Best 12 Devil Pigs On Horseback Recipes

DEVILS ON HORSEBACK

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.

DEVILS ON HORSEBACK

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.

DEVILS ON HORSEBACK

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.

DEVIL PIGS ON HORSEBACK

Steps:

• Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray.
• Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden.

DEVILS ON HORSEBACK WITH HOT HONEY

Steps:

• Preheat the oven to 375˚ F. Cut a slit into each date and stuff each with 1/2 teaspoon goat cheese. Wrap a half strip of bacon around each date, then secure with a toothpick.
• Arrange the stuffed dates on a rack set on a rimmed baking sheet. Bake until the bacon is crisp, about 25 minutes. Drizzle with hot honey.

CALIFORNIA-STYLE DEVILS ON HORSEBACK

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.

AMBER'S DEVILS ON HORSEBACK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pat scallops dry with paper towels and place in a lightly greased 1 quart casserole dish.
• Bake scallops in preheated oven for 5 minutes.
• In a small bowl, combine lemon juice and garlic. Remove scallops from oven. Spoon lemon/garlic mixture over scallops and sprinkle generously with lemon pepper.
• Return scallops to oven and bake until firm, about 10 minutes. Serve warm.

DEVILS ON HORSEBACK

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.

DEVIL'S ON HORSEBACK

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.

SAGE & ONION DEVILS ON HORSEBACK

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.

EASY DEVILS ON HORSEBACK WITH BLUE CHEESE

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.

DEVILS ON HORSEBACK

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.