BACON-WRAPPED WATER CHESTNUTS RECIPE: HOW TO MAK…
Whenever I attend a potluck, folks always ask me to make my bacon wrapped water chestnut recipe—it's become my trademark. I especially like to prepare them for holiday gatherings. —Debi Jellison, Jacksonville, Florida
Provided by Taste of Home
Categories Appetizers
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield about 5 dozen.
Number Of Ingredients 4
Steps:
- Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with a wooden toothpick. 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.
Nutrition Facts : Calories 33 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 92mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
BACON-WRAPPED WATER CHESTNUTS RECIPE | FOOD NETW…
Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.
Provided by Food Network Kitchen
Categories appetizer
Total Time 1 hours 35 minutes
Cook Time 25 minutes
Yield 10 to 12 servings
Number Of Ingredients 7
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.
More about "water chestnuts recipes recipes"
BACON WRAPPED WATER CHESTNUTS (RUMAKI) RECIPE - F…
From food.com
Reviews 5.0
Total Time 1 hours
Calories 106.3 per serving
- Serve hot, with or without seafood sauce.
ROAST CHESTNUTS RECIPE - BBC GOOD FOOD | RECIPES AND ...
From bbcgoodfood.com
Total Time 40 minutes
Calories 34 calories per serving
- If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn’t be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.
BRUSSELS SPROUTS WITH BACON & CHESTNUTS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Side dish
Cuisine British
Calories 196 calories per serving
- Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
- Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
- Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
- Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
- Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
- Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
- Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
- Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
- Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
- For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
- Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
- Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.
BRUSSELS SPROUTS WITH CHESTNUTS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 105 calories per serving
Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil and add the sprouts. Cook for 5 minutes. Drain and leave to cool for a few minutes.
Spread the sprouts in a roasting tin with the chestnuts. Roast for 15 minutes until golden.
Remove the roasting tin from the oven. Sprinkle the orange zest and Parmesan over the top, then serve.
CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
- Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
- Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
- Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
- Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
- Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
- Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
- Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
- Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
- For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
- Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
- Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.
BRUSSELS SPROUTS WITH CHESTNUTS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 105 calories per serving
Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil and add the sprouts. Cook for 5 minutes. Drain and leave to cool for a few minutes.
Spread the sprouts in a roasting tin with the chestnuts. Roast for 15 minutes until golden.
Remove the roasting tin from the oven. Sprinkle the orange zest and Parmesan over the top, then serve.
WATER CHESTNUT RECIPES | ALLRECIPES
From allrecipes.com
SPICY BACON-WRAPPED WATER CHESTNUTS II RECIPE | ALLRECIPES
From allrecipes.com
WATER CHESTNUTS BENEFITS, NUTRITION, RECIPES AND MORE - D…
From draxe.com
WHAT ARE WATER CHESTNUTS? - THE SPRUCE EATS
From thespruceeats.com
BACON WRAPPED WATER CHESTNUTS RECIPE - DINNER, THE…
From dinnerthendessert.com
BACON WRAPPED WATER CHESTNUTS - BEST & EASIEST - DI…
From dishesanddustbunnies.com
WATER CHESTNUTS: HEALTH BENEFITS, NUTRIENTS PER SERVING ...
From webmd.com
37 TASTY WATER CHESTNUT RECIPES | TASTE OF HOME
From tasteofhome.com
BACON WRAPPED WATER CHESTNUTS {RUMAKI} - EASY RE…
From thewickednoodle.com
WATER CHESTNUT APPETIZER RECIPE - THE SPRUCE EATS
From thespruceeats.com
BACON WRAPPED WATER CHESTNUTS - DEAR CRISSY
From dearcrissy.com
CLASSIC GREEN BEAN CASSEROLE WITH WATER CHESTNUTS ...
From vintagecooking.com
8 PROTEIN-RICH RECIPES THAT USE CHESTNUTS, AN ANTI ...
From msn.com
900+ APPETIZER RECIPES IDEAS IN 2022 | APPETIZER RECIPES ...
From pinterest.com
ELEOCHARIS DULCIS - WIKIPEDIA
From en.m.wikipedia.org
FOOD LOVIN' FAMILY - EASY, FAMILY FRIENDLY RECIPES.
From foodlovinfamily.com
CHINESE-INSPIRED RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
900+ APPETIZER RECIPES IDEAS IN 2022 - PINTEREST
From pinterest.com
ELEOCHARIS DULCIS - WIKIPEDIA
From en.m.wikipedia.org
EASY, FAMILY FRIENDLY RECIPES. - FOOD LOVIN FAMILY
From foodlovinfamily.com
CHINESE-INSPIRED RECIPES - JAMIE OLIVER RECIPES
From jamieoliver.com
HEALTHY RECIPES, FUNCTIONAL MEDICINE ... - JILL CARNAHAN, MD
From jillcarnahan.com
CHILI'S COPYCAT RESTAURANT RECIPES | TOP SECRET RECIPES
From topsecretrecipes.com
HOW TO ROAST AND PEEL CHESTNUTS THE EASY WAY - FOOD NETWORK
From foodnetwork.com