{"id":574,"date":"2012-12-28T15:31:42","date_gmt":"2012-12-28T14:31:42","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=574"},"modified":"2012-12-28T15:31:42","modified_gmt":"2012-12-28T14:31:42","slug":"blue-cheese-dressing-2","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=574","title":{"rendered":"Blue Cheese Dressing"},"content":{"rendered":"<p><span style=\"font-size: small;\">250 gr. Blauschimmelk\u00e4se (z.B. Roquefort, Gorgonzola), 125 ml fl\u00fcssige Sahne, 60 ml. Mayonnaise, evtl. etwas Milch zum Verd\u00fcnnen.<br \/>\nDen K\u00e4se mit einer Gabel fein zerdr\u00fccken, mit der Sahne und der Mayonnaise mittels eines Schneebesens gut vermischen. Eventuell noch mit etwas Milch verd\u00fcnnen, der Dressing sollte aber nicht zu d\u00fcnn werden, sondern mehr cremig bleiben. Evtl. mit etwas Salz und Zucker abschmecken.<br \/>\nPasst sehr gut zu Endiviensalat und als Dip zu Bleichsellerie.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>250 gr. Blauschimmelk\u00e4se (z.B. Roquefort, Gorgonzola), 125 ml fl\u00fcssige Sahne, 60 ml. Mayonnaise, evtl. etwas Milch zum Verd\u00fcnnen. Den K\u00e4se mit einer Gabel fein zerdr\u00fccken, mit der Sahne und der Mayonnaise mittels eines Schneebesens gut vermischen. Eventuell noch mit etwas &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=574\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"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":[41],"tags":[],"class_list":["post-574","post","type-post","status-publish","format-standard","hentry","category-grillsaucen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-9g","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/574","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=574"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/574\/revisions"}],"predecessor-version":[{"id":575,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/574\/revisions\/575"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}