{"id":210,"date":"2011-06-29T10:30:00","date_gmt":"2011-06-29T10:30:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=210"},"modified":"2011-06-29T10:30:00","modified_gmt":"2011-06-29T10:30:00","slug":"pepinos-salsa-verde","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2011\/06\/29\/pepinos-salsa-verde\/","title":{"rendered":"Pepinos en salsa verde"},"content":{"rendered":"<p><IMG src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\" id=\"img_0\" class=\"imgcen\"><br \/>\n<strong>Ingredientes:<\/strong><\/p>\n<p>3 pepinos medianos.<br \/>\nComino.<br \/>\nSal.<br \/>\nMayonesa.<br \/>\nPerejil.<br \/>\nJengibre.<br \/>\nLeche.<\/p>\n<p>Cortar los pepinos en rodajas con su piel, espolvore\u00e1ndolos con comino y sal, y dej\u00e1ndolos reposar as\u00ed media hora. Limpiarlos luego en agua, para quitarles el exceso de sal.<br \/>\nMezclar seguidamente perejil, jengibre, sal y leche, y triturar hasta obtener una mayonesa, con la que salseamos los pepinos que habremos colocado previamente en una fuente.<\/p>\n<p><object style=\"border: 0pt none; background: none repeat scroll 0% 0% transparent; margin: 0pt;\" id=\"flashObj\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\" height=\"360\" width=\"640\"><param  name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\"><\/param><param  name=\"bgcolor\" value=\"#FFFFFF\"><\/param><param  name=\"flashVars\" value=\"web=externos&#038;videoId=1027890686001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\"><\/param><param  name=\"base\" value=\"http:\/\/admin.brightcove.com\"><\/param><param  name=\"wmode\" value=\"transparent\"><\/param><param  name=\"seamlesstabbing\" value=\"false\"><\/param><param  name=\"allowFullScreen\" value=\"true\"><\/param><param  name=\"swLiveConnect\" value=\"true\"><\/param><param  name=\"allowScriptAccess\" value=\"always\"><\/param><embed  src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashvars=\"web=externos&#038;videoId=1027890686001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" swliveconnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\" height=\"360\" width=\"640\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 3 pepinos medianos. Comino. Sal. Mayonesa. Perejil. Jengibre. Leche. Cortar los pepinos en rodajas con su piel, espolvore\u00e1ndolos con comino y sal, y dej\u00e1ndolos reposar as\u00ed media hora. Limpiarlos luego en agua, para quitarles el exceso de sal. Mezclar seguidamente perejil, jengibre, sal y leche, y triturar hasta obtener una mayonesa, con la que [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[387,711,740,816,972],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/210"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=210"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/210\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}