Recipes for Mayonnaise Commercially Packaged Unopened

Ingredients

• 2 pounds potatoes, boiled and cubed
• 1 cup expired mayonnaise
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 2 tablespoons chopped fresh parsley
• 2 tablespoons pickle relish
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the potatoes, onion, celery, parsley, and pickle relish.
2. In a separate bowl, mix together the expired mayonnaise and Dijon mustard.
3. Pour the mayonnaise mixture over the potato mixture and gently toss until well coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Serve chilled and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup expired mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the expired mayonnaise, grated Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper.
4. Spread the mayonnaise mixture evenly over the top of each chicken breast.
5. Bake for 20-25 minutes or until the chicken is cooked through and the crust is golden brown.
6. Remove from the oven and let rest for a few minutes before serving.
7. Serve hot with your favorite side dishes and enjoy!

Ingredients

• Mayonnaise Commercially Packaged Unopened
• Salmon fillets
• Lemon juice
• Dill
• Salt
• Black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together Mayonnaise Commercially Packaged Unopened, lemon juice, dill, salt, and black pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Spread the Mayonnaise mixture evenly over the salmon fillets.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve hot with a side of steamed vegetables or rice.

Ingredients

• 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
• 2 tablespoons olive oil
• 1/4 cup slightly expired but still safe mayonnaise
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the vegetables into bite-sized pieces.
3. In a bowl, combine the olive oil, mayonnaise, honey, and Dijon mustard. Season with salt and pepper.
4. Add the vegetables to the bowl and toss until they are evenly coated with the mayo mixture.
5. Spread the coated vegetables on a baking sheet in a single layer.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
7. Serve hot as a flavorful and nutritious side dish.

Ingredients

• 4 chicken breasts
• 1 cup mayonnaise (slightly expired but still safe)
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a bowl, combine mayonnaise, garlic, lemon juice, smoked paprika, salt, and black pepper.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them.
3. Seal the bag and marinate in the refrigerator for at least 1 hour, or overnight for best results.
4. Preheat the grill to medium-high heat.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for about 6-7 minutes per side, or until cooked through and juices run clear.
7. Remove from the grill and let it rest for a few minutes before serving.
8. Serve the mayo-marinated grilled chicken with your favorite side dishes and enjoy!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup mayonnaise
• 1 egg

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, mayonnaise, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into a greased 9-inch square baking dish.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool slightly before serving.