{"id":241,"date":"2012-12-28T12:31:47","date_gmt":"2012-12-28T12:31:47","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=241"},"modified":"2012-12-28T12:31:47","modified_gmt":"2012-12-28T12:31:47","slug":"p-i-s-t-o","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=241","title":{"rendered":"P i s t o"},"content":{"rendered":"<p><span style=\"font-size: small;\">Ca. 50 gr Schweineschmalz, 200 gr roher Schinken, 300 gr Pellkartoffeln (Salatware), 300 gr gelbe Zucchini, 300 gr gegarte gr\u00fcne Erbsen, 3 Tomaten, 1 gro\u00dfe Zwiebel, 8 Eier, Salz, Cayennepfeffer.<\/span><\/p>\n<p><span style=\"font-size: small;\">In einer gro\u00dfen Pfanne das Schweineschmalz hei\u00df werden lassen. Den gew\u00fcrfelten Schinken anbr\u00e4unen, Zwiebel und Gem\u00fcse in feine W\u00fcrfel schneiden und zu dem Schinken geben und braten. Die warmgehaltenen Erbsen dazumischen und mit den verquirlten, gew\u00fcrzten Eiern \u00fcbergie\u00dfen. Einen Deckel auflegen, aber spaltbreit offen lassen, damit der Dampf abziehen kann.<\/span><\/p>\n<p><span style=\"font-size: small;\">Wenn die Eiermasse fest geworden ist, in 4 Portionen teilen und auf vorgew\u00e4rmten Tellern servieren.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ca. 50 gr Schweineschmalz, 200 gr roher Schinken, 300 gr Pellkartoffeln (Salatware), 300 gr gelbe Zucchini, 300 gr gegarte gr\u00fcne Erbsen, 3 Tomaten, 1 gro\u00dfe Zwiebel, 8 Eier, Salz, Cayennepfeffer. In einer gro\u00dfen Pfanne das Schweineschmalz hei\u00df werden lassen. Den &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=241\">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-241","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-3T","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/241","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=241"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/241\/revisions"}],"predecessor-version":[{"id":242,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/241\/revisions\/242"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}