Recipes with lard
341 recipes
Crocus Cookies
Old-fashioned drop cookies made with lard, brown sugar, and eggs. Just five ingredients, a big batch of 5 dozen, and that tender crumb only lard can give you.
Ancho-And Chipotle-Rubbed Pork Loin
Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.
Aunt Elsie's Hot Dog BarBQue Sauce
Aunt Elsie's family hot dog BBQ sauce with ketchup, sweet relish, sauteed onion, and vinegar. Score the hot dogs so the sweet tangy sauce soaks in as they simmer plump and hot.
Amazing Zesty Pot Roast
Zesty pot roast: a 4-pound beef chuck braised low in tomato soup, water, and vinegar for hours, then finished with applesauce stirred into the sauce. A vintage Americana take on Sunday pot roast.
Alicia's Flour Tortilla
Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.
Refried Beans - Frijoles Refritos
Homemade refried beans fried in lard or bacon drippings with melted longhorn cheese on top. Three ingredients, 10 minutes, and all the smoky flavor of a real taqueria.
Curry Veggie Samosa
An all round yummy satisfying meal or appy that will get people begging for more or the recipe
Pot Roast of Buffalo
Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.
Steak & Guinness Pie
Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.
Rye Beer Bread
Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.
Arizona Pecan Chocolate Rum Pie
Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.
Spicy Tamale Pie
Spicy tamale pie with simmered beef chuck and pork shoulder, dried chile gravy, raisins, and olives under a cornmeal masa-style crust. Tex-Mex history on a plate.
Porkaghetti Platter
Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.
Veal Grillades & Grits
Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.
Flour Tortilla
Homemade flour tortillas with lard, warm milk, and baking powder. Five ingredients, no yeast, and the lard makes them pliable and flavorful in a way shortening can't match.
Single Serving Liver Dumplings
Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.
Old-fashioned drop cookies made with lard, brown sugar, and eggs. Just five ingredients, a big batch of 5 dozen, and that tender crumb only lard can give you.
Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.
Aunt Elsie's family hot dog BBQ sauce with ketchup, sweet relish, sauteed onion, and vinegar. Score the hot dogs so the sweet tangy sauce soaks in as they simmer plump and hot.
Zesty pot roast: a 4-pound beef chuck braised low in tomato soup, water, and vinegar for hours, then finished with applesauce stirred into the sauce. A vintage Americana take on Sunday pot roast.
Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.
Homemade refried beans fried in lard or bacon drippings with melted longhorn cheese on top. Three ingredients, 10 minutes, and all the smoky flavor of a real taqueria.
An all round yummy satisfying meal or appy that will get people begging for more or the recipe
Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.
Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.
Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.
Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.
Spicy tamale pie with simmered beef chuck and pork shoulder, dried chile gravy, raisins, and olives under a cornmeal masa-style crust. Tex-Mex history on a plate.
Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.
Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.
Homemade flour tortillas with lard, warm milk, and baking powder. Five ingredients, no yeast, and the lard makes them pliable and flavorful in a way shortening can't match.
Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.
