Fold two 16 -
inch pieces of foil lengthwise to measure 8 inches wide.
Fold two 12 -
inch pieces of foil lengthwise so that they measure 7 inches wide.
Cut two 16 -
inch pieces of foil and line an 8 - inch square pan, allowing excess to hang over the sides.
Not exact matches
Cut off about 1/4
inch off the top
of the head
of garlic and place it on a large
piece of aluminum
foil.
Place a 12
inch piece of aluminum
foil on your counter surface.
Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined pie plate from the freeze, press a doubled 12 -
inch piece of heavy - duty
foil inside the pie shell, and fold the edges
of the
foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the
foil.
To make a packet, lay two 20 -
inch sheets
of foil on top
of each other (the double layers will help protect the contents from burning); generously coat the top
piece with cooking spray.
Tear off a
piece of foil about six
inches wide, shiny side down.
Divide dough in half, shape into a ball, dust lightly with flour, and place in the center
of a lightly oiled
piece of foil about 10
inches square, shiny side down.
While the dough is chilling, preheat the oven to 425 ° and make a
foil ring cover: Tear a 12 -
inch piece of aluminum
foil and use a pair
of scissors to cut the center into a circle.
Place each garlic head in the middle
of a
piece of aluminum
foil and cut off about 1/4
inch from the top
of each bulb, exposing the top
of the cloves, drizzle with 1/2 - 1 tablespoon olive oil and fold
foil around the garlic.
Cut 6
pieces of parchment paper (or
foil) in the shape
of a heart, about 20
inches across at the widest part
of the heart.
Cut a baguette into diagonal slices that are about 1/2
inch thick, place the slices
of bread onto a baking tray lined with
foil paper, drizzle a kiss
of extra virgin Spanish olive oil on top
of each
piece and add the baking tray to the oven for about 5 minutes
Wrap the bottom
of a 9 -
inch springform pan with a
piece of aluminum
foil and clasp the outer ring over the
foil so the edges hang outside the ring.
Place the onion on a 14 x 14
inch piece of aluminum
foil.
Since there was quite a bit
of food to try to fit into the pouch, I used two
pieces of foil, each about 18
inches long.
Place the
foil packets on the hot grill and cook for 10 minutes for a 1 -
inch thick
piece of salmon.
Preheat oven to 325 degrees F. Wrap the outside
of a 9 -
inch springform pan tightly with two
pieces of foil.
Arrange 5
pieces of dough (4 in a square and 1 in the center) well apart on each sheet
of foil, remembering that the cookies will spread to 5
inches.
Using a
piece of foil, about 6
inches square, place a bud
of topless oiled very fresh garlic in the centre.
Line the pan with a
piece of parchment paper or aluminum
foil, leaving about a 1 -
inch overhang on all sides.