Type what you have

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
• 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
• pork baby back rib
• cooking spray
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ribs into 4 equal portions.
3. 3 Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Grease each piece of foil with cooking spray.
4. 4 Brush ribs liberally with barbecue sauce; place each portion of ribs on a piece of foil. Wrap tightly and refrigerate for 8 hours to overnight.
5. 5 Preheat the oven to 300 degrees F (150 degrees C). Bake ribs wrapped tightly in foil in the preheated oven for 2 ½ hours. Remove ribs from foil and serve with more sauce, if desired.
6. 6 Enjoy!

By KHEFFN

Ingredients

• ✓ aluminum foil
• pork rib tip
• seasoned salt
• barbecue sauce

Instructions

1. 1 Remove silver skin from the underside of rib tips if there. Rub seasoned salt all over meat.
2. 2 Line a baking pan with aluminum foil; place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours to overnight.
3. 3 Preheat the oven to 250 degrees F (120 degrees C).
4. 4 Bake foil-wrapped ribs in the preheated oven for 2 1/2 hours.
5. 5 Remove the pan from the oven and increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Flip ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this step two more times.
9. 9 Cut ribs into desired serving size, about 1 1/2 to 2 inches.
10. 10 Turn on the oven broiler. Set an oven rack about 6 inches from the heat source.
11. 11 Broil ribs until slightly charred, 2 to 3 minutes. Watch carefully to make sure they do not burn.

By Bibi

Ingredients

• ✓ aluminum foil
• sweet potato
• zucchini
• yellow squash
• smoky mesquite seasoning
• salmon fillet
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon fillet on top. Fold foil over to seal the packet tightly.
3. 3 Bake in the preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

By bdweld

Ingredients

• ✓ aluminum foil
• chicken breast
• barbecue sauce
• corn
• green bell pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat (or preheat the oven to 450 degrees F (232 degrees C)).
2. 2 Place 2 chicken breasts in center of each foil sheet. Spoon ¼ cup barbecue sauce over each breast; top each breast with ¼ each corn and bell pepper.
3. 3 Bring up sides of 1 foil sheet; double fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat with remaining foil sheet to make 2 packets.
4. 4 Cook on the preheated grill, covered, (or place packets on a baking sheet and bake in the preheated oven) until an instant-read thermometer inserted into chicken centers reads 165 degrees F (74 degrees C), 18 to 22 minutes.
5. 5 Open packets carefully, allowing steam to escape, by cutting along top fold with a sharp knife.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• chicken
• cream of chicken soup
• sour cream
• cheddar cheese
• cilantro
• flour tortilla
• salsa

Instructions

1. 1 Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
2. 2 Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
3. 3 Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• baking potato
• olive oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork several times, then rub with olive oil and season with salt.
3. 3 Wrap tightly in foil and place into the slow cooker.
4. 4 Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.
5. 5 Serve with your choice of toppings and enjoy!

By Nurse Ellen so not a

Ingredients

• ✓ aluminum foil
• baking potato
• butter
• garlic powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut each potato in half lengthwise.
3. 3 Place 1/2 tablespoon butter on the cut side of each potato half and season with garlic powder and salt. Close potato halves to form full potatoes and wrap each tightly with a square of aluminum foil.
4. 4 Bake potatoes directly on the rack of the preheated oven until tender, about 40 to 60 minutes.

By TAWNIA0

Ingredients

• ✓ aluminum foil
• sweet potato
• apple
• cranberry
• raisin
• brown sugar
• butter
• margarine
• cinnamon

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center sweet potatoes, apples and cranberries on sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.
3. 3 Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. 4 Bake 25 to 30 minutes on a cookie sheet or in a 13x9x2-inch dish OR GRILL 20 to 25 minutes in covered grill until sweet potatoes are tender.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• russet potato
• olive oil
• salt

Instructions

1. 1 Preheat an outdoor grill to medium heat.
2. 2 Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in.
3. 3 Place potatoes on preheated grill and close the lid. Grill wrapped potatoes until fork-tender, rotating every 15 minutes or so, about 1 hour.

By Kris Kornbrek

Ingredients

• ✓ aluminum foil
• walleye fillet
• butter
• seasoned salt
• garlic and herb seasoning blend

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Place walleye fillets, skin-side down, in the center of one aluminum foil square. Brush melted butter over fillets, then sprinkle with seasoned salt and seasoning blend. Place the second aluminum foil square over top, then fold all edges together to seal, forming a secure packet.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

By bowtecha

Ingredients

• ✓ aluminum foil
• creamer potato
• olive oil
• za'atar seasoning
• salt
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.

By Soup Loving Nicole

Ingredients

• ✓ aluminum foil
• chicken breast
• mozzarella cheese
• pesto
• egg
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
3. 3 Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By My Hot Southern Mess

Ingredients

• ✓ aluminum foil
• smoked brisket
• beef broth
• bbq sauce
• hamburger bun

Instructions

1. 1 Preheat the grill to medium.
2. 2 Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
3. 3 Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
4. 4 Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
5. 5 Serve the BBQ burnt ends on hamburger buns.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• pork chop
• baby corn
• bean blend
• garlic salt
• barbecue sauce
• celery
• green onion
• rice

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
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 Bake 18 to 22 minutes on a cookie sheet in oven.
5. 5 OR grill 14 to 16 minutes in covered grill.
6. 6 Serve with rice, if desired.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• onion
• baby bella mushroom
• garlic
• butter
• steak seasoning

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Fold an 18-inch wide piece of aluminum foil so it is square.
3. 3 Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
4. 4 Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

By Tigerflip

Ingredients

• ✓ aluminum foil
• olive oil
• grill seasoning
• russet potato
• cooking spray

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
3. 3 Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
4. 4 Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.

By Andrew Pyzdek

Ingredients

• ✓ aluminum foil
• green bean
• olive oil
• kosher salt
• black pepper
• water

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface.
2. 2 Toss together green beans and olive oil in a bowl until coated; season with salt and pepper. Place mixture on top of the prepared sheets of foil. Add water, and bring the edges of the foil over the vegetables, sealing to create a pouch.
3. 3 Place the foil pouch on the preheated grill and cook until beans are tender, about 15 minutes.

By Nathan Shobe

Ingredients

• ✓ aluminum foil
• ham steak
• brown sugar
• pineapple
• sweet potato
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a ham steak onto each aluminum foil sheet. Sprinkle 1/2 of the brown sugar over both sides of steaks. Spread 1/2 of the pineapple over steaks, then top with sweet potatoes. Sprinkle remaining brown sugar and pineapple over sweet potatoes. Close the aluminum foil tightly around each steak and place on a baking sheet.
3. 3 Bake in the preheated oven for 30 minutes. Remove from the oven and carefully open the packets. Sprinkle marshmallows over the top, return the open packets to the oven, and bake for 10 more minutes.

By Dog Lovin' Mama

Ingredients

• ✓ aluminum foil
• russet potato
• vegetable oil
• salt
• lemon pepper seasoning

Instructions

1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning.
3. 3 Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
4. 4 Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
5. 5 Serve with butter, sour cream, or any of your favorite toppings!

By Matticus Finch

Ingredients

• ✓ aluminum foil
• butter
• garlic
• portabella mushroom
• provolone cheese
• hamburger bun
• sour cream
• red wine vinegar
• dijon mustard
• sugar
• cayenne pepper

Instructions

1. 1 Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
2. 2 Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
3. 3 Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
4. 4 Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• turkey leg
• poultry seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse turkey legs and pat dry. Season with poultry seasoning, salt, and pepper.
3. 3 Wrap each leg tightly in aluminum foil. Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer pink at the bone and the juices run clear, 7 to 8 hours. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Remove from the slow cooker and let sit for 10 to 15 minutes. Carefully remove and discard foil. Separate thighs from drumsticks.

By kmdennis

Ingredients

• ✓ aluminum foil
• ✓ aluminum foil
• chicken
• cream of chicken soup
• sour cream
• cheese
• cilantro
• flour tortilla
• salsa

Instructions

1. 1 Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
2. 2 Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
3. 3 Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• cabbage
• garlic powder
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat grill for medium heat.
2. 2 Cut cabbage into 8 wedges, and remove the core.
3. 3 Place cabbage wedges on a piece of aluminum foil large enough to wrap them all. Season wedges on both sides with garlic powder, salt, and pepper; seal the foil.
4. 4 Cook on the preheated grill until cabbage is tender, about 30 to 40 minutes.
5. 5 If you want to char the wedges for a smokier flavor, sear the cooked cabbage wedges directly on a greased grill for about 1 minute on each side.

By Debbie

Ingredients

• ✓ aluminum foil
• cauliflower
• processed cheese sauce
• red bell pepper
• ice cube
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Place cauliflowerets in center of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
4. 4 Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• teriyaki sauce
• honey
• rice vinegar
• ginger
• sesame oil
• red pepper flakes
• salmon fillet
• snow pea
• white mushroom
• carrot

Instructions

1. 1 Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
2. 2 Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
4. 4 Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
5. 5 Slide packets onto grill.
6. 6 Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

By Reynolds KitchensR