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