Sbeck32's profile page
Recipes
Mini Cheesecakes

By sbeck32, Chef Beck Catering
Preheat oven to 325 and grease a muffin pan
- Crust:
- 1/3c graham cracker crumbs
- 1tbsp sugar
- 1 tbsp melted butter
- filling:
- 2c cream cheese, room temperature
- 1/4c sugar
- 1 1/2tsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp vanilla extract
- 1 egg
- tsp salt
Best Brownies

By sbeck32, Chef Beck Catering
Delicious rich and chunky brownies
- 1/2c butter
- 1c sugar
- 2 eggs
- 1tsp vanilla
- 1/3c cocoa powder
- 1/2c flour
- 1/4tsp salt
- 1/4tsp baking powder
- 2 tbsp crushed walnuts
- 1/4c chopped chocolate biscuits
Meaty, Hearty Lasagna

By sbeck32, Chef Beck Catering
complex ingredients, complex flavor
- 1 pound italian sausage
- 3/4 lbs. ground beef
- 1/2c minced onion
- 2 cloves garlic
- 1 can crushed tomatoes
- 2 cans tomato paste
- 2 cans tomato sauce
- 1/2c beef stock
- 2 tbsp sugar
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp dried rosemary
- tbsp salt
- tsp pepper
- 12 lasagna noodles
- 1 small tub ricotta cheese
- 1/2tsp salt
- 1 lb. mozzarela cheese, shredded
- 3/4c grated parmesan cheese
Best Chili

By sbeck32, Chef Beck Catering
This is one you can reheat and eat all week
- 2 pounds ground beef chicken
- 1 pound italian sausage
- 3 cans kidney beans, drained
- 1 can black beans, drained
- 2 cans diced tomatoes with juice
- 1 can tomato paste
- 1 large onion
- 3 stalks celery
- 1 green bell pepper
- 1 red bell pepper
- 2 green chili peppers
- 2 strips bacon
- 500ml beef stock
- 1/2 beer
- 1/2c chili powder
- 1 tbsp worcestershire
- 2 tbsp hot pepper sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp sugar
Jambalaya

By sbeck32, Chef Beck Catering
New Orleans' favourite, spicy, hearty and tasty
- tbsp olive oil
- 1/2 pound andouille sausage
- 2 cooked chicken breasts
- 1 large onion
- 1 large green pepper
- 2 stalks celery
- 1/2c okra
- 1/2tsp cajun seasoning
- 1 cup uncooked white rice
- 1 can diced tomatoes with juice
- 1tbsp minced garlic
- 500ml chicken broth
- 3 bay leaves
- 1/4tsp dried thyme
- 1 pound peeled and cleaned 30/40 shrimp