Rumaki Recipe Bacon Wrapped

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.

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!

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.

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.

Steps:

• 1. In small bowl, combine water chestnut pieces, soy sauce and sugar mix well. Let stand at room temperature for 30 minutes to marinate.2. Drain water chestnuts discard marinade. Wrap 1 piece of bacon around each water chestnut secure with toothpick. Place on broiler pan or on rack in shallow baking pan.3. Broil 4 to 6 inches from heat for 4 to 7 minutes on each side or until bacon is crisp.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 20 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 75 mg 3% * Total Carbohydrate: 2 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fat VariationsChicken Liver Rumaki: Cut 1/2 lb. chicken livers into 24 equal pieces. In small bowl, combine chicken livers, 1/2 cup purchased French salad dressing and 1/4 teaspoon garlic salt. Let stand at room temperature for 15 minutes to marinate. Drain chicken livers discard marinade. Wrap with bacon broil as directed in recipe.Olive Rumaki: Use 24 pimiento-stuffed green olives for the water chestnuts. Prepare, marinate and broil as directed in recipe.Pineapple Rumaki: In small bowl, combine 24 fresh, canned or frozen pineapple chunks, well drained, and 1/3 cup purchased French salad dressing. Let stand at room temperature for 15 minutes to marinate. Drain pineapple discard marinade. Wrap with bacon broil as directed in recipe.Scallop Rumaki: Use 1/2 lb. fresh or frozen scallops, thawed, cut into 24 equal pieces for the water chestnuts. Prepare, marinate and broil as directed in recipe.Smoked Oyster Rumaki: Use two 3.75-oz. cans (about 24) smoked oysters, drained, for the water chestnuts. Prepare, marinate and broil as directed in recipe.