Reviewed: Feb. 19, 2009

I've been making these since I can rememeber. The trick is to use the regular bacon NOT the center cut thick stuff. The thinner cheaper bacon crisps up way better, and the thick stuff stays soggy. Also, we don't even bother with terriyaki inside the rollups and it's still delicious. Instead you can dip them into a dip of your choice after cooking, and we usually choose warmed BBQ sauce. My mom used to put a dab of ketchup in there while rolling up, which also adds a yummy sweet touch without being overwhelming. Try these!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 18, 2009

Sooo easy and delicious! Great party appetizer. To cut down on grease, I place a cooling rack on my baking sheet and bake the chestnuts on that.

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JLH

Cooking Level: Intermediate

Living In: Lincoln, Rhode Island, USA

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Reviewed: Dec. 21, 2008

AMAZING party appetizer! I used a tomato-based chili sauce instead of teriyaki, and they came out awesome! I also cooked the bacon for way longer than called for so it was actually crispy. I got MANY comments saying one thing- the people I served have had this appetizer before, but EVERYONE said this was the best recipe so far :)

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CCosgrove83179

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Reviewed: Jan. 11, 2007

I used what I had on hand, KC Masterpiece Honey-Teriyaki Marinade with Sesame sauce, and these things turned out DELICIOUS. I didn't have time to marinate, so I just wrapped the water chestnuts in bacon and drizzled the sauce over the top. (One bottle of sauce was more than enough for a double batch.) I did drain these about half-way through cooking, and cooked a little longer so bacon would be crisp. Even though these were great, I'll bet they'd be even better when they're marinated.

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Karen Freeman, Texas

Cooking Level: Intermediate

Home Town: Chatham, Virginia, USA

Living In: Abilene, Texas, USA

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Reviewed: Jan. 6, 2007

this recipe great when you marinate in French dressing also.

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kyfishbucket

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 22, 2006

I've also done them by marinating the water chestnuts in italian dressing overnight.

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MSUMIKE

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Reviewed: Jun. 17, 2006

I knew that thick sliced maple bacon was probably not the best choice for this recipe but I had some that needed to be used so I went w/ that. Loved the maple flavor w/ the teriyaki! Next time I will use thin sliced maple bacon though because it was a little fatty.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 1, 2006

Wonderful!! Made these for an appetizer at Christmas and the whole family loved them. Will definatly make again.

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mlainbelle

Cooking Level: Beginning

Living In: Montgomery, Alabama, USA

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Reviewed: Mar. 20, 2006

excellent

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maccward

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Reviewed: Feb. 27, 2004

I usually soak water chestnuts in low sodium soya sauce briefly. ( if they are too large I cut them in halves. and only wrap with enough bacon to wrap around water chestnut once. ) Teryaki was a nice change !

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ANNIEKH

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: Sep. 18, 2003

I love the idea of this recipie, but I hated the taste. It was way to salty! I would definitly tell you to use a differant recipie for this. sorry!

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KITKA714

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Reviewed: Jul. 3, 2002

These were very good. Everyone raved about them. Easy to make. A little too salty, but that's just the teriyaki sauce. Next time will look for low-sodium ingredients.

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REDWULF

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Reviewed: Mar. 19, 2002

This is my signature dish. I bring this to all our gatherings. Everyone loves to eat this. I cut some of the larger water chestnuts, so that people can just pop them into their mouths. I also cut a package of bacon into thirds. Everyone loves this !!

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NIKI ANN

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Reviewed: Nov. 22, 2001

Easy and yummy! I did marinate the bacon in a soy sauce/ brown sugar base for 10 minutes before assembly. Received great reviews. Doesn't get much easier for something that tastes complex.

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JGIN

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Reviewed: Jun. 19, 2001

These were a hit at our BBQ. I will definately make them again...but watch out, they are really rich!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: May 17, 2000

This recipe was so good I could've sworn I had just ordered it at a restaurant! That says a lot if you knew my past record in cooking anything!

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KHALVORSON

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Reviewed: May 10, 2000

these are very easy to make and even better to eat. Make alot they go very quickly.

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KERRIS

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