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 SHRIMP SUPPER
This is a simple, quick supper that is ready for serving in less than half an hour. Feel free to substitute crab for shrimp and add any vegetables you have on hand, the result is just as tasty! Serve over hot linguini, garnish with a sprinkling of fresh parsley.
Provided by SKEHLER
Categories Shrimp Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan melt margarine over medium heat. Add onion, garlic, celery, and carrot. Stir and cook over medium heat until onion is slightly translucent (carrot and celery will remain crunchy).
- Stir in milk and bring mixture to a gentle boil.
- Remove one cup milk from the mixture. Stir flour into the one cup of milk, continue stirring until the flour has dissolved and there are no lumps. Return the milk and flour mixture to the saucepan. Stir in the parsley, oregano, and salt and pepper to taste. Cook until mixture thickens. Stir in the shrimp and heat through.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 29.9 g, Cholesterol 131.7 mg, Fat 12.1 g, Fiber 2.1 g, Protein 23.8 g, SaturatedFat 7 g, Sodium 274.1 mg, Sugar 13.6 g
SYLVIA'S SHRIMP SUPPER
This is a simple, quick supper that is ready for serving in less than half an hour. Feel free to substitute crab for shrimp and add any vegetables you have on hand, the result is just as tasty! Serve over hot linguini, garnish with a sprinkling of fresh parsley.
Provided by SKEHLER
Categories Shrimp Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan melt margarine over medium heat. Add onion, garlic, celery, and carrot. Stir and cook over medium heat until onion is slightly translucent (carrot and celery will remain crunchy).
- Stir in milk and bring mixture to a gentle boil.
- Remove one cup milk from the mixture. Stir flour into the one cup of milk, continue stirring until the flour has dissolved and there are no lumps. Return the milk and flour mixture to the saucepan. Stir in the parsley, oregano, and salt and pepper to taste. Cook until mixture thickens. Stir in the shrimp and heat through.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 29.9 g, Cholesterol 131.7 mg, Fat 12.1 g, Fiber 2.1 g, Protein 23.8 g, SaturatedFat 7 g, Sodium 274.1 mg, Sugar 13.6 g
SYLVIA'S FRUITCAKE
This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.
Provided by Marian Burros
Categories dessert
Time 3h15m
Yield 1 six-pound cake
Number Of Ingredients 17
Steps:
- Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
- Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
- Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
- Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
- Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
- To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.
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