Bad Recipe Ideas

Cafe Society
1

We all know about the Turducken (turkey stuffed with a duck, that is stuffed with a chicken). But let’s play this out…

We’ll start with the Turducken, but stuff the chicken with hard-boiled eggs. Shove the whole thing in a goat carcass. Then stuff that into a pig. Shove it all into a whole cow and commence to cooking! Get one of them overhead cranes like they use to pull engines at the junk yard and deep fry that mess!

Serve with cornbread baked with Jelly Belly’s and garlic. Lutefisk with marsh-mellow topping. Uncooked potatoes with pink cupcake frosting. Caramelized onions with candy corn. Lots and lots of candy corn.

Wash it down with warm Cream Soda! Or Coors.

I clearly have too much time on my hands…

2

What!? No pudding?

3

Boring! Strawberry shortcake topped with cooked spinach, whipped cream and diced beets for garnish.

4

How can you get your pudding if you don’t eat your meat?

5

Jeeeeeeeeeeeeeeezuz!!! Why did I open this thread?? :eek:

6

A recipe for stuffed camel.

7

my sister Brynda and I did this as kids. The worst thing we came up with was sauerkraut with peppermint sauce!

8

Anything involving Cheez Whiz.

9

How about Seabarfen? It’s the seafood version of Turducken. It’s a piece of Surströmming, stuffed inside a piece of Lutefisk, stuffed inside a piece of Hákarl.

10

Just look up any old Weight Watchers recipes for examples of this!

11

www.midcenturymenu.com pick “the worst” heading…

12

hey! I like me some cheez whiz, yum!

13

Made me think of this thread. “That’s going to be one tasty hummingbird.”

14

My great uncle Torrence was an avid hunter and a notorious tightwad. At one family gathering, he insisted that he would go hunting in the morning and bring back dinner for everyone. He brought back one dead meadowlark. My grandmother served it up chicken-fried, along with the chicken she’d had the foresight to prepare.
Most likely it was all served with sides of mashed potatoes, gravy, and green beans.

15

I once followed a recipe for “blackened chicken breast”. The dude said “Get your cast iron pan as HOT as you can. The hotter, the better!”
Uh yeah, don’t do that. Very bad idea!

16

But that’s pretty much the technique. You didn’t do it indoors without a good vent, did you? It produces a lot of smoke.

17

Kroger sells some kind of horrid pre-marinated “Blackened Chicken Breast” product. I had the misfortune to buy one.

Couldn’t even give it to the dogs. It was that bad. Made 'em give me my money back!

18

I did do it indoors. The recipe called for a cast iron skillet, so I assumed in doors.

The problem I had was with the spices on the chicken catching on fire. Plus to the inside was still raw while the outside was burned.

I’ve done the same recipe at lower temps (still high but lower) with much better results.

19

I mentioned in another thread my idea for a pizza bagel with lox. I love pizza bagels. I love lox. People put anchovies on pizzas all the time. It made sense to me.

Ugh! Never again.

20

Yeah, spices catching fire shouldn’t happen. The way I’ve always done it is to preheat the pan for about 7-10 minutes (until it starts smoking), make sure the kitchen vents are on high, dip the protein in melted butter, then blackening spices, then throw in pan for about two minutes a side. With chicken, especially, you do have to be careful for it not to be too thick (I usually mallet it down to about 1/2 inch thickness). Otherwise, just finish it in a slow-to-medium oven after blackening.