oasting pan with turkey-sized oven cooking bags (which should be double-layered
eady and place the 2 oven cooking bags inside which should be nested
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.
etween the Reynolds oven bags.
Tie off the bags, be careful to
f the top of cooking bags (helps keep bags open), and slip bird
ide by side in foil cooking bag.
Place 3 ice
emperature.
Nest 1 plastic oven bag inside the other to
he wide spectrum of Mexican cooking, as well as the wrapping
f you're using an oven bag, place the turkey in
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.
/2 hours.
Preheat oven to 400 degrees F.
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 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.
izes of roasts.
Preheat oven to 350\u00b0F.
Shake
to 4 large Reynolds oven cooking bags and shake (this keeps bag