bbq pork chops on the grill

i love cooking!! do u have any recpese for me to try???
im always looking on the enternet for realy good recipes to try
im only 13 and grew up around cooking but im very good and love it but my family loves mexican food, chinese food, ITALION is my favorite, sea food, and well stuff like that healthy food and side dishes thaty will taste great with it deserts to like i said i love to cook if possibale plz send pictures of the food oh and bbq ribs pork chops STAKES guys or anyone who knows how to cook stakes ribs pork chops stuff like that without using a grill plz answer THX SO MUCHU ALL ARE A GREAT HELP!!! have a great day
suzy
oh i forgot does anyone have the recipe to a drink called THE PATRIOT it6 has no alchole in it and i tasted it at bubba gumps in NEW ORLEANS plz plz plz if u can send me this recipe i love that drink thx bye
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Don Joses’s Beef, Shrimp, or Chicken Fajitas
Marinade:
1 clove garlic, minced
2 tbs corn oil
1 tbs lemon or lime juice
1 tbs worcestershire sauce
dash of salt and pepper
4-5 boneless chicken breasts, cut in strips, 2 lbs beef sirloin cut in strips or 1 ½ lbs of
shrimp, shelled and de-veined
1 tbs corn oil 1 large onion, sliced
1 green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
12 small flour tortillas, heated
Combine all ingredients in the marinade together in a plastic container or zip lock bag, mix. Add chicken to coat. Marinade for at least 15 minutes, turning several times. Add oil to large skillet and heat on medium-high. Add chicken and saute until brown. Add onion and bell pepper and saute until cooked but slightly crisp. Serve on tortillas. Garnish with sour cream and shredded Cheddar or Jack cheese.
Chicken Enchilada Casserole
1 – 1 ½ lb boneless chicken, cut into bite size chunks
1 can cream of mushroom soup
1 – 8 oz carton sour cream
1 small can chopped Ortega green chiles
1 sml package flour tortillas, cut or torn in small pieces
8 oz jalapeno or regular jack cheese, grated
Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.
In a bowl combine the next four ingredients, plus 6 oz of the cheese, and the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at
350 F for 1 hour.
Serving suggestions: Mexicorn and Mexican rice.
Pork Chops on the Grill
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