Type what you have

Ingredients

• ✓ aluminum foil
• ground beef
• water
• taco seasoning mix
• tortilla chip
• cheddar cheese
• refried bean
• black olive
• salsa
• sour cream
• green onion
• jalapeno pepper

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Gather all ingredients.
3. 3 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in water and taco seasoning mix; simmer until beef mixture has thickened, 8 to 10 minutes.
4. 4 Spread tortilla chips on the prepared baking sheet. Top with Cheddar cheese, then dot with refried beans and ground beef mixture.
5. 5 Broil in the preheated oven until cheese is melted, 3 to 5 minutes. Top nachos with olives, salsa, sour cream, green onions, and jalapeño peppers.

By Melanie

Ingredients

• ✓ aluminum foil
• pan lining paper
• tomato
• salsa
• chili powder
• flour tortilla
• canola oil
• butternut squash
• sweet potato
• onion
• garlic
• black bean
• chicken
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
3. 3 Stack tortillas; wrap tightly in Reynolds Wrap Aluminum Foil.
4. 4 Bake tortillas about 10 minutes or until warm.
5. 5 Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
6. 6 Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
7. 7 Bake, uncovered, about 20 minutes or until heated through.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• olive oil
• lime juice
• chili powder
• brown sugar
• cumin
• paprika
• garlic powder
• chicken breast tender
• red bell pepper
• yellow bell pepper
• onion
• jalapeno pepper
• sweet corn
• salt
• pepper

Instructions

1. 1 Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. 2 Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. 3 Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
4. 4 Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• beef flank steak
• lime juice
• vegetable oil
• chili powder
• salt
• cayenne pepper
• red sweet pepper
• yellow sweet pepper
• green sweet pepper
• onion
• garlic
• flour tortilla
• guacamole
• salsa
• sour cream

Instructions

1. 1 Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 to 60 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove meat from marinade and shake off excess. Discard marinade. Place meat in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Lift foil sides; double fold top and ends to seal packet, leaving room for heat circulation inside.
4. 4 Place peppers, onion, and garlic in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Repeat folding process to seal packet.
5. 5 Wrap tortillas tightly in heavy-duty aluminum foil.
6. 6 Bake steak and vegetables in foil packets in the preheated oven until steak reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven until heated through during the last 10 minutes of baking.
7. 7 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice steak.
8. 8 Fill warm tortillas with steak and vegetables. Top with guacamole, salsa, and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ aluminum foil
• ground beef
• onion
• tomato
• green chile pepper
• black bean
• picante sauce
• taco seasoning
• cooking spray
• flour tortilla
• monterey jack cheese
• pepper jack cheese
• tortilla chip
• green onion
• cilantro
• sour cream

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. 3 Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.

By hungrydad

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

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
• cauliflower pizza crust
• olive oil
• parmesan cheese
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top.
2. 2 Brush both sides of the pizza crust with olive oil and place on top of the cooling rack. Sprinkle with Parmesan cheese and everything bagel seasoning.
3. 3 Bake in the preheated oven until golden brown, about 17 minutes. Cut into bite-sized pieces.

By thedailygourmet

Ingredients

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

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

• ✓ 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
• apple
• cinnamon red hot candy
• brown sugar
• butter

Instructions

1. 1 Cut cores out of apples, leaving bottoms of apples intact. Cut off and save tops of cores. Use a spoon or sharp knife to clean flesh from the cored area of the apple, leaving hollows.
2. 2 Place 1 teaspoon cinnamon candies, 1 teaspoon butter, and 1 tablespoon brown sugar into the hollow of each apple. Place retained top of core into hollow of each apple. Wrap apples in aluminum foil.
3. 3 Place wrapped apples into the coals of a campfire and cook until apples are soft and filling has melted, about 15 minutes.

By paterica

Ingredients

• ✓ aluminum foil
• milk chocolate
• sugar cone
• marshmallow

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 Divide chocolate bar into 12 pieces.
3. 3 Fill each cone with 2 tablespoons marshmallows and 2 chocolate pieces.
4. 4 Wrap each filled cone in foil and place on the campfire, indirectly over the heat and cook until gooey and melted, about 5 minutes, rotating halfway through.

By NicoleMcmom

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
• honey mustard
• olive oil
• salt
• broccoli

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
2. 2 Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

By Peggy Oliver

Ingredients

• ✓ aluminum foil
• cooking spray
• crescent roll
• egg white
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
2. 2 Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
3. 3 Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
4. 4 Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

By thymeforpineapple

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