Shake 1 tablespoon flour in the oven cooking bag.
Add all ingredients to bag and squeeze to mix.
Tie bag and place in a 9 x 13-inch pan.
Slit bag with 6 (1/2\") cuts to vent.
Bake at 325\u00b0 for approximately 2 hours.
Slit open and put back in pan to serve.
Shake 1 tablespoon flour in the oven cooking bag.
Add all ingredients to bag and squeeze to mix.
Tie bag and place in a 9 x 13-inch pan.
Slit bag with 6 (1/2\") cuts to vent.
Bake at 325\u00b0 for approximately 2 hours.
Slit open and put back in pan to serve.
Preheat oven to 325\u00b0F.
Shake flour in oven cooking bag; place in 13x9x2-inch baking pan.
Add salsa and garlic. Squeeze cooking bag to blend in flour.
Place roast in oven bag; turn oven bag to coat roast with salsa.
Arrange potatoes, carrots, onion and pepper in cooking bag around roast.
Close cooking bag with nylon tie; cut six 1/2-inch slits in top.
Bake 2 to 2 1/2 hours until roast is tender and meat thermometer reads 145\u00b0F
Let stand in oven bag 5 minutes before slicing.
Preheat oven to 325 degrees.
Shake flour in oven cooking bag. Place in 13 x 9 inch baking pan.
Add barbecue sauce, onion and green pepper.
Squeeze bag to blend ingredients.
Cut ribs in serving pieces; place in bag.
Turn bag to coat ribs.
Arrange ribs in even layers.
Close bag with nylon tie, cut six 1/2-inch slits in top.
Bake 1 1/2 hours or until tender.
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
Preheat oven to 350\u00b0F.
Shake flour in oven cooking bag. Place in 13x9 inch baking pan.
Add gravy mix, garlic powder and water and squeeze oven bag to blend ingredients.
Place carrots and celery in bag in an even layer.
Sprinkle chicken with seasonings and place on top of vegetables in bag.
Arrange biscuits around chicken, then close and tie bag shut. Cut six 1/2- inch slits in top of bag. Bake until chicken is tender 50-55 minute.
Preheat oven to 350\u00b0.
Trim excess fat from pork chops, leaving about 1/4 inch fat on edge.
Form oven cooking bag by closing one end with one twist-tie provided.
Place in a 1 1/2 to 2 inch deep large open roasting pan, big enough to prevent bag from extending over sides.
Place macaroni in bottom of bag.
Top with onions and green pepper.
Arrange chops on top.
Combine the first 5 ingredients in a large container, and marinate for 24 hours.
Drain brine and place turkey in the cooking bag.
Seal the bag and cut in steam vents according to bag instructions.
Place turkey in a roasting pan.
Preheat oven to 275 degrees and bake for 6-12 hours - depending on size of bird.
Preheat oven to 350\u00b0.
Shake flour in cooking bag to coat. Place in baking dish.
Sprinkle fish with seasoning and cheese. Roll each fillet, starting at narrow end.
Place fish rolls, seam side down, in center of bag, forming 2 rows.
Lay veggies around fish rolls.
Sprinkle with paprika; dot with butter.
Close bag; make half-inch slits in top.
Bake 20 to 25 minutes or until fish flakes with fork.
f you're using an oven bag, place the turkey in the
Mix the dressing and wine.
Pour into a 1 gallon size zip-lock bag.
Add the turkey breast and marinate overnight, turning at least once.
Drain off the marinade & discard.
Sprinkle turkey breast with the seasonings.
Place in oven roasting bag.
Melt the butter in the olive oil and add to the turkey breast.
Place the roasting bag & turkey breast in a 9\"x5\" loaf pan.
Bake at 350 degrees for 1 1/2 hours.
Preheat oven to 325\u00b0F.
Shake flour in oven bag; place in 13x9x2-inch baking pan.
Add gravy mix and water to oven bag.
Squeeze oven bag to blend in flour.
Add onion and mushrooms to oven bag. Turn oven bag to coat ingredients with gravy.
Rub roast with thyme, salt and pepper; place roast in oven bag.
Close oven bag with nylon tie; cut six 1/2-inch slits in top of bag.
Bake until roast is tender, 2 to 2 1/2 hours.
Let roast rest for 5 minutes in the cooking bag prior to slicing.
Place roast in cooking bag.
Pour mushroom soup, onion soup mix, sour cream, water and brown sugar over roast.
Seal bag by tying a knot.
Poke 1 hole in top of bag with toothpick.
Place bag on microwavable plate.
Cook on Medium setting for 10 minutes. After cooking, allow to set for 5 minutes before opening bag. Open bag.
Reserve gravy in bag to pour over mashed potatoes or rice.
Shake flour to coat inside of cooking bag.
Add barbecue sauce and orange juice.
Squeeze bag to blend ingredients.
Place in 13 x 9 x 2-inch baking pan.
Add chicken to bag and turn bag to coat chicken with sauce.
Arrange in even layers.
Close bag with nylon tie top.
Makes 6 half-inch slits in top.
Bake 45 to 50 minutes in 350\u00b0 oven.
Makes 4 servings.
Contains 251 calories each serving.
Contains 7 grams of fat (less fat if skinless chicken breasts are used).
Preheat oven to 350\u00b0.
Shake flour in cooking bag.
Place in 13 x 9 x 2-inch baking pan.
Add gravy mix, garlic powder and water. Squeeze bag to blend.
Place carrots and celery in bag.
Sprinkle chicken with seasonings.
Place on top of vegetables.
Arrange biscuits around chicken.
Close bag with a tie.
Cut 6 (1/2-inch) slits in top of bag.
Bake until chicken is tender, about 50 to 55 minutes.
Place dry soup min in bag and shake.
Put beef in bag and roll around to coat.
Seal bag (do not pierce)and place in moderate oven.
Cooking time will depend on how you like your beef cooked.
I like mine well done -- dont worry it will be moist and flavoursome.
Let sit for 5 minutes.
Remove meat from bag, reserve juices to make the worlds best gravy!
note: This recipe is best for a bolar roast. Topside etc. is a bit too lean and wont turn out as tender.
Preheat oven to 350\u00b0.
Shake flour in cooking bag; place in 13 x 9 x 2-inch pan.
Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients.
Place vegetables in bag in an even layer.
Sprinkle chicken with seasonings; place on top of vegetables.
Arrange biscuits around chicken.
Close bag with nylon tie; cut 6 half-inch slits in top.
Bake until tender (50 to 55 minutes).
Turn oven to 325 degrees.
Shake
br>Preheat oven to 350\u00b0F.
Shake flour in bag and
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.