Preheat oven to 275 degrees.
Place flour in oven bag and shake around.
Rinse brisket and place, fat side down, in oven bag.
Sprinkle soup mix, garlic powder, black pepper and liquid smoke over the top of the brisket.
Close bag securely and poke two sets of fork holes in the top. Lay bag in large baking dish.
Bake for 6-8 hours.
Let meat rest about 10 minutes before slicing against the grain.
f you're using an oven bag, place the turkey in the
) Large Oven Bag. Shake. This helps prevent bag from bursting.
Place Reynolds(R) Oven Bag in roasting pan at least
Reynolds(R) Large Oven Bag. Shake. Place bag in a roasting pan
Preheat oven to 400 degrees F. Add
Preheat oven to 325 degrees.
Shake flour in Reynolds Oven Bag; place in 9 x 13 x 2 inch baking pan.
Add water and onion soup mix to oven bag.
Squeeze bag to blend in flour.
Add beef to bag. Turn bag to coat beef with sauce.
Place potatoes, onion and carrots in bag around beef.
Close oven bag with nylon tie, cut six 1/2 inch slits in top.
Tuck ends of bag in pan.
Bake 2 hours until meat thermometer reads 160 degrees.
Sprinkle with parsley before serving, if desired.
Preheat oven to 350 degrees F. Do
hake flour in Reynolds(R) Oven Bag; place in large roasting pan
egrees C). Sprinkle flour into oven bag and place it in a
Heat oven to 350\u00b0F.
Shake flour in oven bag: place in 13x9x2 inch baking pan.
Add onion soup mix and water to oven bag, blend in flour.
Add carrots, potatoes, and green pepper to onion bag. Turn oven bag to coat ingredients with sauce.
Sprinkle chicken with seasonings. Arrange chicken and vegetables in an even layer in oven bag.
Close bag.
Cut six 1/2 inch slits in top of bag. Bake 55-60 minutes until chicken is tender.
Preheat oven to 350\u00b0.
Shake flour in oven bag; place in 13 x 9 x 2-inch baking pan.
Add water, lemon juice, garlic and dill to bag.
Squeeze bag to blend ingredients.
Add fish fillets to bag. Turn bag to coat fish with sauce.
Arrange fish in an even layer; dot with margarine.
Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until fish is tender, 15 to 20 minutes.
Preheat oven to 350\u00b0.
Shake flour in Reynolds oven bag. Place in 9 x 13-inch baking pan.
Add barbecue sauce and orange juice to bag.
Squeeze bag to blend ingredients.
Add chicken to bag.
Turn bag to coat chicken with sauce.
Arrange chicken in an even layer.
Close bag with nylon tie.
Cut 6 (1/2-inch) slits in top.
Bake until chicken is tender, 40 to 50 minutes.
Preheat oven to 350\u00b0.
Shake flour in large oven bag; place in 13 x 9 x 2-inch baking pan.
Add barbecue sauce and orange juice to bag.
Squeeze bag to blend ingredients.
Add chicken to bag. Turn bag to coat chicken with sauce.
Arrange chicken in an even layer.
Close bag with nylon tie; cut 6 half-inch slits in top. Bake until chicken is tender, 45 to 50 minutes.
To serve, stir sauce; spoon over chicken.
egrees F. Place Reynolds(R) Oven Bag in a 13x9x2-inch pan
00b0.
Shake flour in oven bag; place in a roasting pan
Place tablespoon of flour in oven bag and shake to coat sides. Season meat with seasoned salt, garlic and pepper (season to your liking).
Place roast into oven bag and pour wine over roast.
Tie off bag.
Place bag into baking pan and refrigerate to marinate overnight.
When ready to bake, place slits into bag, about 6, then insert meat thermometer.
Bake at 325\u00b0 until thermometer reads 140\u00b0, about 50 to 60 minutes.
Cool and slice thin.
Preheat oven to 350\u00b0.
Shake flour in oven bag and place in large baking pan.
Add barbecue sauce and chili powder and squeeze bag to blend.
Add onion and beef; turn bag to coat.
Tie off bag and bake for 45 minutes.
Divide mixture evenly onto rolls.
Preheat oven to 350\u00b0.
Combine all ingredients except chicken. Dust inside of large oven bag with flour and lay bag inside oblong baking pan.
Arrange chicken, cavity side up, in a single layer in bag, spooning mixture evenly over top.
Tie bag; pierce top with 2 to 3 small slits.
Bake for 45 to 50 minutes.
Preheat oven to 325 degrees F (165