ENTERTAINING

Whether you’re planning a simple get-together or something a little more posh, you’ll find tasteful ideas for entertaining within this section.

  • Order Before April 10th

    Passover is coming soon! Let Straub’s do all the work and make your Passover delicious. Click here to see our menu.

    Passover Menu 2014



    MORE »
  • Irish Recipes

     

     

     

     

     

    Vegetarian Irish Stew
    Write a review
    Print
    Ingredients
    1. 2 medium onions
    2. 1/4 cup unbleached flour
    3. 4 cups water
    4. 2 cups mushrooms, thickly sliced
    5. 1 cup carrots or 1 cup parsnip, sliced
    6. 1 cup turnips or 1 cup rutabaga
    7. 1 cup celery, diced
    8. 1/2 cup split red lentils
    9. 1/2 cup fresh parsley
    10. 1/4 cup Braggs liquid aminos or 1/4 cup soy sauce
    11. 3 vegetable bouillon cubes
    12. 1 bay leaf
    13. 2 teaspoons marmite
    14. 1 teaspoon sugar
    15. 1/4 teaspoon thyme
    16. 1/4 teaspoon rosemary
    17. 1/4 teaspoon marjoram
    18. pepper
    19. 1 cup textured vegetable protein, chunks
    Instructions
    1. In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
    2. Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
    3. Taste and season.
    Adapted from Food.com
    Adapted from Food.com
    Straub's http://straubs.com/
    MORE »
  • Irish Recipes

     

     

     

     

     

    Beef and Guinness Stew
    Write a review
    Print
    Ingredients
    1. 3 tablespoons canola oil, divided
    2. 1/4 cup all-purpose flour
    3. 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
    4. 1 teaspoon salt, divided
    5. 5 cups chopped onion (about 3 onions)
    6. 1 tablespoon tomato paste
    7. 4 cups fat-free, lower-sodium beef broth
    8. 1 (11.2-ounce) bottle Guinness Stout
    9. 1 tablespoon raisins
    10. 1 teaspoon caraway seeds
    11. 1/2 teaspoon black pepper
    12. 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
    13. 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
    14. 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
    15. 2 tablespoons finely chopped fresh flat-leaf parsley
    Instructions
    1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat.
    2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
    3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides.
    4. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.
    5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
    6. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits.
    7. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
    8. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally.
    9. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
    10. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
    Adapted from Cooking Light
    Adapted from Cooking Light
    Straub's http://straubs.com/
    MORE »
  • Irish Recipes

     

     

     

     

     

    Rye Party Puffs Recipe
    Write a review
    Print
    Ingredients
    1. 1 cup water
    2. 1/2 cup butter, cubed
    3. 1/2 cup all-purpose flour
    4. 1/2 cup rye flour
    5. 2 teaspoons dried parsley flakes
    6. 1/2 teaspoon garlic powder
    7. 1/4 teaspoon salt
    8. 4 eggs
    9. Caraway seeds
    CORNED BEEF FILLING
    1. 2 packages (8 ounces each) cream cheese, softened
    2. 2 packages (2 ounces each) thinly sliced deli corned beef, chopped
    3. 1/2 cup mayonnaise
    4. 2 tablespoons minced chives
    5. 2 tablespoons diced onion
    6. 1 teaspoon spicy brown or horseradish mustard
    7. 1/8 teaspoon garlic powder
    8. 10 small pimiento-stuffed olives, chopped
    Instructions
    1. In a large saucepan over medium heat, bring water and butter to a boil.
    2. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms.
    3. Remove from the heat; let stand for 5 minutes.
    4. Beat in eggs, one at a time. Beat until smooth.
    5. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden.
    6. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
    7. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.
    Adapted from Taste of Home
    Adapted from Taste of Home
    Straub's http://straubs.com/
    MORE »
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | OLDER »
Facebook Twitter Pinterest Instagram

15 hours ago @StraubsMarkets Straub's Smoked Pork Tenderloin. Prepared in-house. Served with pineapple chipotle BBQ sauce! #GrabAndGo #Dinner #Yum http://t.co/hgfd9ceP24

18 hours ago @StraubsMarkets Our produce's Pineapple-Mango salsa is a perfect refresher for the summer. Makes a great snack or appetizer! http://t.co/gROzql7NVf

2 days ago @StraubsMarkets RT @OPFoodSearch: First pick up at @StraubsMarkets in Clayton! #PeopleHelpingPeople #SaturdayJubilee #FoodDrive http://t.co/YsniudQgnk