Spicy Ketchup Glazed Bacon Wrapped Water Chestnuts Recipes

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small saucepan over low heat; cook the spicy ketchup with the brown sugar, stirring until no sugar granules remain; set aside (this can be done up to a day in advance).
• Dry each water chestnut using a paper towel.
• Wrap one small slice of bacon tightly around each water chestnut, then secure with a toothpick.
• Place into baking dish.
• Lightly cover the dish with foil.
• Bake for about 35-40 minutes or just until the bacon is crispy.
• If desired you may bake uncovered for a couple of minutes just to crisp up the bacon more.
• Remove from oven and drain the fat/grease.
• Drizzle the prepared sauce mixture over each chestnut, return to oven and bake uncovered for about 8-10 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
• Bake at 350 degrees F (175 degrees C) for 20 minutes.
• While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.

Steps:

• Combine sauce ingredients.
• Set aside.
• Cut bacon slices in thirds.
• Wrap bacon pieces around water chestnuts; secure with toothpicks.
• Place in 2 casserole dishes.
• Bake at 425 degrees for 10-15 minutes.
• Drain grease.
• Pour sauce over water chestnuts.
• Bake for about 30 minutes more or until bacon is cooked.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• If desired, cut larger water chestnuts in half for easier eating and more pieces.
• Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
• Remove water chestnuts from soy sauce.
• Wrap 1/2 strip of bacon around each; secure with toothpicks.
• Reserve soy sauce.
• Place toothpick side "up" in a 9" x 13" glass baking dish.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
• Remove from oven; drain bacon fat.
• Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
• Pour the mixture over the chestnuts to coat them evenly.
• Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
• Serve hot, with or without seafood sauce.

Steps:

• 1. Heat oven to 350. grease a 13 x 9 baking dish In a small saucepan over low heat, cook the ketchup with the brown sugar, stirring until sugar dissolves. Dry the water chestnuts with paper towels. Wrap one small slice of bacon tightly around each chestnut then secure with a toothpick. Place into baking dish lightly cover the dish with foil. Bake for about 35-40 mins or just until the bacon is crispy. You can uncover and cook a little longer to crisp the bacon more. Remove from oven and drain the grease. drizzle the sauce mix over each chestnut and return to oven uncovered for 8-10 mins more.

Steps:

• Marinate the water chestnuts in soy sauce for 1 hour.
• Drain.
• Roll each chestnut in the brown sugar.
• Wrap each chestnut with a piece of bacon.
• Secure with a toothpick.
• Arrange on a cake rack in a shallow baking pan.
• Bake at 400 degrees F for about 30 minutes or until golden brown.
• Drain on paper towels.
• NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.