Meat Loaf #2 (Gluten-Free)

This recipe comes to us from "ksymonds84" in the Open Original Shared Link.
Ingredients:
2 racks of baby back ribs
1/3 cup of McCormick’s Grill Mates Barbeque
1 bottle of gluten-free beer
Gluten-free barbeque sauce
Directions:
Remove the casing on the back side of ribs. Pour the bottle of beer in a large jelly roll pan. Add the ribs to the pan and sprinkle them with McCormick's. Cover tightly in foil and bake in the oven at 200F degrees for 4½ hours (up to 6 hours depending on size of ribs--we used small ones). Next, lightly coat the ribs with Gluten-Free Barbeque sauce and grill them on medium heat for 15 minutes. The ribs should fall off the bone and be very yummy!

I’ve always loved a combination of kalamata and green olives in this dish because their tart saltiness plays nicely against the rich, creamy mushroom sauce. However, almost any variety would work well, just keep an eye out for pits.
The chicken is a great agent for the graceful preparation of mushrooms; you’ll surely find yourself scooping up every last bit of mushroom with your fork. In a spell of culinary enthusiasm, I often also add some red wine to the sauce for an extra kick. This recipe is easily adaptable for smaller or larger parties and as an added bonus, any leftover sauce goes great atop other vegetables, meats or rice.
Ingredients:
4 boneless, skinless chicken breasts
1 pound button mushrooms, sliced
1 cup olives, chopped
1 small onion, chopped
1 cup hea...

I based this recipe on one from  UKTV Food.  This pie has a crisp golden pastry and succulent rich filling.  Pureed beans and onion thicken the sauce.  If you don't want to puree them just add them to the rest of the ingredients at the start of the slow cooking stage.
Serves 6-8
Ingredients:
1 pack diced venison (c340g)
1 pack mushrooms (c 200g)  I used chestnut
1 bottle beer - I used Nick Stafford's Hambleton Ales GFA Gluten and Wheat Free Ale
2 onions - chopped
2 carrots- diced
3 cloves garlic - squashed
vegetable oil
1 tsp. fresh thyme leaves or 1/4 tsp. dried
stock / water - I used chicken as I always have that available in the freezer.
1 small can beans -  cannellini / borlotti or gluten-free baked beans
1 tbsp. tomato paste
pepper
Past...

Okay, salmon is one of my all-time favorite fish. I love it raw, I love it cooked. I like it grilled, baked, poached or fried. Pretty much any way you can make it, I'll eat it with a smile on my face. Salmon is one of those fish that needs minimal added preparation to be delicious. This recipe honors that fact. It is fast, easy and tasty, and it will have your guests clamoring for more.
Ingredients:
12 ounce salmon fillet, cut into 4 pieces
2 cloves garlic, crushed
½ tablespoon of paprika
1 lemon cut into wedges, for serving
Coarse-grained salt
Freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F.
Season salmon with salt and pepper and paprika. Rub with garlic. Place salmon, skin side down, on a non-stick baking sheet or baking ...