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I've been craving rumaki lately so I decided to make my own. I liked that these were baked, not broiled or fried, as those tend to turn out really dry. I only marinated for about 2 hours, as I was hungry ;) but these turned out delicious! Not dry at all, with lots of flavor. I did use the water chestnuts, as I like the crunch. Thanks for the wonderful recipe :)

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Katlinn November 27, 2007
Tender Baked Chicken Liver Rumaki