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Recipes
Bleu Cheese Dressing
By Roygon
From Outback Steakhouse - great for hot wings
- 1 cup Mayo
- 2 Tbsp buttermilk (or whole milk)
- 1 Tbsp bleu cheese
- 1/8 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
Chicken Scaloppini with Lemon-Caper Glaze
By Roygon
1) Place chicken breasts between wax paper and pound to 1 cm thickness 2) Whisk Egg and Mustard together in a bo
- 4 Boneless, Skinless Chicken Breast Halves
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- 2 Eggs
- 2 Tbsp Dijon Mustard
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- 1 Cup Dry Breadcrumbs
- 1/2 Tsp Poultry Seasoning
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Seasoning Salt
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- 2 Tbsp Olive Oil for Sautéing
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- 1/4 Cup Chicken Broth
- 2 Tbsp Fresh Lemon Juice
- 4 Tsp Capers
- 1/4 Tsp Salt
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- 4 Thin Lemon Slices
- Fresh Parsley, Chopped
Lemon Coriander Prawns
By Roygon
These are great and the dipping sauce goes well with many different foods as both a dip, a marinade and a drizzled
- 3 Garlic Cloves
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- 1 Tsp Salt
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- 1/4 Cup Orange Marmalade
- 1 Tbsp Honey
- 2 Tbsp Soy Sauce
- 2 Tbsp Grapeseed Oil
- 1/2 Tsp Red Chili Flakes
- 1 Tsp Ground Coriander
- Fresh Pepper
- 1/2 Cup Lemon Juice
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- 1/2 Cup Cilantro
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- 1 Lb Prawns
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- 3 Tbsp Grapeseed Oil
Nacho's Graziella
By Roygon
1) Add oil to 3 quart saucepan over MEDIUM HIGH HEAT 2) Mix Chicken with Chili Powder and Salt, add to the pan a
- 1.5 Tbsp Olive Oil
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- 1 Lb Chicken Breast cut into 3 inch strips
- 2 Tsp Chilli Powder
- 0.5 Tsp Salt
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- 1 Cups thinly sliced onion
- 0.5 Tbsp Garlic
- 1 Cups Chicken Broth
- 2 Tsp fresh Lime Juice
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- 4 Tbsp Butter
- 4 Tbsp Flour
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- 2 Cups Milk
- 1 Small Can chopped Green Chillies, Drained
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- 2 Cups grated sharp yellow Cheddar
- 1/2 Tsp Salt
- 1/4 Tsp Cayenne Pepper
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- 8 to 10 Cups Tortilla Chips
- 2 Cups Shredded Monterey Jack Cheese
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- 1/4 Cup Green Onions, Finely Sliced
- Sour Cream
- Salsa
- 2 Tbsp Chopped Cllantro
Chicken Strips
By Roygon
Great chicken strip recipe
- oil for deep frying
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- 2 cup unbleached all-purpose flour
- 4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
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- 1 egg
- 1 cup milk
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- 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
Pommes Parisienne
By Roygon
use melon baller to create small potato balls and cook in clarified butter
- 4 Lbs Russet or Yukon Gold Potatoes
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- 4 Tbsp Clarified Butter
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- Sea Salt
- Freshly Cracked Pepper
Leek and Potato Soup
By Roygon
From the Cafe Boulud Cookbook
- 6 Cups Chicken Stock
- 3 Medium Yukon Gold Potatoes cut into 1/4 inch cubes
- 3 medium Leeks, light green and white parts cut in half and sliced very thinly
- 1 Tbsp Butter
- 1/3 Cup Heavy Cream
- 3 oz Sorrel or Lettuce (Add Lemon Juice if using Lettuce)