Water Chestnut Roll Ups Food

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 WATER CHESTNUT ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
• Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

SAUCY BACON ROLL UPS

Steps:

• Preheat oven to 350.
• Seperate bacon into slices; cut each slice in thirds.
• Wrap each cut slice of bacon around a water chestnut.
• Secure with a toothpick.
• Place in a baking dish.
• In a bowl combine chili sauce, mayonnaise, and brown sugar.
• Pour sauce over bacon roll ups and bake in the preheated oven for 35 to 40 minutes.

SUPER EASY BACON WRAPPED WATER CHESTNUTS (MODIFIED RUMAKI)

Steps:

• Open can of water chestnuts and drain. Place the water chestnuts on paper towel and let air dry. If you're in a hurry, you may also pat them dry with paper towel.
• Cut each strip of bacon in thirds.
• Wrap bacon around water chestnut and secure with toothpick. Repeat until all are wrapped.
• Place bacon-wrapped water chestnuts on a cookie sheet sprayed lightly with cooking spray or lined with tin foil for easy clean up. If using tin foil, go ahead and spray the tin foil with cooking spray, as well.
• Brush each bacon-wrapped water chestnut with your favorite barbeque sauce. **OR** If you are lazy, like me, dump the barbeque sauce into a bowl and just dip each bacon wrapped water chestnut into the barbeque sauce and shake off excess.
• Place on top rack in oven under the broiler. Broil for about 10 minutes. Take them out of the oven and turn them all over. Brush again with barbeque sauce, if desired. Place under the broiler again for about another 10 minutes. You should watch these pretty closely to be sure not to burn. You are looking to cook the bacon through until it crisps.
• Serve and enjoy!

SPINACH DIP PINWHEELS

Steps:

• Stir together soup mix, sour cream, and mayo until well blended.
• Stir in spinach, water chestnuts and green onions.
• Spread tortillas with dip, not quite to the edges.
• Roll up tightly.
• Slice into 1 inch pieces.
• Arrange on serving platter and refrigerate until ready to serve.

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ROUND STEAK ROLL-UPS

Steps:

• Cut steak into about 6 portions.
• Spread mustard over each piece, and sprinkle the onion soup mix on top.
• Lay the strips of bacon on each one of the steaks, and roll up jelly roll fashion.
• Use toothpicks to secure.
• Place the steaks in a foil lined baking pan, and spoon the soup over the top.
• Cover tightly with more foil, sealing well so the juices won't leak out.
• Bake for 3 hours in a 325 degree oven.
• The juices will thicken for a delicious gravy.

WATER CHESTNUT ROLL-UPS

Steps:

• Cut bacon in half.
• Wrap water chestnuts in bacon and secure with a toothpick. Layer on a broiler pan. Bake at 400 for 15 minutes until crispy and most of the grease drips off. Remove chestnuts from broiler pan, place on paper towel to drain some more and then put chestnuts in a oven proof casserole dish.
• Mix ketchup, brown sugar, Worcestershire sauce, Teriyaki sauce and garlic powder in small bowl.
• Pour sauce over water chestnuts in casserole dish.
• Bake at 350 for 30 minute or until bubbly.
• Serve hot.