Recipes with lard
341 recipes
Schlesisches Himmelreich (Silesian Pork)
Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.
Gorditas
Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.
Back Country Ham Slice for 6
Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.
Gumbo - Cajun Style
Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.
Chop Suey Chow Mein
Pressure cooker chop suey chow mein: a retro Chinese-American pork stew with celery, onion, mushrooms, and mixed Chinese vegetables. Sweet with molasses, savory with soy, ready in under an hour.
Beef & Barley Vegetable Soup
Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.
Italian-Style Pot Roast - Venison
Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.
Fish Pie~
Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.
Snails Cauderan / Escargots a la Cauderan
Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.
Favourite Oatmeal Drop Cookies
Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.
Fattigmann
Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.
Kreplach Fillings
Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.
Roasted Pork
Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.
Sopaipillas
Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.
Turkey Leftover
Late to make dinner and don't have time to get groceries? Try this basic recipe that will have family or friends full in no time!
Bizcochitos
Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.
Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.
Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.
Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.
Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.
Pressure cooker chop suey chow mein: a retro Chinese-American pork stew with celery, onion, mushrooms, and mixed Chinese vegetables. Sweet with molasses, savory with soy, ready in under an hour.
Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.
Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.
Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.
Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.
Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.
Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.
Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.
Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.
Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.
Late to make dinner and don't have time to get groceries? Try this basic recipe that will have family or friends full in no time!
Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.
