{"id":481,"date":"2016-12-11T20:34:10","date_gmt":"2016-12-12T03:34:10","guid":{"rendered":"http:\/\/olivereats.ca\/?p=481"},"modified":"2016-12-11T22:30:26","modified_gmt":"2016-12-12T05:30:26","slug":"escargot","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/12\/11\/escargot\/","title":{"rendered":"Escargot"},"content":{"rendered":"<p>(30 mins at 350F)<\/p>\n<p>6 x 12 pan<\/p>\n<p>Little known fact that escargot is french for delicious! Pam&#8217;s Concoction!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2-3 Cans of escargot, drained<\/li>\n<li class=\"ingredient\">1\/2 lb frozen scallops, boiled for 2 mins, or until cooked<\/li>\n<li class=\"ingredient\">1\/2 lb medium uncooked shrimp, tails removed<\/li>\n<li class=\"ingredient\">1\/2 lb fresh mushrooms, sliced<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>1-2 pkgs of escargot<\/li>\n<li>1 cup of butter<\/li>\n<li>Baguette, sliced<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Layer seafood\/mushrooms in pan<\/li>\n<li class=\"instruction\">Mix seasoning with butter and spread over top<\/li>\n<li class=\"instruction\">Bake until bubbly and shrimp are pink all over<\/li>\n<li class=\"instruction\">Serve with baguettes<\/li>\n<li class=\"instruction\">Bon App\u00e9tit!<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway\u00a0for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(30 mins at 350F) 6 x 12 pan Little known fact that escargot is french for delicious! Pam&#8217;s Concoction!<\/p>\n","protected":false},"author":5,"featured_media":484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10,50],"tags":[],"class_list":["post-481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","category-seafood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/olivereats.ca\/wp-content\/uploads\/2016\/12\/2696140218_lescargot_045.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s7VfK8-escargot","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/481"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=481"}],"version-history":[{"count":5,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/481\/revisions"}],"predecessor-version":[{"id":511,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/481\/revisions\/511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media\/484"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}