Best Sylvias Salad Recipes

SYLVIA'S CUCUMBER TOMATO SALAD

Steps:

• Peel and cut cucumbers in very thin slices.
• Cut tomatoes into cubes.
• Slice green onions in 1/4 inch sized pieces.
• Put vegetables in salad bowl and add remaining ingredients, toss thoroughly.
• Let salad sit in refrigerator for 20 minutes before serving to allow flavors to combine. The salad will have a nice juice to it and tastes especially good with rice.

SYLVIA'S COLLARD GREENS WITH SMOKED TURKEY

Steps:

• In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour.
• While the turkey is cooking, wipe the collards with a damp towel, then wash 2 or 3 times or until all the dirt and grit has been removed. Chop the greens into 1/4-inch pieces; you will have 10 cups of chopped greens.
• Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving, or chop the turkey meat and add it to the collards.

SYLVIA'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
• In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t

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 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 PICNIC MACARONI SALAD

Steps:

• Cook macaroni.
• Drain and rinse well, and then chill.
• Combine rest of ingredients and mix well with macaroni.
• Season to taste.
• Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld.
• Just add the dry dressing to the mayonnaise.

SYLVIA'S SALAD

Steps:

• 1. Cut green leaf lettuce in bite-size pieces.
• 2. Slice read onion very thin.
• 3. Section orange.
• 4. Mix lettuce, onion, orange sections and raisins.
• 5. Add oil and vinegar salad dressing to taste. (I use 2/3 cup oil to 1/3 cup vinegar. I prefer read wine vinegar and olive oil).
• 6. Salt to taste
• 7. Apply the dressing just before serving

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.