{ "items" : [
    { "id" : "http://dbpedia.org/resource/Oysters_en_brochette"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Oysters en brochette" ] ,
        "http://purl.org/dc/elements/1.1/type" : [ "Hors d'oeuvre" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/United_States" ] ,
        "http://dbpedia.org/ontology/hasVariant" : [ "http://dbpedia.org/resource/Angels_on_horseback" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Bacon",
          "http://dbpedia.org/resource/Oyster" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Oysters,bacon" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/New_Orleans" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Hors_d'oeuvre"] } } }
