Type what you have

Ingredients

• ✓ lard
• all-purpose flour
• white sugar
• baking powder
• salt
• light cream
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease baking sheets.
2. 2 Sift flour, sugar, baking powder, and salt together in a large bowl. Use a fork to cut in lard until mixture resembles coarse meal. Using a standing mixer or a wooden spoon, mix dough as you slowly add cream. Mix well to form dough into a ball, adding cold water as needed.
3. 3 Place dough onto a clean surface and knead slightly. Using a mallet or a one-piece rolling pin, beat dough a few times to form into a rough rectangle. Fold dough over, then beat it out again. Repeat this process until dough becomes white and blisters form on the surface, about 15 minutes.
4. 4 Roll out dough to about 1/4-inch thickness. Cut into 2-inch rounds and prick the tops a few times with the tines of a fork. Place dough rounds on the prepared baking sheets.
5. 5 Bake in the preheated oven until biscuits are golden, about 15 minutes.

By Kevin Ryan

Ingredients

• ✓ lard
• cornmeal
• creole seasoning
• onion
• white sugar
• shortening
• water

Instructions

1. 1 Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
2. 2 Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.

By Walita J Powell

Ingredients

• ✓ lard
• cube steak
• salt
• black pepper
• all-purpose flour
• egg
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
3. 3 Combine flour and 1 teaspoon pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned steaks in flour. Dip in eggs, then dredge in flour again.
4. 4 Heat lard in a large, heavy skillet over medium-high heat. Fry steaks in hot lard until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
5. 5 Pour off all but 2 tablespoons fat from the skillet. Sprinkle 2 tablespoons dredging flour into fat. Cook and stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet.
6. 6 Gradually whisk in milk. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes.
7. 7 Stir in remaining 1/4 teaspoon salt and 1/2 teaspoon pepper; gravy should be quite peppery. Serve and enjoy!

By LIKESTOCOOK

Ingredients

• ✓ lard
• water
• ham hock
• cooking fat
• seasoning salt
• salt
• black pepper
• garlic powder
• onion powder
• green bean

Instructions

1. 1 Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

By Paula Stotts

Ingredients

• ✓ lard
• all-purpose flour
• salt
• ice water
• top round steak
• potato
• turnip
• onion
• black pepper
• salt

Instructions

1. 1 Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
2. 2 In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
5. 5 Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

By Kevin Ryan

Ingredients

• ✓ lard
• pinto bean
• black forest ham
• onion
• green bell pepper
• celery
• garlic
• oregano
• cumin
• bay leaf
• chicken broth

Instructions

1. 1 Place beans in a large bowl and cover with water. Allow to soak 8 hours to overnight. Drain.
2. 2 Gather all ingredients.
3. 3 Place soaked pinto beans in a slow cooker. Add ham, onion, bell pepper, celery, garlic, oregano, lard, cumin, and bay leaves. Pour in enough chicken broth to cover all ingredients.
4. 4 Pour in enough chicken broth to cover all ingredients.
5. 5 Cook on High until beans are very tender, 5 to 6 hours.

By Corena

Ingredients

• ✓ lard
• chicken
• buttermilk
• pickle brine
• hot sauce
• egg
• all-purpose flour
• salt
• butter
• cayenne pepper
• brown sugar
• paprika
• garlic powder
• kosher salt
• black pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients. Place chicken pieces in a large bowl.
2. 2 Whisk buttermilk, pickle brine, hot sauce, and egg together in a bowl; pour over chicken and stir to ensure each piece is thoroughly coated. Cover and marinate chicken in the refrigerator 2 to 4 hours.
3. 3 Combine flour and fine salt in a shallow flat dish. Remove chicken from marinade; blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Toss chicken again in flour mixture; place on a rack. Set aside at room temperature to allow coating to dry out a bit, about 15 minutes.
4. 4 Place butter and lard in a large pot; add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat; cook and stir until fats melt. Remove from heat; keep sauce warm.
5. 5 Fill a cast-iron skillet about ⅓ of the way with vegetable oil. Heat oil to 350 degrees F (175 degrees C) over medium-high heat. Carefully place chicken into hot oil, skin-sides down. Maintain an oil temperature of 325 degrees F (165 degrees C), adjusting heat as needed. Fry until an instant read thermometer inserted into thickest parts, near but not touching bones, reads 165 degrees F (74 degrees C), 8 to 10 minutes per side.
6. 6 Transfer chicken to a rack to drain; brush both sides with sauce.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ lard
• carrot
• potato
• red wine
• beef broth
• sweet onion
• olive oil
• beef round steak
• allspice
• ginger
• black pepper
• paprika
• thyme
• all-purpose flour
• water
• salt
• all-purpose flour

Instructions

1. 1 Combine 2 3/4 cups flour and kosher salt in a large bowl. Cut lard into flour mixture until it resembles coarse bread crumbs. Add ice water, one tablespoon at a time, tossing to mix. Gather dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate while you prepare the filling.
2. 2 Mix 2 1/2 tablespoons flour, 1/2 teaspoon thyme, paprika, pepper, ginger, and allspice together in a bowl. Dredge steak pieces in seasoned flour and set aside.
3. 3 Heat olive oil in a skillet over medium-high heat. Stir in seasoned steak and onion; cook and stir until onion has softened and turned translucent and steak is browned on all sides, about 10 minutes. Pour in beef broth and red wine; simmer until sauce thickens, about 20 minutes.
4. 4 Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place crust into the pie plate, cover it loosely with plastic, and refrigerate. Roll out top crust for the pie and set it aside.
5. 5 Stir potatoes and carrots into the skillet and simmer until tender, about 20 minutes. Remove from the heat and allow to cool slightly, about 10 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Transfer cooled beef mixture to the pastry-lined pie plate. Sprinkle with remaining 1/2 teaspoon thyme, then cover with the top crust and crimp the edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.
8. 8 Bake in the preheated oven until crust is golden and filling is bubbly, about 30 minutes.

By A Cake in the Park

Ingredients

• ✓ lard
• ✓ lard
• queso fresco
• cilantro
• corn tortilla
• dark chocolate
• white sugar
• salt
• chicken broth
• cumin seed
• garlic
• onion
• tomatillo
• tomato
• corn tortilla
• ancho chile
• guajillo chile
• chicken broth
• chicken broth
• chicken thigh
• anaheim pepper
• poblano pepper
• cumin seed
• salt
• garlic
• onion

Instructions

1. 1 Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
2. 2 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
3. 3 Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth.
4. 4 Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
5. 5 Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth.
6. 6 Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
7. 7 Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

By Allrecipes

Ingredients

• ✓ lard
• water
• active dry yeast
• bread flour
• salt
• cinnamon

Instructions

1. 1 Ignore the bread machine directions. Place warm water and lard into the bread machine pan. Sprinkle in the yeast. Pour in flour and salt. Toss in cinnamon if desired. Select cycle; press Start.

By Rob

Ingredients

• ✓ lard
• white sugar
• water
• active dry yeast
• all-purpose flour
• salt

Instructions

1. 1 Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
2. 2 Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
3. 3 Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
4. 4 Preheat an oven to 325 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

By Dotty Snyder Grohman

Ingredients

• ✓ lard
• coconut oil
• garlic
• bok choy stem
• bok choy green
• mushroom
• parsley
• cumin
• salt

Instructions

1. 1 Heat lard and coconut oil in a large skillet over medium heat. Add garlic and cook until browned and fragrant, 1 to 3 minutes. Add bok choy stems and cook until they are slightly soft on the edges, about 5 minutes. Add bok choy greens and mushrooms. Cook and stir until greens are wilted and mushrooms are soft, about 5 minutes.
2. 2 Stir in parsley and season with cumin and salt. Lower heat and simmer for 2 more minutes.

By Heather Petersen

Ingredients

• ✓ lard
• cornmeal
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• buttermilk
• butter
• egg
• sour cream
• vanilla extract

Instructions

1. 1 You will need a cast iron chicken frying pan with a lid and a few iron S-hooks to raise the pan up off the ground.
2. 2 Build a campfire with wood and allow the fire to burn until you have some good embers going. Add a layer of coal. Rake the coals into a flat bed on one side of the fire. Completely grease the inside of the cast iron pan and the lid with lard. Set the pan next to the fire on some coals to preheat for 10 to 15 minutes.
3. 3 Sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Make a hole in the middle of the mixture. Add buttermilk, melted butter, eggs, sour cream, and vanilla extract into the hole. Stir together until a lumpy batter forms, but don't overmix. Allow batter to sit while you check the pan; grease should not be smoking but only be hot and melted. If it is smoking, remove from heat and cool down until it no longer smokes. Pour batter into the hot pan and cover with the lid.
4. 4 Place a very thin layer of embers on the ground and use the S hooks to raise the bottom of the pan and allow air to circulate. Place about 1/3 of the amount of embers you used underneath on the top of the pan. Bake without removing the lid until cornbread is cooked through and a toothpick comes out clean, 40 to 45 minutes.

By Elisa Gale

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• shortening
• water

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

• ✓ lard
• black bean
• red kidney bean
• milk
• garlic powder
• salt
• ancho chile pepper
• cumin
• cayenne pepper
• oaxaca cheese

Instructions

1. 1 Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
2. 2 Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
3. 3 Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
4. 4 Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
5. 5 Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
8. 8 Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

By Brian Genest

Ingredients

• ✓ lard
• onion
• beef chuck
• paprika
• water
• salt
• black pepper

Instructions

1. 1 Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
2. 2 Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

By mentallo

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• black pepper
• egg
• milk
• corn
• cream-style corn
• cooking fat

Instructions

1. 1 In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
2. 2 Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.

By SEAN BICKFORD

Ingredients

• ✓ lard
• masa harina
• water
• bread flour
• vital wheat gluten
• sugar
• salt
• instant yeast
• milk
• butter

Instructions

1. 1 Combine masa harina and boiling water in the bowl of a stand mixer. Mix until crumbly and set aside to soften for a few minutes. Combine bread flour, gluten, sugar, salt, and yeast in a small bowl.
2. 2 Pour milk into the bowl with the masa; add flour mixture and lard. Mix on low speed with the dough hook until dough is well combined and clears the sides of the bowl, about 2 minutes. Scrape dough down and mix for 5 minutes more to develop the gluten; dough will be very stiff.
3. 3 Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature, about 1 1/2 hours. Place butter in the same mixing bowl and use the paddle attachment on low speed to break it up. Mix just until smooth.
4. 4 Scrape butter onto a piece of parchment or waxed paper. Form into a 7-inch square. Cover with another piece of parchment and smooth the top with a rolling pin. Re-form the edges of your square if necessary; a little fussing now will save you some trouble later on as you roll out the dough. Place butter square in the refrigerator to chill.
5. 5 Transfer dough onto a floured work surface. Pat it into a square, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1 to 24 hours.
6. 6 Remove butter square from the refrigerator about 20 minutes before you plan to roll the dough; it needs to be cool and pliable.
7. 7 Transfer dough onto a floured work surface. Roll it into a square a little larger than the butter square. Leaving a 7-inch square platform in the center for the butter, roll each of the 4 corners of dough out into elongated flaps that can wrap around the butter like a present.
8. 8 Place butter square in the center of the dough, fold up the flaps, and pinch together to seal. Roll dough out into a rectangle. Fold in thirds, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
9. 9 Return dough to the work surface; dust with flour if needed. Roll dough out into a longer rectangle; you're going to do a 4-fold, also called the "book fold." Fold the left edge of the dough into the center of the rectangle; fold the right side in to meet it. Then fold it in half again, like a wallet. Return dough to the parchment-lined baking pan, cover with plastic wrap, and refrigerate for 30 minutes.
10. 10 Place dough on the work surface, roll out into a rectangle again, and make the final turn: another 3-fold, like a business letter. Cover and return to the refrigerator for 30 minutes; the dough can also be frozen at this point.
11. 11 Slice dough in half and return 1 piece to the refrigerator to stay cool. Roll dough out to 1/4-inch thickness. Use a cutter to create 5-inch circles. Transfer circles to a parchment-lined baking sheet and let rise for 1 hour. Shape dough scraps into "tacro cups" and place in the cups of a muffin tin; let rise. Repeat both steps with remaining dough.
12. 12 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently fold a dough circle in half to form a taco shell shape; holding it with tongs, lower it into the oil. Hold it closed for about 10 seconds. Fry 2 shells at a time until golden, turning once, about 3 minutes total. Repeat with remaining dough circles, maintaining the oil heat between 350 and 375 degrees F (190 degrees C). Drain tacro shells on paper towels.
13. 13 Preheat the oven to 375 degrees F (190 degrees C).
14. 14 Bake tacro cups in the muffin tin until golden, 15 to 18 minutes. Fill cups and shells with your favorite taco fillings.

By FrancesC

Ingredients

• ✓ lard
• pork shoulder
• bay leaf
• salt
• black pepper
• onion
• garlic
• orange

Instructions

1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep

Ingredients

• ✓ lard
• egg
• milk
• salt
• black pepper
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place a muffin tin in the preheated oven.
3. 3 Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
4. 4 Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
5. 5 Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
6. 6 Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

By EmmaBovill

Ingredients

• ✓ lard
• all-purpose flour
• baking powder
• salt
• milk
• egg
• queso chanco
• swiss cheese
• havarti

Instructions

1. 1 Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
4. 4 Bake in preheated oven until golden-brown, about 20 minutes.
5. 5 Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

By damasio

Ingredients

• ✓ lard
• canola oil
• turkey breast
• butter
• mushroom
• onion
• jalapeno pepper
• jalapeno pepper
• all-purpose flour
• whole wheat pastry flour
• salt
• water
• farmer's cheese
• egg
• milk
• baking powder

Instructions

1. 1 Heat oil in a saute pan over medium heat. Cook turkey breast, flipping every few minutes, until nicely browned on the outside and no longer pink in the center, about 15 minutes. Set aside to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a clean saute pan over medium heat. Add mushrooms, onion, and jalapeno peppers. Cook until onion is translucent, about 5 minutes.
4. 4 Combine 1 cup all-purpose flour, whole wheat flour, and salt in a bowl. Cut in the lard until mixture is crumbly. Add iced water, a spoonful at time, stirring with a fork until dough comes together in a ball.
5. 5 Roll dough out onto a lightly floured surface and shape it into 9-inch circle; transfer to a pie plate.
6. 6 Bake crust in the preheated oven until edges are lightly browned, about 10 minutes.
7. 7 Spread onion-mushroom mixture over the bottom of the crust. Layer farmer's cheese on top. Cut turkey breast into small chunks and scatter over the cheese.
8. 8 Whisk remaining 1/2 cup all-purpose flour with eggs, milk, and baking powder until smooth. Pour over the filling.
9. 9 Bake until lightly browned on top and crust bounces back when lightly touched, 35 to 40 minutes.

By Cheerios

Ingredients

• ✓ lard
• peanut oil
• long grain white rice
• garlic
• onion
• tomato
• tomato sauce
• chicken broth
• chili powder
• salt

Instructions

1. 1 Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

By MAJORGSP

Ingredients

• ✓ lard
• pinto bean
• onion
• cilantro
• jalapeno pepper
• garlic
• water
• salt

Instructions

1. 1 Place beans into a large pot with onion, cilantro, jalapeño pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
2. 2 When beans are soft, season to taste with salt.

By Amy Sterling Casil

Ingredients

• ✓ lard
• corn husk
• orange
• white sugar
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• raisin
• almond

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ lard
• pork leg
• apple cider
• onion
• garlic
• salt
• black pepper
• almond
• prune
• pineapple ring

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ lard
• onion
• paprika
• beef stew meat
• salt
• black pepper
• tomato paste
• water
• garlic
• cumin
• marjoram

Instructions

1. 1 Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
2. 2 Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.

By Jakub Jify Pyrta

Ingredients

• ✓ lard
• round steak
• flour
• bacon
• onion
• mushroom
• irish stout beer
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ lard
• salt
• masa harina
• chicken broth
• tomatillo
• ancho chile pepper
• mulato chile pepper
• garlic
• black pepper
• oregano
• chicken
• banana leaf

Instructions

1. 1 Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
2. 2 Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
3. 3 Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
4. 4 Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

By mega

Ingredients

• ✓ lard
• corn husk
• refried bean
• vegetable oil
• masa harina flour
• jalapeno
• ancho chile pepper
• garlic
• cumin
• salt
• black pepper
• water

Instructions

1. 1 Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
3. 3 Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
4. 4 Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
5. 5 Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
6. 6 Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.
8. 8 Let tamales rest for 15 minutes before serving.

By María Eugenia