Need help with a food costing chart I am working on. Stuck at two functionalities.

Raul999 

You need to clean up your raw data a bit before taking it further. I've given you a formula that works to calculate price of one ingredient, but in the process of doing that I ran across several issues that you need to clear up.

Quantity: the more consistent you can be the better. Eggs are listed (in the ingredients sheet) as 48, i.e., a count of number of eggs. But all the other quantities are in grams. And in order to do math, you need to have the grams in there as numbers, not as text with the initials "gm" attached.

Then on your recipe sheets you show quantity and weight as separate columns, but if quantity is already measured in grams, then you don't need "weight" as well. Or volume. Unless those are meant to be calculated based on number of portions.  Either way, it needs to be clear.

I made the "Ingredients" sheet into an Excel table. That way it can be easily referred to in INDEX and MATCH formulas, as I've done in column  E of the "Sub Recipes" tab. 

Beyond that, however, it's not clear to me what each different portion of the Sub and Recipe tabs are meant to do. If you need additional help, maybe you could fill out the raw data to represent a real recipe and number of portions, etc., i.e., fill out the raw data and then identify the cells that need to be calculated and how they relate to one another. I don't think this is a difficult task, but you need to explain it more clearly, after you've cleaned up the distinctions between quantity weight and volume.