Freeze pineapple juice in ice cube trays if making iced tea.
Bring 1 quart bottled water just to a boil and pour over the sage leaves.
Stir in honey and lemon or lime juice to taste.
Steep for 20 minutes.
Bring to a boil and then strain into tea cups.
If enjoying iced cool in refrigerator and pour in a tall glass filled with the pineapple ice cubes.
Garnish with pineapple sage leaves and or flowers.
he pan, and saute the sage leaves just until wilted.
Steep bags of tea in boiling water for 5 minutes.
Remove from heat and add honey and pineapple sage.
Let steep for 15 minutes. Strain and pour into glasses.
n the sage leaves, flowers, lemon peel, and crushed pineapple.
Stir
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
emaining ingredients except for the pineapple sage blossoms.
Just before serving
First Option:
Place crushed leaves in jar top with sugar. Let sit for 1 day - 1 week.
Second Option:
Or place leaves and sugar in blender and blend pulsing to pulverize.
Place ingredients in blender in the order ingredients are listed.
Process until smooth.
Lightly coat a nonstick frying pan with oil. Place over high heat and cook pork chops for 4-5 mins per side, or until cooked through. Set aside. Add pineapple and onion and cook for 3 mins, turning pineapple once. Return pork to pan along with sage leaves. Drizzle maple syrup over top and simmer for 1-2 mins, until thickened slightly. Serve with steamed green beans.
Set oven to 350 degrees.
In a large skillet, over med-high heat, cook pork until browned; drain, set aside.
In another skillet, melt butter.
Stir in celery, onion and garlic (if using).
Cook about 10 minutes, or until veggies are tender.
In a bowl, stir together the bread, cooked sausage, celery, onion, pineapple, cranberries, pecans, parsley, oregano, sage, salt and pepper.
Pour into a lightly-greased 3-quart casserole dish; cover the casserole.
Bake for 30-35 minutes, or until heated through.
lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes
Drain pineapple and place in buttered baking dish.
Combine pineapple juice and sugar, sage and flour with egg.
Cook until thickened.
Sprinkle Cheddar cheese and marshmallows over pineapple.
Top with sauce.
Bake 25 minutes at 350\u00b0.
This dish is very good with meats.
Drain pineapple and place in shallow casserole.
Combine pineapple juice, sugar, flour and egg in small saucepan and cook over medium heat until slightly thickened.
Sprinkle grated cheese, marshmallows and sage over pineapple.
Last, pour sauce over all. Bake for 25 minutes at 350\u00b0.
Serves 4.
oil. Add the raisins, nuts, sage and salt. Cover and place
bread crumbs, cheese, eggs, basil, sage and pepper. Mix well.
Cut skirt steak into strips.
Marinate in glass dish for 24 hours in pineapple juice.
Stir once or twice while marinating. Discard pineapple juice.
Marinate 24 hours in glass dish in Italian dressing.
Reserve dressing.
Drain.
Sprinkle with garlic powder, oregano, coriander seed and cumin.
Wash, dry and then shake in mixture of flour, paprika, salt, pepper and sage which is in a bag.
Heat oil and brown chicken. Add stock or water.
When it boils, cover pan and simmer on low (200\u00b0).
Cook 20 minutes longer.
Add cranberry/pineapple and juice/syrup.
Cook 20 minutes longer until tender.
Melt butter in flameproof casserole over medium heat; add rice. Stir until butter coats rice.
Add garlic and stir a few seconds but not long enough for rice to change color.
Add red and yellow peppers and cook a few seconds but not long enough for peppers to change color.
Add stock; bring mixture gently to a boil.
Add raisins, Macadamias, sage and salt.
Cover; bake 18 minutes at 375\u00b0.
Remove dish from oven.
Let cool about 10 minutes.
Add cilantro and pineapple.
Serve at once.
Makes 4 servings.
tablespoon fresh rosemary and sage. Place roast in the skillet
in skillet put 2 tablespoons butter and brown sugar
heat til forms thick mass.
dice 1 can pineapple drain off liquid im using it for my hawaiian rolls lol i think tidbits would work here and ive seen pineapple rings in other recipes and pour into caramel
pour batter over pineapple and place in oven
and bake when done turn on plate and top with whipped cream
375 for 25 minutes.