Wicklewoods Bbq Onion Sauce Gluten Free Recipes

Steps:

• Preheat the oven 200c.
• In a bowl, mix all the ingredients, except the ribs, together.
• When completely mixed, add the ribs and coat well.
• Lay the ribs on a foil lined roasting tin and pour over any remaining sauce.
• Roast for approximately 1 hour, turning occasionally.
• When browned and sticky, remove from the oven and allow to rest for 10 minutes.
• Serve warm.

Steps:

• Saute the onions and garlic in the oil.
• When the onions have softened, approximately 10 mins, stir in the sugar.
• Meanwhile, prepare mustard to manufacturer's instructions and add ketchup, Worcestershire sauce and BBQ sauce.
• When the sugar has melted add the ketchup mix and continue to cook on a medium heat for a further 5 mins or until the sauce has reduced by half.
• Season to taste.

Steps:

• Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
• Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

Steps:

• In a large pot,gently heat the olive oil, add onions and garlic and saute until transparent.
• Add ground beef, and stir until browned and well seperated.
• Add tomatoes, oregeno, basil, mushrooms, parsley, and tomato puree.
• Bring to a boil then reduce heat and allow to simmer until sauce thickens.
• Season to taste and set aside.
• Meanwhile melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk and cream and gently bring to a light boil.
• keep whisking until the mixture is smooth.
• Add the cream cheese to mix, stir until cheese is melted then add the Cheddar, melt in the same way.
• Season to taste and remove from the heat.
• Cook pasta to manufactures instructions.
• Drain well and add to the cheese sauce, ensuring each piece is coated in the sauce.
• Place bolognese mixture in bottom of an oven proof dish and cover with the pasta mixture.
• Sprinkle a mixture of parmesan and paprika on top and place in a pre heated oven until cheese has melted and is golden brown.
• Serve hot.

Steps:

• In a processor blend the onion, garlic and a little of the water into a puree, add the remaining water and mix until blended.
• In a large bowl, mix together all the dry ingredients.
• Add the onion mixture and stir well.
• Heat 1 tablespoon of oil on a griddle or heavy based skillet.
• Place a ladleful of the mixture onto the centre of the griddle and spread to approximately 5in diameter.
• Cook until the sides are becoming dry and the bottom is turning golden.
• Gently slide a spatula under the pancake and flip it over.
• Cook the other side for a further minute or two or until it is also golden and crisp.
• Serve warm.

Steps:

• Over a gentle heat, melt the butter in a small saucepan and remove from heat.
• Blend in the flour and mustard powder until smooth.
• Return to heat, gradually whisk in the milk, (the mixture will drasticly thicken between each addition of milk, at this stage dont rush to add more milk, cook out the flour thoroughly or the resulting sauce will just taste floury.).
• Keep whisking until the mixture is smooth.
• Gently bring to a light boil.
• Stir in the cheddar until melted.
• Season to taste and serve.