Famous Food Recipes in Philadelphia
Cannoli.
Ingredients for the shells:
1 cup all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
1/4 cup white wine or Marsala wine
1 egg white, lightly beaten
Vegetable oil for frying
Ingredients for the filling:
2 cups ricotta cheese, drained
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
2 tablespoons chopped pistachios (optional)
Instructions for the shells:
In a mixing bowl, combine the flour, sugar, and ground cinnamon.
Add the softened butter and white wine to the dry ingredients. Mix until a smooth dough forms.
Cover the dough with plastic wrap and let it rest for about 30 minutes.
On a floured surface, roll out the dough to about 1/8 inch thickness.
Use a cookie cutter or a glass to cut out rounds of dough.
Wrap each dough round around a cannoli tube or a cannoli mold, sealing the edges with a bit of beaten egg white.
In a deep saucepan, heat the vegetable oil to 375°F (190°C).
Carefully fry the cannoli shells until they are golden brown and crispy, about 2-3 minutes.
Remove the shells from the oil and let them cool. Once cooled, gently slide the shells off the tubes or molds.
Instructions for the filling:
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
Stir in the mini chocolate chips.
Use a pastry bag or a ziplock bag with a corner cut-off to pipe the filling into the cooled cannoli shells.
Optionally, dip the ends of the filled cannoli in chopped pistachios.
Serve the cannoli immediately or refrigerate until ready to serve.
Chicken Corn Chowder.
Ingredients:
1 lb boneless, skinless chicken breasts, cooked and shredded
2 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, minced
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
2 cups fresh or frozen corn kernels
4 cups chicken broth
2 cups whole milk or half-and-half
2 tablespoons all-purpose flour
Salt and pepper to taste
Fresh parsley for garnish (optional)
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.
Add the diced potatoes, carrots, and celery to the pot. Cook for a few minutes until slightly softened.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes or until the vegetables are tender.
Stir in the shredded chicken and corn kernels.
In a separate bowl, whisk the flour into the whole milk or half-and-half until smooth.
Slowly pour the milk mixture into the pot, stirring constantly to avoid lumps.
Continue cooking the soup for another 5-10 minutes, stirring occasionally, until it thickens slightly.
Season the chicken corn chowder with salt and pepper to taste. Optionally, garnish with fresh parsley before serving.
Zeppole.
Ingredients:
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Vegetable oil for frying
Powdered sugar for dusting
Instructions:
In a saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Once the mixture boils, add the all-purpose flour and stir vigorously until a smooth dough forms.
Remove the saucepan from the heat and let the dough cool slightly.
Add the eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
In a deep saucepan, heat the vegetable oil to 375°F (190°C).
Drop spoonfuls of the dough into the hot oil, frying them until they are golden brown and puffed up, about 2-3 minutes per side.
Remove the zeppole from the oil using a slotted spoon and drain on paper towels.
Dust the warm zeppole with powdered sugar and serve immediately.
Tomato Pie with Pesto and Goat Cheese.
Ingredients:
1 pre-made pizza dough or refrigerated pizza dough
4 large ripe tomatoes, sliced
1/4 cup pesto sauce
1/2 cup crumbled goat cheese
2 tablespoons pine nuts (optional)
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
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.
Spread the pesto sauce over the dough, leaving a small border around the edges.
Arrange the sliced tomatoes on top of the pesto, slightly overlapping.
Sprinkle crumbled goat cheese over the tomatoes.
If using, scatter pine nuts over the top of the pizza.
Drizzle olive oil over the toppings and season with salt and pepper.
Bake in the preheated oven for about 20-25 minutes or until the crust is golden and the cheese is melted and lightly browned.
Let the tomato pie cool slightly before garnishing with fresh basil leaves (if using) and slicing.
Enjoy the flavorful and sophisticated Tomato Pie with Pesto and Goat Cheese, a delightful twist on the classic Philadelphia favorite!
Tomato Bisque Grilled Cheese Sandwich.
Ingredients for the Tomato Bisque:
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
Ingredients for the Grilled Cheese Sandwich:
8 slices of bread of your choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Butter for spreading
Instructions for the Tomato Bisque:
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.
Instructions for the Grilled Cheese Sandwich:
Preheat a skillet or griddle over medium heat.
Butter one side of each bread slice.
On the non-buttered side of four bread slices, place a layer of shredded cheddar cheese and mozzarella cheese.
Top the cheese with the remaining four bread slices, buttered side facing out.
Place the assembled sandwiches on the preheated skillet or griddle and cook until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the heat and let them cool slightly before slicing.
To serve, dip the Tomato Bisque Grilled Cheese Sandwich into the creamy tomato bisque for a delicious and comforting meal.
Italian Hoagie Salad.
Ingredients:
1 head of iceberg lettuce, shredded
1/2 lb deli-sliced ham, cut into strips
1/2 lb deli-sliced salami, cut into strips
1/2 lb deli-sliced pepperoni, cut into strips
1/2 cup sliced black olives
1/2 cup sliced pepperoncini peppers
1/2 cup cherry tomatoes, halved
1/4 cup diced red onion
1/4 cup diced roasted red peppers
1/4 cup shredded provolone cheese
Italian dressing (store-bought or homemade) for tossing
Instructions:
In a large salad bowl, combine the shredded iceberg lettuce, ham, salami, pepperoni, black olives, pepperoncini peppers, cherry tomatoes, red onion, roasted red peppers, and shredded provolone cheese.
Drizzle Italian dressing over the salad and toss until all the ingredients are evenly coated.
Serve the Italian Hoagie Salad immediately and enjoy the flavors of a classic Italian hoagie in a refreshing salad form.
Philadelphia Fish House Punch.
Ingredients:
4 cups dark rum
1 1/2 cups brandy
1 cup peach brandy
1 cup freshly squeezed lemon juice
1 cup simple syrup (equal parts sugar and water, dissolved together)
4 cups cold water
Ice cubes
Lemon and orange slices for garnish
Instructions:
In a large punch bowl, combine the dark rum, brandy, peach brandy, lemon juice, and simple syrup.
Stir in the cold water.
Add ice cubes to the punch to keep it chilled.
Garnish the punch with lemon and orange slices.
Serve the Philadelphia Fish House Punch in punch cups or glasses.
Amish-Style Soft Pretzels.
Ingredients:
1 1/2 cups warm water
1 packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon granulated sugar
4 cups all-purpose flour
1/4 cup packed brown sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
2/3 cup baking soda
Coarse sea salt for sprinkling
Instructions:
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until frothy.
Add the all-purpose flour, brown sugar, salt, and melted butter to the yeast mixture. Mix until a smooth dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes elastic and smooth.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for about 1 hour or until doubled in size.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large pot, bring 10 cups of water to a boil. Stir in the baking soda.
Divide the dough into 12 equal portions and roll each portion into a long rope.
Shape the ropes into pretzels or any desired shape, and carefully drop them into the boiling water one at a time. Boil for about 30 seconds on each side.
Remove the boiled pretzels from the water using a slotted spoon and place them on the prepared baking sheet.
Sprinkle the pretzels with coarse sea salt and bake in the preheated oven for about 10-12 minutes or until golden brown.
Enjoy the soft and chewy Amish-style soft Pretzels as a delightful snack or appetizer.
Philadelphia-Style Tomato Pie with Spinach and Ricotta:
Ingredients:
1 pre-made pizza dough or refrigerated pizza dough
4 large ripe tomatoes, sliced
1 cup fresh spinach leaves
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
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.
Scatter fresh spinach leaves over the tomatoes.
Drop spoonfuls of ricotta cheese over the top of the pizza.
Sprinkle-grated Parmesan cheese over the toppings.
Season with salt and pepper to taste.
Bake in the preheated oven for about 20-25 minutes or until the crust is golden and the cheese is melted and lightly browned.
Let the tomato pie cool slightly before slicing and serving.
Enjoy the flavorful and wholesome Philadelphia-style tomato Pie with Spinach and Ricotta, a delicious twist on the classic Philly favorite!
Chocolate-Covered Buttercream Cake.
Ingredients for the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Ingredients for the buttercream frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
2 teaspoons vanilla extract
Ingredients for the chocolate coating:
2 cups semisweet chocolate chips
1/4 cup vegetable shortening
Instructions for the cake:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually pour in the boiling water while stirring continuously until the batter is smooth.
Divide the batter equally between the prepared cake pans.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Instructions for the buttercream frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, milk, and vanilla extract. Beat until the frosting is smooth and fluffy.
Assembling the Chocolate-Covered Buttercream Cake:
Place one cooled cake layer on a serving platter or cake stand.
Spread a layer of buttercream frosting on top of the cake layer.
Place the second cake layer on top of the frosting.
Frost the top and sides of the entire cake with the remaining buttercream frosting.
Pour the melted chocolate coating over the frosted cake, allowing it to drip down the sides.
Let the chocolate coating set before slicing and serving.
Chocolate-Covered Peanut Butter Pretzel Bites.
Ingredients:
1 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed pretzels
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
Instructions:
In a mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract. Mix until smooth and well combined.
Stir in the crushed pretzels, mixing until they are evenly distributed throughout the peanut butter mixture.
Line a baking sheet with parchment paper.
Take small portions of the peanut butter-pretzel mixture and roll them into bite-sized balls. Place them on the prepared baking sheet.
In a microwave-safe bowl, melt the semisweet chocolate chips and vegetable shortening together in 30-second intervals, stirring until smooth.
Using a fork, dip each peanut butter-pretzel ball into the melted chocolate, ensuring it is completely coated.
Place the chocolate-covered peanut butter pretzel bites back on the parchment paper-lined baking sheet.
Let the chocolate coating set by refrigerating the bites for about 30 minutes.
Once the chocolate is firm, transfer the peanut butter-pretzel bites to an airtight container and store them in the refrigerator.
