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60 lines
1.5 KiB
60 lines
1.5 KiB
\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}
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