Recipes with lard
341 recipes
Homemade Beef Soup
Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.
Singing Hinney
Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.
Turkey Gravy
Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.
Filled Berlin Doughnuts
Berliner doughnuts (Berlin pfannkuchen) are jam-filled fried yeast doughnuts dusted in sugar. A German bakery classic with pillowy enriched dough and a hidden jelly center.
Coffee Cake with Yeast
Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.
Chili Pat's Recipe
Easy homemade chili with ground beef, kidney beans, tomato soup, hot chili peppers, and a splash of vinegar. A simple 30-minute stovetop recipe with pantry staples.
Chicken Fried Steak & Creamy Gravy
Southern chicken fried steak: tenderised round steak dipped in milk and seasoned flour, deep-fried golden, then served with a creamy milk gravy made from the pan drippings. A classic comfort food dinner.
Special Dough for Tourtieres
Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.
Ranch Style Chicken Fried Steak & Gravy
Ranch-style chicken fried steak with tenderized round steak dipped in milk, dredged in seasoned flour, and deep-fried golden. Served with a creamy white milk gravy made from the pan drippings.
Raised Pork Pie
Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.
Beaulah's Hermits
Old-fashioned hermit cookies spiced with molasses, coffee, and five warm spices. Soft, chewy, and loaded with raisins, bake them as drop cookies or cut into bars.
Teisin Lap (Plate Cake)
Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.
Golden Harvest Beef
Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.
Plain Swiss Steak
Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.
Spenot Kremleves(Cream of Spinach Soup)
Hungarian cream of spinach soup with a roux-thickened base, pureed spinach, and half-and-half. Garnished with sliced hard-boiled eggs and crispy crumbled bacon.
Molasses Cake
Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.
Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.
Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.
Homemade turkey gravy built from simmered giblets and neck, pan drippings, half and half, and a finishing splash of brandy. Rich, properly thickened, and worth the extra step on Thanksgiving day.
Berliner doughnuts (Berlin pfannkuchen) are jam-filled fried yeast doughnuts dusted in sugar. A German bakery classic with pillowy enriched dough and a hidden jelly center.
Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.
Easy homemade chili with ground beef, kidney beans, tomato soup, hot chili peppers, and a splash of vinegar. A simple 30-minute stovetop recipe with pantry staples.
Southern chicken fried steak: tenderised round steak dipped in milk and seasoned flour, deep-fried golden, then served with a creamy milk gravy made from the pan drippings. A classic comfort food dinner.
Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.
Ranch-style chicken fried steak with tenderized round steak dipped in milk, dredged in seasoned flour, and deep-fried golden. Served with a creamy white milk gravy made from the pan drippings.
Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.
Old-fashioned hermit cookies spiced with molasses, coffee, and five warm spices. Soft, chewy, and loaded with raisins, bake them as drop cookies or cut into bars.
Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.
Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.
Old-fashioned Swiss steak with flour pounded into round steak, seared in lard, and simmered until fork-tender. A classic Depression-era braised beef recipe with just five ingredients.
Hungarian cream of spinach soup with a roux-thickened base, pureed spinach, and half-and-half. Garnished with sliced hard-boiled eggs and crispy crumbled bacon.
Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.
