Type what you have

Ingredients

• ✓ parchment paper
• bamboo skewer
• corn bread mix
• milk
• egg
• sugar
• hot dog

Instructions

1. 1 Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass.
4. 4 Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends.
5. 5 Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

By Soup Loving Nicole

Ingredients

• ✓ parchment paper
• butter
• cream cheese
• sugar
• all-purpose flour
• salt
• vanilla extract
• egg
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
3. 3 Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy.
4. 4 Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
5. 5 Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
6. 6 Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes.
7. 7 Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

By John Mitzewich

Ingredients

• ✓ parchment paper
• peanut butter
• maple syrup

Instructions

1. 1 Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto a single sheet of parchment paper. Cover peanut butter mixture with the second sheet of parchment paper; flatten.
2. 2 Place flattened peanut butter mixture into the freezer until hardened, about 10 minutes.

By Amanda Brown

Ingredients

• ✓ parchment paper
• russet potato
• canola oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Ingredients

• ✓ parchment paper
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Combine flour, baking powder and salt in large bowl; set aside.
2. 2 Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
3. 3 Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
4. 4 Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
5. 5 Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
6. 6 Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
7. 7 Decorate as desired. Store in airtight containers for up to 5 days.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• puff pastry dough
• white sugar
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Separate dough at the seams into 4 squares and place on the prepared baking sheet. Prick dough all over with the tines of a fork. Lightly sprinkle with sugar.
3. 3 Cover with 1 sheet parchment paper, then 3 sheets aluminum foil. Nest another baking sheet on top to apply pressure to dough while it bakes.
4. 4 Bake in the preheated oven for 15 minutes. Remove the top baking sheet and foil; gently peel off parchment paper. Continue baking until pastry is browned, 10 to 15 minutes. (Alternatively, you can bake about 7 minutes after uncovering, flip sheets over, and bake until brown on the other side, about 7 more minutes.)
5. 5 Transfer to a cooling rack and cool completely before cutting.
6. 6 Use a sharp serrated knife with a light sawing motion to square sheets by trimming uneven edges. Cut each rectangle crosswise into 3 equal rectangles. Use 3 rectangles per pastry.

By John Mitzewich

Ingredients

• ✓ parchment paper
• beef liver
• whole wheat flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jellyroll pan with parchment paper.
2. 2 Place liver into a food processor; pulse until finely chopped. If you have room, add flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. 3 Bake in the preheated oven until center is firm, about 15 minutes. Cool in the pan, then cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

By BARB MAXWELL

Ingredients

• ✓ parchment paper
• brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• almond

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• zucchini
• yellow squash
• sazonador total
• salmon fillet
• butter

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 10 minutes.
2. 2 Place 2 pieces parchment paper side by side; fold each piece in half. Place equal amounts zucchini and squash along the seam and sprinkle with sazonador seasoning. Lay salmon fillets on top of vegetables and sprinkle remaining seasoning on top. Dot each fillet with 1 tablespoon butter.
3. 3 Fold up each parchment square: first fold the rectangles in half over fish. Then, starting at one corner, make a series of straight folds on the outer rim of the squares to seal the edges together.
4. 4 Cook in the preheated air fryer until salmon easily flakes with a fork, about 10 minutes. The parchment packages should be puffed up and slightly browned when fully cooked.

By thedailygourmet

Ingredients

• ✓ parchment paper
• butter
• semisweet chocolate chip
• miniature marshmallow
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ parchment paper
• butter
• granulated sugar
• egg
• orange peel
• lemon peel
• vanilla
• all-purpose flour
• baking powder
• salt
• milk
• butter
• orange juice
• powdered sugar

Instructions

1. 1 Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside.
2. 2 Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended.
3. 3 Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined.
4. 4 Drop tablespoon-size mounds of dough on prepared cookie sheets.
5. 5 Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely.
6. 6 Drizzle with Citrus Glaze to serve.
7. 7 Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• butter
• basil pesto
• red potato
• yellow squash
• onion
• olive oil
• tilapia
• sea salt
• black pepper
• white wine

Instructions

1. 1 Mix butter and basil together until evenly combined. Spoon onto a piece of parchment paper and roll up tightly into a log. Refrigerate until firm, at least 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix potatoes, squash, and onion together.
4. 4 Cut each parchment paper sheet into a 15-inch square. Fold in half and trim edges to make a semi-circle. Unfold and place a handful of mixed vegetables on one half of each circle.
5. 5 Drizzle 1 teaspoon olive oil over each tilapia fillet; season with salt and pepper. Position fillets over the vegetables and season with more salt and pepper. Place a couple slices of pesto butter and 1 tablespoon white wine over each fillet.
6. 6 Fold empty half of parchment paper over the tilapia and vegetables, like a quesadilla. Twist the edges of the semi-circle to seal. Transfer to a baking sheet.
7. 7 Bake in the preheated oven until tilapia flakes easily with a fork, about 20 minutes. Open parchment paper carefully and serve.

By Act Like a Lady Eat Like a Man

Ingredients

• ✓ parchment paper
• crescent roll dough
• deli ham
• dijon mustard
• butter
• onion
• red bell pepper
• egg
• half-and-half cream
• heavy cream
• salt
• black pepper
• swiss cheese
• bagel seasoning

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Spread each sheet of parchment on a work surface. Unroll crescent dough, and place the contents of one can on each sheet. Roll dough into two 10x15-inch rectangles, making sure the perforations are sealed, one rectangle per parchment.
3. 3 Slide one dough rectangle with its parchment paper onto a 13x18-inch sheet pan; reserve the second rectangle for later use.
4. 4 Working with the first piece of dough, spread ham slices over the dough, leaving about 1/2-inch on all sides. Spread Dijon mustard in a thin layer over the ham slices.
5. 5 Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir onions and bell peppers until slightly softened, about 3 minutes.
6. 6 Reduce heat to medium low; add 1 tablespoon butter to skillet with vegetables until melted.
7. 7 Whisk eggs, half-and-half or cream, salt, and pepper together in a large bowl until well blended. Pour egg mixture into the skillet with vegetables. Cook, using a spatula to lift and move, until eggs are just set and still wet looking.
8. 8 Spoon lightly cooked egg mixture in an even layer over the ham slices, maintaining the 1/2-inch dough border all around. Place sliced Swiss cheese in a single layer over the eggs.
9. 9 Place the second dough rectangle over all, using the parchment to help you align it. Carefully peel off the parchment. Moisten fingertips and press the edges of the two dough rectangles together, then use a fork to crimp.
10. 10 Melt remaining 1 tablespoon butter; brush over the top of the dough with a pastry brush. Sprinkle bagel seasoning over all.
11. 11 Bake in the preheated oven until nicely browned, 20 to 25 minutes. Remove to cool on a wire rack for about 15 minutes. Slice into serving pieces with a sharp knife.

By Bibi

Ingredients

• ✓ parchment paper
• broccoli
• shrimp
• garlic
• sesame oil
• ginger
• soy sauce

Instructions

1. 1 Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
2. 2 Divide broccoli and shrimp evenly on one-half of each sheet near crease.
3. 3 Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
4. 4 Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
5. 5 Bake 13 to 15 minutes or until shrimp is done.
6. 6 Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• salmon fillet
• salt
• black pepper
• butter
• oregano
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place 1 salmon fillet in center of each sheet parchment paper. Season fillets with salt and black pepper and drizzle with melted butter; arrange oregano and lemon slices down length of each fillet.
3. 3 Lift 2 opposite sides parchment paper to meet in the middle above fillets; tightly fold paper until it reaches fillets, crimping to seal. Roll and crimp ends to seal. Be sure paper is sealed snugly so steam won't escape during cooking. Secure folds with toothpicks, if desired. Place parchment packets on a rimmed baking sheet.
4. 4 Cook in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets; transfer fillets to serving plates.

By thedailygourmet

Ingredients

• ✓ parchment paper
• hamburger bun
• butter
• ground beef
• salt
• american cheese
• burger toppings

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.
2. 2 Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.
3. 3 Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.
4. 4 Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.

By France Cevallos

Ingredients

• ✓ parchment paper
• bread
• egg
• milk
• vanilla extract
• cinnamon
• nutmeg

Instructions

1. 1 Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat air fryer to 360 degrees F (180 degrees C).
3. 3 Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer.
4. 4 Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.

By bdweld

Ingredients

• ✓ parchment paper
• water
• yeast
• bread flour
• salt
• water
• sesame seed

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

• ✓ parchment paper
• butter
• lemon juice
• garlic granule
• salt
• shrimp
• parmesan cheese

Instructions

1. 1 Place melted butter in a medium bowl. Mix in lemon juice, garlic granules, and salt. Add shrimp and toss to coat.
2. 2 Line air fryer basket with perforated parchment paper. Place shrimp in the air fryer basket and sprinkle with Parmesan cheese.
3. 3 Cook shrimp in the air fryer at 400 degrees F (200 degrees C) until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ parchment paper
• potato
• salt
• black pepper
• basil
• onion
• chicken leg
• pesto

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
3. 3 Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
4. 4 Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
5. 5 Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

By Elena Alba

Ingredients

• ✓ parchment paper
• honey
• sesame seed
• lemon juice
• cinnamon
• cardamom
• coriander
• wax paper

Instructions

1. 1 Bring honey to a boil in a heavy saucepan or Dutch oven over medium heat, stirring with wooden spoon. Add sesame seeds, lemon juice, cinnamon, cardamom, and coriander, tossing to combine until light and golden.
2. 2 Turn the dough onto a cookie sheet lined with half of the parchment or wax paper and fold the other half over the dough. Roll out dough between papers to a 1/4 inch thinness. Allow to cool.
3. 3 Using a ruler and a pizza cutter or sharp knife, cut the dough through the papers into bars or squares of your favorite size. To serve, peel papers off and enjoy your sesame bar!

By Michael Kambas

Ingredients

• ✓ parchment paper
• bread flour
• salt
• active dry yeast
• sugar
• water
• cooking spray
• olive oil

Instructions

1. 1 Whisk flour and salt together in a large bowl; set aside.
2. 2 Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
3. 3 Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
4. 4 Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
5. 5 Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
6. 6 While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
7. 7 Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

By Nicole McLaughlin

Ingredients

• ✓ parchment paper
• butter
• white sugar
• egg
• oat
• all-purpose flour
• vanilla extract
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Heat butter in a microwave-safe bowl in the microwave until melted.
3. 3 Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla, salt, and baking powder.
4. 4 Drop spoonfuls of dough 3 inches apart onto the prepared baking sheet as the dough will spread.
5. 5 Bake in the preheated oven until edges are golden brown, about 8 minutes.
6. 6 Let cookies cool completely before removing them from the baking sheet.

By Dustin Poh

Ingredients

• ✓ parchment paper
• salmon fillet
• lemon juice
• salt
• black pepper
• lemon
• green onion
• asparagus
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
3. 3 Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
4. 4 Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

By carly

Ingredients

• ✓ parchment paper
• zucchini
• yellow squash
• onion
• red bell pepper
• olive oil
• italian seasoning
• salt
• pepper
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C) with rack in top position. Line a baking sheet with parchment paper.
2. 2 Place zucchini, yellow squash, onion, and bell pepper in a large bowl. Add olive oil, 2 teaspoons Italian seasoning, salt, and black pepper; toss to coat.
3. 3 Spread vegetables in a single layer on the prepared baking sheet; season with Italian seasoning.
4. 4 Bake in the preheated oven on the top rack until vegetables are crisp-tender, about 15 minutes; squeeze with lemon juice before serving.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• butter
• garlic
• parsley
• sage
• rosemary
• thyme
• salt
• aluminum foil

Instructions

1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
6. 6 Return to the refrigerator until firmed up, about 40 minutes.
7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Ingredients

• ✓ parchment paper
• vanilla ice cream
• whipped cream
• salt
• vanilla extract
• coffee bean
• cocoa powder
• brown sugar
• pear
• aluminum foil
• turbinado sugar
• egg
• water
• butter
• sea salt
• sugar
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• morel mushroom
• salt
• black pepper
• halibut fillet
• butter
• garlic scape
• thyme
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
3. 3 Sprinkle halibut fillets with salt and black pepper on both sides.
4. 4 Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
5. 5 Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
6. 6 Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
7. 7 Open the heart shapes; brush right sides of the hearts with canola oil.
8. 8 Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
9. 9 Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
10. 10 Leave about 1/4 inch of the bottom point unfolded.
11. 11 Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
12. 12 Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
13. 13 Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
14. 14 To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

By doch83

Ingredients

• ✓ parchment paper
• shiitake mushroom
• olive oil
• salt
• green bean
• vegetable broth
• soy sauce
• sesame oil
• rice vinegar
• thai chile
• yellow miso paste
• water
• rice noodle
• egg
• green onion
• aluminum foil

Instructions

1. 1 Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
2. 2 Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
3. 3 Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
4. 4 Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
5. 5 Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
6. 6 Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
7. 7 Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
8. 8 Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
9. 9 Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• butter
• granulated sugar
• baking powder
• salt
• egg
• milk
• vanilla
• all-purpose flour
• vanilla frosting
• food coloring

Instructions

1. 1 Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
3. 3 Roll half the dough at a time between two sheets of parchment paper to 1/8- to 1/4-inch thickness. Using a 2 1/2-inch heart-shape cookie cutter, cut out cookie shapes, re rolling dough as needed until all the dough is cut out. Place shapes 1 inch apart on prepared cookie sheets.
4. 4 Bake 6 to 8 minutes or until edges are firm and bottoms are very light brown. Transfer the parchment paper with baked cookies to wire racks and let cool. Once cooled, slide the parchment paper onto a work surface.
5. 5 Tint frosting as desired with food coloring. Frost cookies with one color and use another color to pipe a message over the frosted cookies.

By Reynolds KitchensR