| 1 tablespoon Olive Oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| Vegetables |
1/3 vegetables |
$2.80 per 32 ounces
|
$0.93 |
| ½ cup corn kernels |
2 tablespoons |
$3.89 per 16 ounces
|
$0.23 |
| ½ cup fresh peas, shelled |
2 tablespoons |
$3.40 per 16 ounces
|
$0.18 |
| ½ cup snap peas, cut on the bias |
2 tablespoons |
$4.99 per pound
|
$0.20 |
| ½ cup pearl onions, white or purple |
2 tablespoons |
$0.79 per pound
|
$0.05 |
| ½ cup carrot balls or baby carrots cut on the bias |
2 tablespoons |
$2.79 per pound
|
$0.24 |
| ¼ Lb Butter |
1 1/3 oz |
$3.99 per 16 ounces
|
$0.33 |
| 2 tablespoons olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| Sauce |
1/3 sauce |
n/a
|
|
| 3 tablespoons olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 clove garlic |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 carrot, cut roughly into medium dice |
1/3 carrot |
$1.49 per pound
|
$0.07 |
| ½ yellow onion, cut roughly into medium dice |
1/6 onion |
$0.79 per pound
|
$0.03 |
| ½ celery stalk, cut roughly into medium dice |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 1 leek, white part only |
1/3 leek |
$1.88 per pound
|
$0.01 |
| ¼ cup cracked black pepper |
1 tablespoon |
$7.99 per 16 ounces
|
$0.15 |
| 1 bay leaf |
1/3 bay leaf |
$3.59 per 2 ounces
|
$1.41 |
| ½ cup brandy |
2 tablespoons |
$22.00 per liter
|
$0.87 |
| ½ cup dry sherry |
2 tablespoons |
$22.00 per liter
|
$0.87 |
| 1 quart water |
1/3 quart |
n/a
|
|
| ½ teaspoon cayenne pepper |
1/6 teaspoon |
$3.65 per 3 ounces
|
$0.01 |
| 3 cups frozen peas |
1 cup |
$2.80 per 32 ounces
|
$0.41 |
| Total per Serving |
$6.41 |
| Total Recipe |
$19.23 |
Suggestions?