This will approximately never get you something great, but is often a decent way to get a baseline you can improve yourself. Sometimes it's best to use the inputs for inspiration only, and trust your technique. The time this sort of approach doesn't work well is if it involves a technique that is new to you, in my experience.

Also this doesn't work well for baking, sometimes averaging two perfectly good recipes will get you only failure.

My advice is that recipes are best used as inspiration. Rather focus on learning how to build flavour (Salt, Fat, Acid, Heat by Samin Nosrat is a good reference on this), and then have a solid reference cookbook and/or website to refer to (e.g. The Joy of Cooking, Serious Eats). Once you get familiar with cooking rather than following a recipe, it becomes really easy to branch out while identifying which recipes you find online will be crap.