Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Bacon - Bacon & Water Chestnut Appetizers
Famous Authors (View All Authors)
Appetizers - Bacon -  Bacon & Water Chestnut Appetizers Post by :Kim_Enders Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2654

Click below to download : Appetizers - Bacon - Bacon & Water Chestnut Appetizers (Format : PDF)

Appetizers - Bacon - Bacon & Water Chestnut Appetizers

1 lb. bacon - regular thickness
2 (8 oz.) cans whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup ketchup


Cut bacon slices into thirds. Wrap each water chestnut with bacon and secure with a toothpick. Place them on a jelly roll pan (on a rack) and bake at 350 degrees until the bacon is cooked, 30 minutes or so.

Mix the brown sugar and ketchup. When the bacon is cooked, put them in a smaller baking pan. Pour the sauce over the top and bake again until the sauce is carmelized and bubbly, about 15 minutes or so. This is easy to increase or decrease. The sauce is just equal parts of brown sugar and ketchup, so you can easily increase the amounts.

An alternate method of making these is to partially cook the bacon and then wrap the chestnuts; you then skip the first baking.
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Bacon -  Bacon Cheese Mini-appetizers Appetizers - Bacon - Bacon Cheese Mini-appetizers

Appetizers - Bacon -  Bacon Cheese Mini-appetizers
1 (10 oz.) canned “flaky” biscuits 8 oz. cream cheese (softened) 1 jar real bacon bits 2 Tb. milk 3 Tb. onions, chopped 1/2 c. Parmesan cheese 2 Tb. parsley Preheat oven to 375 degrees. Separate biscuits into 2 or 3 layers. Place one set of layers over each of the holes in the mini-muffin pan and push in with mini-tart shaper. Mix all ingredients together and scoop 1 tsp. into each shell and bake 12-15 minutes.
PREVIOUS BOOKS

African - Vegetable -  African Mixed Vegetables Tajine African - Vegetable - African Mixed Vegetables Tajine

African - Vegetable -  African Mixed Vegetables Tajine
This chunky vegetable North African stew is great served with rice or couscous. It comes from the "Flavors of Africa" cookbook by DeWitt, et al. (Prima, $16). It sounds weird, but raisins are common in stews like these. If you're skeptical, eliminate them. You'll still have a wonderful stew. 1 cup dry chickpeas (garbanzo beans) 2 tablespoons olive oil 2 cups chopped onion 2 cloves garlic, minced 1 cup sliced carrots 2 fresh green chilies, like jalapenos, seeds and stems removed, sliced 1 cup sliced zucchini 2 cups chopped tomatoes 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon (freshly ground)
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT