Type what you have

Ingredients

• ✓ aluminum foil
• ground pork
• sage
• salt
• paprika
• marjoram
• black pepper
• onion powder
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ aluminum foil
• biscuit dough
• white sugar
• cinnamon
• cooking spray
• butter
• maple syrup

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Cut biscuits in quarters.
3. 3 Combine sugar and cinnamon in a small bowl. Toss 8 biscuit pieces in the cinnamon-sugar mixture until lightly coated.
4. 4 Spray a sheet of foil with cooking spray, then arrange the 8 coated biscuit pieces in a single layer on top. Securely close to form a foil packet. Repeat process with remaining dough to make 4 more packets.
5. 5 Place foil packets over the fire and cook until biscuits are cooked and lightly browned, 8 to 10 minutes, flipping halfway through.
6. 6 Remove from the fire. To serve, open each packet and drizzle monkey bread with melted butter and syrup.

By Nicole McLaughlin

Ingredients

• ✓ aluminum foil
• cooking spray
• ground pork
• maple syrup
• garlic
• parsley
• marjoram
• salt
• black pepper
• thyme
• paprika

Instructions

1. 1 Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
3. 3 Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
4. 4 Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ aluminum foil
• butter
• brown sugar
• cinnamon
• bread
• milk
• egg
• vanilla extract

Instructions

1. 1 Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
2. 2 Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

By Tina Young

Ingredients

• ✓ aluminum foil
• corn tortilla
• onion
• bacon
• egg
• sour cream
• salt
• corn
• cheddar cheese

Instructions

1. 1 Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
2. 2 Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
3. 3 Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
4. 4 Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
5. 5 Let stand 10 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cooking spray
• kohlrabi
• onion
• paprika
• garlic powder
• olive oil
• okra
• cornmeal
• salt
• black pepper
• sunflower seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine kohlrabi, onion, paprika, and garlic powder in a bowl; mix well. Drizzle with 1 tablespoon olive oil and stir to combine.
3. 3 Place okra into a separate bowl and drizzle with remaining 1 tablespoon olive oil; mix well. Toss in cornmeal, salt, and pepper.
4. 4 Spread okra mixture onto on one half of the prepared baking sheet and kohlrabi-onion mixture onto the other half.
5. 5 Bake in the preheated oven for 25 minutes. Stir okra and kohlrabi mixtures, keeping them on separate sides of the baking sheet. Bake until okra is crispy and kohlrabi is brown and tender, 20 to 25 minutes longer. Remove from oven and mix okra and kohlrabi together. Mix in sunflower seeds.

By Diana71

Ingredients

• ✓ aluminum foil
• silicone
• cooking spray
• bacon
• cheddar cheese
• green bell pepper
• green onion
• egg
• half and half
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Spray ice cube trays with nonstick cooking spray. Divide bacon, Cheddar cheese, bell pepper, and green onions among the molds.
2. 2 Whisk eggs, half-and-half, salt, and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.
3. 3 Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface, remove foil, and let sit for 5 minutes.
6. 6 Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper, place in a large resealable plastic bag, and freeze.

By Soup Loving Nicole

Ingredients

• ✓ aluminum foil
• bacon
• egg
• milk
• salt
• vegetable oil
• hash brown potato
• pepper
• onion
• garlic salt
• black pepper
• flour tortilla
• cheddar cheese
• salsa

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.
2. 2 Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.
3. 3 Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
4. 4 Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
5. 5 Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
6. 6 Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

By fabeveryday

Ingredients

• ✓ aluminum foil
• olive oil
• onion
• red bell pepper
• green bell pepper
• jalapeno pepper
• garlic
• black bean
• cilantro
• egg
• milk
• mexican cheese blend
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat 2 large frying pans with 1 tablespoon olive oil in each.
2. 2 Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
3. 3 Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
4. 4 Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
5. 5 Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

By Natalia Derevianko

Ingredients

• ✓ aluminum foil
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the air fryer to 380 degrees F (190 degrees C).
2. 2 Cut the top off the head of garlic and place on a square piece of aluminum foil. Bring the foil up and around garlic. Pour olive oil on top and season with salt and pepper. Close ends of foil over garlic, creating a pouch.
3. 3 Air fry until garlic is soft, 16 to 20 minutes. Open the foil pouch very carefully, as hot steam will escape.

By Yoly

Ingredients

• ✓ aluminum foil
• chicken
• salt
• black pepper
• herbes de provence
• vegetable oil
• clay brick

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
3. 3 Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
4. 4 Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
5. 5 Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ aluminum foil
• cherry tomato
• sage
• thyme
• oregano
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cherry tomato
• olive oil
• shallot
• black olive tapenade
• salt
• basil leaf
• thyme
• black pepper
• salmon filet

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
2. 2 Combine cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and pepper in a bowl; mix well.
3. 3 Lay out foil on a work surface, shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
4. 4 Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork, 7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.

By Paola Albanesi

Ingredients

• ✓ aluminum foil
• vegetable oil
• all-purpose flour
• milk
• parmesan cheese
• black pepper
• spinach
• mozzarella cheese
• ricotta cheese
• lasagna noodle
• salmon

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
4. 4 Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

By Cici Zeits

Ingredients

• ✓ aluminum foil
• chicken breast
• olive oil
• garlic salt
• roma tomato
• basil
• green onion
• garlic
• salt
• black pepper
• lemon juice
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
3. 3 Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
4. 4 While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
5. 5 Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
6. 6 Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

By deborah

Ingredients

• ✓ aluminum foil
• olive oil
• onion
• turkey sausage
• crushed tomato
• water
• basil
• oregano
• parsley
• rigatoni pasta
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add sausage; stir to break up lumps and cook until lightly browned and crumbly, 6 to 8 minutes. Drain and discard grease.
2. 2 Add undrained tomatoes, water, basil, oregano, and parsley to the pan; bring to a boil over medium heat. Reduce heat to low and cook, partially covered, for 25 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, rinse under cool water, and drain again. Transfer to a large bowl and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Uncover the sauce and increase heat to medium. Cook, stirring occasionally, until sauce thickens, 6 to 8 minutes. Remove from heat and add 2/3 of the sauce to pasta; toss to combine. Stir in mozzarella cheese and 1 cup Parmesan cheese. Transfer to a 9x13-inch baking dish, pour remaining sauce over top, and cover with aluminum foil..
6. 6 Bake in the preheated oven for 25 minutes. Uncover, sprinkle with remaining Parmesan, and bake until lightly browned, about 10 minutes longer.

By JennyD

Ingredients

• ✓ aluminum foil
• ground chicken
• garlic
• marinara sauce
• red wine
• water
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• basil
• parsley
• lasagna noodle

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
3. 3 Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
4. 4 Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.

By zworman

Ingredients

• ✓ aluminum foil
• cooking spray
• all-purpose flour
• salt
• black pepper
• garlic powder
• chicken thigh
• olive oil
• onion
• garlic
• mushroom
• red wine
• tomato
• tomato sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
4. 4 Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Christina

Ingredients

• ✓ aluminum foil
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.
3. 3 Place bacon side by side on the ridged foil.
4. 4 Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ aluminum foil
• graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat grill to medium or preheat oven to 450 degrees F. For each s'more, top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, candy and marshmallows.
2. 2 Center s'mores individually on each sheet of Reynolds Wrap® Aluminum Foil.
3. 3 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. 4 Grill 4 to 5 minutes in covered grill.
5. 5 OR Bake 4 to 5 minutes on a cookie sheet in oven.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• graham cracker
• chocolate
• mint chocolate ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center.
3. 3 Place the graham crackers onto the foil and place the chocolate squares on top.
4. 4 Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate.
5. 5 Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• baking potato
• butter

Instructions

1. 1 Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil.
2. 2 Bury potatoes in the hot coals of a campfire and cook until crispy on the outside and tender inside, about 30 to 60 minutes.

By Lowcountry Chef

Ingredients

• ✓ aluminum foil
• pork chop
• sweet potato
• onion
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out two sheets aluminum foil large enough to hold 1/2 of the the ingredients. Place a pork chop on the center of each piece. Place 1/2 of the sweet potato, 1 slice of onion, and 1/2 of the apples over each pork chop. Fold up and seal each package.
3. 3 Bake in the preheated oven for 45 minutes, or until the potato is soft when pricked with a fork. Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.

By Lara Robinson

Ingredients

• ✓ aluminum foil
• graham cracker
• chocolate
• ice cream

Instructions

1. 1 Preheat the grill to medium heat.
2. 2 Fold large sheet aluminum grill foil in half to make a rectangle about 8x11-inches; place onto center of the grill.
3. 3 Place 2 graham cracker squares in center of foil rectangle; place chocolate squares on top.
4. 4 Close the grill; cook on the preheated grill until chocolate has melted, 3 to 5 minutes. Transfer crackers to a plate using a spatula.
5. 5 Place ice cream onto chocolate; top with remaining cracker squares.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• date
• almond
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a shallow baking pan with aluminum foil; place a roasting rack onto foil.
2. 2 Cut a slit in each date; place almonds inside slits. Press dates together to close slits. Wrap each date with 1 half piece bacon. Place dates on the prepared rack.
3. 3 Roast in the preheated oven until bacon is crisp, 15 to 20 minutes. Serve immediately with toothpicks. Dates will be hot inside.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• vegetable oil
• flour tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush oil on both sides of tortillas.
3. 3 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.
4. 4 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.
5. 5 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.
6. 6 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.
7. 7 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
8. 8 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.
9. 9 Transfer basket burritos to a rack to cool completely.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ aluminum foil
• green bean
• butter
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface to create a double sheet. Repeat with remaining foil to make a total of 4 double sheets.
2. 2 Place 1/4 of each of the beans on the center of each double sheet of aluminum foil; season liberally with seasoned salt. Add 3 teaspoons of butter to each bean serving and close the foil tightly to form a packet.
3. 3 Place foil packets on the preheated grill and cook until beans are tender, 15 to 20 minutes. Remove from grill and carefully open the packets to let the hot steam evaporate.

By CyndeG

Ingredients

• ✓ aluminum foil
• wood
• metal garbage can
• lid
• turkey

Instructions

1. 1 Lay about 3 long sheets of heavy-duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
2. 2 Fill the lid of the garbage can with a large pile of charcoal, then light. Place the whole turkey (thawed, of course) onto the stake, legs down. Turn the garbage can upside down and place over the turkey. Place piles of lighted coals on the top and around the sides of the can.
3. 3 Cook for at least 1 1/2 hours or until coals go out. Do not lift the can during cooking. Brush the charcoal off the can and lift off carefully, as some heat may rush out when you do. An instant-read thermometer inserted into the thickest part of the thigh should read at least 180 degrees F (83 degrees C).

By GLORIA2003

Ingredients

• ✓ aluminum foil
• pork chop
• olive oil
• dry rub seasoning blend

Instructions

1. 1 Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
2. 2 Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
3. 3 When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
4. 4 Remove from the smoker and let rest, tented with foil, for 10 minutes.

By Bibi

Ingredients

• ✓ aluminum foil
• milk chocolate chip
• ice cream cone
• miniature marshmallow

Instructions

1. 1 Place about 1 teaspoon chocolate chips into an ice cream cone, followed by a layer of mini marshmallows. Continue layering chips and marshmallows in cone until full. Wrap each cone tightly in aluminum foil. Repeat this step with remaining chocolate chips, cones, marshmallows, and foil.
2. 2 Heat cones in a campfire until chocolate and marshmallows are melted, 3 to 5 minutes.

By AllieGeekPi