THE FWG Cook Book

[BIG EYES]

Hi Everyone! As you all know, I've been always moaning and groaning about food and making delicious recipes that I love to brag about on the chatbox. Now I can share it all with you! Whenever I can, I will be posting up recipes of food that I will be making, you are free to comment on it and you can even introduce your own recipes too for everyone to try!

My First Written Recipe will be coming in the next few hours. It'll be a beautiful Thai Yellow Chicken Curry with assorted vegetables! I hope you will all take the time to read the recipes and try em out for yourself.

[Lamb]

I'm down.
I can finally get recipes that I can cook for senpai to notice me.

[BIG EYES]

Here it is everyone! I’ve finally got this recipe out and ready to go for you guys to all enjoy. This is my first time making this recipe so please leave comments and questions below if you have any. Otherwise, Enjoy!

Makes 8+ servings

Ingredients
1lb Boneless Chicken Thighs
1 Russet Potato
1/2 Large Red Onion
1 Green Bell Pepper
1/3 Cup Yellow Curry Paste
1 Tbsp Ground Cumin
2 Tbsp Cayenne Pepper (optional)
1 Tbsp Soy Sauce
1/2 Tbsp Fish Sauce
1/2 Tbsp White Vinegar
2 Tbsp Sugar (any works)
4 Tbsp Olive Oil
1 5 ounce can Coconut Milk
2 Cups Water

1. Mix The Yellow Curry Paste with Cumin and Cayenne Pepper along with the soy sauce Fish Sauce, White Vinegar and Sugar.
2. Heat up your Oil over medium heat, then add the paste to the oil. Let this paste heat up until fragrant being careful not to burn the paste.
3. While cooking the paste, Cut up Chicken, Potato, Onion and Pepper into bite size pieces.
4. Add in Chicken to the fragrant curry paste and cook the chicken until it’s cooked on the outside.
5. Add in your vegetables and cook this entire mixture until the paste is fully mixed in with everything, should take about 5 minutes.
6. Add in your Coconut Milk and Water into the mixture, stirring it around. Let this entire mixture come to a boil then let it simmer until the potatoes are cooked through, should take about 15 minutes.

That’s all for this recipe, I hope you all enjoy making it. You may get the smell of curry on your fingers but just wash it out. I know I did Another recipe will come when I announce it so be on the lookout! I will also do requests for recipes if people ask of it. The end result should be different for everyone but this is how my curry turned out.

[Dr Frook]

man that makes me hungry... love curries... and this look good *salivates*

[Boxorino]

i want to go over to your house for dinner... i'll bring dessert!!

[Minana]

Ooo that looks tasty! Can't wait for the next recipe

[BluesDotEXE]

Here it is everyone! I’ve finally got this recipe out and ready to go for you guys to all enjoy. This is my first time making this recipe so please leave comments and questions below if you have any. Otherwise, Enjoy!

Makes 8+ servings

Ingredients
1lb Boneless Chicken Thighs
1 Russet Potato
1/2 Large Red Onion
1 Green Bell Pepper
1/3 Cup Yellow Curry Paste
1 Tbsp Ground Cumin
2 Tbsp Cayenne Pepper (optional)
1 Tbsp Soy Sauce
1/2 Tbsp Fish Sauce
1/2 Tbsp White Vinegar
2 Tbsp Sugar (any works)
4 Tbsp Olive Oil
1 5 ounce can Coconut Milk
2 Cups Water

1. Mix The Yellow Curry Paste with Cumin and Cayenne Pepper along with the soy sauce Fish Sauce, White Vinegar and Sugar.
2. Heat up your Oil over medium heat, then add the paste to the oil. Let this paste heat up until fragrant being careful not to burn the paste.
3. While cooking the paste, Cut up Chicken, Potato, Onion and Pepper into bite size pieces.
4. Add in Chicken to the fragrant curry paste and cook the chicken until it’s cooked on the outside.
5. Add in your vegetables and cook this entire mixture until the paste is fully mixed in with everything, should take about 5 minutes.
6. Add in your Coconut Milk and Water into the mixture, stirring it around. Let this entire mixture come to a boil then let it simmer until the potatoes are cooked through, should take about 15 minutes.

That’s all for this recipe, I hope you all enjoy making it. You may get the smell of curry on your fingers but just wash it out. I know I did Another recipe will come when I announce it so be on the lookout! I will also do requests for recipes if people ask of it. The end result should be different for everyone but this is how my curry turned out.

Ohhhh my goooooodddd my stomach is growling @u@ I want thaaaaat.

[BIG EYES]

Good Evening everyone! I know it’s been awhile since I’ve made another recipe but I’ve been busy with school and work. I know most of us have finals and since it’s wintertime as well, I thought a little chili would be a nice recipe for keeping warm and energized. So without further ado, here is my recipe for chili con carne.

Serves 8+

1 large onion (chopped)
1 Large bell Pepper (chopped)
3 cloves of garlic (chopped)
1 shallot (chopped)
2 lb ground beef (preferably chuck)
Salt
1/4 cup chili powder
1 tbsp ground cumin
2 tsp paprika
2 tsp ground oregano
1 12-ounce beer
1 28-ounce can of plum tomatoes
1 cup beef broth
1 cup water
1 15-ounce can of pinto beans
1 15-ounce can of black beans


Sweat off Onions, Peppers, Garlic and Shallots in a large pot, preferably dutch oven. Sweat them for about 5 minutes over medium-high heat.
Add in Cumin, Paprika, Oregano and Chili Powder to the vegetables and cook them all together until fragrant for about 5 minutes, add in a little water if you’d like to help incorporate all the flavors together.
Add in ground beef and stir until all the liquid from the beef has evaporated and you hear a faint sizzling, that is an indication of frying. Let the meat brown.
Add in beans, beer, water, tomatoes and beef broth and bring this entire mixture to a boil. Then let this entire mixture simmer for 2 hours or until the chili thickens slightly.

Thank you all for reading this 2nd recipe that I have created, I hope you all enjoy this recipe for the winter and stay warm.

[Dr Frook]

delicious... yet again... will have to try it

[Excalibur]

Do tacos, or chicken pls.... I want to try ur recipes!!! (Sidenote: I hate chili and fish)