{"id":15828,"date":"2010-10-19T18:02:41","date_gmt":"2010-10-19T22:02:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15828"},"modified":"2010-10-19T18:03:48","modified_gmt":"2010-10-19T22:03:48","slug":"spicy-bacon-cheddar-twists%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e3%83%81%e3%83%bc%e3%82%ba%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e3%83%84%e3%82%a4%e3%82%b9%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15828&lang=en","title":{"rendered":"Spicy Bacon Cheddar Twists
\u30d9\u30fc\u30b3\u30f3\u30c1\u30fc\u30ba\u30b9\u30d1\u30a4\u30b7\u30fc\u30c4\u30a4\u30b9\u30c8"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Spicy Bacon Cheddar Twists<\/strong>
\nOctober 17, 2010<\/em><\/p>\n

Crispy bacon, shredded cheddar cheese, garlic powder, cayenne pepper, and black pepper were pressed onto store bought pastry sheet. It was cut into strips, and the strips were twisted and baked in 400F oven for 10 minutes or so until they were golden brown. These are so light and it’s hard to stop eating once you start! I should have had some beer with these!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n2010\u5e7410\u670817\u65e5<\/em><\/p>\n

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\n\u898b\u304b\u3051\u3061\u3087\u3063\u3068\u51dd\u3063\u3066\u308b\u3088\u3046\u306b\u898b\u3048\u308b\u3082\u306e\u306e\u3001\u4f5c\u308b\u306e\u306f\u3068\u3063\u3066\u3082\u7c21\u5358\u3067\u79c1\u306e\u304a\u6c17\u306b\u5165\u308a\u30b9\u30ca\u30c3\u30af\u306e\u4e00\u3064\u3002<\/p>\n

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\"\"<\/a><\/p>\n

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

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Spicy Bacon Cheddar Twists October 17, 2010 Crispy bacon, shredded cheddar cheese, garlic powder, cayenne pepper, and black pepper were pressed onto store bought pastry sheet. It was cut into strips, and the strips were twisted and baked in 400F oven for 10 minutes or so until they were golden brown. These are so light […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15,7],"tags":[],"class_list":["post-15828","post","type-post","status-publish","format-standard","hentry","category-meat","category-other","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15828","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=15828"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15828\/revisions"}],"predecessor-version":[{"id":15896,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15828\/revisions\/15896"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}