Sylvias Shrimp Supper Food

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 SPARERIBS

Steps:

• To make the ribs easier to handle, cut each slab between the middle bones into equal pieces. Rub salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450 degrees. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup) Bake at 450 for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour. To finish the ribs, preheat the oven to 400 degrees. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the original sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve w;

SYLVIA'S SHRIMP AND SCALLOP CHOWDER RECIPE - (4.6/5)

Steps:

• Step 1 - Shrimp and Scallops Melt ½ stick of butter Add shrimp and scallops Add 1- 2 teaspoons Cajun Powder Cook until shrimp and scallops are completely cooked Set aside. Step 2 - Chowder Melt ½ stick butter in a large deep pot. Add flour and cook until light brown Add celery, garlic and onion Add Old Bay Seasoning and cook until medium brown Add 2 cups Chicken Broth and stir constantly for a minute Add 2 cups of milk and keep stirring about a minute Add frozen vegetables, continue stirring about a minute Add the shrimp and scallops (including remaining butter) The consistency should be that of a soup so if it is too thick, add more milk as needed.

SYLVIA'S FAMOUS SPARERIBS

Steps:

• To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
• Rub the salt, black pepper, and red pepper into both sides of the ribs.
• Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
• Pour the vinegar over the ribs and bake 1 1/2 hours.
• Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
• Remove the ribs from the baking dish and place in a single layer on baking sheets.
• (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
• The ribs should be tender and well browned.
• This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
• To finish the ribs, preheat the oven to 400 F.
• Cut the slabs between the bones into individual ribs.
• Place the ribs in a baking dish large enough to hold them comfortably.
• Spoon enough of the barbecue sauce over them to coat lightly.
• Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
• BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
• Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
• Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
• Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

SYLVIA'S SHRIMP SUPPER

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.

SYLVIA'S SHRIMP SUPPER

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.

SYLVIA'S HOT AND SPICY MEATLOAF

Steps:

• Mix all ingredients together and combine well.
• Place into a lightly sprayed loaf pan and bake at 350 degrees for about an hour, or until done.
• Serve with green beans and mashed potatoes.