RUMAKI TERIYAKI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
- Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
EASY RUMAKI WITH PINEAPPLE
This combines the crunchiness of bacon and water chestnuts with the wonderful flavors of pineapple. We make it right before watching football games, but it doesn't last long.
Provided by Barbara
Categories Appetizers and Snacks Meat and Poultry
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
- Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
- Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.
Nutrition Facts : Calories 39.6 calories, Carbohydrate 3.7 g, Cholesterol 4.6 mg, Fat 2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 162 mg, Sugar 2.3 g
RUMAKI RECIPE - BACON WRAPPED
Simple, but elegant easy holiday appetizer that will become your family favorite.
Provided by Steven Pennington
Categories Holiday Appetizer Holiday-Party-Game Day Appetizer
Time 33m
Number Of Ingredients 19
Steps:
- Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
- Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.
- Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.Add the livers to the marinate. Place into the refrigerator for one hour.
- Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
- Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut. Tip: Add small slices of jalapeno
- Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself. No rules on how you wrap. Another option is wrapping the bacon in circles all around the liver.Secure with toothpicks
- Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Bake @ 375 for 15 to 20 minutes
- Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
- Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.
Nutrition Facts : ServingSize 2 piece, Calories 167 kcal, Carbohydrate 27 g, Protein 10.7 g, Fat 6.45 g, SaturatedFat 0.45 g, Cholesterol 91 mg, Sodium 120 mg, Fiber 0.87 g, Sugar 3.1 g, UnsaturatedFat 5 g
RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
RUMAKI
Provided by Brini Maxwell
Categories Broil Quick & Easy Pineapple Bacon Summer
Yield Makes 24 appetizers
Number Of Ingredients 3
Steps:
- Preheat broiler.
- Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
- Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.
CHICKEN SCALLION RUMAKI AND PINEAPPLE RUMAKI
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
- Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
- Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
- Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.
RUMAKI
Make and share this Rumaki recipe from Food.com.
Provided by skat5762
Categories Pineapple
Time 1h30m
Yield 40 rumakis
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Slice the water chestnuts and bacon in half.
- Layer one water chestnut half and one pineapple chunk atop each bacon.
- Wrap bacon slices around water chestnut and pineapple; secure with toothpicks.
- Place on broiler rack, allowing fat to drain while baking.
- Bake for 40 minutes.
- Turn each piece and bake an additional 20 minutes or until crispy.
- Remove from oven.
- Dip each piece in the chutney.
- Reserved pineapple juice may be used to thin chutney.
- Place all pieces on a well-greased baking sheet and bake an additional 20 to 30 minutes.
- Note: Can freeze after first baking.
- Freezes well up to 2 months.
- Thaw before dipping in chutney.
- Proceed with final baking of 20 to 30 minutes at 350 degrees.
Nutrition Facts : Calories 94.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 11.6, Sodium 143.5, Carbohydrate 4.2, Fiber 0.4, Sugar 1.8, Protein 2.2
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