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Rumaki hors d'oeuvres
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| Artist: |
_ |
| Categories: |
Appetizers, Pork, Seafood |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 8
| | Sliced Side Bacon | | 8
| | Water Chestnuts | | 8
| | Chunks Of Pineapple | | 8
| | Bay Scallops | | 24
| | Toothpicks | | 2
| tbsp | Vegetable Oil | | 4
| tbsp | Bottled Teriyaki Sauce | | 2
| tbsp | Liquid Honey |
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Procedures:
| 1 | Cut bacon slices into thirds. | | 2 | Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. | | 3 | In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. | | 4 | Drain fat from pan. | | 5 | 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. | | 6 | Makes 24 hors d"oeuvres. |
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