{"id":205,"date":"2012-12-28T12:22:31","date_gmt":"2012-12-28T12:22:31","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=205"},"modified":"2012-12-28T12:22:31","modified_gmt":"2012-12-28T12:22:31","slug":"albondigas","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=205","title":{"rendered":"Albondigas"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\"><span style=\"font-size: small;\">500 gr Rinderhack (oder gemischtes), 2 Scheiben Toastbrot, ca. 30 gr Schweineschmalz, etwas Milch, 2 Eier, 3-4 Knoblauchzehen, Salz, schwarzer Pfeffer, 1\/4 TL gemahlener Kreuzk\u00fcmmel, 1 TL gehackte frische, bzw. 1\/2 TL getrocknete Minze, evtl. etwas Semmelbr\u00f6sel (Paniermehl), <\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">2 Lauchzwiebeln, \u00d6l oder Schweineschmalz zum Braten, ein Glas scharfe Taco-Sauce<\/span> (Fertigprodukt).<\/p>\n<p style=\"text-align: left;\">Das Schweineschmalz (30 gr) in der Pfanne erhitzen und die Toastbrotscheiben mit dem durchgedr\u00fcckten Knoblauch goldbraun r\u00f6sten und in etwas Milch einweichen und kalt stellen. Dann\u00a0 zusammen mit den Gew\u00fcrzen und den Eiern\u00a0 im Mixer verquirlen und unter das Hackfleisch mischen. Sollte der Teig nicht fest genug sein, etwas Semmelbr\u00f6sel untermischen.<br \/>\n<a href=\"http:\/\/www.american-cooking.de\/?attachment_id=207\" rel=\"attachment wp-att-207\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-207\" alt=\"albondigas\" src=\"http:\/\/www.american-cooking.de\/wp-content\/uploads\/2012\/12\/albondigas.jpg\" width=\"250\" height=\"232\" \/><\/a><br \/>\n<span style=\"font-size: small;\">Mit feuchten H\u00e4nden\u00a0 <b><span style=\"text-decoration: underline;\">15 oder 16<\/span><\/b>\u00a0 kleine B\u00e4llchen formen und diese im hei\u00dfen \u00d6l rundum knusprig-braun braten.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">In eine feuerfeste Servierform geben, mit der Taco-Sauce napieren und bei ca. 175 \u00b0C im Backofen (Salamander) nachgaren lassen. Vor dem Servieren mit den in Ringen geschnittenen Fr\u00fchlingszwiebeln \u00fcberstreuen. <\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-size: small;\">Als Beilagen passen: Tortillas oder Stangenwei\u00dfbrot<\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>500 gr Rinderhack (oder gemischtes), 2 Scheiben Toastbrot, ca. 30 gr Schweineschmalz, etwas Milch, 2 Eier, 3-4 Knoblauchzehen, Salz, schwarzer Pfeffer, 1\/4 TL gemahlener Kreuzk\u00fcmmel, 1 TL gehackte frische, bzw. 1\/2 TL getrocknete Minze, evtl. etwas Semmelbr\u00f6sel (Paniermehl), 2 Lauchzwiebeln, &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=205\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-tex-mex-kuche"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-3j","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=205"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":208,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/205\/revisions\/208"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}