Famous Food Recipes in Philadelphia
Philadelphia 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.
Roast Pork Sandwich.
Ingredients:
3-4 pounds pork shoulder or pork loin
4 cloves garlic, minced
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons fennel seeds
Salt and pepper to taste
4 hoagie rolls
Broccoli rabe or sautéed spinach for topping
Instructions:
Preheat your oven to 325°F (160°C).
In a small bowl, mix the minced garlic, dried rosemary, dried thyme, fennel seeds, salt, and pepper to form a paste.
Rub the pork shoulder or pork loin with the garlic and herb paste, covering it entirely.
Place the seasoned pork in a roasting pan and cover with aluminum foil.
Roast the pork in the preheated oven for about 3-4 hours or until it is tender and easily shredded with a fork.
Once cooked, remove the foil and increase the oven temperature to 475°F (245°C).
Return the uncovered pork to the oven for an additional 10-15 minutes to develop a crispy outer crust.
Remove the roast pork from the oven and let it rest for a few minutes before slicing.
Slice the roast pork and serve it on hoagie rolls.
Top the sandwiches with sautéed broccoli rabe or spinach for a traditional Philadelphia Roast Pork Sandwich.
Tomato Pie with Cheese.
Ingredients:
1 pre-made pizza dough or refrigerated pizza dough
4 large ripe tomatoes, sliced
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
Instructions:
Preheat your oven to 425°F (220°C) and grease a baking sheet or pizza stone.
Roll out the pizza dough on a floured surface and transfer it to the prepared baking sheet or pizza stone.
Drizzle the olive oil over the dough and spread the minced garlic evenly.
Arrange the sliced tomatoes on top of the dough, slightly overlapping.
Sprinkle chopped fresh basil and dried oregano over the tomatoes.
Season with salt and pepper to taste.
Sprinkle shredded mozzarella and grated Pecorino Romano cheese over the tomatoes.
Bake in the preheated oven for about 20-25 minutes or until the crust is golden and the cheese is melted and bubbly.
Let the tomato pie cool slightly before slicing and serving.
Philly Soft Pretzel Dogs.
Ingredients:
1 lb pizza dough or pretzel dough
8 hot dogs
1/4 cup baking soda
Coarse sea salt for sprinkling
Mustard or cheese sauce for dipping
Instructions:
Preheat your oven to 425°F (220°C) and grease a baking sheet.
Cut the pizza dough or pretzel dough into 8 equal pieces.
Roll each piece of dough into a long rope, slightly longer than the hot dogs.
Wrap each hot dog with the dough rope, leaving the ends exposed.
In a large pot, bring water to a boil and add the baking soda.
Boil the wrapped hot dogs in batches for about 30 seconds.
Remove the pretzel dogs with a slotted spoon and place them on the prepared baking sheet.
Sprinkle coarse sea salt over the pretzel dogs.
Bake in the preheated oven for 12-15 minutes or until the pretzel dough is golden brown.
Serve the Philly Soft Pretzel Dogs with mustard or cheese sauce for dipping.
Tomato Bisque.
Ingredients:
2 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 cans (28 oz each) of crushed tomatoes
1 cup heavy cream
2 tablespoons tomato paste
2 tablespoons chopped fresh basil
Salt and pepper to taste
Grated Parmesan cheese for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the chopped onions and minced garlic, and sauté until the onions are translucent.
Stir in the all-purpose flour and cook for a minute to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring continuously to avoid lumps.
Add the crushed tomatoes, heavy cream, and tomato paste to the pot. Mix well.
Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally.
Stir in the chopped fresh basil, salt, and pepper.
Use an immersion blender or regular blender to puree the soup until smooth and creamy.
Taste and adjust seasonings if needed.
Serve the Tomato Bisque hot, garnished with grated Parmesan cheese.
Vegan Philly Cheesesteak.
Ingredients:
1 lb portobello mushrooms, sliced
1 large onion, thinly sliced
1 large bell pepper, thinly sliced (green and/or red)
2 tablespoons vegetable oil
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
Salt and pepper to taste
4 hoagie rolls
Vegan cheese slices (optional)
Vegan mayonnaise or mustard (optional)
Instructions:
In a large skillet, heat the vegetable oil over medium-high heat.
Add the sliced onions and bell peppers, and sauté until they become soft and caramelized.
Push the onions and peppers to one side of the skillet and add the sliced portobello mushrooms to the other side. Cook until the mushrooms are tender and slightly browned.
Stir in the soy sauce or tamari and balsamic vinegar to coat the vegetables and mushrooms.
Season with salt and pepper to taste.
If using, place vegan cheese slices on top of the mushroom mixture to melt.
Toast the hoagie rolls under the broiler or in a toaster until lightly browned.
Spread vegan mayonnaise or mustard on the rolls if desired.
Fill each roll with the sautéed mushroom, onion, and pepper mixture.
Serve the Vegan Philly Cheesesteak hot and enjoy the plant-based version of this classic sandwich.
Chicken Corn Soup.
Ingredients:
2 lbs boneless, skinless chicken breasts, cooked and shredded
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 cup frozen or canned corn kernels
6 cups chicken broth
2 cups milk
1/4 cup all-purpose flour
2 large eggs
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions:
In a large pot, combine the shredded chicken, diced carrots, celery, onion, and corn.
Pour in the chicken broth and bring the mixture to a boil over medium heat.
Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the vegetables are tender.
In a separate bowl, whisk together the milk and all-purpose flour until smooth.
Slowly pour the milk mixture into the soup while stirring constantly. This will thicken the soup.
In a small bowl, beat the eggs. Slowly drizzle the beaten eggs into the soup while stirring constantly. This will create egg ribbons in the soup.
Stir in the chopped fresh parsley, salt, and pepper to taste.
Serve the Chicken Corn Soup hot and comforting.
Peanut Chews.
Ingredients:
1 cup granulated sugar
1 cup light corn syrup
1 cup smooth peanut butter
6 cups crispy rice cereal
2 cups semisweet chocolate chips
1 tablespoon vegetable shortening
Instructions:
In a large saucepan, combine the granulated sugar and light corn syrup over medium heat.
Stir until the sugar dissolves and the mixture comes to a boil.
Remove the saucepan from heat and stir in the smooth peanut butter until well combined.
Add the crispy rice cereal to the peanut butter mixture and stir until the cereal is evenly coated.
Press the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable shortening together, stirring until smooth.
Pour the melted chocolate over the peanut butter mixture into the baking dish, spreading it out evenly.
Refrigerate the Peanut Chews for at least 2 hours or until the chocolate is set.
Once the chocolate has set, cut the Peanut Chews into squares or bars.
Serve and enjoy the sweet and crunchy Peanut Chews.
Tastykake Butterscotch Krimpets.
Ingredients for the cake:
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1 cup granulated sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Ingredients for the butterscotch icing:
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Instructions for the butterscotch icing:
In a saucepan, melt the unsalted butter over medium heat.
Stir in the packed light brown sugar and whole milk.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 minutes, stirring constantly.
Remove the saucepan from heat and stir in the vanilla extract.
Gradually whisk in the powdered sugar until the icing is smooth and thick.
Pour the butterscotch icing over the cooled cake, spreading it out evenly.
Let the icing set before slicing the Tastykake Butterscotch Krimpets into squares.
Enjoy the nostalgic and delicious Tastykake Butterscotch Krimpets, a beloved treat in Philadelphia!
Schuylkill Punch.
Ingredients:
1 cup lemon juice
1 cup orange juice
1 cup pineapple juice
1 cup raspberry syrup
2 cups club soda or sparkling water
Ice cubes
Fresh raspberries and orange slices for garnish
Instructions:
In a large pitcher, combine the lemon juice, orange juice, pineapple juice, and raspberry syrup.
Stir until all the ingredients are well mixed.
Just before serving, add the club soda or sparkling water to the pitcher and stir gently to combine.
Fill glasses with ice cubes and pour the Schuylkill Punch over the ice.
Garnish each glass with fresh raspberries and orange slices.
Serve the refreshing Schuylkill Punch immediately, and enjoy!
Pork Roll Breakfast Casserole.
Ingredients:
1 lb pork roll (Taylor ham), diced
8 large eggs
2 cups shredded cheddar cheese
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon onion powder
Salt and pepper to taste
4 cups cubed stale bread (such as French bread or baguette)
2 tablespoons unsalted butter, melted
Fresh parsley for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet, cook the diced pork roll over medium heat until slightly crispy. Remove from the skillet and set aside.
In a large bowl, whisk together the eggs, shredded cheddar cheese, whole milk, dried thyme, onion powder, salt, and pepper.
Add the cubed stale bread to the egg mixture and stir until the bread is well coated.
Pour the egg and bread mixture into the prepared baking dish, spreading it out evenly.
Top the mixture with the cooked pork roll.
Drizzle the melted butter over the casserole.
Bake in the preheated oven for about 35-40 minutes or until the casserole is set and golden brown on top.
Let the Pork Roll Breakfast Casserole cool slightly before garnishing with fresh parsley (if using) and slicing.
Enjoy the hearty and flavorful Pork Roll Breakfast Casserole, a great way to start your day in Philadelphia!
Italian Water Ice.
Ingredients:
4 cups fruit puree (such as watermelon, lemon, or cherry)
1 cup water
1 cup granulated sugar
1 tablespoon lemon juice (optional for added tartness)
Fresh mint leaves for garnish (optional)
Instructions:
In a saucepan, combine the water and granulated sugar over medium heat.
Stir until the sugar dissolves and the mixture comes to a boil.
Remove the saucepan from heat and let the simple syrup cool to room temperature.
In a blender, puree the fruit until smooth.
Mix the fruit puree with the cooled simple syrup and lemon juice (if using).
Pour the mixture into a shallow dish or ice cube tray and freeze until solid.
Once the water ice is frozen, scrape it with a fork to create a slushy texture.
Serve the Italian Water Ice in cups or bowls.
Optionally, garnish with fresh mint leaves.
Enjoy the refreshing and icy Italian Water Ice, a favorite treat during the hot Philadelphia summers!
Roasted Brussels Sprouts with Bacon.
Ingredients:
1 lb Brussels sprouts, trimmed and halved
4 slices bacon, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C) and grease a baking sheet.
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
Spread the Brussels sprouts out on the prepared baking sheet in a single layer.
Roast the Brussels sprouts in the preheated oven for about 20-25 minutes or until they are tender and lightly browned.
While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels.
In a small bowl, mix the balsamic vinegar and honey together.
Once the Brussels sprouts are done roasting, drizzle the balsamic-honey mixture over them.
Top the Brussels sprouts with the crispy bacon.
Serve the Roasted Brussels Sprouts with Bacon as a delicious side dish.
Tomato Pie with Spinach and Feta.
Ingredients:
1 pre-made pizza dough or refrigerated pizza dough
4 large ripe tomatoes, sliced
1 cup fresh spinach leaves
1/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh basil
Salt and pepper to taste
Instructions:
Preheat your oven to 425°F (220°C) and grease a baking sheet or pizza stone.
Roll out the pizza dough on a floured surface and transfer it to the prepared baking sheet or pizza stone.
Drizzle the olive oil over the dough and spread the minced garlic evenly.
Arrange the sliced tomatoes on top of the dough, slightly overlapping.
Sprinkle fresh spinach leaves over the tomatoes.
Crumble feta cheese over the spinach, followed by shredded mozzarella cheese.
Sprinkle chopped fresh basil, salt, and pepper over the toppings.
Bake in the preheated oven for about 20-25 minutes or until the crust is golden and the cheese is melted and bubbly.
Let the tomato pie cool slightly before slicing and serving.
Enjoy the flavorful and veggie-packed Tomato Pie with Spinach and Feta, a delicious twist on the classic Philadelphia favorite!
Irish Potato Candy.
Ingredients:
2 cups powdered sugar
1/4 cup unsalted butter, softened
1/4 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
Ground cinnamon for dusting
Instructions:
In a large mixing bowl, combine the powdered sugar, softened butter, sweetened condensed milk, and vanilla extract.
Mix the ingredients until you get a smooth and creamy dough.
Stir in the sweetened shredded coconut until evenly distributed.
Take small portions of the dough and roll them into bite-sized balls.
Place the balls on a parchment-lined baking sheet.
Refrigerate the Irish Potato Candy for about 30 minutes to firm up.
Once the candy is chilled, dust each ball with ground cinnamon to mimic the look of potatoes.
Serve the Irish Potato Candy as a sweet and festive treat.
