{"id":211,"date":"2011-04-07T21:19:45","date_gmt":"2011-04-07T21:19:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=211"},"modified":"2019-05-12T19:00:49","modified_gmt":"2019-05-12T19:00:49","slug":"guiso","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/guiso\/","title":{"rendered":"Guiso"},"content":{"rendered":"
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Guiso<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Zutaten
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  • \u00d6l zum Anbraten<\/span><\/li>
  • 2<\/span> Zwiebeln<\/span> gehackt<\/span><\/li>
  • 2<\/span> Knoblauchzehen<\/span> fein gehackt<\/span><\/li>
  • 2-3<\/span> EL<\/span> Tomatenmark<\/span><\/li>
  • 1<\/span> Rote Paprikaschote<\/span><\/li>
  • 1<\/span> Gelbe Paprikaschote<\/span><\/li>
  • 1<\/span> Gr\u00fcne Paprikaschote<\/span><\/li>
  • 6-8<\/span> Tomaten<\/span><\/li>
  • 300<\/span> Gramm<\/span> H\u00e4hnchenbrustfilet<\/span><\/li>
  • 200<\/span> Gramm<\/span> Maisk\u00f6rner<\/span><\/li>
  • 1,5<\/span> Liter<\/span> Fleischbr\u00fche<\/span><\/li>
  • 350<\/span> Gramm<\/span> Festkochende Kartoffeln<\/span><\/li>
  • 175<\/span> Gramm<\/span> H\u00f6rnchennudeln<\/span><\/li>
  • Salz<\/span><\/li>
  • Pfeffer<\/span><\/li>
  • Thymian<\/span><\/li>
  • Chiliflocken<\/span><\/li>
  • Paprikapulver<\/span><\/li>
  • Oregano<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Alles Gem\u00fcse und das H\u00e4hnchenfleisch in W\u00fcrfel von 1-2 cm Kantenl\u00e4nge schneiden. In einem schweren Topf (typisch sind Tont\u00f6pfe) zuerst die Zwiebeln im hei\u00dfen \u00d6l and\u00fcnsten, dann den fein gehackten Knoblauch zugeben. Nun die Paprika und das Tomatenmark zugeben, kurz mitbraten. Das Fleisch einr\u00fchren, ebenfalls kurz anbraten. Die Tomaten in den Topf geben, durchr\u00fchren und einige Minuten schmoren lassen, dann mit der Br\u00fche auff\u00fcllen. Die Kartoffeln zugeben, mit Salz, Pfeffer, Paprika, Thymian, Chiliflocken und Oregano herzhaft abschmecken und alles l\u00e4ngere Zeit sanft k\u00f6cheln lassen. Etwa 10 Minuten vor dem Servieren die Nudeln einr\u00fchren und gar kochen lassen, nochmal abschmecken.
      Mit hellem Brot servieren.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notizen
      <\/div><\/h3>
      Quelle: de.rec.mampf<\/span><\/div><\/div>\n\n
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      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","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":[68],"tags":[93],"class_list":["post-211","post","type-post","status-publish","format-standard","hentry","category-eintopf","tag-spanien","item-wrap"],"yoast_head":"\nGuiso<\/title>\n<meta name=\"description\" content=\"- Guiso\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/guiso\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guiso\" \/>\n<meta property=\"og:description\" content=\"- Guiso\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/guiso\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-07T21:19:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-05-12T19:00:49+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Guiso\",\"datePublished\":\"2011-04-07T21:19:45+00:00\",\"dateModified\":\"2019-05-12T19:00:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/\"},\"wordCount\":163,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Spanien\"],\"articleSection\":[\"Eintopf\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/\",\"name\":\"Guiso\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-07T21:19:45+00:00\",\"dateModified\":\"2019-05-12T19:00:49+00:00\",\"description\":\"- Guiso\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/07\\\/guiso\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Guiso\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Juli 2011","format":false,"excerpt":"Zutaten 4 Schweinsschnitzel 2 Rote Paprika 2 Gr\u00fcne Paprika 2 Gelbe Paprika 1 Pfefferoni 2 gro\u00dfe Zwiebeln 4 Tomaten 5 Knoblauchzehen 2 Rosmarinzweige 2 Thymianzweige 600 Gramm Kartoffeln (gekocht und gesch\u00e4lt) Paprikapulver (edels\u00fc\u00df oder scharf) 1 EL Tomatenmark 250 ml Suppe Pfeffer, Salz Gehackte Petersilie Senf \u00d6l zum Braten Zubereitung\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":871,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbisrisotto-mit-pfifferlingen\/","url_meta":{"origin":211,"position":1},"title":"K\u00fcrbisrisotto mit Pfifferlingen","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 600 g Muskatk\u00fcrbisfleisch Salz 7 EL Oliven\u00f6l 300 g Pfifferlinge 20 g Schalotten 1 1\/2 Knoblauchzehe 2 El. Oliven\u00f6l Butter Salz Pfeffer 60 Gramm Fr\u00fchlingszwiebeln 1\/2 El. Tomatenmark 1\/2 El. Paprikapulver Frisch geriebene Muskatnu\u00df 1 St\u00fcck W\u00fcrfelzucker 40 g Schalotten gesch\u00e4lt 250 g Risotto-Reis 100 ml Wei\u00dfwein Pfeffer Gem\u00fcsefond\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5588,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/01\/wuerziger-fleischtopf\/","url_meta":{"origin":211,"position":2},"title":"W\u00fcrziger Fleischtopf","author":"Steffen","date":"1. M\u00e4rz 2014","format":false,"excerpt":"Zutaten 250g Schweinesteak 1 gegrilltes oder gebratenes H\u00e4hnchen 250g R\u00e4ucherwurst 6 Knoblauchzehen 3 mittelgro\u00dfe Zwiebeln 2 EL \u00d6l 1 rote Paprikaschote 2 gr\u00fcne Paprikaschoten 4 kleine Tomaten 2 EL \u00d6l 2 Peperoni 1 Dose Maisk\u00f6rner 2 TL Salz 1 TL Pfeffer 1\/2 TL Cayennepfeffer 1\/2 TL Chillipulver Zubereitung Die Schweinesteaks\u2026","rel":"","context":"In "Eintopf"","block_context":{"text":"Eintopf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/eintopf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1045,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/hahnchen-reis-pfanne\/","url_meta":{"origin":211,"position":3},"title":"H\u00e4hnchen-Reis Pfanne","author":"Steffen","date":"25. 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November 2012","format":false,"excerpt":"Zutaten 1 kg Dickbl\u00e4ttrig geschnittener Wadschinken (Unterschenkel des Rindes), kleinfingerdicke Scheiben a 30-40g 150 Gramm Schweinefett 800 Gramm Bl\u00e4ttrig geschnittene wei\u00dfe Zwiebeln 1 Spritzer Essig, mit 1\/16 l Wasser verd\u00fcnnt 40-50 Gramm Edels\u00fc\u00df- oder Delikate\u00dfpaprika 2 Zerdr\u00fcckte Knoblauchzehen 1 TL Majoran 1 TL Gehackter K\u00fcmmel Salz 1 EL Paradeismark (Tomatenmark,\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7887,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/28\/bigosch-mit-weisskohl\/","url_meta":{"origin":211,"position":5},"title":"Bigosch mit Weisskohl","author":"Steffen","date":"28. Oktober 2021","format":false,"excerpt":"Bigosch mit Weisskohl 125 Gramm R\u00e4ucherspeck (mager)500 Gramm Schweinefleisch3 Zwiebeln125 Gramm Knoblauchwurst750 Gramm Weisskohl125 Gramm Champignons1 Dose Tomatenmark (klein)2 Knoblauchzehen1 Teel. K\u00fcmmel2 Teel. Rosenpaprika1 Lorbeerblatt1\/2 Liter Weisswein1 Teel. MajoranSalz F\u00fcr das polnische Nationalgericht gibt es kein einheitliches Rezept. Je nach der Gegend wird es mit Wei\u00df- oder auch Sauerkraut und\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=211"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/211\/revisions"}],"predecessor-version":[{"id":7042,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/211\/revisions\/7042"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}