{"id":4204,"date":"2019-02-21T07:01:04","date_gmt":"2019-02-21T05:01:04","guid":{"rendered":"http:\/\/www.recepti.covermagazin.com\/?p=4204"},"modified":"2024-10-11T21:15:03","modified_gmt":"2024-10-11T19:15:03","slug":"obruci-od-salame","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=4204","title":{"rendered":"Obru\u010di od salame"},"content":{"rendered":"<p><a href=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Obruci-od-salame.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4205\" title=\"Obruci-od-salame\" src=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Obruci-od-salame.jpg\" alt=\"Obruci-od-salame\" width=\"250\" height=\"200\" \/><\/a><\/p>\n<h3>Obru\u010di od salame<\/h3>\n<p><strong><br \/>\nSastojci:<br \/>\n<\/strong><br \/>\n<a href=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti192.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-4206 alignleft\" style=\"border: 0pt none;\" title=\"Recepti Obru\u010di od salame\" src=\"http:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2009\/09\/Recepti192.gif\" alt=\"Recepti Obru\u010di od salame\" width=\"12\" height=\"12\" \/><\/a>1\/4 kg parizera ili neke druge salame<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti192.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti Obru\u010di od salame\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti192.gif\" alt=\"Recepti Obru\u010di od salame\" width=\"12\" height=\"12\" \/><\/a>5 dag maslaca ili ulja<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti192.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti Obru\u010di od salame\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti192.gif\" alt=\"Recepti Obru\u010di od salame\" width=\"12\" height=\"12\" \/><\/a>1\/2 dl bijelog vina<\/p>\n<p><a href=\"..\/wp-content\/uploads\/2009\/09\/Recepti192.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none;\" title=\"Recepti Obru\u010di od salame\" src=\"..\/wp-content\/uploads\/2009\/09\/Recepti192.gif\" alt=\"Recepti Obru\u010di od salame\" width=\"12\" height=\"12\" \/><\/a>1\/2 dl juhe<br \/>\n<strong><br \/>\nPriprema:<\/strong><\/p>\n<p>Nare\u017eite parizer na kolutove debljine 1 cm. Zagrijte maslac u tavi pa na njega stavljajte parizer i svaki kolut pr\u017eite 1 minutu sa svake strane. Ulijte vino i pustite da ispari, a zatim dodajte juhu. Parizer izvadite i slo\u017eite na tanjur. Sok i juhu ukuhajte gusto i slu\u017eite kao preljev za obru\u010de.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Obru\u010di od salame Sastojci: 1\/4 kg parizera ili neke druge salame 5 dag maslaca ili ulja 1\/2 dl bijelog vina 1\/2 dl juhe Priprema: Nare\u017eite parizer na kolutove debljine 1 cm. Zagrijte maslac u tavi pa na njega stavljajte parizer i svaki kolut pr\u017eite 1 minutu sa svake strane. Ulijte vino i pustite da ispari, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[309,383,382,385,311,114],"class_list":["post-4204","post","type-post","status-publish","format-standard","hentry","category-predjela","tag-hladna-predjela","tag-kuhanje","tag-kuharica","tag-recepti-za-kuhanje","tag-salama","tag-vino"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/4204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4204"}],"version-history":[{"count":8,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/4204\/revisions"}],"predecessor-version":[{"id":28948,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/4204\/revisions\/28948"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4204"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4204"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}