{"id":116,"date":"2014-08-20T01:12:14","date_gmt":"2014-08-20T01:12:14","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=116"},"modified":"2017-12-27T16:39:58","modified_gmt":"2017-12-27T16:39:58","slug":"beef","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/beef\/","title":{"rendered":"~ Beef"},"content":{"rendered":"

Golden Curry Sauce Mix<\/strong> by S&B Foods Inc in Tokyo, Japan. Delicious brown gravy sauce, light on curry flavor to which you add meat and vegetables of your choice.<\/p>\n

Stanfield’s Secret Seasoning<\/strong> – Julie Crowell’s favorite for steaks. (has a yellow\/black label)<\/p>\n

\n

How to Saute Perfectly – see Z ~ Tips<\/strong><\/p>\n

ROAST GRAVY:\u00a0 Make a slurry of 1 part flour to 3 parts water in tightly sealed contained and shake well.\u00a0 Add slowly to heated roast pan drippings, stirring til thickened.<\/p>\n

\n

FILET MIGNON AKA BEEF TENDERLOIN FILETS (for 2)
\nServe with Marsala Sauce——–EXCELLENT!
\n<\/strong>
\n(2) 6 to 8 oz. precut Filet Mignon
\n1 to 2 T Olive oil
\nSalt & Pepper
\nOPTIONAL:\u00a0 your favorite steak seasoning<\/p>\n

Preheat oven to 425\u00b0 with rack in center of oven.
\nSalt & Pepper one side of each filet. Add your favorite seasoning.
\nHeat ovenproof saut\u00e9 pan over med-high til very hot\u2014about 5 min.
\n(small iron skillet works well) Turn on exhaust fan!
\nAdd filets and sear in oil on one side only for 4-5 min.
\nTURN OVER. Salt and pepper and sprinkle your favorite steak seasoning.
\nPlace pan in oven and roast to desired doneness.
\nRare-5 min; Med Rare-6-7 min; Med-9 min.
\nCover with foil and let filets rest for 5 min.
\n<\/strong>This technique keeps all the natural flavor and moisture in the filets while they finish cooking.<\/p>\n

\n

POT ROAST WITH or WITHOUT VEGGIES<\/strong><\/p>\n

4 lb ROAST, any kind.\u00a0 We prefer rump roasts.
\n2 T oil
\nsalt\/pepper
\n6 garlic cloves
\n2 cans Campbells beef consomm\u00e9 or beef broth
\nOPTIONAL:\u00a0 peeled, quartered potatoes, peeled carrots, quartered onions, celery, garlic, as desired<\/p>\n

Heat oil in Dutch Oven or large pot that has a lid.
\nSprinkle meat with salt and pepper.
\nBrown over medium heat about 15 minutes (with lid on so won\u2019t splatter grease everywhere), turning so all sides get browned.
\nIf you like outside nearly black\/burned\u2014cook it longer.\u00a0 WARNING \u2013 smoke alarm may go off!
\nReduce heat.\u00a0 Add soup.\u00a0 Cover with lid.
\nSimmer (where liquid BARELY bubbles) on top of stove for 2 hours.
\n[Cook 1-2 lb roast for 1 hour]
\nABOUT 1 hour before end of cooking time, add desired vegetables and continue cooking. Remove roast from pan and make gravy out of juices.
\nONLY a roast can make gravy this divine.<\/p>\n

\n

POT ROAST – Medium Heat method:<\/strong><\/p>\n

Salt, pepper, rosemary, garlic, thyme the roast.
\nPlace on rack in shallow pan.
\nHeat oven to 300-325\u00b0.
\nAllow 15-17 min per pound for rare (when meat thermometer reads 120-125\u00b0)
\nAllow 17-20 min per pound for medium (when meat thermometer reads 140\u00b0)<\/p>\n

Be sure to make Roast Gravy out of pan drippings!
\nIts the best of best in gravies!<\/p>\n

\n

EASY POT ROAST IN FOIL<\/strong><\/p>\n

4 lb ROAST (chuck, boneless rump, top round or bottom round call all be used in this recipe)
\n1 pkg dry Liptons onion soup mix
\n1 can cream mushroom soup
\nsalt\/pepper to taste
\n2 T steak sauce (optional)<\/p>\n

Put large piece of foil about 30\u201d x 18\u201d in large baking pan.
\nPlace roast on foil and sprinkle with salt and pepper.
\nSpread steak sauce over meat (optional).
\nSprinkle onion soup over sauce.
\nPour mushroom soup on top.
\nWrap foil around roast.\u00a0 Bake at 300\u00b0 for 4 hours.<\/p>\n

\n

BEEF BURGUNDY STEW<\/strong>
\nServes 4-6<\/p>\n

2 cans Cream of Mushroom soup
\n1 env Lipton Onion Soup mix
\n1 cup Burgundy Wine or cooking wine
\n1 lb stew meat, cut into bite-size pieces<\/p>\n

Combine mushroom soup, onion soup mix and wine, Add meat.
\nBake in 3 qt. covered dish for 3 hours at 300\u00b0.
\nServe with noodles or rice.<\/p>\n

\n

BEEF BURGUNDY ROAST\u00a0\u00a0 (Margo Young)<\/strong><\/p>\n

2 envelopes onion soup mix
\n5 lb. chuck roast- (arm roast is less fat and very tender)
\n5 oz. can mushrooms, drained
\n1 cup burgundy–a dry red or Merlot also work great<\/p>\n

Put half the soup mix on large piece of foil, put roast on top of that.
\nSprinkle remaining soup mix over meat.
\nPut mushrooms on top of that, pour burgundy over that, seal well with foil.
\nBake at 300\u00b0 for 4 hrs.\u00a0 Cut back time a little with a smaller roast.<\/p>\n

\n

OLD-TIMEY BEEF STEW<\/strong><\/p>\n

1-1\/2 lb rump roast or boneless stew meat, cut into 1\u201d cubes (1\/4 lb per person)
\n2 T cooking oil
\n2 cups water
\n2 cans beef consomm\u00e9
\n2 cloves garlic, minced
\n2 T Worcestershire sauce
\n10 oz. frozen peas & carrots, cooked per pkg directions
\n1 lb white pearl onions, cooked with peas & carrots
\nlb fresh mushrooms, sliced, sauted in butter w\/garlic salt
\n\u00bd c cold water and \u00bc c flour for THICKENING
\n\u00bd t salt; \u00bc t pepper
\nOPTIONAL:\u00a0 4 med potatoes, cut into 1\u201d cubes
\nOPTIONAL:\u00a0 celery and red bell pepper, cooked with peas & carrots<\/p>\n

Heat oil in large Dutch Oven and cook all of meat at once over med.-high heat for 15-20 min, or til brown, stirring occasionally.
\nDrain off and discard grease.
\nAdd 2 cups water, garlic, beef consomm\u00e9 and Worcestershire sauce.
\nBring just to boiling; reduce heat.
\nSimmer, covered for 2 hours, stirring occasionally.
\nIF using more tender cut of meat, like steak, don\u2019t need to cook as long.<\/p>\n

Stir in potatoes, onions and fresh carrots, if using them.
\nReturn to boiling.
\nReduce heat and simmer covered for 30 min, or til vegetables are tender.
\nAdd cooked peas & carrots and other optional vegetables.<\/p>\n

TO THICKEN:\u00a0 In container with tight fitting lid, shake together \u00bd c cold water and flour til it is a smooth paste.\u00a0 Stir slowly into stew, stirring furiously with flat bottomed tool and cook and stir til thickened.\u00a0 Add salt & pepper to taste.\u00a0 May not need any salt.<\/p>\n

Serve plain or over biscuits.<\/p>\n

\n

BEEF\u00a0 POT\u00a0 PIE \u2013 THE WAY WE LIKE IT:
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Leftover roast beef cut into small pieces
\nHeat up leftover roast gravy in baking dish.<\/p>\n

COOK the following and add to heated roast gravy:
\n10 oz. pkg frozen peas & carrots
\npearl onions
\nfresh mushrooms, sliced.\u00a0 Add mushroom juice to gravy!
\nGarlic, minced or whole cloves<\/p>\n

IMPORTANT:\u00a0 Bring gravy-veggie mixture to a boil (or biscuits will be soggy on bottoms.\u00a0 Stand biscuit halves (cut in half moons) on sides of casserole dish.
\nBake til biscuits are done\u2014per pkg directions.<\/p>\n

OPTIONAL:\u00a0 celery, cubed cooked potatoes, red bell pepper strips, mixed vegetables–instead of just peas & carrots.<\/p>\n

\n

RUMP ROAST \u2013 MEDIUM RARE\u00a0 (10\/1\/13)<\/strong><\/p>\n

4\u201d or more thick Rump Roast
\nRed Fahita Mix Seasoning* (from Mexican Grocery Store)
\n*OR use onion powder, garlic powder, black pepper.
\nSoak in salt brine and Fahita Seasoning overnight–instructions below.<\/p>\n

5 hours before serving, take meat out of frig and let it reach room temperature.
\nPat Red Fahita Mix Seasoning on outside.
\nSpray roasting rack with Pam.\u00a0 Put roast in rack in pan.
\nPour in about 1-1\/2 c water.
\nBake at 450\u00b0 uncovered for 5 min per pound.
\nTurn heat off, but leave meat in oven without opening door for 3 hours.
\nSlice and serve.<\/p>\n

\n

HOW TO BRINE A ROAST<\/strong><\/p>\n

Brining makes a cooked roast be more moist and allows salt to be soaked up into the inside it.
\nBoil 1\/4c table salt in 1 cup water.
\nUse container large enough to hold roast, or a roasting bag.
\nAdd cold water and brine mixture.
\nPlace roast in container. Make sure water covers roast.
\nCan add your choice of spices, soy sauce, pepper, etc.
\nSoak where temp is at least 40\u00b0 for 8-12 hours.
\nThe amount of brining TIME is not set in stone.\u00a0 A little is better than NONE!
\nRemove roast and rinse well.\u00a0 Trash brine.<\/p>\n

\n

CHICKEN FRIED STEAK FOR 2\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(USING DEEP FRYER)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 lb steak (cube, round, sirloin or NY strip\u2014whatever you want)
\n1 c SELF RISING flour (or Bisquick)
\n1 egg slightly beaten
\n\u00bd c milk<\/p>\n

Wash and cut steak into desired shape (thick or thick strips; bite-size pieces* or large chunks)
\nMix egg with milk in bowl.
\nDip steak strips in flour; then in milk-egg mixture; then back in flour again
\nFry per deep fryer instructions, just til golden brown.
\nTakes about 1-1\/2 to 2 minutes per batch.
\nRemove from fryer and sprinkle with garlic salt, if desired.
\nServe with White Gravy \u2013 use extra flour in gravy.<\/p>\n

OPTIONAL:\u00a0 1-1\/2 t Cavender\u2019s Greek seasoning added to flour.
\n*Use bite size pieces in beef stroganoff.<\/p>\n

\n

BEEF STROGANOFF
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

2 c raw steak, cut into bite-sized pieces
\n\u00bd t garlic salt & \u00bc t black pepper
\n3\/4 c self rising flour (makes it real crispy) reg. flour OK also
\n\u00be c milk + 1 egg, beaten together
\n1 t dried parsley
\n4 T oil
\n1 can cream of mushroom soup
\n\u00bd cup milk
\n1\/2 c sour cream
\n1\/4 c cooking wine (optional)
\n1\/4 t garlic, minced
\n4 oz. sliced mushrooms, canned; if fresh-microwave w\/ butter til done.(optional)
\n1 \/2 small can Durkee’s French Fried Onions (optional)
\n8 oz. noodles, cooked.<\/p>\n

Mix flour w\/salt & pepper. Mix milk & egg.
\nDip steak in milk; then in flour mixture. Shake off excess flour.
\nHeat oil in pan. Saute or deep fry steak til browned.
\nHeat soup, parsley, milk and wine til bubbly.
\nRemove from heat and add sour cream, stir till well blended.
\nAdd cooked meat to soup mixture. Do NOT BOIL or sour cream will curdle.
\nServe over noodles.
\nSprinkle French Fried Onions on top if desired.
\nOptional:\u00a0 Serve w\/Cholula Sauce.<\/p>\n

\n

PARMESAN ROUND STEAK OR\u00a0 PORK CHOPS<\/strong><\/p>\n

1-1\/2 lbs round steak or pork chops
\n1 egg, beaten
\n1\/3 c milk
\n1 c bread crumbs or self rising flour
\n1 t garlic or onion powder
\n1\/8 t pepper
\n3 T oil
\n1\/2 to 1 c beef consomme
\n1\/4 t oregano
\n1\/2 c grated Parmesan cheese<\/p>\n

Cut steak into 6 pieces and tenderize.
\nCombine egg and milk. Soak meat in mixture.
\nCombine spices and bread crumbs or flour.
\nDip steak\/chop into bread crumbs\/flour and brown in heated oil.
\nPlace meat so it doesn\u2019t overlap in casserole dish with cover (or use foil).
\nAdd consomme–can use part cooking wine for consomme if desired.
\nSprinkle each steak\/chop with paprika and 2 T Parmesan cheese.
\nBake, covered at 325\u00b0 for 1-1\/2 hours.<\/p>\n

\n

BROILED T-BONE OR SIRLOIN STEAK – Rev 8\/2014
\n<\/strong><\/p>\n

Preheat broiler. Slash fat edges of steak at 2″ intervals to prevent curling. Season steak as desired. Place on broiler pan.\u00a0 Place oven rack in top\/highest position (3-5\u201d from source of heat).<\/p>\n

1″ thick rare steak:\u00a0\u00a0 Turn after 6 minutes of broiling. Broil 12-15 min. total.<\/p>\n

1″ thick medium rare steak:\u00a0 Turn after 4-5 minutes of broiling. Broil 8-10 min. total.<\/p>\n

2″ thick rare steak:\u00a0 Turn after 18 minutes of broiling. Broil 30-40 min. total.<\/p>\n

2″ thick medium steak:\u00a0 Turn after 20 minutes of broiling; Broil 35-45 min. total.<\/p>\n

\n

SAUERBRATEN\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (Chester’s Recipe)\u00a0\u00a0 \u00a0(12\/2017)<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\nMakes 6-8 servings<\/p>\n

3-1\/2 to 4 lb. pot roast, chuck or rump<\/p>\n

Marinade: Mix, bring to boil, then simmer 10 in. Cool.
\n2 cups water
\n2 cups vinegar (cider, redwine or mixture)
\n2 onions sliced
\n3 bay leaves
\n10 whole cloves
\n6 peppercorns or 1\/2 t pepper
\n1 T salt (Kosher or Himalayan are good)
\n————————————————————-
\nfew carrots
\n1\/2 c raisins
\n18 gingersnap cookies (for gravy)<\/p>\n

Place meat in a large bowl; cover with Marinade Mixture
\nCover and refrigerate for 36 to 48 hours, turning meat 1-2 times each day.
\nRemove meat, pat dry; rub lightly with flour and brown well in hot fat.
\nRemove peppercorns and cloves & add marinade to meat.
\nCover and simmer til meat is tender (3-4 hours)
\nDuring last hour, add 1\/2 c raisins and carrots.
\nRemove meat and slice. Keep warm.
\nFor Gravy:<\/strong>\u00a0 Skim excess fat from liquid in pan; stir in crushed gingersnaps.
\nCook over low heat til thickened. Pour gravy over sliced meat.<\/p>\n

Good served with red cabbage, spaetzle & rye bread<\/p>\n

\n

THE BEST CHICKEN FRIED MEAT\u2026\u00a0 (tried 3\/10\/2014)<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\nSouthern saying: If it aint fried, it aint food!<\/em><\/p>\n

4 medium size pieces of thin meat (chicken, steak, porkchop, etc.)<\/p>\n

COMBINE in shallow bowl the Egg Wash:
\n2 eggs, WELL beaten
\n\u00bd cup milk or water [or use Carnation evaporated milk and no egg]
\nCan put this in bag with meat and seasonings and refrigerate for 2-3 hours<\/p>\n

MIX in small bowl or on a plate:
\n1-1\/2 c self rising flour, 1 t onion powder, 1 t paprika,
\n1 t garlic powder, 1 t poultry seas, 1 t salt, \u00bd t pepper, OR Seasonal or Red Fahita Seasoning<\/p>\n

Preheat \u00bc\u201d oil in frying pan on medium heat or one notch above med. Test to see if its hot before adding milk.\u00a0 Wash meat and dry well with paper towels.<\/p>\n

Dip each piece in egg wash \u2013 make sure it covers meat well.
\nThen dip in flour coating both sides well.
\nThen dip in egg wash–then dip in flour again.\u00a0 Can repeat again if desired.
\nPlace carefully in frying pan\u2014do not overlap.
\nLet meat brown completely on one side before turning over.\u00a0 Probably 2-4 minutes.\u00a0 Make gravy if desired.<\/p>\n

\n

PRIME RIB ROAST \u2013 MEDIUM RARE<\/strong><\/p>\n

5-12 lb beef rib roast
\nonion powder
\ngarlic powder
\nfresh ground black pepper
\npepper
\nsalt
\n1-1\/2 c water<\/p>\n

Rub meat with spices.\u00a0 Wrap meat in Saran Wrap and refrigerate overnight.
\n5 hours before serving, take meat out of frig and let it reach room temperature.\u00a0 Salt sides.\u00a0 Line broiler pan with foil.\u00a0 Pour in water.
\nSpray broiler rack with PAM and place roast on rack, fat side up.
\nBake at 450\u00b0 uncovered for 5 min per pound.
\nTurn heat off, but leave meat in oven without opening door for 3 hrs.
\nSlice and serve.
\nFOR WELL DONE:\u00a0 put slices in pan juices on top of stove for few minutes just before serving.<\/p>\n

ROLLED RIB ROAST (Prime Rib)<\/strong><\/p>\n

Preheat oven to 325\u00b0.
\nPlace thawed rolled rib roast on rack in shallow roasting pan, with fat side UP so it will baste in its own juices.\u00a0 (Rack keeps meat out of drippings)
\nInsert meat thermometer so it goes HALFWAY through the thick rounded portion of the meat, making sure it is not resting on bone, fat or gristle.
\nDO NOT COVER.\u00a0 DO NOT add water. Do NOT flour and DO NOT SEAR.
\nMay season before or after cooking:\u00a0 salt, pepper–penetration is to depth of about 1\/2″, however.\u00a0 If desired, baste occasionally with meat drippings–not necessary tho.
\nDO NOT turn roast.\u00a0 Roast to desired doneness, using meat thermometer as final guide:<\/p>\n

RARE: Allow 26 – 32 min per lb or 140\u00b0 on meat thermometer
\nMEDIUM: Allow 34 – 38 min per lb or 160\u00b0 on meat thermometer
\nWELL DONE: Allow 40 – 42 min per lb or 170\u00b0 on meat thermometer<\/p>\n

Let roast stand\/set 15-30 min after removing from oven for easier carving.\u00a0 It continues to cook when removed, so remove from oven when thermometer registers 5-10\u00b0 lower than desired doneness.\u00a0 Remove to heated platter.\u00a0 Serve with pan juices or prepare gravy from drippings.\u00a0 Often served with Horseradish and Worcestershire.<\/p>\n

Note:\u00a0 The smaller the diameter of a rib roast, the shorter the cooking time. Meat thermometer is only way to know for sure how done it really is.\u00a0\u00a0 Be sure to read thermometer in the oven.<\/p>\n

The tenderest, juiciest and most expensive cuts of beef for roasting are the rib roasts!<\/p>\n

A Rolled Rib Roast is a Standing Rib Roast that has been boned and rolled.
\nA Rib Eye Roast (Delmonico) is the boneless eye of the rib roast.
\nBeef Tenderloin or fillet is often cut into filet mignon boneless steaks.<\/p>\n

Estimate cooking time needed by taking weight x min. for desired doneness divided by 60.
\nNOTE:\u00a0 Took ours ONE HALF the TIME to get to 140 on 12\/25\/99
\nEx:\u00a0 10 lbs X 30 min\/rare\u00a0 divided 60 = allow 5 hours roasting time.\u00a0\u00a0 Remember to remove from oven 5-10\u00b0 (15-30 min) before desired doneness for standing time.<\/p>\n

\n

STANDING RIB ROAST\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Melba)——–NOT TRIED!<\/strong><\/p>\n

Any size standing rib roast<\/p>\n

Preheat oven to 375\u00b0
\nPlace roast in oven and cook 1 hour.
\nTurn oven off.\u00a0 Keep oven door closed.
\n45 minutes before serving, turn oven on to 300\u00b0
\nRemove and serve.<\/p>\n

Cooked this way, the roast will be a juicy medium rare and perfect every time.<\/p>\n

\n

PEPPERED RIB ROAST\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0NOT TRIED!!
\n<\/strong>Serves 12
\n<\/strong><\/p>\n

6-8 lb rib roast
\n2 T olive oil
\n2 T pepper or lemon pepper<\/p>\n

Rub roast with oil and pat pepper on it heavily
\nBake at 225\u00b0 for 4 hours.<\/p>\n

\n

SWISS STEAK\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 CHESS LOVES
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

4 steaks or pork chops
\n1\/2 c flour
\n1 t coarsely ground pepper
\n1 t salt<\/p>\n

8 oz. fresh mushrooms.
\n3\/4 c celery (2 long stalks)
\n1\/2 c salsa (or more)
\n1\/2 c Italian salad dressg (NOT lite)
\nSugar to taste
\n14.5 oz. petite diced tomatoes w\/juice
\n8 oz. can (small) tomato sauce
\n1\/2 red pepper, cut into strips
\n3T fresh cilantro, chopped (can be up to half parsley, if desired)
\n1\/2 c sliced onion or pearl onions
\n4 cloves fresh garlic, pressed.
\n1T fresh lime or lemon juice
\n1 t grated lime or lemon peel
\n1 t dried oregano
\nTabasco to taste
\nOPT: 1\/4 c red wine
\nNOTE: Don’t add salt, except in flour mixture for browning<\/p>\n

Mix together flour, salt, pepper and coat steak in it.
\nBrown steak briefly.
\nMix rest of ingredients. Place some of mixture in bottom of casserole dish.
\nPlace steaks in dish so they don’t overlap.
\nTop with rest of tomato mixture.
\nBake covered at 325\u00b0 for 1 hour or more.
\nServe with rice.<\/p>\n

 <\/p>\n

 <\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Golden Curry Sauce Mix by S&B Foods Inc in Tokyo, Japan. Delicious brown gravy sauce, light on curry flavor to which you add meat and vegetables of your choice. Stanfield’s Secret Seasoning – Julie Crowell’s favorite for steaks. (has a yellow\/black label) How to Saute Perfectly – see Z ~ Tips ROAST GRAVY:\u00a0 Make a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-116","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":25,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/116\/revisions"}],"predecessor-version":[{"id":1379,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/116\/revisions\/1379"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}