Reviewed: Dec. 31, 2009

The only changes I made was to nuke the bacon 1 minute first, and then I baked at 400 for 20 minutes, turning them once at 10 minutes. They are great! Thanks, Dot.

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Reviewer:

PARABIANS

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Cooking Level: Expert

Living In: Boyd, Texas, USA

Reviewed: Jun. 9, 2009

YUMMY!!!! I Think that covers everyting!!! Thank you!!

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Reviewer:

Midg

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 14, 2009

My mom made this for every party she had back in the 60's. I am having a 50's-60's style party for my 50th birthday this year and wanted to find that recipe. I should have known it would be on Allrecipes.com! I'm so glad. Now I can serve it at my Birthday Party!

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Reviewer:

kimiraej

Reviewed: Nov. 2, 2008

My mom came up with an updated version of this traditional dish that is much more of a crowd pleaser. Even the picky eaters love it, and it's constantly requested. You marinate water chestnuts in the terriyaki-type sauce, then wrap in bacon and skewer with toothpicks to hold. Let the little bundles soak in the sauce for one hour, then bake slowly on a foil-covered broiler pan or cookie rack till the bacon is cooked through (about 45 min at 350). Broil carefully for 5 minutes to caramelize, and serve warm. These are the most requested dish she makes, and please many more people than the traditional version.

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43 users found this review helpful

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JBrown

Home Town: Hillsboro, Oregon, USA

Reviewed: Sep. 6, 2008

Loved this recipe but used sea scallpts and shrimp instead of chicken livers. I am just brave enough. Loved the flavor and will make again and again.

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7 users found this review helpful

Reviewer:

Jen

Reviewed: Feb. 7, 2007

I make these frequently, but I've never used these seasonings; I usually just marinate in soy sauce, brown sugar and onion. But this was REALLY good. I don't use livers, just water chestnuts. And a tip for lowering the fat: You can also bake them in a 400 degree oven for about 15-20 minutes. They come out just as good.

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16 users found this review helpful

Reviewer:

campagnes

Cooking Level: Professional

Reviewed: Nov. 29, 2006

Made this for the big game day at our home. Changed it up a bit, used Turkey liver because it was on sale. No one knew the difference. I also made some with no water chestnuts, just liver and some with no livers just water chestnuts. That way everyone got what they liked. Distinguished them using different colored toothpicks. Made about 75 of them, had only 15 people over, and no leftovers!

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10 users found this review helpful

Reviewer:

gmcbiker

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Jul. 11, 2006

Hubby Loved it! Great recipe!

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1 user found this review helpful

Reviewer:

Seb

Cooking Level: Professional

Home Town: Farmington Hills, Michigan, USA

Living In: Cadillac, Michigan, USA

Reviewed: Dec. 14, 2004

A variation of this was taught to me by my godfather and he called it Angels on Horseback. Same basics - chicken liver and water chestnuts wrapped in bacon. He marinated them in a 50/50 white wine and low sodium soy sauce for several hours before frying. Always a hit at our parties. Only use regular soy if you really really like salty food!

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