Devils On Horseback Recipes

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DEVILS ON HORSEBACK



Devils on Horseback image

Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 3

24 large dates, pitted
12 slices bacon, halved crosswise
1/3 cup crumbled Stilton cheese

Steps:

  • Preheat oven to 400 degrees. Place 24 toothpicks in a small bowl filled with water; let soak 15 minutes. Line a baking sheet with parchment paper and fit with a wire rack; set aside.
  • Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date. Secure bacon with a toothpick.
  • Place dates on prepared baking sheet. Bake until bacon is cooked through, 20 to 25 minutes.

DEVILS ON HORSEBACK



Devils on Horseback image

A family favorite my uncle makes. They are a wonderful balance between salty and sweet, with a combination of crispy, chewy, and crunchy textures. My family destroys a tray of these in fifteen minutes.

Provided by swedishmilk

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 20

Number Of Ingredients 7

20 wooden toothpicks
¼ cup reduced-sodium soy sauce
½ teaspoon ground ginger
¾ cup dark brown sugar
20 dates, pitted and left whole
20 whole smoked almonds
10 bacon slices, cut in half crosswise

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
  • In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
  • Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 12.2 g, Cholesterol 9.7 mg, Fat 7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 226.2 mg, Sugar 10.6 g

DEVILS ON HORSEBACK



Devils on Horseback image

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 5

Chicken livers, trimmed
Butter
Cayenne pepper
Prunes, stoned
Rashers of streaky bacon, cut in half

Steps:

  • Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp.

DEVIL'S ON HORSEBACK



Devil's on Horseback image

These taste like scallops but lots cheaper. The best easy appetizer ever. Good enough that one recipe is not enough, I do several can of chestnuts and a couple of pound of bacon. I also use light brown sugar but that's just choice. Warms over great in the microwave, or keeps hot in a slow cooker. If there are left overs I like them for a quick all for me snack. Cook on a broiler pan, I line the pan with tin foil and spray the top both sides with Pam for ease of cleaning. How many it serves depends on how many you make.

Provided by will-hes mom

Categories     Pork

Time 1h30m

Yield 25-50 serving(s)

Number Of Ingredients 4

1 (8 ounce) can water chestnuts
1 (1 lb) package sliced side bacon
1 cup brown sugar
2/3 cup ketchup

Steps:

  • Cut each chestnut in half.
  • Cut each slice of bacon into 1/3.
  • Wrap each 1/2 a chestnut in 1/3 slice bacon and secure with a toothpick.
  • Place on the broiler rack and bake in a 350°F oven for 30 minutes turning half way through.
  • Mix sugar and ketchup together.
  • Remove chestnuts when after 30 minutes or when bacon is done enough for you.
  • Dip each piece in the sugar / ketchup mixture and return to the broiler rack.
  • Return to the oven for a further 15 minutes .
  • Serve warm.
  • Maybe made ahead and rewarmed just before serving time in the microwave for 20 - 30 seconds till just hot.
  • Maybe kept warm in a slow cooker.
  • VERY VERY GOOD.

DEVILS ON HORSEBACK



Devils on Horseback image

Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served at the end of the meal, after dessert. But over time these delightfully named foods were more of a snack, or served as part of a lighter lunch or brunch. Traditionally, this savory is grilled by placing the wrapped prunes under a hot broiler, turning as necessary, until the bacon is crisp. This may be done, but they preferred the oven method.

Provided by Craig Claiborne and Pierre Franey

Categories     appetizer

Time 15m

Yield 16 devils on horseback

Number Of Ingredients 4

16 pitted prunes
About 2 tablespoons hot chutney
8 slices lean bacon
16 rectangles buttered toast (see recipe)

Steps:

  • Heat the oven to high (500 to 525 degrees).
  • Stuff each prune with an equal portion of hot chutney.
  • Cut each slice of bacon crosswise in half. Wrap each prune with half a slice of bacon and secure the bacon with toothpicks. Arrange the wrapped prunes on a rack and place in the oven. Bake 8 to 10 minutes, or until bacon is crisp. Drain on paper towels and serve hot, each prune on a rectangle of toast.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 242 milligrams, Sugar 7 grams, TransFat 0 grams

EASY DEVILS ON HORSEBACK WITH BLUE CHEESE



Easy Devils on Horseback with Blue Cheese image

Devils on horseback are one of my favorite finger foods when I am entertaining and, stuffed with blue cheese, they are simply the best. Make sure you don't cut the date all the way through when pitting.

Provided by Lydia68

Categories     Appetizers and Snacks     Meat and Poultry

Time 30m

Yield 20

Number Of Ingredients 4

20 dates, pitted
3 ounces crumbled blue cheese
10 thin bacon slices, halved
20 toothpicks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Stuff each date with 1/2 to 1 teaspoon of blue cheese and wrap date with half a slice of bacon; secure with a toothpick. Arrange on the baking sheet.
  • Bake in the preheated oven until bacon is crispy, 15 to 20 minutes.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 21.4 g, Cholesterol 8.2 mg, Fat 3.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 166.1 mg, Sugar 18 g

CALIFORNIA-STYLE DEVILS ON HORSEBACK



California-Style Devils on Horseback image

A cocktail-party staplefrom an earlier era, these stripsof bacon wrapped around prunes are updatedwith dried black Mission figs and sage leaves.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen hors d'oeuvres

Number Of Ingredients 3

12 very soft, plump dried Black Mission figs, stemmed and halved lengthwise
12 slices bacon, halved crosswise
24 fresh sage leaves

Steps:

  • Preheat oven to 400 degrees. Wrap each fig half in a bacon piece, tucking 1 sage leaf under bacon as you go; secure with a toothpick. Arrange, 1 inch apart, on a rack set in a rimmed baking sheet.
  • Bake until tops are browned and crisp, about 25 minutes. Turn; bake until other sides are browned and crisp, 10 to 15 minutes more. Let cool on a wire rack 5 minutes. Remove toothpicks; serve.

DEVILS ON HORSEBACK APPETIZERS



Devils on Horseback Appetizers image

Don't let the name fool you-this unique combination of prunes, bacon and blue cheese actually tastes quite heavenly.

Provided by By Deborah Harroun

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 3

12 pitted prunes
3 to 4 tablespoons crumbled blue cheese
4 slices bacon

Steps:

  • Set oven control to broil. Place ovenproof rack on cookie sheet; set aside.
  • Place 12 toothpicks in bowl of water to soak.
  • Meanwhile, using small sharp knife, cut slit in each prune to make pocket, being careful not to cut all the way through. Stuff prunes with blue cheese.
  • Cut each slice of bacon into thirds. Wrap a piece of bacon around each filled prune, using a toothpick to secure. Place on rack on cookie sheet.
  • Broil with tops 4 to 6 inches from heat 10 to 12 minutes, turning once to avoid burning bacon. Cool 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

DEVILS ON HORSEBACK



Devils on Horseback image

This recipe is a classic that has been around for many years. Since quantities would vary so much based upon size of crowd you are serving I just give the basics.

Provided by SharleneW

Categories     Pork

Time 15m

Yield 1 quantity

Number Of Ingredients 5

bacon, strips
bay scallop
honey mustard
mayonnaise
bacon, cooked and diced

Steps:

  • Wrap 1/2 strip of bacon (raw) around a bay scallop (raw).
  • Secure with a toothpick.
  • Broil on both sides until bacon is cooked thoroughly, using metal tongs to turn"devils" over.
  • The scallop will be lightly browned.
  • Dipping Sauce: Mix 4 parts honey mustard with 1 part mayonnaise and 2 parts cooked, diced bacon.

Nutrition Facts :

SAGE & ONION DEVILS ON HORSEBACK



Sage & onion devils on horseback image

Make a fun little play on pigs in blankets for your Christmas dinner, with the addition of a flavourful sausage stuffing. They make the perfect festive side

Provided by Tom Kerridge

Categories     Side dish

Time 50m

Yield Serves 6-8

Number Of Ingredients 8

25g butter
1 onion, chopped
4 pork sausages
1⁄2 tsp dried sage
grating of nutmeg
12 soft pitted prunes
12 smoked streaky bacon rashers
1 tbsp sunflower oil

Steps:

  • Melt the butter in a small pan over a low heat, and fry the onion for 10 mins until softened and golden. Remove from the heat and leave to cool.
  • Squeeze the sausagemeat from the skins into a bowl, and tip in the fried onions and sage, grate over some nutmeg and season with plenty of black pepper. Use your hands to mix until the ingredients are combined, then divide into 12 portions and roll into balls. Split each prune down the middle lengthways so it can be opened out like a book. Press a sausage ball into the middle of each prune, carefully wrapping the prune around it to encase the stuffing. Wrap a bacon rasher around each stuffed prune, then thread a cocktail stick through the loose ends to secure the bacon. Place the devils on horseback on a baking sheet lined with baking parchment. Will keep, covered in the fridge, for up to 24 hrs.
  • Heat the oven to 200C/180C fan/gas 7. Brush the devils on horseback with the oil and bake for 15-20 mins until the bacon is crisp and golden, and the stuffing is cooked through.

Nutrition Facts : Calories 231 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.6 milligram of sodium

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