Recipes for Mustard Commercially Bottled Opened

Ingredients

• 4 chicken breasts
• 1/2 cup expired mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the expired mustard, honey, olive oil, garlic powder, salt, and pepper.
3. Place the chicken breasts in a baking dish and brush the mustard glaze evenly over each piece.
4. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Serve the mustard glazed chicken with your choice of side dishes.
6. Note: Make sure to discard any remaining glaze that has come into contact with raw chicken.

Ingredients

• 2 pounds potatoes, peeled and diced
• 1/2 cup expired mustard
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped red onion
• 2 hard-boiled eggs, chopped

Instructions

1. Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
2. In a separate bowl, mix together the expired mustard, mayonnaise, apple cider vinegar, chopped dill, salt, and black pepper.
3. Drain the cooked potatoes and let them cool slightly.
4. In a large mixing bowl, combine the potatoes, chopped red onion, and hard-boiled eggs.
5. Pour the mustard dressing over the potato mixture and gently toss until well coated.
6. Refrigerate for at least 1 hour to allow the flavors to meld together.
7. Serve chilled and enjoy!
8. Note: Ensure the potatoes are fully cooked before combining with other ingredients.

Ingredients

• 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
• 2 tablespoons commercially bottled opened mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the mustard, olive oil, garlic powder, salt, and pepper.
3. Add the mixed vegetables to the bowl and toss until they are well coated with the marinade.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
6. Serve immediately as a side dish or as a topping for salads or grain bowls.