You can take time out of the preparation process by choosing bacon-wrapped water chestnuts to be your starter. These are a quick yet very creative appetizer to whip out at your holiday party.

(8-ounce) cans whole water chestnuts, drained and patted dry chili sauce packed light brown sugar soy sauce Worcestershire sauce ground ginger Yes! You can reheat leftover bacon-wrapped water ...

Let marinate for 30 minutes, tossing the bag occasionally. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Place the chestnuts on a parchment lined baking sheet.

Bacon as a breakfast item has been around for over a century, though the sweet and smokey meat doesn't just come in physical form anymore. Bacon is no longer just a side to your breakfast — it's ...

Place water chestnuts in a small bowl, cover with soy sauce, and let soak for a few minutes. Remove and wrap chestnuts with one piece of bacon and secure with toothpicks. Place in baking dish.

or you could just go with water chestnut and avoid the funny ... Stir in the spinach, cheese, bacon, onion, dill, chestnuts, spices and garlic; set aside. Cut a 1½-inch slice off top of bread ...

Traditional rumaki is chicken livers and water chestnuts rolled in bacon strips and secured with a toothpick. Then they are marinated in soy sauce with a little ground ginger and curry powder for ...

Rumaki is made up of chicken livers and water chestnuts wrapped in bacon doused in a sweet and sour sauce. Water chestnuts were hard to come by in our small town, so my mom subbed Brussels sprouts.

Place water chestnuts in a small bowl, cover with say sauce and let soak for a few minutes. Remove and wrap chestnuts with one piece of bacon and secure with toothpicks. Place in baking dish.

Add the water chestnuts and allow to marinate for 30 minutes. ASSEMBLE AND BAKE Wrap 2-3 pieces of the bacon around the water chestnuts and secure with a toothpick. Place in a parchment lined ...