1 teaspoon olive oil, and eggs together in a large bowl. Add kale, bread crumbs, Parmesan cheese, sea salt, garlic powder, thyme, sage, rosemary, oregano, and black pepper; mix thoroughly using your hands.
3. 3 Form mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned, 10 to 20 more minutes.

By algc09

Ingredients

• ✓ sage
• olive oil
• onion
• carrot
• celery
• garlic
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
2. 2 Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
3. 3 Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.

By Steo

Ingredients

• ✓ sage
• kluski noodle
• pork sausage
• green pepper
• onion
• water
• cabbage
• salt
• pepper
• sour cream

Instructions

1. 1 Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

By VOLZSTONE

Ingredients

• ✓ sage
• salt
• caraway seed
• fennel seed
• coriander seed
• rosemary
• paprika
• garlic powder
• all-purpose flour
• onion powder
• vegetable oil
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
3. 3 Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.

By Doc Simonson

Ingredients

• ✓ sage
• pork butt roast
• veal
• fatback
• garlic powder
• salt
• lemon zest
• thyme
• onion powder
• mace
• nutmeg
• white pepper
• sausage casing

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Ingredients

• ✓ sage
• ✓ sage
• beef round roast
• salt
• pepper
• butter
• water
• onion
• garlic
• mint
• seasoning salt
• red pepper flakes
• butter
• flour
• water
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the pot roast: Season roast all over with salt and pepper.
3. 3 Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
4. 4 Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
5. 5 Make the gravy: Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
6. 6 Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
7. 7 Slice the roast and serve with gravy poured over top.

By SHADOWS1

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

Ingredients

• ✓ sage
• turkey sausage
• onion
• alfredo sauce
• black pepper
• green onion
• biscuit dough

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink, following cooking instructions indicated on the packaging. Add diced onion and continue to cook until onion softens and turns transparent. Drain fat.
2. 2 Stir in Alfredo sauce, sage, and black pepper. Bring to a simmer, stirring occasionally; reduce heat and simmer for 10 minutes.
3. 3 Serve over fresh biscuits and top with green onion.

By Classico