TERIYAKI-GLAZED WATER CHESTNUTS WITH BACON
Become an expert at making these Teriyaki-Glazed Water Chestnuts with Bacon. Soon your family will be asking for these water chestnuts at every party.
Provided by My Food and Family
Categories Asian
Time 22m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Wrap bacon around water chestnuts and peppers; secure with wooden toothpicks.
- Place in shallow baking dish; brush with glaze.
- Bake 10 to 12 min. or until heated through. Discard toothpicks before serving.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 3 g
BACON-WRAPPED WATER CHESTNUTS
Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 7
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.
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
Even though this is a very old recipe, I thought it might be something new to the "young whipper-snappers" who have recently joined Zaar. It was always a popular appetizer.
Provided by Merlot
Categories Pork
Time 1h30m
Yield 16 appetizers
Number Of Ingredients 4
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 II
Mouth-watering bacon and water chestnut appetizer, covered with a savory sauce and baked.
Provided by Julie
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h5m
Yield 18
Number Of Ingredients 5
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.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 366.2 mg, Sugar 11.5 g
BACON WRAPPED WATER CHESTNUTS I
These make yummy appetizers. Note: You can substitute 1 cup of your favorite barbecue sauce for the ketchup and brown sugar, if you would like.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 25m
Yield 5
Number Of Ingredients 4
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.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 36.4 g, Cholesterol 30.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 6.8 g, Sodium 789 mg, Sugar 30.6 g
TERIYAKI BURGERS WITH WATER CHESTNUTS
With water chestnuts, these patties have a fun crunch. Top them with additional teriyaki sauce for a flavorful alternative to ketchup-Barb Schutz, Pandora, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 7 burgers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper. Crumble beef over mixture and mix just until combined. Shape into seven 1/2-in.-thick patties. , Prepare the grill for indirect heat. Grill, covered, over indirect medium heat for 6-8 minutes on each side or until meat is no longer pink and a thermometer reads 160°. Serve on buns with tomato and lettuce.
Nutrition Facts : Calories 303 calories, Fat 9g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GLAZED BACON WATER CHESTNUTS
A sweet glaze coats these crunchy appetizers that get gobbled up at parties as soon as I put them on the plate.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 8-1/2 dozen.
Number Of Ingredients 5
Steps:
- Cut bacon strips into thirds. Wrap each strip around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. baking dish. , Bake, uncovered, at 400° for 30-35 minutes or until bacon is crisp, turning once; drain. , Meanwhile, combine the remaining ingredients; pour over water chestnuts. Bake 6-8 minutes longer or until hot and bubbly.
Nutrition Facts :
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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