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CRUST US.
FULL OF FLAVOR.
Whatever you fill it with, start with a flakey, flavorful base. Mechel’s 9-inch, ready-to-bake pie crust is your shortcut to golden-delicious desserts, quiches, and tarts. Whether you go sweet or savory, you know you can crust Mechel’s to serve up the best. We prep it, you bake it. Fresh doesn’t get any easier.
Our sweet sauce is your secret sauce.
Sweet, not spice, makes everything nice.
Our premium sweet sauce is that indispensable pantry staple you reach for all dish long. From stir frying to glazing to dressing and dipping, it’s the cook’s sweetheart. Try it with orange chicken, chicken tenders, thai chicken salad, sushi, and more.
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Start Your Day Right With Liebers
These muffins are filled with the warm flavors of pumpkin and cinnamon, making them perfect for cold mornings and cozy evenings.
Cinnamon Streusel-Topped Pumpkin Muffins
RECIPE BY FAIGY MURRAY | YIELD: ABOUT 12 MUFFINS
BATTER
4 eggs
1 cup Lieber’s Sugar
1 tsp Lieber’s Cinnamon
2 tsp Lieber’s Vanilla
Extract
1 cup oil
1 cup Lieber’s 100% Pure Canned Pumpkin
2 cups BaKol White Whole Wheat Flour
¾ tsp baking soda
¾ tsp baking powder
STREUSEL
¼ cup BaKol White
Whole Wheat Flour
½ cup brown sugar
½ tsp Lieber’s Cinnamon
2 Tbsp oil
INSTRUCTIONS
1. Preheat oven to 350ºF. Line a muffin tin with paper liners.
2. In a large bowl, using a wooden spoon or whisk, mix eggs, sugar, cinnamon, vanilla, oil and pumpkin until combined.
3. Add flour, baking powder and baking soda and mix until just incorporated. Do not overmix.
4. Pour batter into prepared muffin tins so they’re three-quarters full.
5. In a small bowl, combine streusel ingredients and mix until it resembles wet sand. (If it’s very dry, add a little more oil, one teaspoon at a time, until it reaches the right consistency.) Sprinkle streusel over muffin batter.
6. Bake in preheated oven for 20 minutes, or until an inserted toothpick comes out clean.
7. These muffins freeze very well.
SPECIALSRefreshing
EGG DROP SOUP
This soup was created by my mother years ago. It’s so simple to make and is extremely flavorful. It’s also not completely full of the garbage many takeout places have.
Ingredients:
6 Tbsp chicken consommé
1 Tbsp soy sauce
2 tsp onion powder
1/2 tsp white pepper
8 eggs, beaten well
Directions:
1. Fill a 6 qt pot 3/4 of the way with water. Add all ingredients, except beaten eggs.
2. Bring to a boil. Lower to a medium flame and let simmer for 10 minutes.
3. Lower flame fully. Swirl soup with a spoon and slowly let beaten eggs fall into the pot, creating egg drops. Stir continuously with a spoon.
4. Let cook for additional 10 minutes.
PASTRAMI EGG ROLLS
There’s nothing like a classic pastrami egg roll. I made these with wonton wrappers for a mini egg roll. Use regular egg roll wrappers for full sized egg rolls. These have a delicious flavor and can be baked for a healthier option. Just spray with spray oil and bake until crispy.
Ingredients:
1 bag Cole slaw mix
3 Tbsp oil
2 packages pastrami, cut into small pieces
1 tsp kosher salt
1 Tbsp soy sauce
3 frozen garlic cubes
1 cube frozen ginger
2 Tbsp duck sauce
1 package wonton wrappers or egg roll wrappers
Directions:
1. Combine first 4 ingredients in a pot. Cover and cook on the lowest flame for 30-45 minutes, until cabbage is very tender.
2. Add remaining ingredients.
3. Fill wrappers according to size and fry until golden brown.
BEEF AND BROCCOLI
This classic dish is perfect over a bowl of rice. The meat is soft, without falling apart. The sauce is perfectly balanced in sweetness and saltiness. It’s a great dish to add to your supper rotations.
Ingredients:
2-3 lb pepper steak, cut into bite sized pieces
24 oz mini broccoli florets
2 Tbsp oil
1 cube frozen ginger
3 frozen garlic cubes
3/4 cup hot water
8 Tbsp brown sugar
2 Tbsp corn starch
8 Tbsp low sodium soy sauce
1 tsp toasted sesame oil
1/4 tsp red pepper flakes
Directions:
1. In a large saucepan, over medium heat, heat up oil.
2. Pan sear the pepper steak until browned on both sides. Remove from pan and repeat with remaining beef.
3. Once beef is done, add broccoli to the pan. Cover and let steam 10 minutes.
4. In the meantime, combine all ingredients for the sauce.
5. After 10 minutes, add seared beef and sauce to the pan.
6. Bring to a boil. Lower flame and let simmer for 7-10 minutes.
RICE & PEPPERS
Whether you’re making a simple side dish or a hearty main course, rice can be the perfect base to bring out the flavors of the meal. This recipe takes the humble grain and elevates it with spices, sauteed peppers and onions. It is sure to please any palate.
INGREDIENTS:
1 large onion
1/2 cup oil
1 red pepper
1 orange pepper
1 yellow pepper
1 tsp Millstein's paprika
1 tsp Millstein's onion powder
1 tsp Millstein's garlic powder
1/2 tsp Millstein's black pepper
2 tsp kosher salt
2 cups Millstein's Basmati or Jasmine rice
4 cups water
DIRECTIONS:
1. Sauté the vegetables: Heat the oil in a skillet. Add the onion and peppers, and sauté for 15 minutes or until soft.
2. Add spices: Stir in the paprika, onion powder, garlic powder, black pepper, and kosher salt. Cook for an additional 5 minutes.
3. Prepare the rice: Preheat your oven to 350°F (175°C). In a 9x13, combine the rice and water. Cover tightly with foil and bake for 1 hour.
4. Flu and cover: After 1 hour, remove the dish from the oven, flu the rice with a fork, and cover again until ready to use.
5. Combine and serve: Once the peppers are ready, mix them into the cooked rice.
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