Rumaki

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Instead of chicken livers I used shrimp because it was what we had on hand. I also baked them instead of oil frying. They came out good but very salty

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I have been making this stuff for years- and eating even longer! This recipe sounds awful! I tried it just to say I did and it was!!! Plus, it was so unhealthy- deep fried?!

Marinate the livers in Worchestershire sauce and honey- less salt, as much flavor, and not over powering. These you can marinate over night and they will be perfect!!! Wrap them in a half a piece of bacon with a water chestnut, secure with a toothpick, and shove a tray of them inthe oven! That easy. About 45 minutes @ 350 does the trick. A little longer for large livers, or if you like a little more crisp to the bacon.

It's healthier, more flavorful, and delicious! Plus, because they have been baked and not deep fried, they are good at room temp after cooking. They don't get grease/oil- logged and it's pure flavor, not oil reside you're tasting. I make these for holiday's and football games, wine and cheese parties, or whenever they sould good! Tons of flavor, minimal work!!!!

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This is possibly the worst rumaki I've ever had. Hoping that because I have a great deep fryer I had found the GREAT way to make rumaki in large batches.

BLEEEEEEEEEEEEEEEE - Wrong.

You just can't.

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A big hit with guests and not terribly complicated. I love the flavors. It can be a bit salty, but I suppose there is a low-sodium version of soy sauce out there somewhere. I will make this one again and again.

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My husband and our guests really enjoyed this appetizer. I did however broil the rumaki instead of frying it. Turned out great. Yummmm!!

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Excellent recipe - we prefer our wings a little crisper so an extra seven minutes on the first bake was just about perfect.

Freeze the extra sauce for next time, because more requests will follow.

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I have yet to go wrong with a recipe of Emeril's. This is excellent and easy. We make it even for a snack during football season or whatever.

Do NOT use cooking sherry. Get the real stuff otherwise it's too salty and you the flavor isn't the same. Do NOT marinate it over 4 1/2hours or so. 6 is WAY too long. I got busy and made that mistake once. Again it gets too strong/salty.

I did increase the garlic and ginger a bit because I really love those flavors. You can easily double the amount of chicken livers for the amount of marinade you have in this recipe, but you will need another can of water chestnuts and more bacon.

I do not deep fry these. I put them in the oven to about 500 and they come out great. You could precook your bacon a bit if you prefer to use the oven like I do, especially if your bacon isn't paper thin or else the livers can overcook and get dry before the bacon is crisp enough.

We even like these cold when we have leftovers. Even people that dislike liver will like these. They are delicious.