Philadelphia Recipes

MAKING 1 Using paper towels, pat the snapper meat completely dry. 2 In a paper bag, combine the flour, salt and pepper. 3 Add in the snapper pieces and shake vigorously to coat evenly. 4 Remove the meat from the bag and shake off the excess... - 47.0205

GETTING READY 1. Into a shallow bowl pour the lukewarm water, sprinkle the yeast and 1 teaspoon of sugar over it , let the mixture stand for 2 or 3 minutes and stir well. 2. Set the bowl in a warm, draft-free place (an un-lighted oven) for about 5 minutes... - 46.3023

GETTING READY 1. Preheat oven to 400ºF. MAKING 2. Sieve in flour with 4 tbsp measured sugar, baking powder and salt. Using the finger rub in the shortening gently. Add beaten eggs-water mixture to the flour mixture and make a soft dough. 3. Transfer to a... - 43.4444

GETTING READY 1. Preheat the oven to 450°. MAKING 2. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of an 8- to 9-inch shallow baking dish. 3. Spread the clams on paper towels and pat them completely dry with... - 43.0995

MAKING 1. In a large stock pot, place the pork shoulder and cover with cold water. 2. Bring to a boil on a high flame. 3. Reduce flame and simmer the pork for almost 2 hours until it is tender. 4. Add seasoning towards the last 30 minutes of cooking. 5. When... - 42.6371

MAKING 1. In a kettle put meat with 1 1/2 quarter water, salt and pepper. Cook over simmering heat until meat is done. 2. Skim the scum from top. Strain the broth and keep aside. 3. Scrape the meat from bones. Chop finely. 4. In a saucepan add broth, meat... - 39.2339

Combine vegetables. Sprinkle with salt, cover, and store in refrigerator overnight. Next day, drain thoroughly and put in glass jars. Mix remaining ingredients, and bring to boil. Pour over vegetables, cover, and store in refrigerator. This will keep for... - 38.3423

Mix the caraway seeds with the cheese, chopped parsley, paprika and pepper. Leave to chill for 30 minutes. Crumble the pumpernickel bread. Form the cheese mixture into small balls and coat in the pumpernickel crumbs. Chill for a further 30 minutes. Arrange in... - 36.8664

MAKING 1. In a large stock pot, place the head and cover with cold water. 2. Bring to a boil on a high flame. 3. Reduce flame and simmer the pork for almost 2 to 2 1/2 hours until it is fork tender. 4. Add seasoning towards the last 30 minutes of... - 36.0843

Combine potatoes, peppers and onions in a saucepan. Add 2 cups stock or enough to cover. Bring mixture to a boil; reduce heat and simmer, partially covered, until tender, about 15 minutes. Puree mixture and return to saucepan. Add remaining ingredients ex - 33.5942

In large punch bowl dissolve sugar and water. When entirely dissolved, add all other ingredients. Mix well. Place a large block of solid ice in punch bowl. Add punch. Let mixture ripen for 2 hours, stirring occasionally. - 28.9593