br>If desired, cut larger water chestnuts in half for easier eating
n a glass of cold water. Preheat oven to the ubiquitous
Cut each slice of bacon into three pieces.
Soak drained water chestnuts in soy sauce for at least an hour.
Roll water chestnut in brown sugar.
Wrap in bacon,secure with toothpick.
Bake at 325\u00b0F for 20-25 minutes.
Hint: line pan with foil when baking.
Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.
Heat oil in a large wok or frying pan over high heat. Stir-fry pork, onion, chilies, ginger and garlic for 5-6 mins, breaking up with the back of a wooden spoon, until pork is browned. Add kecap manis and water chestnuts. Stir-fry for 1 min. Spoon into radicchio leaves and garnish with green onions and extra chili.
In large skillet, heat oil over medium heat.
Saute garlic for about 1 minute until softened, be careful not to let it brown or it will be bitter.
Add snap peas, salt and crushed red pepper flakes - cook and stir until tender (4-5 min.).
Add water chestnuts, stir and heat through.
Sprinkle cashews over and serve.
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
Stir the water chestnuts together with the garlic powder
efore you begin wrapping the chestnuts to let it soften. If
Cut bacon and water chestnuts into halves.
Wrap water chestnuts with bacon slice.
Secure with toothpicks.
Place on baking sheet.
Bake at 400\u00b0 for 30 minutes; drain.
Combine catsup, sugar and Worcestershire sauce in saucepan.
Bring to a boil, stirring, until sugar is dissolved.
Combine sauce and water chestnuts in baking dish.
Bake at 375\u00b0 for 20 minutes.
Serve hot.
Open can of water chestnuts and drain. Place the water chestnuts on paper towel and
Wrap bacon around water chestnuts.
Secure with a toothpick. Blend remaining ingredients, set aside.
Broil bacon wrapped water chestnuts until bacon is crisp.
Drain and place in oblong dish. Pour sauce over cooked chestnuts and bake at 350\u00b0 for 20 minutes or until hot and bubbly.
Serve immediately.
Drain water chestnuts.
Cut bacon slices into thirds.
Wrap each water chestnut in 1/3 slice of bacon.
Place two on a toothpick.
Continue with remaining water chestnuts and bacon. (Tedious!
But can be done a day ahead.
Cover and refrigerate.) Bake in a 350\u00b0 oven for 30 minutes.
Drain grease and discard. While these are in the oven, combine remaining ingredients.
Heat until sugar is dissolved.
Pour sauce over drained water chestnuts.
Return to oven for 20 to 30 minutes.
These are wonderful hot appetizers!
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
Preheat oven to 350 degrees F (175 degrees C).
Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.
Place in oven until bacon is crispy. Remove from oven and enjoy.
Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain.
Preheat oven to 350 degrees F (175 degrees C).
Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts.
Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.
Soak water chestnuts in soy sauce overnight.
Drain and roll water chestnuts in sugar; wrap small strip of bacon around water chestnut and secure with toothpick.
Bake in oven at 350\u00b0 for 25 minutes or microwave on High for about 10 minutes.
Serve warm.
Preheat oven to 425 degrees F (220 degrees C).
Wrap single pieces of bacon around individual water chestnuts, securing with a toothpick.
Place the wrapped water chestnuts on a large baking sheet. Bake in the preheated oven 20 minutes, or until the bacon is crisp. Remove from heat and drain.
In a medium bowl, mix the mayonnaise, white sugar, dill pickle relish and ketchup. Pour the mixture over the wrapped water chestnuts.
Bake in the preheated oven 10 minutes, or until the sauce is hot and bubbly.
Combine lemon juice, Worcestershire sauce, and seasoning salt in a bowl (or plastic baggy).
Add water chestnuts to bowl or plastic baggy and let marinate for 15 minutes.
Drain water chestnuts and wrap one half slice of bacon around each one, secure with toothpicks.
Arrange on broiler pan and broil for 2-5 minutes on each side (place broiler pan 4 inches from heat). Bacon should be crispy.
Place on serving dish and enjoy!
Marinate water chestnuts in soy sauce 1 hour.
Cut chestnuts in half.
Roll in white sugar.
Cut bacon in thirds, wrap chestnuts in bacon, anchor with toothpick.
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.