How To make Rumaki Hors D'Oeuvres
8 Sliced Side Bacon
8 Water Chestnuts
8 Chunks Of Pineapple
8 Bay Scallops
24 Toothpicks
2 tb Vegetable Oil
4 tb Bottled Teriyaki Sauce
2 tb Liquid Honey
Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres.
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Super Easy Bacon Wrapped Water Chestnuts
In this video we will show you how to make Bacon Wrapped Water Chestnuts!
Give it a try and let us know how it turns out in the comments below!
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Ingredients:
1 cup ketchup
1 cup brown sugar
2 tablespoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 pound bacon
2 (8 ounce) cans water chestnuts
Instructions:
1. Wrap water chestnuts with bacon, secure with toothpicks.
2. Mix ketchup, brown sugar, Worcestershire sauce, garlic powder, paprika into a pan. Cook until everything is mixed and dissolved.
3. Bake bacon wrapped water chestnuts in oven until cooked.
4. Take it out and dip in sauce.
5. Bake one more time for about 5 to 10 min.
#baconwrapped#waterchestnuts#samandfengcooking #homecooking #cooking
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Christmas Appetizer Recipes 2022| Hors d'oeuvres | Beef #Rumaki | #Stuffed Mushrooms #foodrecipe
~~Beef Rumaki~~
1 12 Oz package beef (chicken can be substituted)
1 16 oz package thin sliced bacon
1 small can crushed pineapple
1 - 1 1/2 cup Teriyaki Marinade/ Sauce
Cut meat into 1/2 - 3/4” cubes, add crushed pineapple, add teriyaki. Mix well and cover and marinate overnight.
Line baking pan with parchment paper or aluminum. Cut long strips of bacon in half. Roll beef and pineapple and roll up and secure with toothpick.
Cook in 350 degree oven for 30-40 minutes or until bacon has been cooked through.
~~Stuffed mushrooms~~
1 16oz package mushrooms
1/4 cup bread crumbs
3/4 Tsp Old Bay
1 Tbsp Parsley
2 Tbsp finely chopped onion
2 finely chopped Cloves Garlic
1/4 cup Italian Cheese (for the top)
4 Tbsp Butter
6 oz can crab meat (optional
Preheat oven to 350 degrees.
Rinse mushrooms, and remove stems. Finely chop stems and set aside.
In large skillet, place 1/4 cup butter, and add mushroom caps, cook until lightly browned. Remove caps into baking dish
In same skillet, over medium heat, add onions, chopped mushroom stems, cook for 2-3 minutes, then add finely chopped garlic, and parsley, cook until browned.
Once browned, add bread crumbs, crab meat and seasoning mix. Cook until incorporated.
Remove from heat. Fill mushroom caps with mixture, gently pressing mix down into cap.
Bake for 30-40 minutes or until mixture is sizzling
Remove from oven and add cheese.
Bake for another 10 to 15 minutes or until cheese has melted and browned.
Enjoy ????
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Just Try It (feat Rumaki)
Doc Wilson Presents...Just Try It, featuring Rumaki.
A simplified take on Rumaki - bacon wrapped water chestnut and liver - is modified with the addition of either a date or an orange. If you're willing to try liver for the first time, these appetizers will help warm you up to the organ meat.
This video is intended for entertainment purposes only.
Best Hors D'Oeuvres for The Grill - Red Hot and Ready (Full Episode) | BBQ Cooking Show
Grill up some impressive Hors D'oeuvres to please all palates - spicy cornbread, bacon wrapped liver and shrimp, rum glazes, and artichoke and cream cheese stuffed pitas.
Bonus - Brush up on your BBQ terminology with the folks behind the scenes!
(Season 1, Episode 28)
#BBQ #foodshow #classictv #cooking #food
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Bacon Wrapped Chicken Liver with Water Chestnuts
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