Sylvias French Toast Recipes

SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS

Steps:

• Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
• Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
• Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
• Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.

SYLVIA'S MACARONI AND CHEESE RECIPE - (3.8/5)

Steps:

• Preheat oven to 375 degrees. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot. This recipe yields 8 servings.

SYLVIA'S BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan.
• In a large bowl, combine flour, sugar, baking powder, soda and salt. Make a well in the center and add eggs, vanilla, oil and water. Mix until smooth. Pour batter into 10 inch round cake pan.
• Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool before frosting.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

SYLVIA'S RIBS

Steps:

• Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
• Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

SYLVIA'S GARLIC TOAST

Steps:

• Heat oven to 375 degrees.
• Cut bread into 1" thick slices.
• Mix together, garlic, butter and parsley.
• Spread on bread, on both sides.
• Place in cookie sheets, and broil until toasted.
• Variation: Put some shredded mozzarella cheese.

SYLVIA'S CORNBREAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Grease a 9- by 13-inch baking pan. In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside. In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.) Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges. Cool in the pan, then cut into 15 squares. This recipe yields 15 servings.