Bacon Wrapped Water Chestnuts Iii Food

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes. , Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Marinate the water chestnuts in soy sauce for 1 hour.
• Drain.
• Roll each chestnut in the brown sugar.
• Wrap each chestnut with a piece of bacon.
• Secure with a toothpick.
• Arrange on a cake rack in a shallow baking pan.
• Bake at 400 degrees F for about 30 minutes or until golden brown.
• Drain on paper towels.
• NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Preheat broiler. Place 12 toothpicks in a shallow dish and cover with water; let stand 10 minutes.
• Wrap each piece of bacon around each water chestnut half; secure with a toothpick. Place on a baking sheet and transfer to oven. Broil, turning once, until bacon is crisp, 2 to 3 minutes per side.
• Transfer bacon-wrapped water chestnuts to a paper-towel-lined plate to drain before transferring to a serving platter.

BACON WRAPPED WATER CHESTNUTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
• Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
• Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

BACON-ENCASED WATER CHESTNUTS

Steps:

• Cut bacon strips in half lengthwise and then in half widthwise. Wrap each bacon piece around a water chestnut; secure with a toothpick. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes, turning once; drain if necessary., In a small bowl, combine the remaining ingredients. Drizzle over water chestnuts. Bake until bacon is crisp, 25-35 minutes longer. Serve warm.

BEST BACON WRAPPED WATER CHESTNUTS

Steps:

• Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts.
• Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
• Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.

BACON WRAPPED WATER CHESTNUTS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
• Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Mix soy sauce and brown sugar.
• Place drained waterchestnuts into soy sauce/brown sugar mixture.
• I will put this all into a ziplock bag or a container with a lid so I can"turn or roll" them about every half hour, making sure the sauce stays well mixed and waterchestnuts are getting well coated.
• Place into fridge and let sit for 2 hours, minimum.
• After a minimum of 2 hours, Cut bacon in half.
• Wrap a waterchestnut with piece of bacon and stick with toothpick to hold in place.
• Place wrapped waterchestnuts in shallow baking dish.
• After all are wrapped, drizzle just a little bit of the soy sauce/brown sugar mixture over the wrapped chestnuts.
• Bake at 375 degrees until bacon looks"crisp," usually about 20 minutes or so.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

BACON WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon slices in half.
• Drain waterchestnuts.
• Wrap bacon around each waterchestnut and secure with a toothpick.
• In a medium sauce pan, combine sugar, vinegar, 1 c water, pepper, salt and pimentos. Boil for 5 minutes.
• Mix cornstarch with the 2 T of cold water. Dissolve and add to sauce to slightly thicken sauce.
• Place wrapped waterchestnuts in cake pan (or pan of your choice that sauce will not run over in). Pour sauce over waterchestnuts. Bake at 350 degrees for 40 minutes.

BACON-WRAPPED WATER CHESTNUT APPETIZERS

Steps:

• Heat oven to 350°F.
• Cook bacon in large skillet on medium heat until almost crisp; drain.
• Wrap bacon around water chestnuts; secure with toothpicks. Place in baking dish. Pour dressing over water chestnuts.
• Bake 15 to 20 min. or until heated through.

BACON WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon in thirds.
• Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.
• Continue wrapping water chestnuts with bacon until finished.
• Place each water chestnut that has been wrapped on broiler pan.
• Cook until bacon is crisp.
• Mix soy sauce and brown sugar together in bowl.
• Place each water chestnut with bacon in sauce.
• Serve hot.

BACON WRAPPED WATER CHESTNUTS

Steps:

• Combine water chestnuts with sugar.
• Wrap bacon piece around water chestnuts attaching with a toothpick; repeat for all remaining bacon and water chestnuts. ***You can do this hours ahead and refrigerated.
• In a 425-degree F oven, roast wrapped water chestnuts for 15 minutes or until bacon is golden brown.
• Serve hot or keep warm on a hot plate (see description).