Recipes with sage leaves
126 recipes
Cheese & Nut Loaf
If you love cheese and nut mixing, you should try this recipe, it tastes really nice!
Amish Dressing
Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.
Pan-Roasted Veal Chops with Sage & Mushrooms
Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.
Gorgonzola-Chicken Pizza
Gorgonzola chicken pizza with sage-seasoned chicken strips, slow-sauteed onions and garlic, and crumbled Gorgonzola on a cornmeal-dusted crust. A white pizza with bold flavor.
Crock Pot Fried Chicken
Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.
Bourbon & Honey Smoke-Roasted Pork Tenderloin
Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.
Chicken Stew
Stew lovers will enjoy this succulent chicken rendition that can warm anyone's heart and tummy!
Chicken Barley Soup (For The Crockpot)
Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.
Favourite Sweet Italian Sausage
My mother-in-law is a great cook and makes almost everything from the scratch. These sausages were delicious, I think you can only get that great tasting from homemade version. Lucky me.
Graham Kerr's Turkey Breast with Fresh Herbs
Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.
Andouille
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a
delightful appetizer. It is also used in a superb oyster and
andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Boudin Blanc
Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.
Southern Cornbread Dressing
Traditional Southern cornbread dressing with crumbled cornbread, sage, chopped boiled eggs, and chicken broth. Includes a from-scratch buttermilk cornbread recipe. A Thanksgiving must-have.
Smothered Pork Chops
Thick-cut pork chops browned in a skillet, then baked under a blanket of golden onions and rich sage-beef gravy. Creole comfort food that begs for a pile of mashed potatoes.
If you love cheese and nut mixing, you should try this recipe, it tastes really nice!
Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.
Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.
Gorgonzola chicken pizza with sage-seasoned chicken strips, slow-sauteed onions and garlic, and crumbled Gorgonzola on a cornmeal-dusted crust. A white pizza with bold flavor.
Crock pot fried chicken browns seasoned, flour-dredged chicken in butter, then slow-cooks it with no added liquid until fall-off-the-bone tender. The hands-off way to get fried-chicken flavor without standing over a hot skillet.
Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.
Stew lovers will enjoy this succulent chicken rendition that can warm anyone's heart and tummy!
Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.
My mother-in-law is a great cook and makes almost everything from the scratch. These sausages were delicious, I think you can only get that great tasting from homemade version. Lucky me.
Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.
Traditional Southern cornbread dressing with crumbled cornbread, sage, chopped boiled eggs, and chicken broth. Includes a from-scratch buttermilk cornbread recipe. A Thanksgiving must-have.
Thick-cut pork chops browned in a skillet, then baked under a blanket of golden onions and rich sage-beef gravy. Creole comfort food that begs for a pile of mashed potatoes.
