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Fire Up the Grill for Favorite Summer Fare

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(Family Features) Among the many staples of a summer gathering, lighting the grill and enjoying fresh-cooked fare is what makes those moments so special. Bring together your nearest and dearest with favorites straight off the grates to make this summer one to remember.

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

For a quick-and-easy option that makes dinnertime a cinch, turn to a beloved summer solution: bratwurst. Whether the outer layer is slightly charred or crispy, bratwurst makes it easy on the grill master while giving guests the opportunity to customize with their favorite toppings.

This German Potato Salad Flatbread with Bratwurst and Caramelized Onions recipe combines sliced bratwurst with caramelized onions and cheese for a unique spin on a summer classic. Serving as the base is browned READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing.

Find more ways to make summer grilling “grate” at AuntNellies.com and READSalads.com.

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Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8

Tri-Tip:

  • 1 tri-tip roast (2-3 pounds)
  • salt, to taste
  • pepper, to taste

Chimichurri Beet Sauce:

  • 1 jar Aunt Nellie’s Diced Pickled Beets, drained
  • 1 cup fresh parsley, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 4 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon fresh oregano, roughly chopped
  • 1/2 teaspoon red pepper flakes, or to taste
  • salt, to taste
  • pepper, to taste
  1. To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature about 30 minutes.
  2. To prepare chimichurri beet sauce: In food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.
  3. Heat grill to 350 F and prepare for two-zone grilling.
  4. Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.
  5. Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).
  6. Transfer tri-tip to cutting board and rest 10-15 minutes.
  7. Slice tri-tip against grain into thin slices. Arrange slices on serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on side for dipping.
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German Potato Salad Flatbread with Bratwurst and Caramelized Onions

Recipe courtesy of “Dad with a Pan
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4-6

  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 4 bratwurst links, sliced crosswise 1/8-inch thick
  • 1 can (15 ounces) READ German Potato Salad, drained
  • 1 flatbread, approximately 12 inches
  • olive oil
  • 1 cup shredded gruyere cheese
  • fresh chives, chopped, for garnish
  • fresh lemon wedges
  1. Preheat grill to medium-high heat (about 425 F).
  2. In 12-inch skillet or pan over direct heat, caramelize onions in butter 15-20 minutes. Set aside.
  3. In same pan, cook sliced bratwursts until browned and cooked through, 7-10 minutes. Set aside.
  4. In same pan, spread drained German potato salad. Cook until browned, 5-7 minutes. Set aside.
  5. Brush bottom of flatbread with olive oil.
  6. Place flatbread directly on grill grates. Layer with browned potato salad, cooked Bratwurst slices, caramelized onions and cheese.
  7. Close grill lid and cook 8-10 minutes, or until cheese is melted and flatbread is heated through.
  8. Garnish with chopped chives and serve with fresh lemon wedges.

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SOURCE:
Seneca Foods



Seneca Foods

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

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recipes

Keep Your Kitchen Clear with an Ooey-Gooey Appetizer for Guests

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(Culinary.net) Prepping for Thanksgiving gatherings is plenty of work on its own, and when family and guests can’t stay out of your way in the kitchen, you’ll need the perfect appetizer as a distraction. This Loaded Spinach Dip offers a little something for everyone with ooey-gooey goodness and just the right touch of bacon.

Find more shareable holiday appetizers by visiting Culinary.net.

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Loaded Spinach Dip

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-10

  • 16 ounces softened cream cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 10 ounces thawed spinach
  • 14 ounces drained canned artichoke hearts, roughly chopped
  • 1 package (2 1/2 ounces) real bacon pieces
  • 1 cup Parmesan cheese
  • 1 cup mozzarella cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • salt, to taste
  • pepper, to taste
  • pretzel bites, toasted baguette slices, crackers or veggies, for serving
  1. Heat oven to 375 F.
  2. In large bowl, mix cream cheese, mayo and sour cream. Add spinach, artichoke hearts, bacon, Parmesan and mozzarella. Mix in garlic powder and onion powder. Add salt and pepper, to taste.
  3. Spoon into oven-safe skillet or baking dish and bake 20-25 minutes. Serve with pretzel bites, toasted baguette slices, crackers or veggies.

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SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

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A Savory Way to Start Holiday Celebrations

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Holiday

(Culinary.net) It’s the holiday season and your family can feel the cheer as loved ones fill their appetizer plates and excitement fills the air as gifts are being placed beneath the tree.

Someone asks, munching away near the table, “Wow, how did you make this?” In your mind, you think, “It was too easy.”

These Savory Cheese Balls are not only simple to make but perfect for any holiday get-together or celebration. They’re fun to create and even more enjoyable to dive in to once finished. Texture and color are the name of the game with this recipe. The result is a beautiful array of red, gold and green, all on one plate.

Start by rolling cream cheese into balls and mixing up three bowls with powerful flavors to create the three different colors. The “green” bowl gets parsley, thyme, rosemary and, of course, some garlic, just for an extra kick of seasoning. The “gold” ball calls for caraway seeds, poppy seeds and garlic. Finally, the “red” ball includes cranberries and pecans.

Simply roll each cream cheese ball around gently until it’s coated. It doesn’t get any simpler than that. Display the array of cheese balls on a festive plate for something equally cheery and heavenly. Serve the plate with crackers, fruit or vegetables for complementary dipping options.

Find more recipes and holiday fun this season at Culinary.net.

Watch video to see how to make this recipe!

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Savory Cheese Balls

Servings: 6-12

  • 2          packages (8 ounces each) cream cheese
  • 2          tablespoons caraway seeds
  • 1          teaspoon poppy seeds
  • 2          cloves garlic, minced, divided
  • 1/4       cup parsley, chopped
  • 2          teaspoons thyme leaves, chopped
  • 1          teaspoon rosemary, chopped
  • 1/4       cup dried cranberries, chopped
  • 2          tablespoons pecans, chopped
  • crackers (optional)
  • fruit (optional)
  • vegetables (optional)
  1. Cut each cream cheese block into three squares. Roll each square into ball.
  2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.
  3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.
  4. In third small bowl, combine cranberries and pecans.
  5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.
  6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

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SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

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Our Lifestyle section on STM Daily News is a hub of inspiration and practical information, offering a range of articles that touch on various aspects of daily life. From tips on family finances to guides for maintaining health and wellness, we strive to empower our readers with knowledge and resources to enhance their lifestyles. Whether you’re seeking outdoor activity ideas, fashion trends, or travel recommendations, our lifestyle section has got you covered. Visit us today at https://stmdailynews.com/category/lifestyle/ and embark on a journey of discovery and self-improvement.

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Tasty Twists on a Traditional Holiday Treat: 3 red velvet variations of seasonal sweets

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(Family Features) Embrace the color and flavor of tradition this holiday season with new twists on red velvet desserts. These variations on the classic cake can take your celebrations to new heights by throwing it back to childhood with a little bite of the past.

Traditional Holiday Ideas

Take a trip down memory lane with “Cookin’ Savvy” and her delicious takes on tradition: Red Velvet Bundt Cake, Red Velvet Cake Balls and Red Velvet Cookie Cutouts, all of which make it easy for the entire family to join together for some fun (and rich homemade flavor) in the kitchen.

Find more “Cookin’ Savvy” recipes at Culinary.net.

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Red Velvet Bundt Cake

Recipe courtesy of “Cookin’ Savvy

  • 1 red velvet cake mix
  • 1 cup all-purpose flour
  • 1 heaping tablespoon cocoa powder
  • 1 cup sugar
  • 1 cup milk
  • 3 eggs
  • 1 stick melted butter

Frosting:

  • 1 stick softened butter
  • 1 package (8 ounces) softened cream cheese
  • 1/4 cup heavy whipping cream
  • 5 cups powdered sugar
  • white sanding sugar (optional)
  1. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter.
  2. Grease bundt pan with butter and pour in batter. Bake according to package instructions for bundt cakes then add 10-15 minutes. Let cool before icing.
  3. To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar.
  4. Ice entire bundt cake or place frosting in piping bag and pipe with back and forth “drip” motion. Sprinkle sanding sugar for sparkly snow appearance, if desired.
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Red Velvet Cake Balls

Recipe courtesy of “Cookin’ Savvy

  • 1 red velvet cake mix
  • 1 cup all-purpose flour
  • 1 heaping tablespoon cocoa powder
  • 1 cup sugar
  • 1 cup milk
  • 3 eggs
  • 1 stick melted butter

Frosting:

  • 1/2 stick softened butter
  • 4 ounces softened cream cheese
  • 1/8 cup heavy whipping cream
  • 2 1/2 cups powdered sugar, plus additional for rolling, divided
  1. Heat oven to 350 F.
  2. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter.
  3. Grease 9-by-13-inch pan and pour in batter. Bake 45 minutes.
  4. Remove from oven and use fork to crumble cake then place in large bowl.
  5. To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar. Mix frosting into bowl with cake.
  6. Form cake mixture into balls then roll in powdered sugar.
Holiday

Red Velvet Cookie Cutouts

Recipe courtesy of “Cookin’ Savvy

  • 1 red velvet cake mix
  • 1 cup all-purpose flour
  • 1 heaping tablespoon cocoa powder
  • 1 cup sugar
  • 1 cup milk
  • 3 eggs
  • 1 stick melted butter

Frosting:

  • 1 stick softened butter
  • 1 package (8 ounces) softened cream cheese
  • 1/4 cup heavy whipping cream
  • white sanding sugar (optional)
  1. Heat oven to 350 F.
  2. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter.
  3. Cover two cookie sheets with parchment paper. Pour half the mixture onto each sheet. Bake 25-30 minutes.
  4. Let cookies cool then freeze 1 hour. Use cookie cutters to make desired shapes.
  5. To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar.
  6. Using knife or piping bag, frost cookies. Sprinkle with sanding sugar for sparkly snow appearance, if desired.

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SOURCE:
Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/food-and-drink/

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