Best 16 Festival Recipes

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

RENAISSANCE FESTIVAL TURKEY LEGS

Steps:

• Pat turkey legs dry with a paper towel. You can also remove the skin to cut back on the cholesterol and fat.
• Mix 3 tbsp barbecue chicken spice blend, 1/2 cup vinegar, and 3 cups water in a pan or bag and marinate legs for 6 hours, turning once.
• Drain off 1/2 liquid, and salt lightly with more barbecue chicken spice blend (about 1 tablespoons.).
• Cover pan with aluminum foil and bake for 40 minutes at 350°F Turn legs over at 20 minutes.
• Heat grill and and transfer turkey legs when bake time is done.
• Brush on the barbecue sauce during the last 7 minutes of the grilling process; turn over legs and brush on the other side.
• Cook until a desirable brown.

SCOTTISH HARVEST FESTIVAL SOUP

Steps:

• Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter.
• Dissolve the stock cubes in the water and pour over the meat and vegetables.
• Add the salt and pepper and simmer gently over a low heat for 1½ hours.
• Remove the soup from the heat if not needed immediately.
• To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.
• The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.

GREEK FESTIVAL LEMON RICE PILAF

Steps:

• Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
• Add the lemon juice, chicken broth, and salt.
• Cover and simmer for 20 minutes.
• Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

FESTIVAL BREAD

Steps:

• Combine flour, cornmeal, baking powder, salt and nutmeg in a large bowl.
• Stir sugar and vanilla into 2 cups water. Add to dry ingredients, then knead everything together with your hands (add up to 1/4 cup more water if necessary). Cover bowl with a damp cloth and let sit 15 minutes.
• Turn onto a floured surface and portion into 26 equal pieces.
• Roll each piece into a sausage shape, then flatten.
• Preheat oil to 350 degrees F in a deep-fryer. Fry dough in batches, turning once, until golden, 3 to 5 minutes.

FESTIVAL

Steps:

• Heat oven to 200 degrees. Line a sheet tray with paper towels and set aside.
• In a large bowl, whisk together flour, cornmeal, sugar, salt, baking soda and nutmeg. With a wooden spoon or your hands, mix in just enough milk to create a soft dough, about the same texture of Play-Doh. (The amount you need will depend on the humidity of your kitchen, and the amount of moisture in your flour and cornmeal.)
• In a Dutch oven or large pot, heat oil to 365 degrees. While oil heats, using a bench scraper or butter knife, divide dough into 10 pieces. Roll each between your hands or on your counter into cylinders about 3 to 4 inches long and 1 inch thick. (Avoid overworking the dough or the festival may be tough.)
• Fry 4 or 5 festival at a time, flipping them after 1 minute, until golden brown on the outside, about 2 minutes total. (Oil temperature will lower once you add festival; they fry best around 330 to 340 degrees. If festival appear to be browning too quickly, lower your burner.) Using a wire spider or slotted spoon, remove festival from oil and transfer to paper towel-lined baking sheet. Cut into one to ensure the inside is cooked all the way through; it should not look wet. If it is not fully cooked, cook each fritter 30 seconds to 1 minute longer. Transfer to oven to keep warm. Fry remaining festival. Serve hot.

FESTIVAL

Steps:

• In a large bowl, mix together the flour, cornmeal, sugar, salt, baking powder, and allspice. In another bowl, combine the vanilla and milk. Slowly stir the milk mixture into the flour mixture to achieve a thick batter. Turn the batter onto a floured surface, knead the dough lightly, and form it into a log shape. Divide it into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.
• Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.

FESTIVAL BREAD

Steps:

• Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
• Cover with plastic wrap and rest for 35 minutes.
• Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
• Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
• Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
• Serve bread warm.

FESTIVAL

Steps:

• Sift together all dry ingredients into a bowl and add just enough water to make a dough. Cut a small piece of dough and roll between your hands to form a 3 to 5-inch log. Fry in 1 1/2 inches of oil at 350 degrees.

SPINACH FESTIVAL SALAD

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Meanwhile, in a salad bowl, combine the turkey, spinach, tomatoes, onions, feta cheese, pepperoncini, Romano cheese, garlic and seasonings., Peel off and discard charred skin from peppers. Remove stems and seeds. Slice peppers; add to salad and toss to combine. Serve with vinaigrette.

FESTIVAL CHERRY CHICKEN SALAD

Steps:

• Toss together well and refrigerate until chilled. Serve on toasted bread or croissants.

KENTUCKY APPLE FESTIVAL APPLE PIE

Steps:

• Crust: Mix shortening, 1/3 cup butter and flour.
• Add boiling water, salt and baking powder.
• Mix well.
• Separate into 2 balls; place between 2 pieces of wax paper; roll.
• Filling: Peel, core and slice apples.
• Lightly mix cinnamon and sugar with the apples.
• Heap into pastry lined pie pan and dot with 1 1/2 tablespoons butter.
• Cover with topping crust; slit to allow steam to escape.
• Bake at 425°F for 15 minutes then reduce temperature to 350° and continue baking 45-60 minutes.

GREEK FESTIVAL LEMON RICE PILAF RECIPE

Steps:

• 1. Heat butter in a heavy skillet. 2. Add rice and, stirring constantly, saute on medium heat until transparent but not brown. 3. Add lemon juice,chicken broth and salt and pepper. 4. Cover and simmer 20 minutes. 5. Remove pan from heat and let rice stand uncovered for 5 minutes before serving.

GILROY GARLIC FESTIVAL WOWCHOS

Steps:

• Pre-heat oven to 375-degrees F.
• Coat garlic cloves with oil and bake for 30 minutes or until soft and golden.
• Cover a 9"X13" foil covered metal pan with tortilla chips.
• Mash and distribute garlic, onion, chiles and olives evenly over the chips.
• Cover with shredded cheese and bake at 400-degrees F for 5 minutes or until cheese melts.
• Top with cilantro and green onions.

JAMAICAN FRIED DOUGH FESTIVAL RECIPE - (4.2/5)

Steps:

• To make this festival recipe, mix the cornmeal, flour, baking powder, sugar, and salt in a bowl. Add just enough cold water to make a stiff dough. Flour your hands well and knead the dough on a lightly floured surface for just a minute or so. Divide the dough into 12 portions. Roll each portion into a small cigar or sausage shape that's somewhat tapered at the ends. Pour enough oil into a skillet to reach about 1 inch deep. Heat the oil over medium-high heat until shimmering but not smoking. Carefully slide a few of the dumplings into the oil and fry, turning as necessary, until golden brown on each side, adjusting the heat if necessary, about 8 minutes total. Transfer to paper towels to drain. Repeat with the remaining fritters. Eat 'em hot.

FARFALLE FESTIVAL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.
• Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.
• Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
• Stir in the Alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.