{"id":1650,"date":"2010-03-12T13:45:59","date_gmt":"2010-03-12T18:45:59","guid":{"rendered":"https:\/\/shousetsubangbang.com\/mirror\/?p=1650"},"modified":"2014-05-14T12:05:04","modified_gmt":"2014-05-14T16:05:04","slug":"recipes-from-busted","status":"publish","type":"post","link":"https:\/\/www.shousetsubangbang.com\/mirror\/recipes-from-busted\/","title":{"rendered":"Recipes from Busted"},"content":{"rendered":"<p style=\"text-align: center;\">Cocktail: Honeydew Basil Mojito<\/p>\n<p style=\"text-align: left;\">Ingredients:<br \/>\n2-3 cubes of honeydew melon<br \/>\n3-4 basil leaves<br \/>\n1 oz. lime juice<br \/>\n2 oz. rum<br \/>\n1 tsp. sugar<br \/>\nclub soda<br \/>\nice<\/p>\n<p>1. Muddle the melon, basil, and sugar in the bottom of a glass with the sugar, using a muddler or the back of a spoon.<br \/>\n2. Add ice, lime juice, and rum. Stir.<br \/>\n3. Top up with club soda.<\/p>\n<p>Serves 1.<\/p>\n<p style=\"text-align: center;\">Appetizer: Honey-Garlic Asparagus<\/p>\n<p style=\"text-align: left;\">(Modified from: <a href=\"http:\/\/greenlitebites.com\/2007\/12\/13\/garlic-honey-asparagus\/\">http:\/\/greenlitebites.com\/2007\/12\/13\/ga<wbr \/>rlic-honey-asparagus\/<\/a>)<br \/>\nIngredients<br \/>\n1 pound asparagus, ends trimmed off<br \/>\n1 1\/2 tbsp honey<br \/>\njuice of one lemon<br \/>\n2-3 cloves garlic, minced<br \/>\nolive oil<br \/>\nsalt and pepper<\/p>\n<p>1. Mix honey, lemon juice, and garlic in a small bowl.<br \/>\n2. Place asparagus in an airtight container with the the honey-lemon mixture, and stir to coat. Refridgerate for an hour.<br \/>\n3. Preheat oven to 375 degrees. Place asparagus spears on a foil-covered cookie sheet rubbed with a light coating of olive oil.<br \/>\n4. Roast for 10-15 minutes. Finish with salt and pepper.<\/p>\n<p>Serves 4-6.<\/p>\n<p style=\"text-align: center;\">Main course: Farfalle with Asparagus, Sugar Snap Peas, Lemon, and Parmesan<\/p>\n<p style=\"text-align: left;\">Ingredients<br \/>\n1 pound asparagus, ends trimmed off and cut into 1\/2 inch pieces.<br \/>\n1\/5 pound sugar snap peas, ends pinched off<br \/>\n1 pound farfalle<br \/>\nJuice of 1 lemon<br \/>\n1 cup grated parmesan cheese<br \/>\n3 tbsp olive oil<br \/>\nsalt and pepper<\/p>\n<p>1. Bring a large pot of water to a boil.<br \/>\n2. Add the asparagus pieces and boil for 2 minutes.<br \/>\n3. Add the sugar snap peas and boil for another 2 minutes.<br \/>\n4. Remove the vegetables with a slotted spoon and set aside.<br \/>\n5. Bring the pot of water back to a boil, then add the pasta. Boil for 10-12 minutes.<br \/>\n6. Strain the pasta, then combine with asparagus, snap peas, lemon juice, olive oil, and parmesan cheese. Toss well. Finish with salt and a generous amount of pepper.<\/p>\n<p>Serves 4-6<\/p>\n<p style=\"text-align: center;\">Dessert: Chocolate-Dipped Bacon Roses<\/p>\n<p style=\"text-align: left;\">Ingredients<br \/>\n1 pound bacon<br \/>\n1 cup semi-sweet chocolate chips or chunks (more if needed)<\/p>\n<p>1. Preheat the oven to 375 degrees and place a sheet of aluminum foil on a baking sheet.<br \/>\n2. Cut the strips of bacon in half. Roll each half-strip into a rose shape, and place on the baking sheet.<br \/>\n3. Place the bacon in the oven for 20-25 minutes, until the bacon is fairly firm and crispy. Remove from the baking sheet and place the roses on a plate between paper towels to drain.<br \/>\n4. Meanwhile, melt the chocolate in a double boiler over simmering water, and place a sheet of wax paper down on a baking sheet.<br \/>\n5. Dip the bottom ends of the bacon into the chocolate, then set the roses on the baking sheet to cool.<br \/>\n6. Place finished roses in the refrigerator to set.<\/p>\n<p>Serves a lot or a little, depending on how much you love bacon.<\/p>\n<span class=\"simplefavorite-button has-count preset\" data-postid=\"1650\" data-siteid=\"1\" data-groupid=\"1\" data-favoritecount=\"0\" style=\"background-color:#ffffff;border-color:#000000;color:#000000;\"><i class=\"sf-icon-love\" style=\"color:#000000;\"><\/i>Love<span class=\"simplefavorite-button-count\" style=\"color:#000000;\">0<\/span><\/span>","protected":false},"excerpt":{"rendered":"<p>Cocktail: Honeydew Basil Mojito, Appetizer: Honey-Garlic Asparagus, Farfalle with Asparagus, Sugar Snap Peas, Lemon, and Parmesan, Dessert: Chocolate-Dipped Bacon Roses<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[272,425],"tags":[4,6],"class_list":["post-1650","post","type-post","status-publish","format-standard","hentry","category-issue23","category-text","tag-domashita-romero","tag-shukyou"],"_links":{"self":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts\/1650","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/comments?post=1650"}],"version-history":[{"count":3,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts\/1650\/revisions"}],"predecessor-version":[{"id":3941,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/posts\/1650\/revisions\/3941"}],"wp:attachment":[{"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/media?parent=1650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/categories?post=1650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shousetsubangbang.com\/mirror\/wp-json\/wp\/v2\/tags?post=1650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}