Reviewed: Dec. 23, 2008

This recipe was awesome! It's super easy the traditional way, but substituting chili sauce for ketchup was genius! They had great flavor, and everyone at my party said they'd had rumaki before, but mine was the best EVER :) Like other viewers, I cooked the bacon much longer than called for in the recipe- no one wants to eat soggy bacon!

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CCosgrove83179

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Reviewed: Dec. 21, 2008

Easy to make and where very good. They went very quickly at my Halloween party and are worth doing for any other party I might have in the future.

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Ammie Lewelling

Cooking Level: Intermediate

Home Town: Ebro, Florida, USA

Living In: Ponce De Leon, Florida, USA

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Reviewed: Oct. 8, 2008

I used "rooster brand' chili garlic sauce and miracle whip and as my hubby and i don't like sweet i skipped the sugar--EXCELENT! Was quite spicy-i also cooked the bacon wrapped chestnuts longer-till they were qhite crisp then baked with sauce- yum yum yum- ty

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Oct. 3, 2008

These never last at our parties! I use El Patio mexican tomato sauce as the chili sauce.

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deedee

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

Yummy! I took these to a family reunion and they were a hit! I will probably make these often, but will likely bake a little bit longer next time. Thanks for a great recipe!

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HEYLOU

Home Town: Columbus Grove, Ohio, USA

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Reviewed: Jun. 16, 2008

Everyone loved these! Had to cook them much longer as the other reviewers mentioned. The taste was excellent though!

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Megan

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Reviewed: Jun. 1, 2008

Godd. Difficult to crisp the bacon.

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: May 29, 2008

This is a recipe I have used for years. We love them so much. The only problem is that they go so quickly. Always make more than you need or you will have guests looking for them. Bake them til they are crispy and let cool slightly before serving, the glaze will burn and if you are like me you can't wait to pop one in. I always have to put some to the side for my mother-in-law, I got her hooked, with every one she eats she says "this is so bad" and giggles.

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go away

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Reviewed: Mar. 2, 2008

So happy to find this recipe again! I used to make these years ago and recently thought about making them again for an "Oscar" appetizer party I was having. I searched through many recipes that called for only ketchup/chili sauce and brown sugar, but I was pretty sure that the ones I made called for mayo. There's just something about the addition of mayo that makes the dish. I want you to know that, for this party, I also made bacon-wrapped scallops. These water chestnuts flew off the platter much faster than the scallops and my friends and family love scallops! Thank you, Karen, for posting this recipe.

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AuntieD.

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

Maybe I didn't use a the right kind of chile sauce. But just not as yummy as others I have made and tasted.

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C. Waite

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Sandy, Utah, USA

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Reviewed: Jan. 16, 2008

I love this recipe. Very easy, a little tedious to wrap but well worth it. I make these for all my parties and there are never any left over. I do leave half the batch without the sauce and just have it available for dipping if people want it. Either way it is a big hit.

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songgirl

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 6, 2008

I made these on New Year's Eve and although they were very good, I think next time I'll try the Thai Chili Sauce because I felt that it still needed something more for flavor. I did use 2 cans of water chestnuts whole instead.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 2, 2008

I made this recipe for a Christmas party. Everyone loved it, especially the sauce. I did make one change when using the sauce. I brushed the bacon wrapped chestnuts with it instead of pouring it over before I put it back in the oven. Then when I served them, I also served the sauce as a dipping sauce. Yummy!

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Grizzly27

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Reviewed: Dec. 31, 2007

My family didn't care for these. We had to cook the wraps about 35 minutes without the sauce to make sure the bacon was crispy. Sorry, but we prefer the traditional sauce with ketchup and brown sugar.

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GREEKGIRL

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

I cut out the mayo. The men loved them..

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cookin'mamma

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

This is a pretty tasty recipe to start with. The bacon took quite a bit longer to brown than indicated (at least 30 minutes more), and we didn't care for the overwhelming taste of mayo over the other sauce ingredients. The second time we tried them, we added about 1/2 tsp. of dried mustard, an additional 2 tblsp. of chili sauce, and a splash of lime juice. They browned better after cooking them on racks for the first stretch, and turning once. Whether you change pans or not, they'll still sit in a little grease as the bacon continues to cook. So we basted them, rather than poured-over, and flipped them again before a second basting with the remaining sauce. Still not "perfect," but darn yummy.

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ilstu99

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

So good! I made 200 of these little things for a party recently and I could have doubled the amount. Everyone loved them!! So easy and so good! Oh - and I bought just a regular can of whole water chestnuts and didn't slice them or cut them in half or anything - baked until crispy. YUMMO!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Dec. 10, 2007

This were really good, simple and quick.....just the way I like it! A little too sweet for us so the next time cut back the sugar. Will use often, thanks.

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