Bacon Wrapped Waterchestnuts Recipes

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 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 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.

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:

• 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

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.

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.

SPICY BACON-WRAPPED WATER CHESTNUTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.
• While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.

BACON WRAPPED PINEAPPLE AND WATER CHESTNUTS

Steps:

• Stir the water chestnuts together with the garlic powder and soy sauce in a small bowl. Set aside to marinate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Drain the water chestnuts, discarding the soy sauce. Place a pineapple chunk in the center of each piece of bacon, then place a water chestnut on top of that. Fold the ends of the bacon over the water chestnut, and secure with a toothpick. Repeat with the remaining bacon, pineapple, and water chestnuts. Gently toss the bacon-wrapped chestnuts with brown sugar in a bowl, then place onto the prepared baking sheet.
• Bake in the preheated oven for 25 minutes, then turn the pieces over, and continue baking 15 to 35 minutes longer until the bacon has cooked to your desired degree of doneness. Briefly drain on a paper towel-lined plate, and serve hot.