Added Killer Crab Dip

killer-crab-dip/killer-crab-dip.tex

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+\documentclass[10pt,letterpaper]{article}
+\usepackage[letterpaper, margin=1in]{geometry}
+\usepackage{multicol}
+\setlength{\columnsep}{0.5in}
+\usepackage[utf8]{inputenc}
+\usepackage{amsmath}
+\usepackage{kpfonts}
+\usepackage{amssymb}
+\usepackage{gensymb}
+\usepackage{units} % Get nice fractions
+\author{Kenneth John Odle}
+\title{Killer Crab Dip}
+\begin{document}
+\begin{LARGE}
+\textbf{Killer Crab Dip}
+\end{LARGE}
+
+\hrulefill
+
+\bigskip
+
+\begin{multicols}{2}
+
+The main ingredient in this dish is actually not crab. It's imitation crab, better known as \textit{surimi}.
+
+\end{multicols}
+
+\bigskip
+
+\begin{large}
+\textbf{Ingredients}
+\end{large}
+
+\begin{itemize}
+ \item 4 oz. cream cheese, softened at room temperature
+ \item \nicefrac{1}{4}cup mayonnaise
+ \item 2 Tbs. sour cream
+ \item 8 oz. surimi, cut into small chunks
+ \item 1\nicefrac{1}{2} tsp dried dill
+ \item 1 tsp Worcestershire sauce
+ \item \nicefrac{1}{4} tsp vinegar based hot sauce (i.e. Frank's)
+ \item 2-3 green onions
+\end{itemize}
+\medskip
+
+\begin{large}
+\textbf{Method}
+\end{large}
+
+\begin{enumerate}
+ \item Combine the cream cheese, mayonnaise, sour cream, Worcestershire, hot sauce, and dill, stirring until well combined.
+ \item Chop the bottom parts of the green onions into a fine mince and stir into the cream cheese mixture.
+ \item Gradually fold in the surimi, so as not to break up the chunks.
+ \item Chill in the refrigerator 2-3 hours or overnight.
+ \item Slice the tops of the green onions into thin rings and use for garnish.
+\end{enumerate}
+\bigskip
+
+
+\end{document}