| 1/2 tsp finely-shredded lime peel |
1/8 teaspoon |
n/a
|
|
| 1/4 c. lime juice |
1 tablespoon |
$1.49 per 15 fluid ounces
|
$0.05 |
| 1 Tbsp. veg. oil |
3/4 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 x garlic cloves chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 Tbsp. snipped fresh cilantro |
2 1/4 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/4 tsp salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 lb boneless pork top loin roast |
1/2 lb |
$7.49 per pound
|
$3.75 |
| 2 x garlic cloves peeled |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 x jalapeno pepper seeded, and cut into quarters |
1/4 jalapeno pepper |
$1.99 per pound
|
$0.02 |
| 2 can diced green chiles - (4 ounce ea) liquid removed |
1/2 can |
$1.09 per 4 ounces
|
$1.25 |
| 3/4 c. pine nuts |
3 tablespoons |
$6.59 per 2 1/4 ounces
|
$2.62 |
| 1/4 c. fresh parsley sprigs - (lightly-packed) |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 1/4 c. fresh cilantro leaves - (lightly-packed) |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| Total per Serving |
$8.00 |
| Total Recipe |
$31.98 |
Suggestions?