Famous Food Recipes in Philadelphia
Chicken Corn Soup.
Ingredients:
1 lb boneless, skinless chicken breasts, cooked and shredded
6 cups chicken broth
2 cups frozen or canned corn kernels
1 cup diced carrots
1 cup diced celery
1 cup diced onions
2 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the diced onions, carrots, and celery, and sauté until they become soft.
Stir in the all-purpose flour and cook for a minute to form a roux.
Gradually pour in the chicken broth while stirring constantly to avoid lumps.
Add the shredded chicken and corn kernels to the pot and bring the soup to a simmer.
Let the soup cook for about 15 minutes or until the vegetables are tender.
Pour in the heavy cream and season the soup with salt and pepper to taste.
Simmer for an additional 5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley before serving.
Pork Roll, Egg, and Cheese Sandwich.
Ingredients:
4 slices pork roll (Taylor Ham)
4 large eggs
4 slices American cheese
4 hamburger buns or Kaiser rolls
Butter or cooking spray
Salt and pepper to taste
Ketchup or hot sauce (optional)
Instructions:
In a skillet or griddle, cook the pork roll slices over medium heat until they are browned and slightly crispy on both sides.
Remove the pork roll from the skillet and set aside.
In the same skillet, fry the eggs sunny-side-up until the whites are fully set.
While the eggs are cooking, split the hamburger buns or Kaiser rolls and toast them in a separate skillet or under the broiler until lightly browned.
Once the rolls are toasted, spread some butter on each half or use cooking spray.
Place a slice of American cheese on the bottom half of each roll.
Top the cheese with a cooked pork roll slice and then a fried egg.
Sprinkle salt and pepper on top of the eggs if desired.
Close the sandwiches with the top halves of the rolls.
Optionally, add ketchup or hot sauce to the sandwiches before serving.
Apple Dumplings.
Ingredients:
4 large baking apples (such as Granny Smith or Honeycrisp)
1 sheet of frozen puff pastry, thawed
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter, cut into small cubes
1 cup water
1/2 cup brown sugar
1/2 teaspoon vanilla extract
Vanilla ice cream (optional for serving)
Instructions:
Preheat your oven to 375°F (190°C) and grease a baking dish.
Peel and core the apples, leaving them whole.
In a small bowl, mix together the granulated sugar, ground cinnamon, and ground nutmeg.
Roll out the puff pastry and cut it into 4 squares.
Place an apple in the center of each puff pastry square.
Fill the cavity of each apple with the sugar and spice mixture and top with cubes of butter.
Fold the puff pastry over the apple, sealing it shut, and place the wrapped apples in the baking dish.
In a separate saucepan, combine the water, brown sugar, and vanilla extract.
Bring the mixture to a boil, stirring until the sugar dissolves.
Pour the hot syrup over the wrapped apples in the baking dish.
Bake the apple dumplings in the preheated oven for about 40-45 minutes or until the puff pastry is golden brown and the apples are tender.
Serve the apple dumplings warm with a scoop of vanilla ice cream if desired.
Pepperoni Pizza Pretzels.
Ingredients:
1 pound pizza dough
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup sliced pepperoni
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Marinara sauce for dipping (optional)
Instructions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Roll out the pizza dough on a lightly floured surface into a rectangle about 1/4-inch thick.
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce, and then evenly distribute the sliced pepperoni on top.
Starting from one long side, carefully roll the pizza dough into a log.
Slice the log into 1-inch wide pieces to create pinwheels.
Place the pinwheels on the prepared baking sheet.
In a small bowl, mix the olive oil, dried oregano, and garlic powder.
Brush the mixture over the tops of the pizza pretzels.
Bake in the preheated oven for about 12-15 minutes or until the pretzels are golden brown and the cheese is bubbly.
Serve the pepperoni pizza pretzels warm, and optionally, provide marinara sauce for dipping.
Old Bay Seasoned Crab Cakes.
Ingredients:
1 pound lump crab meat, picked over for shells
1/3 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup chopped fresh parsley
1 cup breadcrumbs (Panko or plain)
Salt and pepper to taste
Lemon wedges for serving
Instructions:
In a large bowl, combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley.
Gently fold the mixture together, being careful not to break up the crab meat too much.
Gradually add the breadcrumbs to the mixture, stirring until it holds together without being too wet.
Season the crab cake mixture with salt and pepper to taste.
Shape the mixture into 8 equal-sized crab cakes, about 3 inches in diameter.
Refrigerate the crab cakes for at least 30 minutes to firm up.
In a skillet over medium heat, add a little oil or butter.
Cook the crab cakes for about 3-4 minutes on each side or until they are golden brown and heated through.
Serve the Old Bay Seasoned Crab Cakes with lemon wedges for squeezing on top.
Shoofly Pie.
Ingredients for the crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water
Ingredients for the filling:
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 egg, beaten
1 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Instructions:
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the flour, cubed butter, granulated sugar, and salt.
Using a pastry cutter or your hands, mix the ingredients until they resemble coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
In a separate bowl, mix the molasses, hot water, and baking soda until well combined.
In another bowl, combine the beaten egg, flour, brown sugar, melted butter, and ground cinnamon to create the crumb topping.
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish.
Pour the molasses mixture into the pie crust.
Sprinkle the crumb topping over the molasses mixture, covering it evenly.
Bake the shoofly pie in the preheated oven for 30-35 minutes or until the filling is set and the crust and topping are golden brown.
Let the pie cool before slicing and serving.
Soft Shell Crab Sandwich.
Ingredients:
4 soft shell crabs, cleaned
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon Old Bay seasoning
Salt and pepper to taste
2 large eggs, beaten
Vegetable oil for frying
4 hamburger buns or Kaiser rolls
Lettuce, tomato slices, and tartar sauce for topping
Instructions:
In a shallow dish, mix together the flour, cornmeal, Old Bay seasoning, salt, and pepper.
Dip each cleaned soft shell crab into the beaten eggs, and then dredge it in the flour mixture, pressing gently to adhere the coating.
In a large skillet, heat enough vegetable oil to shallow fry the crabs over medium heat.
Fry the soft shell crabs for about 3-4 minutes on each side or until they are crispy and golden brown.
Remove the crabs from the skillet and drain them on a paper towel.
Toast the hamburger buns or Kaiser rolls if desired.
Place a fried soft-shell crab on each bun.
Top the crabs with lettuce, tomato slices, and a dollop of tartar sauce.
Serve the Soft Shell Crab Sandwiches immediately.
Roasted Brussels Sprouts with Bacon and Balsamic Glaze.
Ingredients:
1 lb Brussels sprouts, trimmed and halved
4-6 slices bacon, chopped
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
1 tablespoon honey (optional)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are coated evenly.
Spread the Brussels sprouts in a single layer on the prepared baking sheet.
Scatter the chopped bacon over the Brussels sprouts.
Roast the Brussels sprouts and bacon in the preheated oven for about 20-25 minutes or until the sprouts are tender and the bacon is crispy.
In a small saucepan, heat the balsamic vinegar over medium heat until it starts to simmer.
If using honey, add it to the vinegar and stir until dissolved.
Let the balsamic glaze simmer for a few more minutes until it thickens slightly.
Drizzle the balsamic glaze over the roasted Brussels sprouts and bacon before serving.
Butter Cake.
Ingredients for the cake base:
1 box yellow cake mix
1/2 cup unsalted butter, melted
1 large egg
Ingredients for the buttery topping:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
Powdered sugar for dusting
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, combine the yellow cake mix, melted butter, and one large egg.
Press the cake mixture into the bottom of the prepared baking dish to form an even layer.
In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, and then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Pour the batter over the cake base in the baking dish, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the butter cake cool completely in the dish before dusting it with powdered sugar and slicing it into squares.
Philly Style Ice Cream.
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup mini chocolate chips or chopped candy bars (optional mix-ins)
Instructions:
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is dissolved.
Transfer the mixture to an ice cream maker and churn it according to the manufacturer’s instructions.
If using any mix-ins, add them to the ice cream during the last few minutes of churning.
Once the ice cream reaches the desired consistency, transfer it to an airtight container and freeze it for at least 2 hours to firm up.
Serve the Philly Style Ice Cream in bowls or cones for a delightful treat.
