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home > recipes > appetizers > bacon and water chestnuts hors d'oeuvres
from Australia Bacon and Water Chestnuts Hors Doeuvres 1 can whole water chestnuts strips of bacon, enough for each water chestnut Wrap a strip of bacon around each water chestnut. Secure with a toothpick. Broil until bacon is cooked. Serve hot. Note: You may use 1/2 slice of bacon for each water chestnut, if desired. BACON WRAP-UPS 1/4 c. soy sauce 2 Tbsp. brown sugar dash of garlic powder 10 slices bacon 10 canned water chestnuts -- drained 5 chicken livers Mix soy sauce, brown sugar and garlic powder. Halve each slice of bacon and each water chestnut. Cut livers in quarters. Pair a piece of water chestnut and a piece of liver and wrap in half a bacon slice; fasten with toothpick. Mari- nate in soy sauce mixture in refrigerator for 4 hours or overnight; spoon marinade over occasionally. Drain snacks. Broil about 3 inches from heat, turning once, until bacon is crisp and liver is done. Makes 20 snacks. Separate bacon slices. Place in a single layer in large baking pan. (If desired, cut each slice in half.) Preheat oven to 350 degrees and bake bacon strips for 10 minutes. Spoon off fat. Bacon should be almost crisp. In small bowl, mix remaining ingredients. Pour half of this glaze over bacon (not on pan). Return to 350 degrees oven and bake 10 minutes longer. Turn bacon over. Drizzle with remaining glaze. Return to oven and bake until golden brown and glaze spins a thread when bacon is lifted from pan. Remove bacon to waxed paper. Serve warm or cooled, not chilled. Makes about 8 slices or 16 half slices. BACON WRAPPED WATER CHESTNUTS 24 round toothpicks 1/4 c. light brown sugar 12 strips bacon, cut in halves 1 Tbsp. bourbon or sherry 24 pieces water chestnuts (1 small can whole or 12 large pieces, cut in half) Drain canned water chestnuts. Prick all around with a fork. Dry with paper towel and mix with bourbon. Let stand for at least an hour. Can be stored in a jar with bourbon and will keep for months. Sprinkle sugar on one side of bacon. Place one water chestnut piece at one end. Wrap bacon around water chestnut and attach with toothpick. Stretch bacon tightly. Preheat oven to 425 degrees; put on rack in broiling pan. Bake 15 minutes or until bacon is lightly brown and crisp. Serve hot.

Bacon and Water Chestnuts Hors D'oeuvres


average rating = 5 stars(5.00003 comments available)
SUBMITTED BY
list all recipes for APPETIZERS (296)
list all Australian/South Pacific recipes (81)
list all recipes by ANGEL-FOOD.CHAT (58)


   

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keyword: bacon
keyword: water
keyword: chestnuts
keyword: d'oeuvres
ethnicity: australian/south pacific
recipes for appetizers
recipes by angel-food.chat
Email Address:
(posted December 23, 1999)



from
Australia

Bacon and Water Chestnuts Hors Doeuvres

1 can whole water chestnuts
strips of
bacon, enough for
each
water chestnut

Wrap a strip of
bacon around each water
chestnut.
Secure with a toothpick.
Broil until bacon is cooked.
Serve
hot.
Note: You may use 1/2 slice of
bacon for each water
chestnut, if desired.

BACON WRAP-UPS

1/4 c.
soy
sauce
2 Tbsp.
brown sugar
dash of
garlic powder
10 slices
bacon
10 canned water chestnuts -- drained
5
chicken livers

Mix
soy
sauce, brown sugar and garlic powder. Halve
each slice of
bacon and each water
chestnut. Cut livers in
quarters. Pair a piece of
water
chestnut and a piece of liver
and wrap in half a
bacon slice; fasten with toothpick. Mari-
nate in
soy
sauce mixture in refrigerator for 4 hours or
overnight; spoon
marinade over occasionally. Drain snacks.
Broil about 3 inches from heat, turning once, until bacon is
crisp and liver is done. Makes 20 snacks.
Separate
bacon slices. Place in a single layer in large
baking pan. (If desired, cut each slice in half.) Preheat oven
to 350 degrees and
bake bacon strips for 10 minutes. Spoon off fat.
Bacon should be almost
crisp. In small bowl, mix remaining
ingredients. Pour half of this
glaze over bacon (not on pan).
Return to 350 degrees oven and
bake 10 minutes longer. Turn bacon
over.
Drizzle with remaining glaze. Return to oven and bake
until golden
brown and glaze spins a thread when bacon is
lifted from
pan. Remove bacon to waxed paper. Serve warm or
cooled, not chilled.
Makes about 8 slices or 16 half slices.

BACON WRAPPED WATER CHESTNUTS

24 round toothpicks
1/4 c.
light
brown sugar
12 strips
bacon, cut in halves
1 Tbsp.
bourbon or
sherry
24 pieces water chestnuts (1
small can whole or 12 large
pieces,
cut in half)


Drain canned water chestnuts. Prick all around with a
fork.
Dry with paper towel and mix with bourbon. Let stand
for at least an hour. Can be stored in a jar with
bourbon and
will keep for months. Sprinkle
sugar on one side of bacon.
Place one
water
chestnut piece at one end. Wrap bacon around
water
chestnut and attach with toothpick. Stretch bacon
tightly. Preheat oven to 425 degrees; put on rack in broiling
pan.
Bake 15 minutes or until bacon is lightly brown and
crisp.
Serve
hot.



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+3 comments


from Bridgeport, WV, United States wrote:3  3

Great idea!
5 starsOctober 30, 2003


from Yardley, PA, United States wrote:3  3

Made it (the BACON WRAPPED WATER CHESTNUTS) recently for a fairly large get-together and people very much liked it! Although the directions say serve hot, I found that serving them after they've cooled turned out much better.
5 starsFebruary 28, 2002


from Roanoke, Virginia, United States wrote:3  3

I made this Christmas Eve and my guests loved it! It's easy enough to not worry about yet classy enough to be impressed with.
5 starsDecember 26, 1999


 
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