{"id":4211,"date":"2012-04-12T18:40:17","date_gmt":"2012-04-12T18:40:17","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4211"},"modified":"2012-04-12T18:40:17","modified_gmt":"2012-04-12T18:40:17","slug":"lamm-mais-peperoni-topf","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/","title":{"rendered":"Lamm-Mais-Peperoni-Topf"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Lammvoressen, mager
\n2 EL \u00d6l
\n50 g Speckw\u00fcrfeln
\n1 EL Paprika
\n1 Zwiebel; feingehackt
\n1 Knoblauchzehe; halbiert
\nSalz
\nPfeffer
\n1 Thymianzweig
\n1 Rote Peperoni
\n1 Gr\u00fcne Peperoni
\n1 Gelbe Peperoni
\n3 Maiskolben oder 1 Dose Maisk\u00f6rner<\/p>\n

Zubereitung<\/strong>
\nDie Sitte, frischen Mais als Gem\u00fcse zu essen, stammt aus S\u00fcdamerika, dem Ursprungsland des Mais, wo dieses Getreide von Mexiko bis zu den Anden und Paraguay noch heute das Hauptnahrungsmittel der Bev\u00f6lkerung ist. Der vorliegende Topf stammt aus Mexiko.<\/p>\n

Das \u00d6l erhitzen und darin die Zwiebel und Knoblauchzehe samt den Speckw\u00fcrfeln gut durchd\u00e4mpfen. Den Paprika dazur\u00fchren und darauf achten, dass er nicht anbrennt. Dann gibt man die Fleischst\u00fccke in die Pfanne und l\u00e4sst sie gut anbr\u00e4unen. Mit soviel Wasser bedecken, bis das Fleisch bedeckt ist. Mit Salz, Pfeffer und Thymian abschmecken und eine Stunde zugedeckt leise kochen lassen.
\nDie ger\u00fcsteten und in St\u00fccke geschnittenen Peperoni zugeben, wieder zudecken und nochmals 10 Minuten schmoren lassen.
\nZehn Minuten vor dem Essen gibt man die gekochten und halbierten Maiskolben (oder die abgetropften Maisk\u00f6rner aus der Dose) dazu.
\nDazu: Salzkartoffeln oder Bauernbrot.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Lammvoressen, mager 2 EL \u00d6l 50 g Speckw\u00fcrfeln 1 EL Paprika 1 Zwiebel; feingehackt 1 Knoblauchzehe; halbiert Salz Pfeffer 1 Thymianzweig 1 Rote Peperoni 1 Gr\u00fcne Peperoni 1 Gelbe Peperoni 3 Maiskolben oder 1 Dose Maisk\u00f6rner Zubereitung Die Sitte, frischen Mais als Gem\u00fcse zu essen, stammt aus S\u00fcdamerika, dem Ursprungsland des Mais, … <\/p>\n

Weiterlesen<\/a><\/p>\n","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_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},"jetpack_post_was_ever_published":false},"categories":[6,52],"tags":[394,81],"class_list":["post-4211","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-mais","tag-mexiko","item-wrap"],"yoast_head":"\nLamm-Mais-Peperoni-Topf<\/title>\n<meta name=\"description\" content=\"- Lamm-Mais-Peperoni-Topf\" \/>\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\/2012\/04\/12\/lamm-mais-peperoni-topf\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamm-Mais-Peperoni-Topf\" \/>\n<meta property=\"og:description\" content=\"- Lamm-Mais-Peperoni-Topf\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/\" \/>\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=\"2012-04-12T18:40:17+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\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lamm-Mais-Peperoni-Topf\",\"datePublished\":\"2012-04-12T18:40:17+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/\"},\"wordCount\":181,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Mais\",\"Mexiko\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/\",\"name\":\"Lamm-Mais-Peperoni-Topf\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-04-12T18:40:17+00:00\",\"description\":\"- Lamm-Mais-Peperoni-Topf\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/04\\\/12\\\/lamm-mais-peperoni-topf\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lamm-Mais-Peperoni-Topf\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lamm-Mais-Peperoni-Topf","description":"- Lamm-Mais-Peperoni-Topf","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/","og_locale":"de_DE","og_type":"article","og_title":"Lamm-Mais-Peperoni-Topf","og_description":"- Lamm-Mais-Peperoni-Topf","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-04-12T18:40:17+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Lamm-Mais-Peperoni-Topf","datePublished":"2012-04-12T18:40:17+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/"},"wordCount":181,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Mais","Mexiko"],"articleSection":["Hauptgerichte","Lamm"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/","name":"Lamm-Mais-Peperoni-Topf","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-04-12T18:40:17+00:00","description":"- Lamm-Mais-Peperoni-Topf","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/lamm-mais-peperoni-topf\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Lamm-Mais-Peperoni-Topf"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-15V","jetpack-related-posts":[{"id":5588,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/01\/wuerziger-fleischtopf\/","url_meta":{"origin":4211,"position":0},"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":4697,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/05\/lamm-chili-nach-art-des-sudwestens\/","url_meta":{"origin":4211,"position":1},"title":"Lamm-Chili nach Art des S\u00fcdwestens","author":"Steffen","date":"5. Dezember 2012","format":false,"excerpt":"Zutaten 1 kg Lammfleisch; Keule oder Schulter 2 EL \u00d6l 2 gro\u00dfe Gr\u00fcne Paprikaschoten 2 gr\u00fcne Peperoni; scharf 1 gro\u00dfe Zwiebel 3 Knoblauchzehen 15 Wacholderbeeren 2 TL Oregano 4 Kartoffeln 1 TL Salz 1\/2 Bund Koriandergr\u00fcn; nach Geschmack Zubereitung Das Fleisch von allen Sehnen befreien, eventuelle Fettreste entfernen, in 2-cm-W\u00fcrfel\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":5473,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/07\/mexikanische-hackfleischpfanne\/","url_meta":{"origin":4211,"position":2},"title":"Mexikanische Hackfleischpfanne","author":"Steffen","date":"7. Januar 2014","format":false,"excerpt":"Zutaten 75 g durchwachsener R\u00e4ucherspeck 500 g Rinderhack 2 EL Oliven\u00f6l 2 Knoblauchzehen 1 TL Salz 1 Peperoni 2 Zwiebeln 1 Rote Paprikaschote 1 Gr\u00fcne Paprikaschote 1 Tasse Rotwein 1 TL Majoran 1 TL Thymian 2 EL Tomatenmark 1 Dose Gesch\u00e4lte Tomaten 1 Dose Kidneybohnen Schwarzer Pfeffer Salz 1 Priese\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":1972,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/11\/lammspiese-indisch\/","url_meta":{"origin":4211,"position":3},"title":"Lammspie\u00dfe, Indisch","author":"Steffen","date":"11. Juni 2011","format":false,"excerpt":"Zutaten 500 Gramm Lammkeulenfleisch, ausgebeint 1 St\u00fcck Zwiebel 1 St\u00fcck Knoblauchzehe 1 St\u00fcck Rote Peperoni, ohne Samenk\u00f6rner 1 EL \u00d6l 1 EL Currypulver 0,5 Tasse Zitronensaft 2 EL Minze, frisch Salz Pfeffer, schwarz aus der M\u00fchle 12 Holzspie\u00dfe, wassergetr\u00e4nkt Zubereitung Lammfleisch in ca. 2,5 cm gro\u00dfe W\u00fcrfel schneiden, Zwiebel fein\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5375,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammcassoulet-castelnaudary\/","url_meta":{"origin":4211,"position":4},"title":"Lammcassoulet ‚Castelnaudary‘","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 200 g Wei\u00dfe Bohnen; \u00fcber Nacht in kaltem Wasser eingeweicht 1 Bouquet garni; Zwiebel, Sellerie, Karotte 1 Knoblauchzehe 100 g Speckschwarte, unger\u00e4uchert - blanchiert 1,5 l Wasser 150 g Magerspeck 1 Knoblauchwurst oder 1 Zungenwurst 150 g Spickspeck - d\u00fcnn geschnitten 50 g Wei\u00dfbrot, ohne Kruste, gerieben Lammragout 600\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":5597,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/05\/scharfer-fleischtopf-samba-brasil\/","url_meta":{"origin":4211,"position":5},"title":"Scharfer Fleischtopf Samba-Brasil","author":"Steffen","date":"5. M\u00e4rz 2014","format":false,"excerpt":"Zutaten 500 g Kernbohnen 250 g D\u00f6rrfleisch 3 gro\u00dfe Zwiebeln 4 Knoblauchzehen Je 1 gr\u00fcne und gelbe Paprikaschote 1 Bund Fr\u00fchlingszwiebeln 1 Dose Pizzatomaten 2 Rote Peperoni Orangensaft von 2 Orangen 1 Ger\u00e4ucherte H\u00e4hnchenbrust 2 Paprika-Knoblauchw\u00fcrste Zubereitung Die Kernbohnen in schwarz, rot, wei\u00df und gefleckt werden \u00fcber Nacht eingeweicht. Am\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4211","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=4211"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4211\/revisions"}],"predecessor-version":[{"id":4212,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4211\/revisions\/4212"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}