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.
BACON WRAPPED WATER CHESTNUTS (RUMAKI)
This beloved snack from the 70's is as good today as it was then!
Provided by Kristy Bernardo
Categories Appetizers
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 375F. Place a wire rack over a sheet pan and set aside.
- Mix together ketchup, brown sugar, worcestershire sauce and Sriracha in a small bowl. Set aside.
- Slice bacon into thirds crosswise. Wrap one piece of bacon around a water chestnut and secure with a toothpick. Place each wrapped water chestnut onto the wire rack. Repeat until bacon and water chestnuts are gone.
- Bake in preheated oven until bacon is starting to crisp (around 30 minutes or so). Remove from oven and, using a basting brush, dab sauce all over each appetizer. Return to oven and continue cooking until bacon is crisp and sauce is sticky and thick, another 10-15 minutes.
- Serve immediately. They'll go quickly!
Nutrition Facts : Calories 326 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1173 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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
SHRIMP RAMAKIS
Shrimp marinated in teriyaki sauce are wrapped in bacon and broiled until crisp. Serve with white rice and steamed vegetables.
Provided by jmorris
Categories Appetizers and Snacks Seafood Shrimp
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- In a glass bowl, toss shrimp with teriyaki sauce. Cover with plastic wrap and let marinate in the refrigerator for one hour.
- Adjust oven rack to the middle setting and set oven to preheat.
- Remove shrimp from marinade and place each on a half strip of bacon with a water chestnut. Roll and secure with a toothpick, then place onto a broiler pan approximately 1/2 inch apart from each other. Discard remaining marinade.
- Broil ramakis for 5 minutes on each side, or until the shrimp is pink and the bacon is cooked (keep the oven door ajar and watch carefully). Drain on paper towels and serve immediately.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 17.4 g, Cholesterol 240.3 mg, Fat 12.9 g, Fiber 1 g, Protein 42.3 g, SaturatedFat 3.9 g, Sodium 3546.8 mg, Sugar 11.1 g
RUMAKI APPETIZERS
These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.
Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
OYSTERS RUMAKI
It's party time
Provided by Joanne Sarver
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 4
Steps:
- 1. Fry bacon 2 minutes on each side. Drain oysters; dry on paper towels. Sprinkle with salt and pepper. Wrap each with bacon slice, secure with wooden picks. Grill outside or broil indide, cook about 12 minutes or until bacon is crisp, turning once. Makes 24.
RUMAKI FROM THE PLAZA HOTEL IN NEW YORK CITY
Make and share this Rumaki from the Plaza Hotel in New York City recipe from Food.com.
Provided by carrie sheridan
Categories < 30 Mins
Time 30m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 9
Steps:
- Note: you can also use 12 chicken livers instead of the smoked oysters!
- Slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
- Fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. Secure with a toothpick, making sure that the toothpick goes through the water chestnut.
- Combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
- Add prepared appetizers and marinate at room temperature for 1 hour.
- Drain on paper towels.
- Broil until bacon is crisp, turning to brown on all sides.
- Serve hot.
- Makes 24 appetizers.
- You can partially fry the bacon, if using oysters and not chicken livers.
Nutrition Facts : Calories 74.5, Fat 5.1, SaturatedFat 1.7, Cholesterol 7.7, Sodium 437.8, Carbohydrate 2.1, Fiber 0.2, Sugar 0.5, Protein 2
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.
RUMAKI
Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
Provided by Food Network
Categories appetizer
Time 3h
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
- Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
- To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
- Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.
BACON WRAPPED WATER CHESTNUTS (RUMAKI)
This recipe is slightly different from the ones already posted here on 'Zaar. It was given to me by a very dear friend who is no longer with us. Everytime I make it, I think of her. Thanks, Diane. NOTE: The size can for the water chestnuts is estimated (I don't have any in my cupboard today).
Provided by Sweet PQ
Categories < 60 Mins
Time 1h
Yield 30-40 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- If desired, cut larger water chestnuts in half for easier eating and more pieces.
- Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
- Remove water chestnuts from soy sauce.
- Wrap 1/2 strip of bacon around each; secure with toothpicks.
- Reserve soy sauce.
- Place toothpick side "up" in a 9" x 13" glass baking dish.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
- Remove from oven; drain bacon fat.
- Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
- Pour the mixture over the chestnuts to coat them evenly.
- Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
- Serve hot, with or without seafood sauce.
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