Does anybody have the recipe for "I don't know"? see details?

Question

On several occasions I have asked my family what they want for dinner and the answers are "I don't know" or "you decide" or "Surprise us" ...... so I ask does anmybody have the recipes for these items as all the books I have read do not include these menu items!!!

Answer 1

I get the same from my OH. It translates as 'I can't be bothered to suggest anything but if you end up cooking something I dont want then, boy, will I whinge about it'.

Ungrateful so-and-sos! May I recommend a recipe from the 'Cook your own damn dinner then' book?

Answer 2

Bangers and Mash in Onion sauce

2 onions, thinly sliced
1 sprig rosemary
salt and pepper
1 kg potatoes (King Edward are good)
12 good quality pork sausage links
1 tablespoon flour
400 ml milk
1/2 tablespoon smooth Dijon mustard
50 g butter
vegetable oil

Preheat the oven to 400 F or 200 degrees C.
Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
Bring to a boil, then turn down the heat immediately.
Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
Meanwhile, peel the potatoes and cut into chunks.
Rinse and boil in lots of salted water.
Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
Discard the rosemary stalk, sift the flour over the top and stir.
Add the mustard and 1 cup of the milk.
Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
Divide onto plates, top with the sausages and a generous spoonful of gravy.

Answer 3

I too have not got a challenge with making a bechemel sauce or hollandaise and so on.. the outcomes are continually rather well worth the attempt. i come across that the toughest portion of cooking is the Prep artwork. The time it could take to locate ingrediants or the cutting and dicing which incredibly isn't not undemanding merely time ingesting. despite if, baking is something i come across not undemanding through right measurements and or order of blending ingrediants and temp adjustments and altitude and so on... whilst I savour a rapid an undemanding meal as much as everybody ; my kin absoultely loves the foodstuff that look to take hours to prepare dinner and so on... as an occasion Thanksgiving Dinner isn't confusing to do yet takes making plans and corporation. Cooking from scratch and not at once out of a microwave or can or frozen is turning out to be a lost paintings and is the clarification restaraunts are vast company.

Answer 4

Almost every day.

I don't know how to break the cycle. It's just me and my fiance. I can probably count on 1 hand the times he's actually given me an answer.

I usually cook what I want and make extra - if he doesn't like it, tough, he'll get it for lunch the next day, and I'll freeze the leftovers to pull out again. I've also been known to have him get his own dinner, but that usually results in a mess in the kitchen that I end up cleaning up.

The last resort - and I admit, I've done this - is to order a sheet pizza or 2, and have pizza for every meal for a week - and then some. You get sick of pizza, but when you give it to them for lunch and dinner, while you eat a salad or go out to lunch - they start getting the point... at least for a little while.

Good luck. If you find anything good, PLEASE, let me know. I don't know drives me nuts!!!!!

Answer 5

Yes, the recipe is as follows:

WHATEVER YOU WANT
Start by checking your freezer and defrost whatever meat looks good. No later than 3 pm brown your meat in 2T olive oil, add chopped onion, green pepper, 1 clove garlic.
Saute 10 minutes until onion is translucent, add 1/2 cup water and simmer 20 minutes.
Add peeled sliced carrots and cut-up potato with another 1/2 cup water and cook another 20.
Adjust seasoning with salt and pepper.
Serve with a loaf of crusty bread as accompaniment.
This will work with chicken the same as pork chops, stew beef, ground beef, and even 'I DON'T KNOW'.

I never ask what anyone wants for dinner, it is my job as queen of the household to create something of my choosing and presenting it to my family. Asking is abdicating my supreme position. Asking them just means you can't be bothered and it is burdensome on them. Maybe on their birthdate I would ask the birthday person only. Otherwise, they know they are getting "supper". A great, yummy supper.

Answer 6

I get this all the time too, so what I started doing is when I get this answer from someone, I go and fix something just for me, and let everyone else fend for themselves. After a few nights of having the smae leftovers or having to fix something for themselves and cleaning it up, I have started getting more specifics. Or I would fix something for dinner that I know most of them do not like, but it is something that I like, when they complain I let them know that they had the chance to voice there opinions but since they did not they have to deal with that they are being giving. Good Luck.

Answer 7

I'm telling you, IF you ever get it you can market it and make a flippin fortune. LOL
I ask my hubby and/or kids what they want for supper and I get"food". I ask "what kind of food?" and they answer."the kind you eat".
I have gotten to the point of trying to make something different and good every day. Once I told them if they didn't suggest, I wasn't gonna cook. AMAZING...They came up with ideas.

Answer 8

I don't know