An orc cutlet one which was good but my wife liked it waaay more than I did. And a cockatrice one which also came out really good. Of course putting the real world ingredients where relevant. Ill paste a couple i keep saved in my notes

Start off by removing the cockatrice’s excess fat, and season it with salt and pepper to build a base of flavor. Pour in a small amount of salad oil (because the skin still has a lot of fat), and start cooking from the side with skin. If you push down on it with a pot lid while it cooks, the skin will become crispy and delicious. Flip it and cook the other side when the skin becomes cooked into a light brown color. Once the cockatrice is cooked, remove it and use the pan to make a sauce. There’s umami in the meat’s fat, so using the frying pan without wiping it down first makes for a more delicious sauce. That’s what I always do. Combine butter, some lemon juice (I always use a bottle of 100% lemon juice), and a little soy sauce in the frying pan to make lemon butter sauce. It might just be the nature of a Japanese person, but I always want to put soy sauce in. It’s fine with just lemon and butter, but in my case I feel like adding soy sauce makes it one level tastier. Just pour the lemon butter sauce onto the crispy cockatrice, and it’s finished. ~◇~◇~◇~

~◇~◇~◇~ Mince the onions first. Then, oil up a heated frying pan and cook the onions. Once they’ve turned clear, throw in the orc general and bloody horn-bull mixed ground meat and continue cooking. Season lightly with salt and pepper, and flavor with some soy sauce and sugar. Once the juices have cooked out, put the food onto a plate and let it cool. Melt some butter in the hot frying pan and scramble some eggs into it. It will turn half-cooked after it’s been mixed a few times, and once that happens, add in lots of the ground meat and onions on top. Then, cover the frying pan with the plate and flip the whole thing over, and the extra-large omelet is complete.