| 1 c. focaccia (or possibly crusty French bread) cut into 1/2 inch cubes |
1 tablespoon |
n/a
|
|
| 1/4 c. extra-virgin extra virgin olive oil |
1.2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1/4 c. roughly minced fresh parsley |
1.2 teaspoons |
$1.09 per cup
|
$0.03 |
| 1 tsp chopped garlic |
0.1 teaspoon |
$4.00 per pound
|
$0.00 |
| 4 slc bacon, cut into small pcs |
3/8 slice |
$2.99 per pound
|
$0.08 |
| 1/4 c. red wine vinegar |
1.2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.06 |
| 1/2 c. extra-virgin extra virgin olive oil |
2 3/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.15 |
| 1 1/2 Tbsp. granulated sugar |
1/2 teaspoon |
$1.44 per pound
|
$0.01 |
| 2 Tbsp. celery seed Salt to taste |
5/8 teaspoon |
$6.39 per 7/8 ounces
|
$0.31 |
| 1 bn arugula |
0.1 bunch |
$2.92 per ounce
|
$0.02 |
| 4 x boneless, skinless chicken breast halves (1 to 1 1/2 pounds), patted dry |
0.1 chicken breast |
$2.99 per pound
|
$0.05 |
| 1/3 c. coarsely grnd Sarawak or possibly other peppercorns |
1 5/8 teaspoons |
$7.99 per 16 ounces
|
$0.06 |
| 1 Tbsp. salt |
1/3 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 2 Tbsp. vegetable oil |
5/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| Total per Serving |
$0.85 |
| Total Recipe |
$8.47 |
Suggestions?