Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 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. 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.
Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
uart slow cooker with a Reynolds(R) Slow Cooker Liner. Open
Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer
Rinse chicken under cold water pat dry.<
x13 inch baking pan with Reynolds Wrap(R) Non-Stick Foil and
Preheat oven to 375 degrees F.
Line a 13x9x2-inch baking dish with Reynolds Wrap(R) Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
Preheat grill to 450 degrees F. Roll or pat pizza dough into a 14-inch circle on a sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Brush dough with olive oil.
Sprinkle on oregano and lemon zest. Add green pepper, red onion, cherry tomatoes, olives, feta, and mozzarella. Season with salt and pepper to taste.
Grill 15 to 20 minutes in covered grill over indirect heat.
feet long sheet of Reynolds Wrap(R) Aluminum Foil on a
oles in a sheet of Reynolds Wrap(R) Non-Stick Aluminum Foil
lits in a sheet of Reynolds Wrap(R) Nonstick Aluminum Foil. Place
Preheat the grill to medium heat.
Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center.
Place the graham crackers onto the foil and place the chocolate squares on top.
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.
Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.
ith two long sheets of Reynolds Wrap(R) Aluminum Foil, overlapping them
nch rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Preheat oven
Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap(R) Non-Stick Foil with non-stick (dull) side toward food.
Place tilapia in foil-lined pan.
Mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish.
Bake 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.
uart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment
chicken thighs on a large 12x18-inch piece of Reynolds Wrap(R
ith Reynolds Wrap(R) Heavy Duty Aluminum Foil.
Coat the chicken breasts
5x10x1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil*. Set
till firm.
Add the chicken and the flour to the
heet with Reynolds Wrap(R) Non-Stick Foil. Add the chicken wings to