HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Snacks & Appetizers -> Appetizers Rumaki Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 6 chicken livers 4 water chestnuts teriyaki sauce 6 slices bacon, cut in 1/2 1/2 cup brown sugar Teriyaki Sauce: 1/4 cup vegetable oil 1/4 cup soy sauce 2 tbsp. catsup 1 tbsp. white vinegar 1/4 tsp. pepper 2 cloves garlic, crushed Directions Cut chicken livers in half. Cut each water chestnut into thirds. Combine livers and chestnuts in a bowl. Pour teriyaki sauce over. Cover and refrigerate 4 hours. Drain. Wrap a piece of chicken liver and chestnut in each bacon slice. Secure with a toothpick. Roll in brown sugar. Preheat oven or broiler to 550 degrees. Cook about 10 minutes until bacon is crisp, turning occasionally. Teriyaki Sauce: Stir together oil, soy sauce, catsup, vinegar, pepper and garlic. Makes 12 appetizers. Related Recipes •   Franco Corn Thins •   Rumaki •   Chili Baked Chicken Wings •   Crab Stuffed Zucchini Appetizers •   Mushrooms Royale View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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