| 1 teaspoon finely chopped fresh rosemary |
0.1 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
| 3/4 cup milk, plus additional milk to thin the batter |
1 tablespoon |
$3.49 per gallon
|
$0.02 |
| 3/4 cup water |
1 tablespoon |
n/a
|
|
| 2 large eggs |
0.2 eggs |
$2.53 per 12 items
|
$0.04 |
| ½ teaspoon salt |
0.05 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 1/3 cups all-purpose flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 3 tablespoons unsalted butter, melted with 1 tablespoon vegetable oil |
7/8 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| Butter and vegetable oil for the pan |
0.1 butter |
$3.99 per 16 ounces
|
$0.10 |
| 2 cups heavy cream |
3 tablespoons |
$3.89 per pint
|
$0.39 |
| ½ medium yellow onion, sliced |
0.05 onion |
$0.79 per pound
|
$0.01 |
| 1 bay leaf |
0.1 bay leaf |
$3.59 per 2 ounces
|
$0.42 |
| ½ tablespoon Dijon mustard |
1/6 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| ½ teaspoon chopped fresh thyme |
0.05 teaspoon |
$1.99 per cup
|
$0.00 |
| ½ teaspoon chopped fresh oregano |
0.05 teaspoon |
$3.89 per 3/4 ounces
|
$0.01 |
| ½ tablespoon chopped flat-leaf parsley |
1/6 teaspoon |
$1.09 per cup
|
$0.00 |
| 1 bunch of chard, about 1 ½ pounds with stems |
0.1 bunch |
$2.99 per pound
|
$0.03 |
| 2 tablespoons extra-virgin olive oil |
5/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.04 |
| 1 medium leek, white part only, cut in half lengthwise, sliced, and washed, about 1 cup |
0.1 leek |
$1.88 per pound
|
$0.00 |
| ½ teaspoon minced garlic |
0.05 teaspoon |
$4.00 per pound
|
$0.00 |
| 1 to 2 bunches of spinach; stems removed, washed and dried, 12 cups packed leaves |
1/6 bunch |
$3.99 per pound
|
$0.45 |
| 2 ounces creamy goat cheese, crumbled, about 1/3 cup |
0.2 oz |
$6.59 per 5 1/2 ounces
|
$0.24 |
| Total per Serving |
$1.83 |
| Total Recipe |
$18.33 |
Suggestions?