| 1/2 c. white or red wine vinegar |
2 tablespoons |
$3.39 per 12 fluid ounces
|
$0.28 |
| 1/3 c. water |
1 tablespoon |
n/a
|
|
| 1/3 c. vegetable oil or possibly extra virgin olive oil |
1 tablespoon |
$3.00 per 48 fluid ounces
|
$0.04 |
| 1/4 c. light corn syrup |
1 tablespoon |
$3.99 per 16 fluid ounces
|
$0.12 |
| 2 1/2 Tbsp. grated Romano cheese |
1 7/8 teaspoons |
$6.59 per 6 ounces
|
$0.36 |
| 2 Tbsp. dry pectin (used to thicken jelly) |
1 1/2 teaspoons |
$0.35 per ounce
|
$0.09 |
| 2 Tbsp. beaten egg or egg substitue |
1 1/2 teaspoons |
$2.53 per 12 items
|
$0.03 |
| 1 1/4 teaspoon salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 teaspoon lemon juice |
1/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 1/2 tsp. chopped fresh garlic or 1 teaspoon garlic powder |
1/8 teaspoon |
$4.00 per pound
|
$0.00 |
| 1/4 tsp. dry parsley flakes |
0.06 teaspoon |
$3.83 per ounce
|
$0.00 |
| crushed red pepper flakes to taste |
1/4 pepper |
$3.29 per pound
|
$0.22 |
| Total per Serving |
$1.17 |
| Total Recipe |
$4.69 |
Suggestions?