We all make mistakes in the kitchen. However, when you’re a celebrity chef and the world is watching your every recipe, we all know when you put your name on something that doesn’t quite cut it.
By Annelise McAuliffe
We all make mistakes in the kitchen. However, when you’re a celebrity chef and the world is watching your every recipe, the whole world also knows when you put your name on something that doesn’t quite cut it. Here are some creations that we wish had never happened, for our sake and theirs.
Rachael Ray: Chili Dog Bacon Cheeseburgers and Fiery Fries
While the fries sound quite tempting, we could pass on the burgers. Bacon on top? Sure thing. But mixing pieces of hot dogs into our ground beef patties? We will have to pass on that one. Rachael didn’t share a picture of her creation, but we could only imagine what it may look like. Check it out here.
Gordon Ramsay: Health Infusion Grill
We all love a good countertop grill that can make delicious paninis too, but George Foreman already claimed that territory. The confusion continues with the name. With no out of the ordinary features, we are unsure how the grill infuses good health.
Sandra Lee: No-Bake Love Cake
It has a nice ring to it, but either make the whole thing yourself or leave the decorating to the professionals. Sandra shows you how to make your very own wedding cake. First you buy three plain layers from your local bakery, stack them, using an awkward spatula, and then cover them in decorated sugar cookies. If you can make sugar cookies as beautiful as hers, please just make the cake while you’re at it. See the video.
Paula Deen: Mom’s Bacon Dressing
A bit of real crumbled bacon on a salad can be delicious. However, a salad drizzled with a bacon dressing made with cooled, semi-solid bacon fat, bacon pieces, plus an egg, sugar, and flour may be a bit too much for the typical greens to handle. Check out the recipe.
Guy Fieri: Guy Fieri’s Vegas Kitchen & Bar
Perhaps the whole concept isn’t terrible, but we can’t help to cringe at the titles of menu offerings. Everything from “wow-sabi cream” to “Sundae Brouhaha” and the deli salad in between that is served inside a “crown” of prosciutto wrapped provolone. For plenty of donkey sauce, check out the menu.
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.