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Ingredients

• ✓ oven bag
• flour
• spinach
• onion
• halibut steak
• butter
• garlic
• salt
• black pepper
• lemon
• crushed red pepper

Instructions

1. 1 Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
2. 2 Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
3. 3 Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
4. 4 Bake 20 minutes.
5. 5 Cut open top of oven bag carefully. Remember: Always support bag with the dish.
6. 6 Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

By Reynolds KitchensR

Ingredients

• ✓ oven bag
• flour
• salt
• pepper
• cremini mushroom
• arborio rice
• onion
• butter
• water
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
2. 2 Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
3. 3 Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
4. 4 Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
5. 5 Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

By Reynolds KitchensR

Ingredients

• ✓ oven bag
• all-purpose flour
• carrot
• beef broth
• shallot
• soy sauce
• ginger
• honey
• garlic
• beef chuck pot roast
• rice
• green onion
• sesame seed

Instructions

1. 1 Preheat oven to 325 degrees F. Do not exceed 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in a roasting pan at least 2 inches deep.
2. 2 Place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. Gently squeeze to blend. Add meat to bag.
3. 3 Close bag with tie (found inside package). Holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan.
4. 4 Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
5. 5 Bake about 2 1/2 hours or until meat and vegetables are tender.
6. 6 Cut open top of oven bag carefully. Remember: Always support bag with pan.
7. 7 Serve roast, vegetables, and cooking liquid over hot cooked rice. Garnish with green onions and/or sesame seeds, if desired.

By Reynolds KitchensR

Ingredients

• ✓ oven bag
• flour
• onion
• celery
• carrot
• turkey thigh
• olive oil
• seasoned salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
2. 2 Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
3. 3 Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
4. 4 Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

By MJdeCA

Ingredients

• ✓ oven bag
• maple syrup
• orange juice
• ginger ale
• brown sugar
• honey
• maraschino cherry
• ham
• pineapple slice
• juice
• toothpick

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix maple syrup, orange juice, ginger ale, brown sugar, and honey together in a medium bowl. Stir in juice from maraschino cherries, and 1/2 of the cherries.
3. 3 Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep to allow the ham to soak up the juice.
4. 4 Place ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag (it may look like there is too much juice, but the ham will soak it up while baking). Place pineapple slices on top of ham, and secure with toothpicks. Place cherries into the center of pineapple rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
5. 5 Bake ham for 2 hours in the preheated oven. The internal temperature should be 140 degrees F (60 degrees C) when done. Be sure not to touch the bone when taking the temperature.
6. 6 Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

By AMOREFATA1972

Ingredients

• ✓ oven bag
• flour
• celery
• onion
• turkey
• vegetable oil
• thyme
• basil
• rosemary
• paprika
• seasoned salt
• sage
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Shake flour in Reynolds® Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray, if desired to reduce sticking with large turkeys.
3. 3 Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey, pat dry and brush with oil. Combine seasonings in a small bowl; sprinkle and rub evenly over turkey.
4. 4 Place turkey in oven bag on top of vegetables.
5. 5 Close oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh not touching the bone. Tuck ends of bag in pan.
6. 6 Bake according to times below* or until meat thermometer reads 180 degrees F.
7. 7 Let stand in oven bag 15 minutes. Cut open top of bag. Use two carving forks, inserting one in each end, to lift turkey from bag.

By Reynolds KitchensR

Ingredients

• ✓ oven bag
• red wine
• shallot
• olive oil
• all-purpose flour
• worcestershire sauce
• garlic
• rosemary
• sage
• thyme
• salt
• black pepper
• beef rib roast
• butter

Instructions

1. 1 Place oven bag in a roasting pan at least 2 inches deep.
2. 2 Whisk wine, shallots, olive oil, flour, Worcestershire sauce, garlic, rosemary, sage, thyme, salt, and black pepper together in a bowl; pour into the bag. Add rib roast; coat with marinade. Close bag with tie (found inside package). Marinate in the refrigerator for 6 to 24 hours, flipping bag occasionally.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut six ½-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in the pan.
5. 5 Place pan in the oven, allowing room for the bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over the pan.
6. 6 Cook in the preheated oven until desired doneness. Allow 1 ¾ to 2 ¼ hours for medium-rare, 135 degrees F (57 degrees C), or 2 ¼ to 2 ¾ hours for medium, 150 degrees F (65 degrees C).
7. 7 Let stand in oven bag for 15 minutes. The temperature of the meat after standing should be 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium. Carefully cut open top of oven bag. Remember: Always support bag with pan.
8. 8 Transfer roast to a cutting board; carve. Carefully drain juices from the oven bag into a baking dish; discard bag. Skim excess fat from juices; stir butter into juices. Serve hot pan juices over sliced roast.

By Reynolds KitchensR