Sprinkle paprika and cayenne pepper on both sides of the tilapia fillets.
Place each slice of lemon in a piece of foil, large enough that it can be folded to fully cover the fish. Add garlic to each of the four.
Top each lemon slice with a piece of fish and tomatoes.
Add a stalk of fresh rosemary to each foil pack and seal foil. Place in a baking dish (to catch any juices that might escape during cooking).
Preheat oven to 350F and bake 15-20 minutes, or until fish flakes easily.
ill be one cob per foil pack) and chop the remaining bunch
eparate sheets of heavy-duty foil with enough room to wrap
1. Place patties on heavy duty broiling foil. Add raw potato (sliced), carrot and onion slices, salt and
pepper. Fold foil around edges together to lock on ends
and lengthwise.
2. On a grill cook the foil, meat side down for about
15-20 minutes. Using hotgloves flip foil package over seam side down. Cook 10-15 minutes. Serve by opening
foil pack and using pack as a plate.
iece of heavy-duty foil. Bring up foil sides. Double fold top
Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.
Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.
Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.
Heat oven to 400. Fold up all sides of four 18 x 12\" sheets of heavy duty foil to form 1\" rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon onto center of foil sheets. Top with remaining ingredients.
Bring foil sides up. Double fold top and ends to seal each package, leaving room for heat circulation inside. Place in 15 x 10 x 1\" baking pan.
Bake 30-35 minutes or until chicken is cooked through (165 degrees). Let stand 5 minutes. Cut slits in foil to release steam before opening packages.
Preheat the grill for high heat. Lightly grease 4 large sheets of heavy duty aluminum foil.
Stuff each mushroom with equal amounts of green onions and pine nuts. Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal the foil around the mushrooms, forming 4 packets.
Place the foil packets on the preheated grill, and cook 20 minutes, until mushrooms are tender.
or campers, prepare beforehand and pack in ice.
Combine soy
f Reynolds Wrap(R) Aluminum Foil and drizzle with remaining olive
our large sheets of aluminum foil; place 1/2 cup of
ow place roast in aluminum foil and cover with another sheet
Preheat oven to 450 degrees.
Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
Seal each pack by bringing up sides and folding the top edge over twice. Seal the edges in the same way, leaving enough room for heat to circulate inside.
Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully.
heet and place some tin foil on the sheet.
Make
br>To make the foil bag, fold the foil in half width
nto 1/2 of the foil; fold over other half and
Place each corn on top of one piece the heavy-duty foil.
Brush each ear generously with soft butter.
Season lightly with seasoned salt or white salt and black pepper.
Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape.
Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
Unwrap very carefully and serve.
Delicious!
rimp tightly.
Put the foil packages on a baking sheet
Carefully score roast 1/2-inch deep completely around roast without cutting string. Combine all remaining ingredients.
Mix well. Spoon or brush 2/3 of the honey mixture over pack to coat. Roast at 325\u00b0 for 1 hour. Brush with remaining honey mixture and cook 30 minutes more or until thermometer registers 160\u00b0. Serves 8.
Wash cucumbers thoroughly.
Scrub with a vegetable brush and drain.
Cover with brine.
Let set overnight.
Drain.
Combine vinegar, salt, water and mixed pickling spices tied in a clean, white cloth bag or spice ball.
Heat to boiling.
Pack cucumbers in hot, sterilized quart jars.
Add mustard seed, garlic and dill plant or seed to each jar.
Cover with boiling liquid to within 1/4-inch of top of jar.
Adjust seals and process in a boiling water bath for 15 minutes.
Makes 7 quarts.