Do you have a recipe so good that it deserves to be tattooed on you so you don't forget it?

I’m going to go with “no” on this one. Don’t get me wrong. I love tattoos and cooking but the two don’t mix for me. Recipes lack the aesthetic quality I look for in tattoo ideas and I’m afraid the body wouldn’t serve as a very good recipe card either. You probably wouldn’t bother to get a short recipe tattooed on you, you’d probably go for something wonderful and complex that you couldn’t possibly commit to memory.

The thing is there aren’t many places you could fit a recipe like that on the body and fewer you could actually consult while cooking. The chest provides alot of room, but isn’t a good choice since bare-chested cooking isn’t a good idea (grease burns anyone?). The back also provides a lot of room, but unless you, again go shirtless, and have an intimate cooking partner it won’t be very useful.

Really the only accessible spots for a recipe would be the arms. There’s a lot less room here so that already restricts what sort of recipe you could fit. And to make matters worse you could really only read the inside of your arm easily, the most painful bit to get tattooed. The extra pain may not be an issue, but as someone that tends to run cold I don’t think I could get past the irritation of having to constantly roll up sleeves, remove jackets or change clothing to accommodate my cooking.

So long as I’ve got my best recipes at hand in my book or recipe box I’ll be fine.

I mean, it’s really simple. Hormel chili, whipped cream cheese, shredded sharp cheddar…. layer as follows: cream cheese, chili, cheddar. Microwave until melted… serve with blue tortilla chips, or those scoopables, or anything. I’ll even eat it alone, as though its some sort of chili or soup.

I swear it’s the easiest thing ever and doesn’t even sound that great but whenever I make it, it’s gone in a second, I highly recommend making more than you need (leftovers are delish too)

My friend has a great pie crust recipe tattooed on his arm. Its very simple and very good. Let me know if you want it.

If the recipe is so good, you wouldn’t forget it.

But yes, I do have such a recipe. Here: http://madeinkowloon.com/tiramis

Yes, I have 2, but will only share them if you promise to respond back to anyone’s recommendations, should you try them out.

@fundevoge Both of mine are figuratively tattooed in my brain, but also in ink on a recipe card, should my mind ever fail.

tattoo part was tongue in cheek for exceptionally good. Not that you should have known that

I will respond that they were good, if, I do make them. @Pied_Pfeffer

Here is something I like to make for parties, or just because. It’s nothing special, really, just a very easy little dessert, but for some reason when I make it, people absolutely RAVE about them!

Peanut Butter Chocolate bars:

INGREDIENTS

* 1 cup butter or margarine, melted
* 2 cups graham cracker crumbs
* 2 cups confectioners’ sugar
* 1 cup peanut butter
* 1½ cups semisweet chocolate chips
* 4 tablespoons peanut butter

DIRECTIONS

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 TB peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

@fundevogel a recipe, man, I want a recipe, I don’t care about the tattoo.

@primigravida thank you, @madeinkowloon thank you. @Samantha_Rae thank you @b thank you in advance.

@Ltryptophan But I’ve have already established that my recipes do not meet your criteria.

(I’m also of the cloven gender, I know the beard is confusing, but this is the internet and that fine fellow is just a memorable image I use to mark my comments)

Buttermilk Pound Cake

Preheat oven 325 degrees. Grease and flour 1 large bundt pan.

2 sticks butter (margarine works also)
3 cups sugar
3 cups flour
¼ teaspoon baking soda
½ teaspoon salt (I don’t add this, because I use salted margarine)
1 cup buttermilk
2 teaspoons vanilla
4 eggs

Cream butter and sugar together. Add eggs one at a time. Add flour alternatively with buttermilk. Add baking soda and vanilla. Beat all together until well blended. (I use an electric hand mixer, although you can beat by hand, but my hand would hurt, it is a very heavy batter).

Bake about 1 to 1¼ hours. Let cool in pan 10 minutes.

Actually I have a few.

My first one is a very good pot roast and very simple to make and the meat is like butter at the end.

Ingredients:
1–4 pounds of Chuck Roast (depending on how much you want)
1 pkg Lipton onion Soup Mix
Salt
Pepper
Water
2 TBSP Cooking Oil

In a Deep pot pour cooking oil in and heat on high for a few minutes, meanwhile salt and pepper the roast to taste and then brown each side in the oil to sear it. Then fill pot up with water just enough to cover the meat and pour in soup mix and mix. Lower heat to low, cover and let cook for about 4 to 6 hours until meat is tender and will just pull apart very easily.

Optional: Add a mix of cold water and flour to thicken gravy, add potatoes and vegetables. My favorite though is just to serve over white rice.

Second is a very delicious and mosit cake that was is a latin american desert very very good

Tres Leches Cake (3 milks Cake)
Flour 1½ cups
Baking powder 1 teaspoon
Unsalted butter, room temperature ½ cup, or 8 tablespoons
Sugar—¾ cup
Eggs, room temperature 5
Vanilla ½ teaspoons
Whole milk 1 cupSweetened, condensed milk—1 cup
Evaporated milk ⅔ cup
Whipping cream 1½ cups
Sugar ½ cup
Vanilla 1 teaspoon

Preheat oven to 350°F and grease and flour an 8×11-inch baking pan.
Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
Remove the bowl from mixer and fold in the sifted flour until it is well incorporated.
Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
Refrigerate cake for anywhere from 2 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve

My 3rd is Veal and Lemon Saltimboca, it’s an Italian dish that is very yummy especially as an appetizer or a light meal.
(Saltimboca is Italian for “Jumps in your mouth”)

Ingredients

4 thin cut veal steaks
4 thin lemon slices
8 sage leaves, plus 1 teaspoon finely chopped
4 large slices prosciutto
3 tablespoons olive oil
½ cup white wine
½ cup chicken broth
1 14.5-oz. can whole tomatoes, drained and chopped
½ cup cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper

lace the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of the chop. Top with two leaves of sage. Wrap the veal, sage and lemon in a large piece of prosciutto and press to seal

Preheat the oven to 350 degrees F. Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Sauté until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and sauté for another 2 minutes. Transfer the veal to a foil-lined baking sheet and bake until medium-rare, about 10 minutes.

Meanwhile, pour off the excess oil from the pan. Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, pepper and remaining 1 teaspoon finely chopped sage. Stir until combined and hot. Place the veal on top of the sauce to serve. Serve immediately.

So there we go, Three recipes that I love (I have more as well…I Love to cook!) From appetizer to desert these 3 I love and cook religiously!

Blueberry Muffins (that even my health-fanatic brother will eat):
1 box blueberry muffin mix (make sure the berries are in a can and not dried and in the mix)
Any other ingredients required to make the mix (I sometimes substitute water with skim milk)
1 cup chopped walnuts
Fresh blueberries
Follow instructions on the box and add walnuts. Gently fold in the blueberries. Bake as instructed.

I save the tins of blueberries for making pancakes in the wintertime when they are out of season.

Simple but rave reviews and great for summer!

Cashew cole slaw.

Make your cole slaw however you choose, I prefer a mixture of finely shredded green & red cabbage and shredded carrots.

Best with a classic creamy dressing, your own or bottled.

Add one half lb. can of halved Cashews…mix well, chill slightly and serve.

KILLER for the usual 4th of July and other summer BBQ or picnic scenes!

Another is my Tuna pasta salad.

Delicious and more kudos.

Mix 2 large cans white alabcore with proportionate amounts of chopped red onion, diced sweet gherkins and small cubed sharp cheddar cheese.

Boil and drain one lrg. bag of small shell macaroni.
Mix everything with lite mayo till creamy but not over mayo’d out. lol

Chill for several hours…serve.
Delicious, and a meal in itself along with say sliced watermelon of fruit salad.

Have got one for scallops, sping onions and fresh pasta but it’s a secret :-) Every time I serve it people come over all funny!

@OreetCocker hey hey….that ain’t right…out with it…

Nice second batch of recipes thanks yall

saffron snow roast…..my original…..
sear roast with onions and pepper, salt
crock pot ready with 1 env liptons onion, beef broth
saffron- stir fry veggies snow peas, carrots, water chestnuts

Yes: ”Put the food in a pan – heat it up, but don’t burn it” That is the only recipe you will ever need.

@YARNLADY

Lol

Yes, most of my really great recipes are winter fare, I’ll have to start a soup sharing question next winter…if I am still hangin’ around these here parts. haha

I like how you worded your question, because that is exactly what i should have done with the recipe for satay sauce (for Gado-Gado) that my ex-girlfriend uses.
I knew how to do it some thirteen years ago, but since i did not made the sauce for some years after that, i can not remember it anymore…
It was delicious, especially in combination with the Gado-Gado.
Occasionally i see my ex but of course i always forget to ask her for it.
Going to tattoo Do not forget to ask J. for the satay recipe! on my arm now.

I am loving this thread!!! Seriously GQ.

The best thing I’ve ever made so far is this where I drew from this other recipe to add a hint of pomegranate tartness and preceded by strawberry risotto and a salad with a chocolate-pomegranate sauce that I made up on the spot. I think a very light chocolate cake with espresso would be a good dessert finish. Pair with a good Cabernet Sauvignon or Malbec to cut through the richness of the duck. DO NOT SKIP THE ESPRESSO; it is what makes the dish memorable IMO.

The best dessert kind of thing I’ve made so far is a rum cake made with Bermuda’s Black Seal rum. I didn’t think I liked rum, but in the cake it is just so flavorful. I think this rum will become a permanent kitchen staple for me for cooking. I started with this recipe and just tweaked it to my liking and skipped the bundt pan since I don’t have one and used regular loaf pans instead.

CHOCOLATE LUSH

1 c. flour
1 stick butter
½ c. chopped pecans
1 c. Cool Whip
1 c. powdered sugar
1 (8 oz.) Philadelphia cream cheese
2 pkg. chocolate pudding (may use any other flavor)
3 c. milk

Mix flour, butter and chopped pecans. Pat into 9×13 inch oblong pan. Bake at 350 degrees for 15 minutes. Allow it to cool. Mix together Cool Whip, cream cheese, powdered sugar. Spread over crust (save a portion of mixture for another layer). Mix milk and packages of pudding. Pour over top of first layer. Top with remaining Cool Whip mixture and chill.

A jello cloud is my favorite summer bbq side dish, and its really easy!

1 tub of cottage cheese
1 tub of cool whip
1 can of mandarin oranges
1 box of sugar free Jello Orange.

Mix them together, and keep cold. Trust me, it’s fabulous.
I would have this tattooed on my thigh, since that is where it ends up.

Regarding @JLeslie ‘s Pound Cake, @Pied_Pfeffer ‘s Muffins, and @Keysha ‘s Chocolate Lush:
Considering the names, be careful where you tattoo those recipes.

And does anyone have a good TurnOver recipe?

@filmfann LOL!

No turnover recipes, but I make a mean Blackberry/Apple pie!

Homemade teryaki chicken. My family has had lots of other store bought sauces and mine’s always the best. Yum!

1 lb skinless chicken breast
¾ cup sugar
1 tbsp. ginger
1 tsp. garlic clove
¾ soy sauce

Cook for 45–60 minutes at 450 degrees. Tear it up with a couple of forks and eat with white rice.

Ooooh….( Gotta stay strong and not go raid the fridge now, lol )

Grilled veggie quesadillas!

Sautee liberal amounts of onions, zucchini slices, mushrooms, red, yellow, and orange bell peppers til moderately softend and slightly seared.

Load into tortillas and dump on the cheese of your choice…grill til the cheese melts and tortillas are scorched!

Slather on your fav. salsa & sour cream! OMG!!!!!

Obviously, this calls for a pot luck….at my house.

TOMATO PIE

1 (9-inch) deep dish pie crust
4 large tomatoes, sliced, salted & peppered
6 slices thick-cut bacon, cooked and chopped into pieces
1 teaspoon dried basil, divided
2 green onions, chopped, divided (optional)
2 cups shredded Cheddar cheese
½ cup mayonnaise

Directions:

Preheat oven to 350 degrees. Prick pie crust lightly with fork and heat in oven for 15 minutes. Remove from oven and fill as follows:

In layers, place half of sliced tomatoes, half of bacon and half of dried basil and half green onions. Repeat with remaining tomatoes, bacon, basil and green onions.

In small bowl, stir together Cheddar cheese and mayonnaise until well blended. Spread on top of pie, sealing edges. Bake for 30 – 40 minutes or until top is lightly browned and bubbly.

Allow to stand 5 minutes then cut into 4 wedges and serve warm.

@Roby

Dang…that sounds like some fine chuck wagon cuisine Marshall. lol

My mind is now turning towards Quiche…but, I’ll save that for tomorrow.

Don’t need to tattoo it – it’s waaaay easy.
2 lb large shrimp, peeled and deveined
package Gorgonzola cheese
proscuitto
stuff a shrimp with some cheese, wrap it in some proscuitto and bake it for about 10–15 minutes in a 350–400 degree oven, just until the proscuitto begins to brown.