Skip to content

Type what you have

Cook with

sage ×
Marica's Spaghetti Meat Sauce
Pantry Italian

Marica's Spaghetti Meat Sauce

3.0

Prep
Cook
Total

Instructions

  1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
  2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Pomodoro Pasta Sauce
Pantry Italian

Pomodoro Pasta Sauce

4.2

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
  2. 2 Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.

By Melissa Smith

World's Best Marinara
Pantry Italian

World's Best Marinara

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Turkey Brine
Pantry American

Turkey Brine

4.9

Prep
5 min
Cook
5 min
Total
520 min

Instructions

  1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
  2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
  3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Easy Giblet Gravy
Pantry American

Easy Giblet Gravy

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
  2. 2 Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

By Bode

Perfect Chicken Brine
Pantry American

Perfect Chicken Brine

4.8

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; cook, stirring occasionally, until salt and sugar dissolve completely, about 20 minutes.
  2. 2 Remove from heat; cover and let steep for 20 to 30 minutes. Set pot in an ice bath and stir occasionally until brine cools to room temperature, 20 to 30 minutes. Refrigerate until fully chilled before using, at least 1 hour.

By Kate

Sawmill Gravy without Sausage
Pantry American

Sawmill Gravy without Sausage

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a 4-quart pot or cast iron skillet over medium heat. Stir in flour until a roux paste forms. Cook, stirring constantly, until flour is a light golden color, 5 to 10 minutes.
  2. 2 Add milk, whisking vigorously. Season with pepper, salt, sage, garlic powder, and onion powder.
  3. 3 Cook until thickened but not boiling, about 5 minutes.

By Corey

Herb Butter for Steak
Pantry American

Herb Butter for Steak

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
  3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
  4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
  6. 6 Return to the refrigerator until firmed up, about 40 minutes.
  7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Vegetarian Gravy
Pantry American

Vegetarian Gravy

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a medium saucepan over medium heat. Stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  3. 3 Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
  4. 4 Gradually whisk in broth. Season with sage, salt, and pepper.
  5. 5 Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Serve hot.

By Tali

Creamy Pumpkin Sauce
Pantry American

Creamy Pumpkin Sauce

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
  2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
  3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Chicken and Turkey Marinade
Pantry American

Chicken and Turkey Marinade

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, and mustard.
  3. 3 Stir in chives, sage, oregano, parsley, thyme, garlic, paprika, and herb seasoning. Cover, and refrigerate for 30 minutes to allow flavors to blend before marinating your favorite meat.
  4. 4 Place turkey or chicken in a 30 gallon plastic kitchen bag. Pour marinade over the bird. Grasp the bag a few inches above the poultry, and press air from the bag. Seal with a twist tie. Rotate bag to coat turkey with the marinade. Marinate in the refrigerator 24 hours, repositioning the bag every 4 hours, or so.
  5. 5 Remove poultry from bag before roasting, and transfer marinade to a saucepan. Boil marinade for a few minutes, then use to baste the turkey every 30 minutes, or so, while roasting. Discard any remaining marinade when turkey is done.

By emmaxwell

Jerk Marinade Seasoning Rub
Pantry Caribbean

Jerk Marinade Seasoning Rub

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary in a bowl until well combined. Store the finished seasoning in a sealed glass jar to maintain its intense aroma and freshness.

By awakenedone

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Italian Pork Tenderloin
Italian

Italian Pork Tenderloin

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
  2. 2 Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

By ANNACOYNE

Italian White Bean and Pancetta Soup
Italian

Italian White Bean and Pancetta Soup

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
  2. 2 Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
  3. 3 Stir in minced parsley before serving, and sprinkle with grated cheese.

By MARBALET

Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)
Dinner Italian

Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)

4.4

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place chicken breasts onto a sheet of parchment paper. Place a prosciutto slice and a sage leaf onto each breast. Roll chicken from the short end over prosciutto and secure with wooden skewers.
  2. 2 Melt butter in a skillet over medium-high heat. Add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

By Aldo

Vegan Mushroom Bolognese
Italian

Vegan Mushroom Bolognese

4.1

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive 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 carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
  2. 2 Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.

By Fioa

Blistered Tomatoes with Herbs
Dinner Italian

Blistered Tomatoes with Herbs

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
  2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
  3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Tuscan White Beans in Tomato Sauce
Dinner Italian

Tuscan White Beans in Tomato Sauce

5.0

Prep
5 min
Cook
45 min
Total
530 min

Instructions

  1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
  2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
  3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
  4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen