{"id":26039,"date":"2012-09-02T00:19:20","date_gmt":"2012-09-02T04:19:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26039"},"modified":"2012-09-02T00:19:20","modified_gmt":"2012-09-02T04:19:20","slug":"lemon-garlic-pasta-with-spicy-fried-onion%e3%83%ac%e3%83%a2%e3%83%b3%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e3%83%91%e3%82%b9%e3%82%bf%e3%80%81%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26039&lang=en","title":{"rendered":"Lemon Garlic Pasta with Spicy Fried Onion
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Lemon Garlic Pasta with Spicy Fried Onion<\/strong>
\nLunch August 24, 2012<\/em><\/p>\n

I found a picture of tasty-looking pasta in a cooking magazine the other day. The pasta had fried calamari on top. I wanted to create something similar but I decided to have fried onion instead of calamari for my pasta. I added garlic powder, cayenne pepper, and paprika to the batter for the onion to give a nice kick. The pasta was mixed with chopped cooked garlic, olive oil, salt, and pepper.<\/p>\n

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

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Lemon Garlic Pasta with Spicy Fried Onion Lunch August 24, 2012 I found a picture of tasty-looking pasta in a cooking magazine the other day. The pasta had fried calamari on top. I wanted to create something similar but I decided to have fried onion instead of calamari for my pasta. I added garlic powder, […]<\/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-26039","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26039","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=26039"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26039\/revisions"}],"predecessor-version":[{"id":26163,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26039\/revisions\/26163"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}