Preheat 425 Cut potatoes wedges. potatoes, season salt, pepper, paprika&toss in olive oil. Bake uncovered for 45 minutes to an hour until crispy and golden brown. combine garlic, egg, lemon juice, parsley, salt&pepper & puree. Add the oil in a slow stream and puree until t thick emulsion. Serve potatoes drizzled with the garlic aioli, or as a dipping sauce.
MEXICAN CHICKEN SPAGHETTI - Ingredients: 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican 1 can(s) rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can(s) cream of chicken soup, undiluted 1 can(s) cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste==