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The Temple of Kalabsha - Egypt

<div dir="ltr" style="text-align: left;" trbidi="on"><h2 style="text-align: left;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mandulis Unveiled<br />The Temple of Kalabsha</span></i></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdq_S4Op9GIG1Y1ve4S9koLBzdVWUxpmMtPu-wbMqeX6VPN_RuM0rYh9bw34E3-vmrVXGIHh47hsaGLuh7jvxQ3JA-47d-98Ib7xaFsaO1W8pZ75LEfqKxPw7glUrZXVRh_b8AUoFmUM8/s1600/6fa0c_Philae_Temple_01.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdq_S4Op9GIG1Y1ve4S9koLBzdVWUxpmMtPu-wbMqeX6VPN_RuM0rYh9bw34E3-vmrVXGIHh47hsaGLuh7jvxQ3JA-47d-98Ib7xaFsaO1W8pZ75LEfqKxPw7glUrZXVRh_b8AUoFmUM8/s640/6fa0c_Philae_Temple_01.gif" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn5w9DByfJwMycQ1jkClOEnrKKT97RYPpCVHXIQoUEi8SUgVie5p0loOFQMghZgFM3kIk2OMqHucRKL3D86nkep6-6KlcQ7HvZm18-4GpjycTE8_AGaidcSqhOfk_RBIJNTseSVTxy5Y/s1600/1062799410_kalabsha+temple2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwn5w9DByfJwMycQ1jkClOEnrKKT97RYPpCVHXIQoUEi8SUgVie5p0loOFQMghZgFM3kIk2OMqHucRKL3D86nkep6-6KlcQ7HvZm18-4GpjycTE8_AGaidcSqhOfk_RBIJNTseSVTxy5Y/s640/1062799410_kalabsha+temple2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlOi3u1IFUCgvwFmE8UdoHwsimPuByZwrTRt6vfFjW3P9w30qLMIxFbIpZ2RPX5JAtO616dTbfZet0BVcHgU9PHodeCUothh88ytSDKtYbcNcBX8jGEk2Xg8DijWZEPL6M2t2CXds7Wo/s1600/kalabshe-temple-inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlOi3u1IFUCgvwFmE8UdoHwsimPuByZwrTRt6vfFjW3P9w30qLMIxFbIpZ2RPX5JAtO616dTbfZet0BVcHgU9PHodeCUothh88ytSDKtYbcNcBX8jGEk2Xg8DijWZEPL6M2t2CXds7Wo/s640/kalabshe-temple-inside.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSbmnQxBhpOd-BwedRMGbdjp4bo4NghtsQqyOrOfg8PUM1TyVxVwsNdwtIz5-eTf_qukyrQoim5fpleUMptdR2eIMTEe0P0aedN2NOmNtar-cgG880lrk5Qp2K-ZHHMPoulAFCnWhbFg/s1600/Map15.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSbmnQxBhpOd-BwedRMGbdjp4bo4NghtsQqyOrOfg8PUM1TyVxVwsNdwtIz5-eTf_qukyrQoim5fpleUMptdR2eIMTEe0P0aedN2NOmNtar-cgG880lrk5Qp2K-ZHHMPoulAFCnWhbFg/s640/Map15.gif" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICvqQ_Ka3vWmHuSafyMKl7kUVErnzT-9-6Px10v9fP05MGpxq6RXywXxgJCtGG_6muNhYldntFQT7hWpNoKmeHgHRbxBoP9vY4WdevDMxDEx2BlsFwUYTPzcDnJvj9_YGkdxgoMbH4BQ/s1600/New_Kalabsha-David_Roberts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICvqQ_Ka3vWmHuSafyMKl7kUVErnzT-9-6Px10v9fP05MGpxq6RXywXxgJCtGG_6muNhYldntFQT7hWpNoKmeHgHRbxBoP9vY4WdevDMxDEx2BlsFwUYTPzcDnJvj9_YGkdxgoMbH4BQ/s640/New_Kalabsha-David_Roberts.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVvehmnq0aDagF8ey3oCJYUWTAsd-zTwqaRcUR_xlGKEd1OOjA5t6y-_8ukPMkxWGBgohwia_jOlthpNk4amxGG9ZOPocf3yq_LD5odWlRqFhnYkMeJ0Hmys9cx4NaAdOoKH9Yls1Eh0/s1600/screenshot-www.bubastis.be+2015-06-25+18-01-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQVvehmnq0aDagF8ey3oCJYUWTAsd-zTwqaRcUR_xlGKEd1OOjA5t6y-_8ukPMkxWGBgohwia_jOlthpNk4amxGG9ZOPocf3yq_LD5odWlRqFhnYkMeJ0Hmys9cx4NaAdOoKH9Yls1Eh0/s1600/screenshot-www.bubastis.be+2015-06-25+18-01-32.jpg" /></a></div><br />Walk along an imposing stone causeway that leads from the banks of the lake to the first pylon of the temple, pass a colonnaded court and into the eight columned hypostyle hall. Note the hieroglyphs and the reliefs of Greek pharaohs paying homage to Ancient Egyptian deities. Look for Mandulis, the god clad in the vulture feathered cloak.<br /><br />Built during the late Ptolemaic period and completed during the reign of the Roman emperor Augustus, the Temple of Kalabsha was dedicated to the Nubian god called Mandulis.</div>

The Temple of Kalabsha - Egypt

Mandulis Unveiled The Temple of Kalabsha Walk along an imposing stone causeway that leads from the banks of the lake to the first pylon of t...

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Mustard & sage chicken with celeriac mash

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="col-md-6"><div class="ingredient-list" style="text-align: left;"><h3 class="bubble"> <img alt="Mustard-sage-chicken-celeriac-mash" height="580" src="http://s3.amazonaws.com/bbcgoodfoodme/recipes/22129/original/mustard-sage-chicken-celeriac-mash.jpg?1435068963" width="640" /></h3><div class="bubble" style="text-align: left;"> <span style="color: red; font-size: small;">Source: <i>bbcgoodfoodme.com</i></span></div><h3 class="bubble"><span style="color: blue;">Ingredients</span></h3><ul><li>1 celeriac, peeled and cut into chunks</li><li>3 chicken breasts, skinless</li><li>1 tbsp English mustard powder</li><li>2 tsp olive oil</li><li>2 garlic cloves, crushed</li><li>8 sage leaves, chopped</li><li>100g low-fat crème fraîche, plus 2 tbsp for the mash</li><li>1 low-sodium chicken stock cube</li><li>2 tbsp wholegrain mustard</li><li>275g cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage, to serve</li></ul><br /><div class="method-list"><h3 class="bubble"><span style="color: blue;">Method</span></h3><ol><li> Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender. <br /> </li><li> Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs- 1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper. <br /> </li><li> While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg. <br /> </li></ol></div></div></div></div>

Mustard & sage chicken with celeriac mash

Source: bbcgoodfoodme.com Ingredients 1 celeriac, peeled and cut into chunks 3 chicken breasts, skinless 1 tbsp English mustard powder 2...

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CRÈME BRÛLÉE

<div dir="ltr" style="text-align: left;" trbidi="on"><h3 class="archive_title" style="box-sizing: border-box; color: #565656; font-family: futura-pt-condensed, sans-serif; font-weight: 500; letter-spacing: 1.6px; margin: 2px 0px; text-rendering: optimizeLegibility; text-transform: uppercase;"><span style="font-size: 1.6em;">SLOW COOKER CRÈME BRÛLÉE </span><i><span style="font-size: x-small;">from <span style="letter-spacing: 1.6px;">thechicsite.com</span></span></i></h3><div><i><span style="font-size: x-small;"><span style="letter-spacing: 1.6px;"><br /></span></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTW5TPHEPq551miitbkHKnYKW0Nb35ePR7fdGhmdYPv7MoAiAp1G7m6PtRS3TRGVtY7lAKU2d3M6AydyDJDYOK3XvA7qDmr5sjXKiKAS7DOTjp1XQdjipzPSQ9pTDSkYvP8Ac3VsVbzrs/s1600/screenshot-thechicsite.com+2015-06-17+14-10-38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTW5TPHEPq551miitbkHKnYKW0Nb35ePR7fdGhmdYPv7MoAiAp1G7m6PtRS3TRGVtY7lAKU2d3M6AydyDJDYOK3XvA7qDmr5sjXKiKAS7DOTjp1XQdjipzPSQ9pTDSkYvP8Ac3VsVbzrs/s1600/screenshot-thechicsite.com+2015-06-17+14-10-38.jpg" /></a></div><div><br /></div><div><a class="fancybox" href="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-ingredients.jpg" rel="fancybox" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.298039); box-sizing: border-box; color: black; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"><div class="header_wrap" style="box-sizing: border-box; position: relative;"></div><img alt="TheChic_creme-brulee-ingredients" class="aligncenter size-full wp-image-24085" height="422" src="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-ingredients.jpg" style="border: 0px; box-sizing: border-box; clear: both; display: block; height: auto; margin: 0px auto; max-width: 100%; width: 710px;" width="555" /></a><span style="color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"></span><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;"><span style="box-sizing: border-box; font-weight: 700;">Slow Cooker Crème Brûlée</span>, serves 4</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;"><span style="box-sizing: border-box; text-decoration: underline;">Ingredients</span></div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">1 1/2 cup heavy cream</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">1/2 cup whole milk (or 2% milk)</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">6 egg yolks</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">1/4 tsp fine sea salt</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">1/3 cup granulated sugar</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">1 1/2 tsp vanilla paste (or 1/2 vanilla bean, or 1 1/2 tsp pure vanilla extract)</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">4 tsp granulated sugar for torching</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;"><span style="box-sizing: border-box; text-decoration: underline;">Instructions</span></div><a class="fancybox" href="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-step-1.jpg" rel="fancybox" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.298039); box-sizing: border-box; color: black; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"><div class="header_wrap" style="box-sizing: border-box; position: relative;"></div><img alt="TheChic_creme-brulee-step-1" class="aligncenter size-full wp-image-24087" height="502" src="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-step-1.jpg" style="border: 0px; box-sizing: border-box; clear: both; display: block; height: auto; margin: 0px auto; max-width: 100%; width: 710px;" width="555" /></a><span style="color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"></span><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">1. In a large bowl, whisk together heavy cream, milk, yolks, salt, sugar, and vanilla.  Whisk until combined and sugar has dissolved. Pour mixture into a large container with a spout.</div><a class="fancybox" href="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-step-21.jpg" rel="fancybox" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.298039); box-sizing: border-box; color: black; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"><div class="header_wrap" style="box-sizing: border-box; position: relative;"></div><img alt="TheChic_creme-brulee-step-2" class="aligncenter size-full wp-image-24090" height="259" src="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-step-21.jpg" style="border: 0px; box-sizing: border-box; clear: both; display: block; height: auto; margin: 0px auto; max-width: 100%; width: 710px;" width="555" /></a><span style="color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"></span><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">2. Place four- 6 oz ramekins in the pot of a slow cooker.  Add about 1 1/2-2 cups of water until the ramekins are about 3/4 submerged in water.  Distribute mixture evenly among ramekins (fill almost to the top).  Cover slow cooker with lid and cook on low heat for 2-3 hours until custard is set and registers 185 degrees F on a food safe thermometer.</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">3.  Carefully remove ramekins from slow cooker water bath.  Place in the fridge uncovered to cool, about 1-2 hours.  Once custard is thoroughly chilled, cover with plastic wrap.</div><a class="fancybox" href="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-step-4.jpg" rel="fancybox" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.298039); box-sizing: border-box; color: black; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"><div class="header_wrap" style="box-sizing: border-box; position: relative;"></div><img alt="TheChic_creme-brulee-step-4" class="aligncenter size-full wp-image-24092" height="502" src="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-step-4.jpg" style="border: 0px; box-sizing: border-box; clear: both; display: block; height: auto; margin: 0px auto; max-width: 100%; width: 710px;" width="555" /></a><span style="color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"></span><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">4. When ready to serve, remove chilled custard from fridge.  Sprinkle about 1/2 tsp- 1 tsp of granulated sugar over each custard.  Using a kitchen torch, melt  and caramelize the sugar on top until a nice golden crust forms.  Serve immediately.</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;">*Note: Chilled custards can be kept in the fridge for up to 4 days.</div><div style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 0.92em; margin-bottom: 5px; margin-top: 5px; padding: 2px 10px 2px 0px;"><span style="box-sizing: border-box; text-decoration: underline;">Kitchen torch recommendations</span>: mini chef’s kitchen torch. I personally use a more industrial Bernzomatic trigger start torch attached to a propane fuel cylinder.</div><a class="fancybox" href="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-2.jpg" rel="fancybox" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.298039); box-sizing: border-box; color: black; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"><div class="header_wrap" style="box-sizing: border-box; position: relative;"></div><img alt="TheChic_creme-brulee-2" class="aligncenter size-full wp-image-24093" height="370" src="http://thechicsite.com/wp-content/uploads/2014/01/TheChic_creme-brulee-2.jpg" style="border: 0px; box-sizing: border-box; clear: both; display: block; height: auto; margin: 0px auto; max-width: 100%; width: 710px;" width="555" /></a><span style="color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"></span><div class="crp_related" id="crp_related" style="box-sizing: border-box; color: #666666; font-family: ff-meta-web-pro, helvetica; font-size: 14.4px; line-height: 21.6px;"><h3 style="box-sizing: border-box; font-family: futura-pt-condensed, helvetica; font-size: 1.3em; font-weight: 400; margin: 1em 0px; text-rendering: optimizeLegibility; text-transform: uppercase;"><i>ENGOY</i></h3></div></div></div>

CRÈME BRÛLÉE

SLOW COOKER CRÈME BRÛLÉE from thechicsite.com Slow Cooker Crème Brûlée , serves 4 Ingredients 1 1/2 cup heavy cream 1/2 cup whole milk (or ...

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Three Pepper Pasta with Crispy Pepperoni

<div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="entry-title"><i><span style="font-weight: normal;"><span style="font-size: large;">Three Pepper Pasta with Crispy Pepperoni <span style="font-size: small;">from: budgetbytes</span> </span></span></i></h1><h1 class="entry-title"><i><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></i>   <img alt="Three Pepper Pasta - BudgetBytes.com" class="alignnone size-full wp-image-22042" height="853" src="http://static.budgetbytes.com/wp-content/uploads/2015/06/Three-Pepper-Pasta-text.jpg" width="640" /></h1><div class="ERSTimes"> <div class="ERSTime"> <div class="ERSTimeHeading">Prep time</div><div class="ERSTimeItem"> <time datetime="PT10M" itemprop="prepTime">10 mins</time> </div></div><div class="ERSTime ERSTimeRight"> <div class="ERSTimeHeading">Cook time</div><div class="ERSTimeItem"> <time datetime="PT30M" itemprop="cookTime">30 mins</time> </div></div><div class="ERSTime ERSTimeRight"> <div class="ERSTimeHeading">Total time</div><div class="ERSTimeItem"> <time datetime="PT40M" itemprop="totalTime">40 mins</time> </div></div><div class="ERSClearLeft"> </div></div><div class="divERSHeadItems"> <div class="ERSCategory">Total Cost: <span itemprop="recipeCategory">$8.41</span></div><div class="ERSCuisine">Cost Per Serving: <span itemprop="recipeCuisine">$1.40</span></div><div class="ERSServes">Serves: <span itemprop="recipeYield">6</span></div></div><div class="ERSIngredients"> <div class="ERSIngredientsHeader ERSHeading">Ingredients</div><ul><li class="ingredient" itemprop="ingredients">1 Tbsp olive oil $0.16</li><li class="ingredient" itemprop="ingredients">3oz. pepperoni (half of a 6oz. package) $1.99</li><li class="ingredient" itemprop="ingredients">2 cloves garlic $0.16</li><li class="ingredient" itemprop="ingredients">1 green bell pepper $0.69</li><li class="ingredient" itemprop="ingredients">1 red bell pepper $1.79</li><li class="ingredient" itemprop="ingredients">½ cup mild banana pepper rings $0.95</li><li class="ingredient" itemprop="ingredients">24oz. pasta sauce $1.00</li><li class="ingredient" itemprop="ingredients">½ tsp dried basil $0.05</li><li class="ingredient" itemprop="ingredients">½ tsp dried oregano $0.05</li><li class="ingredient" itemprop="ingredients">1/18 tsp red pepper flakes (optional) $0.02</li><li class="ingredient" itemprop="ingredients">1 lb. thin spaghetti or angel hair pasta $1.55</li></ul></div><div class="ERSInstructions"> <div class="ERSInstructionsHeader ERSHeading">Instructions</div><ol><li class="instruction" itemprop="recipeInstructions">Thinly  slice the green and red bell peppers. Remove about ½ cup of the banana  peppers from the brine. Set the peppers aside until ready to use.</li><li class="instruction" itemprop="recipeInstructions">Begin  to boil a large pot of water for the pasta. Break the long pasta in  half and then add it to the boiling water. Cook until al dente, then  drain in a colander.</li><li class="instruction" itemprop="recipeInstructions">Heat  the olive oil in a large skillet over medium heat. Add the pepperoni  and sauté the slices until they become crispy on the edges (about 5  minutes). Remove the crispy pepperoni to a plate covered with paper  towel to drain.</li><li class="instruction" itemprop="recipeInstructions">Mince  the garlic and add it to the oil in the skillet. Sauté for about one  minute or just until the garlic is soft and fragrant, but not brown. Add  the sliced peppers and continue to sauté for 5-7 minutes more, or until  the peppers have just begun to soften.</li><li class="instruction" itemprop="recipeInstructions">Add  the pasta sauce, basil, oregano, and red pepper flakes to the skillet  with the peppers. Stir to combine and allow the sauce to heat through.</li><li class="instruction" itemprop="recipeInstructions">Return  the drained pasta to the large pot, then add the pasta sauce and  peppers. Stir until everything is evenly combined and coated in sauce.  Add the crispy pepperoni and stir to combine again. Serve warm.</li></ol></div><div class="ERSNotesHeader">Notes</div><div class="ERSNotes">Breaking the pasta in half before cooking makes it easier to stir the larger pieces of pepper into the pasta once combined.</div><h1 class="entry-title"><i><span style="font-weight: normal;"><span style="font-size: large;"> </span></span></i></h1></div>

Three Pepper Pasta with Crispy Pepperoni

Three Pepper Pasta with Crispy Pepperoni from: budgetbytes Prep time 10 mins Cook time 30 mins Total time 40 mins Total C...

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