393 lard recipes

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.

Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.

Crockpot pork chops in a home made barbecue sauce.

Old-fashioned jelly top cookies made with molasses, lard, and warm spices. Rolled, dipped in egg white and sugar, then topped with a jewel of firm jelly.

Spice up your gumbo with this simple recipe that calls for tuna fish, shrimp and steamed rice.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Old-fashioned whole wheat brown bread with brown sugar, sour milk, and lard. A dense, hearty no-yeast quick bread with just 7 ingredients and one bowl.

Cinnamon chocolate sheet cake with a boiled cocoa-margarine base, buttermilk batter, and chocolate cream cheese frosting. A Texas-style sheet cake with warm cinnamon spice throughout.

Little boats in sauce are old-fashioned pastry dumplings shaped like boats, baked in a sweet brown sugar and molasses sauce. A nostalgic Canadian dessert.

Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.