Hobo Bundles Rsc Recipes

Steps:

• Preheat oven to 350.
• Combine pork and Hidden Valley Original Ranch Seasoning Mix. Divide into 4 patties. Place each patty on a 12-inch square piece of heavy-duty aluminum foil. Top each patty with 1/4 of vegetables. Fold foil around mixture and seal tightly.
• Bake at 350 for 35-40 minutes.

Steps:

• Open black beans, drain.
• Add lemon juice to can. Gently stir. Set aside.
• In frying pan, add hamburger, onion, green chilies, chili powder, ground cumin and salt. Mix and fry until hamburger is no longer pink.
• Add black beans and gently stir.
• Sprinkle shaved dark chocolate around the top.
• Add enchilada sauce. Gently stir.
• Preheat oven 425*.
• Take 4 regular soup bowls and push foil down the bottom and sides,.
• leaving 6 inches on all sides above each bowl.
• Spray Pam inside and all edges inside of foil.
• Layer the following:.
• 1 1/2 cups Tortilla Chips each bowl.
• Portion out the beef mixture each bowl.
• Add 1 cup shredded cheese each bowl.
• Bring up the sides of the foil and close,fold.
• Lift bags out of bowls.
• Place on flat pan in oven.
• Bake 15 minutes.
• Take out with heat mitts.
• Place back in Bowls. Serve.

Steps:

• Tear off and set aside 6 12-inch square pieces of Reynold's Wrap foil to serve as your hobo dinner pouches. Also line a large baking dish or tray with a sheet of foil for easy clean up of any drips.
• Chop vegetables into bite-size pieces and lightly cover with olive oil, salt, and pepper.
• Mince garlic. Cover with salt and smash with blade of knife until forms a garlic-salt paste.
• Mix into ground beef: garlic salt paste, pepper, olive oil, and yellow mustard. Stir until mixed well.
• Form meat into 6 portions 1/4 lb. each and smash into thick burger patties on the foil sheets. Wrap a piece of bacon around each one.
• Place vegetables with bacon burgers and fold the foil corners up to enclose the food in foil pouches.
• Place foil pouches on foil lined baking pan and bake in oven @ 400 degrees for 30 minutes. You'll next drain out excess liquid from the vegetables then return to cook uncovered for another 15 minutes. This will allow vegetables to brown and onions to caramelize.
• Drain water from vegetables by opening one side of each foil pouch, form it into the shape of a spout, and pour out the excess liquid by tilting them over a sink. The foil works great for this step because the tips of the foil at the top of the pouches cool off in seconds and you can hold onto them to drain out the liquid.
• Open the pouches so food is uncovered and return to oven to continue cooking for 15 minutes. If you would like vegetables more browned and bacon crisper, also broil them on high 6 inches from heat for 2-3 minutes.
• These hobo bacon burger dinners are great for eating on the go. The dinners can be stored in the fridge right in the same foil packs they cook in and can be easily transported for picnics and other events. They are also versatile with cooking; prepare the foil packs for cooking ahead of time and then throw them on a grill at a barbeque cookout or tailgate party.
• Your hobos will be eating good!

Steps:

• PREHEAT OVEN: CONVENTIONAL: 350 degrees F /CONVECTION: 325 degrees F.
• FOR GROUND BEEF MIXTURE, MIX first 9 ingredients BY HAND in a large bowl until well blended. Divide this mixture into 4 or 5 equal portions and shape into LARGE meatballs.
• Wash, clean and cut all vegetables as described above.
• On 4-5 large (12" x 12") squares of Reynolds Wrap Aluminum place the slice of red bell pepper.
• Next, place your MEATBALL in the center of ONE slice of bell pepper.
• Place 4 pieces of potato, 3 baby carrots, 3 slices zucchini, 1/2 cob of corn around the meatballs, topping each serving off with 4 cherry tomatoes.
• Wrap each portion, bringing up the four corners of each square of Reynolds Wrap and twisting them together to form a "bundle".
• Place all the bundles on an oven-proof pan with a minimum depth of 1" on all sides thus preventing the juices from dripping into the bottom of your oven.
• BAKE BUNDLES 45-60 MINUTES or until Potatoes and carrots are fork tender or internal meat temperature reads 155.