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Worst Cooks in America

All New January 4 at 8|7c #WorstCooks
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Worst Cooks in America Recipes

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Showing 76 - 90 of 825
unknown

Chunky Tomato Soup with Blood Sausage

Recipe courtesy of Carla Hall

Tombstone Crackers

Recipe courtesy of Carla Hall
unknown

Tomato Sweet Potato Bisque with Pesto Grilled Cheese Croutons

Recipe courtesy of Carla Hall
2 Reviews
unknown

Chocolate Biscuit Cups with Pumpkin-Cream Cheese Filling

Recipe courtesy of Carla Hall
This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!

Crispy Beef with Carrots and Snow Peas

Recipe courtesy of Carla Hall
14 Reviews
Thanks to the toasted dried chiles and spices, these enchiladas are incredibly flavorful. With the addition of avocado as a twist, the lime crema is the perfect palate cooler. The guacamole welcomes Mexican oregano instead of the usual cilantro and is so tasty, it may become a permanent substitution--not to mention a great alternative for individuals sensitive to cilantro.

Chicken Enchiladas Rojas with Oregano Guacamole and Crema

Recipe courtesy of Carla Hall
5 Reviews
Similar to cooking stone-ground grits, risotto requires a bit of time and patience since it too calls for stirring and standing at your stove. But with risotto, which uses a short-grain rice such as Arborio, you gradually add a hot liquid while stirring. This process releases the starch in the rice that gives the risotto its creamy texture. I add the trinity (onion, celery, and green bell pepper) to turn the white rice to brown in this Cajun-inspired dish. This gives the rice a savory depth, which is topped with a lemony poached shrimp. Bonus: the diced lemon segments are a fun burst of flavor.

Shrimp-and-Grits-Inspired Risotto

Recipe courtesy of Carla Hall
1 Reviews
Since chowder is a regional dish, it’s not surprising there are many variations to choose from. My version is based on one I tasted at a restaurant by the waterfront in the Bay Area, which consisted of fresh clams cooked in a velvety, creamy sauce with potatoes and bacon. Since I love mussels, I decided to use them instead of clams. If you really want the full San Francisco experience, remove the mussels from their shells, stir the meat back into the chowder and serve in a sourdough bread bowl.

San Francisco-Inspired Mussel Chowder

Recipe courtesy of Carla Hall
unknown

Strawberry Cupcakes with Macerated Strawberries and Peanut Brittle

Recipe courtesy of Carla Hall
unknown

Smoked Rib Eye with White Gravy, Collard Greens and Grits Souffle

Recipe courtesy of Carla Hall
1 Reviews
unknown

Cheesy Mummy Dogs

Recipe courtesy of Carla Hall
2 Reviews
This fiery fried chicken is inspired by the Nashville delicacy. Instead of serving the chicken alongside white bread and pickles, I decided to place this thick-crusted chicken in a sturdy sandwich topped with a quick iceberg-pickle slaw. The slaw, with the addition of dill pickles and juice to complement the chicken, cools down and balances the intense flavors of the hot chicken.

Hot Fried Chicken with Iceberg-Pickle Slaw

Recipe courtesy of Carla Hall
unknown

"Fritto Misto" Mixed Fried Seafood with Tartar Sauce

Recipe courtesy of Alex Guarnaschelli
2 Reviews
unknown

Fluke Milanese with Spinach

Recipe courtesy of Alex Guarnaschelli
1 Reviews
unknown

Dragon Roll with Shrimp Tempura

Recipe courtesy of Alex Guarnaschelli
2 Reviews
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