Reviewed: Nov. 23, 2009

This recipe is great! Nice & easy & quick. I've made these as an app during the holidays & it's always a hit. Anytime there's a get together I get a request for them. The only thing different I do is add Sriracha (Asian hot sauce) for some kick. Delicious!

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KayKay

Cooking Level: Intermediate

Home Town: Deltona, Florida, USA

Living In: Poinciana, Florida, USA

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Reviewed: Nov. 16, 2009

just good. People liked them, but didn't love them. I have had better.

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WERFLY

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 12, 2009

These were awesome! I did not change a thing nor would I even attempt to. They came out perfect and my guests went crazy over them.

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natalie182

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Reviewed: Oct. 31, 2009

One of my favorite finds on this site! These are easy and delicious. Honestly, bacon makes anything taste good, right? One tip: I use Hormel Black Label Center Cut. This bacon is a little shorter than the regular size bacon and is the perfect size when cut in half!

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SugarMommy

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 22, 2009

Double Chestnuts And Use Whole,Use 1/2 Brown Sugar,Bake 45 Min. Turn In 20 Min. Dip With Sauce.

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linaharvey

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Reviewed: Oct. 20, 2009

To some, this is known as Rumaki. To make a true rumaki, add a chicken liver to each appetizer before wrapping bacon around the water chestnut.

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RFORSTJR

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Reviewed: Oct. 20, 2009

I make these a lot! Low carb. I use chicken livers (in a container in the meat section of the grocery) cleaned up and cut into small bite size pieces, place a half a slice of maple flavored bacon in the palm of your hand, then put a piece of chicken liver on top of that and place a sliced water chestnut on top of that. Wrap tightly folding the bacon around it. Place on sprayed foil on cookie sheet. I sprinkle lemon garlic and oregano on these and bake for 20-25 minutes then put the broiler on for about 5 minutes watching them, for a crispier crunch. I serve with tobasco and honey on the side!

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GOTHICGEM

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Reviewed: Oct. 17, 2009

Very tasty! I had to cook them for a bit longer...

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beau

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Reviewed: Aug. 14, 2009

These have been a consistent HIT every time I serve them, everyone loves them, i substitute asian sweet chili sauce for tomato-based, and it's delicious

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Audrey

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Reviewed: Aug. 1, 2009

I have only made this once so far and I was asked by 3 people for the recipe!

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Christina E

Cooking Level: Intermediate

Home Town: Mission, British Columbia, Canada

Living In: Comox, British Columbia, Canada

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Reviewed: Aug. 1, 2009

These are always a crown pleaser when we take them to potlucks or dinner parties.

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Sara

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Reviewed: Jul. 1, 2009

Delicious!!! Always a hit at parties!

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emjeff99

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Reviewed: Jun. 28, 2009

I have been making these for about 25 years now and I've always used BBQ sauce instead of the other suace provided here. I wrap them ahead of time in the bacon and put in frig because I usually make about 100 of these at a time! I never have leftovers either! Delicious!

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MISTIDAWN

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: Woodhaven, Michigan, USA

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Reviewed: Jun. 27, 2009

This was a great recipe. Absolutely perfect for parties! We changed up the recipe just a bit by adding chopped water chestnuts to the sauce. This added to the crunchiness. SCRUMPTIOUS!

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Mel&Jim

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Reviewed: Jun. 27, 2009

My family has deemed it mandatory that we make these every Christmas Eve (family potluck). Keep them warm by wrapping in foil and setting it in slow cooker.

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crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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Reviewed: May 29, 2009

These were wonderful. They don't really look the greatest, but once someone tried one, the platter was empty. Very yummy!

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okliebert

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Reviewed: May 23, 2009

This recipe is one of the most requested ones I make. I use a bottle of Tiger sauce instead of the chili sauce because it gives it a little kick. I also used turkey bacon the last time I made these and they were just as tasty. This is a super easy appetizer that looks like you put so much more effort into making them than you really did. Not to mention they tast AWESOME. I have to triple the quantity every time I make them. Thanks!

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LJinSC

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Reviewed: May 10, 2009

WOW! These are amazing! Prep was super easy, just cut the bacon in half, wrap and bake. Made the sauce as it is written with a dash of some asian hot sauce for a kick, perfection. I did bake for 30, turn and then broil for 10 to make the bacon crispy. No need to do toothpicks until serving, just put them on the side and people can spear their own, the bacon seals it all together. I used whole water chestnuts, glorious crunch! Next time, I might marinate the chestnuts in some soy sauce & sugar for a couple hours before hand to add another dimension, but it doesn't need it!

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Apr. 11, 2009

I am a legend in my kitchen because of this recipe.

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e

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Reviewed: Mar. 10, 2009

I made these for a get together and they were gone in 5 minutes! God, I think I could have eaten them all myself in 5 minutes they were so good. I will DEFINITELY use this recipe over and over, since it was such a HUGE hit!

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