Reviewed: Jan. 31, 2007

Much more enjoyable than the typical teriyaki bacon-wrapped water chestnuts! I cooked them on a rack over a baking sheet (moved them to another pan when I added the sauce) & I let them cook longer than directed to get the bacon nice & crispy. Also cooked longer after "saucing" them so that the sauce could cook & reduce some. I could eat these all day...thanks for a great recipe!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jan. 7, 2007

My mother-in-law makes these every holiday get together. They are YUMMY!! I was a little shocked when I read what the sauce was made of. I made a TON of these for Christmas and they were all gone. The only appetizer to completely disappear. Thank you!

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Gerry

Cooking Level: Intermediate

Living In: Junction City, Kansas, USA

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Reviewed: Jan. 3, 2007

I made this for New Years Eve and it was a huge hit. My kids loved it!! I will be makig this again.

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luv2cook

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 24, 2006

I served this at our family Christmas Eve party and it was a hit. Even people who are use to high class parties loved them.

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Michelle

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Reviewed: Dec. 19, 2006

The sauce is the best part of this yummy recipe. I put the sauce in a serving bowl and dip the wraps into it rather thatn pouring it on top. Fantastic and easy!

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Sharie M.

Home Town: Akron, Ohio, USA

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Reviewed: Dec. 19, 2006

Loved this recipe. Made it for a christmas party and every bit was eaten. Could have easily doubled this. The only thing I did do differently was to par cook the bacon in the micro for 2 minutes befor wrapping the chestnuts..GREAT recipe. Will difinetly make again and again and again!! Thanks for the recipe!!!

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JANET

Cooking Level: Intermediate

Home Town: Oceanside, California, USA

Living In: Jupiter, Florida, USA

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Reviewed: Dec. 2, 2006

This was great! I didn't have any wooden toothpicks, so I was unable to secure the bacon, but they held together just fine. Everyone was surprised by the crunchy center. Will make again!

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Beth

Cooking Level: Expert

Home Town: Kaukauna, Wisconsin, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 25, 2006

Fantastic! I made this using homemade chili sauce and Miracle Whip. This was to DIE for. I cooked the bacon first - not completely done, but almost. Then I drained the fat, wrapped the water chestnuts, covered with the sauce, and baked them about 20 minutes, maybe a little more. They were perfect.

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LRVOLKMAN

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Reviewed: Nov. 8, 2006

These are very yummy! I had them at a christmas get together and now they are a favorite that I make all the time. I will have to get a picture up the next time I make them for all you that may be skeptical about trying them. I also soak the chestnuts in soy sauce for a few minutes and dredge them in some brown sugar before rolling them up, it adds some extra flovor. The key is to make sure to get the bacon real crisp, MAKE SURE TO DRAIN THEM, and when you add the sauce dont cook to long or it will create grease in the sauce from the bacon...cook just enough to heat. They look wonderful and the sweetness, bacon, and crunch go great together!

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Nov. 1, 2006

These were fantastic!! I made them for a Halloween party and unfortunately (or fortunately, depending on how you look at it) they disappeared before I had a chance to try one. I was told by many how great they were, though. And my husband was adamant about me saving the recipe. Thanks for a keeper!

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CookieDough

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Reviewed: Oct. 2, 2006

I made these for a bridal shower I hosted. Let me just say I could not get over how good these were!! They were the first thing to go. I will definately double this next time. The only think I changed was using Miracle Whip instead of mayo. Fantastic...Thanks for the recipe!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Feb. 4, 2006

These are so good! I am making them right now. I try to cut as much fat off the bacon as I can, that way I feel less guilty eating them. It still leaves plenty to wrap the chestnuts with. I also cook them longer that the recipe states- I like them crispy. Strange as it may sound I like them just as much cold, the next day.

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8BARRSTREET

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2006

I have made these twice now and find them much better than the recipes calling for ketchup. I fried the bacon until it just started going a wee bit brown before wrapping them around the water chestnuts. I also added a few drops of hot sauce to the mixture before brushing it on. One more thing -Use a broiling pan when you first put them in the oven so the fat will drain off. Then, if you want you can use a glass pan once you put on the sauce.

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CYD55

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Reviewed: Jan. 8, 2006

Delicious! I made these for our New Year's party and a double batch was gone in 15 minutes. Switching dishes before the sauce goes on is a great way to avoid all the bacon grease. I used the sauce on baked chicken tonight and hubby loved it!

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MRSRADBANANA

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Reviewed: Jan. 7, 2006

I love these. They are easy and tasty and everyone raves about them. I don't ever tell what's in the sauce. Everyone just thinks it's bbq. My husband swears he doesn't like mayo so I keep it a secret!

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Jan. 2, 2006

These were a big hit both for Christmas and New Years Day parties. Thanks they are so EASY to make.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Dec. 4, 2005

These were great. I made the following changes (simply because I can never leave a recipe alone to its own devises) I halved the water chestnuts and added a dash of cayenne pepper and worchester sauce to the sauce. The second time I made these I cut the sugar in half and was pleased with the less sweet, less grainy taste.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Sep. 26, 2005

Great for parties! I didn't have chili sauce on hand so I made my own with 1 C. Tomato sauce 1/4 c. br. sugar 2 T. vinegar and a dash of cinnamon, cloves and ginger. Thanks for the great recipe!

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EmmaMac

Cooking Level: Expert

Home Town: Bamberg, South Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Jun. 24, 2005

Excellent recipe!! I have made it many times and everyone loves it!! After adding the sauce I bake them for 25-30 more minutes so the bacon is more crisp. Sliced water chestnuts work well too if your market is out of whole ones.

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LHARRISO

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Reviewed: Apr. 3, 2005

Simple, quick, delicious, and has a wonderful overall texture. Pan fried bacon, and patted-off fat prior to wrapping around w.chestnuts. I cut bacon strips in 3RDs, as other reviewers had done but I didn't care for the 'presentation:' Strips were too short& w.chestnut not completely covered. I wasn't impressed with the aroma of the 'barbeque sauce,' because it just smelt like mayo (I used Miracle Whip) mixed with ketchup), but it cooked-up very flavourfully! Used excess sauce over defrosted shrimp, skewered & grilled on stove top w/lemon & cracked pepper: Also very tasty. I love this quick snack which seems to be The Choice for a snack/tide-me-over while preparing weeknight dinners! Thanks Karen!

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