Reviewed: Jul. 5, 2009

Made these for 4th of July and there were NO leftovers! I did have to bake them about 15 minutes longer to crisp them up, but the sauce was perfect. I think my Father-in-law at 20 of them!!

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Reviewer:

MOMMYLEW

Reviewed: Apr. 8, 2009

These things were gone in a flash when I had company over! I will definitely serve them again. I marinated the water chestnuts in italian dressing and cooked on a wire rack. I have also had this with a pitted date instead of water chestnuts. I may offer both at my next party. Great appetizer!

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Reviewer:

KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Reviewed: Mar. 8, 2009

Good. The only thing I did differently was used the wire rack on the cookie sheet to drain the fat, I also marinated the water chestnuts in a cup of bottled italian dressing overnight. This gives the bland chestnut a good flavor.

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Reviewer:

Aunt-Nay

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Feb. 17, 2009

These were ok. I cooked them extra long at first to make sure they were crispy. Then I only used 1/2 the sauce since I just wanted them slightly coated. The flavor seemed like it was missing something.

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Reviewer:

txwife

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 31, 2008

Really yummy! Turned out great and everyone loved them!

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Reviewer:

cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

Reviewed: Dec. 30, 2008

This is an easy yummy appetizer. We like to make it on New Year's Eve. Not healthy but delicious!

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Reviewer:

Susan in Rochester MN

Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

Living In: Rochester, Minnesota, USA

Reviewed: Dec. 30, 2008

My husband loves these. The only change that I made is that I did 1 cup ketchup & 1 cup bbq sauce. It gave them a flavorful kick.

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Franklin, Wisconsin, USA

Living In: Mukwonago, Wisconsin, USA

Reviewed: Nov. 18, 2008

My whole family loves these! I always halve the recipe and use an 8"x8" pan. I cook the wrapped chestnuts for about a half an hour and pour off the grease. Then I add the sauce and cook another half hour.

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Reviewer:

Mary Smith

Cooking Level: Intermediate

Home Town: Perkasie, Pennsylvania, USA

Living In: Rockford, Illinois, USA

Reviewed: Oct. 26, 2008

Awesome!! I did change the cooking by arranging the water chestnut wraps on a wire rack on top of a cookie sheet. Baked for 15 minutes, turned them over & cooked for another 15 minutes. (Until they’re as crispy as you like basically) Next time I'll triple this recipe because they go quick!!

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