{"id":13155,"date":"2010-06-09T21:58:44","date_gmt":"2010-06-10T01:58:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13155"},"modified":"2010-06-09T22:03:46","modified_gmt":"2010-06-10T02:03:46","slug":"cheese-pasta-with-fresh-mushroom-slices%e7%94%9f%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e5%85%a5%e3%82%8a%e3%83%81%e3%83%bc%e3%82%ba%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13155&lang=en","title":{"rendered":"Cheese Pasta with Fresh Mushroom Slices
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Cheese Pasta with Mushroom Slices<\/strong>
\nDinner June 1, 2010<\/em><\/p>\n

I used the leftover cheese dip<\/a>(made with cream cheese, pastrami, ranch dressing powder, green onion) as pasta sauce for this dish. The cheese dip was great with pasta, too, but it was a bit too rich, so I added sliced fresh mushroom (lemon juice was sprinkled first) and chopped green onion. The pasta was very tasty and it was a great way to use up all the leftover cheese dip.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Cheese Pasta with Mushroom Slices Dinner June 1, 2010 I used the leftover cheese dip(made with cream cheese, pastrami, ranch dressing powder, green onion) as pasta sauce for this dish. The cheese dip was great with pasta, too, but it was a bit too rich, so I added sliced fresh mushroom (lemon juice was sprinkled […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-13155","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13155"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13155\/revisions"}],"predecessor-version":[{"id":13265,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13155\/revisions\/13265"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}