| Recipes with similar ingredients: | ||
Rumaki | ||
Email
Print
Rumaki
Ingredients:
6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon
Brown sugar
TERIYAKI SAUCE:
1/4 c. vegetable oil
1/4 c. soy sauce
2 Tbs. ketchup
1 Tbs. vinegar
1/4 tsp. pepper
2 cloves garlic, crushed
MIX ALL INGREDIENTS.
6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon
Brown sugar
TERIYAKI SAUCE:
1/4 c. vegetable oil
1/4 c. soy sauce
2 Tbs. ketchup
1 Tbs. vinegar
1/4 tsp. pepper
2 cloves garlic, crushed
MIX ALL INGREDIENTS.
Directions:
Cut livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce on livers and water chestnuts in bowl. Refrigerate at least 4 hours; drain.
Cut bacon slices in half. Wrap a piece of liver and a piece of water chestnut in each piece of bacon. Secure with wooden pick; roll in brown sugar.
Broil 3to 4" from heat, turning occasionally, until bacon is crisp, about 10 minutes. Makes 12 appetizers.
Cut livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce on livers and water chestnuts in bowl. Refrigerate at least 4 hours; drain.
Cut bacon slices in half. Wrap a piece of liver and a piece of water chestnut in each piece of bacon. Secure with wooden pick; roll in brown sugar.
Broil 3to 4" from heat, turning occasionally, until bacon is crisp, about 10 minutes. Makes 12 appetizers.
This recipe has not been rated or commented on