| 4 lb Boneless beef chuck roast |
10 2/3 oz |
$5.49 per pound
|
$3.66 |
| 2 x Onions |
1/3 onions |
$0.79 per pound
|
$0.06 |
| 3 x Carrots |
1/2 carrots |
$1.49 per pound
|
$0.10 |
| 2 tsp Salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 Tbsp. Freshly grnd pepper |
1 teaspoon |
$7.99 per 16 ounces
|
$0.04 |
| 4 x Garlic cloves |
2/3 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 bot dry red wine,such as Zinfandel or possibly Burgundy (750 ml) |
1/6 can |
$0.35 per fluid ounce
|
$0.88 |
| 1/3 c. Salt pork, chopped |
2 2/3 teaspoons |
$5.32 per pound
|
$0.15 |
| 2 Tbsp. Flour |
1 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1 c. ,water |
2 tablespoons |
n/a
|
|
| 2 ounce Dry shiitake mushrooms broken into 2 or possibly 3 pcs other left whole |
1/3 oz |
$4.99 per 4 ounces
|
$0.42 |
| 12 ounce Small pasta, such as seashells or possibly orecchiette |
2 oz |
$1.25 per pound
|
$0.16 |
| 1 c. Parmesan cheese, freshly grated Parsley, minced |
2 tablespoons |
$5.49 per 6 ounces
|
$0.54 |
| Total per Serving |
$6.03 |
| Total Recipe |
$36.21 |
Suggestions?