BACON WATER CHESTNUT RECIPE RECIPES

Name: Bacon Water Chestnut Wraps
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: about 2-1/2 dozen.
Ingredients: 1 pound bacon strips; 2 cans (8 ounces each) whole water chestnuts, drained; 1/2 cup packed brown sugar; 1/2 cup mayonnaise; 1/4 cup chili sauce

BACON WATER CHESTNUT WRAPS RECIPE: HOW TO MAKE IT

Bacon Water Chestnut Wraps Recipe: How to Make It image

The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. —Laura Mahaffey, Annapolis, Maryland

Provided by Taste of Home

Categories Appetizers

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 5

Ingredients

1 pound bacon strips
2 cans (8 ounces each) whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Steps:

Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 75 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 148mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

CHESTNUT, BACON & PARSNIP SOUP RECIPE - BBC GOOD FOOD

Chestnut, bacon & parsnip soup recipe - BBC Good Food image

A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

Provided by Cassie Best

Categories Dinner, Lunch, Soup, Starter, Supper

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 9

Ingredients

4 chopped rashers smoked streaky bacon
drizzle of olive or rapeseed oil
1 chopped onion
1 crushed garlic clove
6 peeled and chopped parsnips
1 chicken stock cube
400ml milk
leaves from 4 thyme sprigs
200g cooked, chopped chestnuts

Steps:

Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

Nutrition Facts : Calories 265 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 12 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.3 milligram of sodium

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