Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it's as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak. Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.

How would you rephrase that briefly using English?

Heat the oil and chop the shallots and garlic. Sauté the shallot and garlic for 1 to 2 minutes. Stir in the cognac, beef stock, and peppercorns. Dissolve the cornstarch in heavy cream and whisk it into the sauce. Stir in the mustard and simmer the sauce for at least 5 minutes.


Pour 1 to 2 teaspoons (5 to 10 g) of regular table salt into a cup. The salt will help exfoliate and further reduce the smell of gasoline. Place the cup next to the sink so it is easily accessible when your hands are covered in dish detergent. Dish detergent breaks down the chemical bonds of gasoline. Pour some regular dish detergent onto your hands. You should only use just enough to thinly cover your palms and fingers. Pour the table salt on top of the dish detergent. Rub your hands together, thoroughly massaging your palms and fingers. Continue for about one minute. You don’t need to add more detergent when you wash your hands. Simply put your hands under running water to remove the salt and detergent. Dry your hands with a towel when you are done.

How would you rephrase that briefly using English?

Put 1 or 2 teaspoons of salt in a cup. Pour dish detergent on your hands. Rub your hands together with the detergent and salt. Rinse your hands with water.


Pour 1 ½ cup of flour, 3 ½ teaspoons of baking powder, ½ teaspoon of salt, and ¼ cup white sugar into a mixing bowl. Sift or stir the bowl until the ingredients are distributed evenly. Break up any clumps until the mixture is smooth. Crack one egg into a bowl, followed by 1 ¼ cup (300 ml) of milk. Use a whisk to beat the mixture until it is smooth and creamy. Place 3 tablespoons of butter in a small bowl. Microwave for around 1 minute or until the butter is completely melted. Stir the ingredients together using a whisk until the batter is as smooth as possible. While heating, gently tilt the pan so the oil can coat it thoroughly. If desired, butter can be used instead of oil. Spread the batter around so it is a nice, large circle. Use about ¼ of a cup (59 ml) for average-sized pancakes, ⅛ of a cup (28 ml) for mini pancakes, and ½ a cup (120 ml) for jumbo pancakes. Spread them evenly so the flavor is consistent. Though not required, these additions can give an extra bit of flavor to your Mother’s Day meal. Depending on your stove’s heat and the thickness of the pancake, each side could take between 3 and 6 minutes to cook. Pancakes can burn quickly, so stay alert while they are cooking. If you’re not sure what kind of syrup your mother likes, serve it on the side. For extra brownie points, arrange your berries, fruit, or chocolate chips in the shape of a heart or smiley face.

How would you rephrase that briefly using English?

Pour the flour, baking powder, salt, and sugar in a large bowl. Stir the egg and milk together. Melt your butter in a small, microwave-safe bowl. Make a well in the center of the flour bowl and pour the melted butter and egg mix. Heat a lightly oiled pan to medium-high setting. Scoop the batter onto your pan. Sprinkle your berries, fruit, or chocolate chips into the batter. Cook each side until they are a light golden brown. Top with syrup, berries, fruit, or chocolate chips.


Pour 1 ½ cups of water into a medium saucepan. Add 1 cinnamon stick,  and cover the pot with a lid before placing it on the stovetop.  You can use a glass tea kettle instead of a saucepan if you prefer. If you want a stronger tea, break the cinnamon stick into several pieces. The cinnamon flavor comes out of the stick when it’s slow boiled, so set the stove’s burner to medium low. Allow it to come to a boil, which should take approximately 15 to 25 minutes. Don’t be alarmed if the water’s only a pale yellow color even when it comes to a full boil. It takes some time for the tea to darken. Once the water and cinnamon mixture has come to a complete boil, remove it from the burner. The tea must cool slightly for the rest of the cinnamon to be released from the stick, so let the tea steep for approximately 15 minutes off the heat. As the tea steeps, it will start to darken, turning a golden red color. After you’ve allowed the tea to steep for a while, pour it through a very fine strainer into a mug. The strainer will remove any bits of the cinnamon stick that might have broken off during brewing. Serve or drink the tea right away. During the steeping and straining process, the tea will cool. If it’s not as hot as you’d like it when it’s finished, pour the strained tea back into the pot and reheat it.

How would you rephrase that briefly using English?

Fill a pot with water and a cinnamon stick. Bring the pot to a slow boil. Allow the tea to steep for 15 minutes. Strain the tea into a mug and serve.


Pour 1/2 to 1 inch (1.25 to 2.5 cm) canola or vegetable oil until a medium skillet or saucepan. Heat on high until it reaches a temperature of 350 degrees Fahrenheit (190 degrees Celsius).  The saucepan or skillet you use must have a heavy bottom and deep sides to prevent as much hot oil splatter as possible. Check the temperature of the cooking oil using a candy thermometer or a frying thermometer. If you do not have a thermometer, you can check the approximate temperature of the oil by tossing a small piece of dough into it. If the oil immediately begins to sizzle, the oil should be ready. Add the chin chin pieces to the hot oil one handful at a time. Fry for 3 to 8 minutes, turning only as needed, until the pieces turn golden-brown on all sides.  The small squares will usually only need 3 to 5 minutes. They may not need to be turned during the cooking process, either. The knots may need a bit longer, from 6 to 8 minutes. Use a slotted spoon or tongs to gently flip them over once, after the bottom begins to brown, so that both sides will cook evenly. Watch the temperature of the oil as you cook the chin chin. It may rise once you remove the pieces and lower once you add them. For best results, adjust the temperature controls on your oven to consistently maintain the temperature of the oil at 350 degrees Fahrenheit (190 degrees Celsius). Remove the fried chin chin using a slotted spoon. Place them on a plate lined with clean paper towels to drain off the excess oil. Repeat the frying and draining steps until the entire batch has been cooked.

How would you rephrase that briefly using English?

Heat the oil in a deep saucepan. Fry the chin chin in batches. Drain on paper towels.


Pour 1 1⁄2 cups (350 ml) of water into a small pot on the stove and turn the burner to high. Wait until the water begins to boil, then open a 2.46-ounce (70 g) of Maggi noodles and stir them into the boiling water. Cut open the Tastemaker flavor packet that came in the noodle package and add it to the pot. Turn the burner to medium heat and stir the noodles as the egg cooks. Keep stirring until the egg is completely cooked and scrambled into the noodles.

How would you rephrase that briefly using English?

Bring the water to a boil and stir in the noodles and flavor packet. Cook the egg with the noodles for about 2 minutes.


Pour 1  c (240 mL) of whole milk into a microwave-safe container. Heat it on high for roughly 1 minute. Add another 30 seconds if necessary; the milk should be steaming but not yet bubbling.  Alternatively, this can be done in a saucepan on a stovetop, with adult supervision. Whole milk will work much better than 2% or skim milk because it has a higher fat content. Carefully remove the microwave-safe container from the microwave using an oven mitt. Measure out 4 US tbsp (59 mL) of distilled white vinegar and pour it into the milk. Stir the 2 liquids together slowly with a spoon.  While stirring, you’ll notice hard clumps or curds forming in the milk. This will start to smell pretty weird. Don’t let this put you off, though. Keep stirring! Layer 3 or 4 paper towels on a plate to absorb the moisture. After the milk and vinegar have started to cool slightly, use a spoon to lift out as many of the solid clumps as possible from the mixture. Place the curds in a pile on the paper towels. If you’re having a hard time picking the curds up with your spoon, tilt the container over a strainer above a sink to drain out most of the liquid. Once you’ve placed all of the curds onto the paper towel, fold the dry sides of the towel over the curds and press down. Use the paper towel to sponge off as much of the moisture as possible from the curds. Use a few extra pieces of paper towel to pat the curds dry if the original sheets get too damp. Pick up all of the dry curds and ball them up in your hand. Squish and knead them until they really bond together, like a ball of dough.  The ball of curds you’re holding is now casein plastic! When the milk curdled, the liquid separated from the fat solids and casein protein solids. The fat and protein bonded together in a polymer chain, making it a plastic. Casein plastic used to be very popular for beads, buttons, jewelry, and other decorative uses. If you’d like, knead 1 drop of liquid food coloring into your ball of plastic to dye it. Then feel free to hand-sculpt it to your desired...

How would you rephrase that briefly using English?

Microwave 1  c (240 mL) of whole milk until it’s steaming. Stir 4 US tbsp (59 mL) of vinegar into the hot milk. Scoop out the curds onto a stack of paper towels. Squeeze the moisture out of the curds using the paper towels. Roll the dry curds – now casein plastic – into a ball in your hand. Dye, mold, or sculpt the casein plastic if desired. Allow the casein plastic harden for 48 hours.


Pour 1  fl oz (30 ml) of rum into the pan with the rest of the ingredients. Gently tip the pan to the side to ignite the flame. Once the pan has flamed, immediately remove the pan from the heat. The flames will extinguish themselves after 1-2 minutes.  Have the lid for the pan sitting right next to you during this process in case you need to quickly extinguish the flame. Be very careful as you tilt the pan to avoid spilling any of the hot liquid. Tipping the pan to the side slightly will cause it to flame. This is because the hot rum will be close enough to the gas for it to ignite. The sides of the pan will prevent the ingredients from falling onto the stovetop. Add 1  fl oz (30 ml) of rum into the pan and ignite a long match. Hold the match very carefully just above the fumes of the pan to ignite the rum. Pull your hand away quickly and take the pan off the heat. The flames will die down after 1-2 minutes.  Make sure that there is nothing low-hanging over the stovetop while you do this. Don't let the ignited match touch the alcohol as it only needs it to be held in the fumes to work. Alternatively, use a grill lighter rather than a match if you prefer. Gently lift up each sliced banana with the spoon and place 4 slices onto each serving plate. Don't worry about removing any excess liquid. Alternatively, use serving bowls instead of plates. Transfer the ice cream onto the serving plates. Place the ice cream on top of the bananas if you don't mind it melting faster. Otherwise, arrange the ice cream next to the bananas on the plate. Serve the dish immediately before the ice cream melts.  If there is any extra sauce in the pan, drizzle this over the ice cream with a spoon.  Bananas Foster is traditionally made with vanilla ice cream, however, try out different types to see what flavor you prefer. Praline or wattleseed are also good options.

How would you rephrase that briefly using English?

Add the rum and gently tip the pan if you are using a gas stove. Pour the rum into the pan and ignite it with a match if you're using an electric stove. Remove the bananas from the pan when the flames are out. Place 1 scoop of ice cream on each plate.


Pour 1  tsp (4.9 mL) of baby oil or a similar light oil, such as coconut oil, into the palm of your hand. Dip the cotton swab or your gloved finger into the baby oil and use circular motions to rub the oil onto the stain. Treat the stains before you go to bed to allow the baby oil to soak in your skin overnight. Avoid washing or touching your face while the baby oil is soaking into your skin. Sleep on your back to keep it from rubbing off while you sleep. Cover your pillow with an old towel to keep the baby oil from staining the fabric. Make sure the towel is one you don’t mind ruining since the oil will stain it. Wash your face as you normally would with soap. Avoid using an exfoliating scrubber, as your skin might be irritated from the hair dye. Repeat the process the following night if needed.

How would you rephrase that briefly using English?

Use a cotton swab or a gloved finger to rub baby oil onto the stain. Allow the baby oil to soak the stain overnight so the color breaks down fully. Wash your face in the morning with warm water and soap to remove the oil.


Pour 2 cups (470 ml) of water and 1 tablespoon (15 ml) of mild soap such as laundry detergent or dishwashing soap into a bowl. Stir the mixture until the soap dissolves.  You should see a few bubbles in the cleansing solution, but it won't foam up a lot. Keep in mind that heavily fragranced soaps may scent your shoes for a few days. Avoid rubbing the mud into the shoes which will make them more difficult to clean. Instead, leave the shoes to dry completely. Then you can gently brush off the dried mud using your fingers or a small brush. Dip an old toothbrush into the cleaning solution and gently rub it onto the jute soles of the espadrilles. Continue to dip the toothbrush into the cleaning solution as you scrub.  If your shoes have parts made of suede, use a brush designed for suede instead of a toothbrush. Ensure that you don't saturate the jute with water since this can damage it. Instead, try to scrub the dirt out of the soles and then stop scrubbing. Hold a clean cotton cloth under warm running water. Wring out the cloth so it's damp and not wet. Then use it to wipe away the cleaning solution and dirt from the soles. If the soles are very dirty, you may need to run the cloth under clean water again and wring it out. Wipe until there's no visible dirt on the soles.

How would you rephrase that briefly using English?

Mix a cleansing solution in a bowl. Dry the shoes if they're muddy. Use a toothbrush to scrub the solution into the soles. Wipe the soles with a damp cloth.


Pour 2 cups of cold heavy cream or whipping cream into a large bowl and mix it using an electric mixer. Blend it for about 3 minutes, or until peaks form and the cream is stiff. If you do not have an electric mixer, you can use a food processor with a whisk attachment. Stir in 1 can (or 14 ounces) of cold, sweetened condensed milk into your whipped cream. If you wish to add some vanilla flavoring, you can add 1 teaspoon of vanilla extract and stir it until you achieve a uniform color. You will need about ⅔ cups of crushed Oreo cookies. The crushed pieces can be as large or as small as you want them to be, but overall, pieces should be no larger than your thumbnail. You can even have a combination of large and small pieces. Consider crushing the cookies in smaller batches of 5-10 cookies at a time, as opposed to all at once. You can crush or crumble your cookies in various ways:  Place some cookies into a blender or food processor and blend them for a few seconds. You can get some finely-ground up cookies. Chop up whole cookies into smaller pieces with a knife. This will give you some larger and smaller chunks. Place the cookies into a large, resealable bag, and smash them by hitting them with a mallet, or going over them with a rolling pin. Crumble the cookies with your fingers. This will leave you with mostly large chunks. Using a spatula, fold the crumbled cookies into the mixture.Keep folding and stirring until the cookie bits are spread throughout the mixture. You want an even consistency. Transfer the mixture into a freezer-safe container and put it into the freezer. Let it freeze for at least 6 hours.

How would you rephrase that briefly using English?

Mix the heavy cream or whipping cream. Add the condensed milk. Crush the Oreo cookies. Add the cookies into the mixture. Freeze the ice cream. Finished.


Pour 2 tablespoons (30 ml) of canola oil into a large skillet or pot. Turn the burner to medium-high and let the oil heat until it shimmers. Avoid using a nonstick pan because it will prevent the chicken from developing a nice crust. Slowly lower the seasoned chicken breasts into the hot oil and leave them to cook without moving them around. Leaving the chicken undisturbed will help it develop a crisp brown crust. Use tongs or a spatula to flip the breasts over and put 1 tablespoon (14 g) of the butter in between them. Leave the chicken to cook undisturbed for another 5 to 7 minutes. To ensure the chicken is finished cooking, insert an instant-read meat thermometer into the thickest part of a breast. It should reach 165 °F (74 °C). Turn off the burner and transfer the chicken breasts to a cutting board. Lay a piece of aluminum foil over the chicken and leave it to rest before you cut it. The juices will redistribute within the meat as it rests. Use a sharp knife to cut each chicken breast into evenly sized strips. Leave these on the cutting board and lay the aluminum foil back over them while you make the sauce.

How would you rephrase that briefly using English?

Heat the canola oil over medium-high heat for 2 to 3 minutes. Lay the chicken in the skillet and cook it for 5 to 7 minutes. Flip and cook the chicken until it reaches 165 °F (74 °C). Remove and rest the covered chicken for 3 minutes. Slice the chicken into 1/2 in (1.3 cm) strips.


Pour 3 tablespoons (44 ml) of extra-virgin olive oil into a large saucepan and turn the burner to medium. Once the oil shimmers, add the onion and garlic. Sauté the mixture until the onion softens a little and the garlic becomes fragrant.Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pan. While the onion and garlic cook, place the squid bodies on a cutting board. Cut across each squid to make rings. If you also have the squid tentacles, slice them in 1/2 widthwise. Ask the person at the seafood counter to clean the squid for you. If they can't, cut the squid in 1/2 to separate the tentacles. Pull the head from the body and peel the thin skin off of the squid. Rinse the squid before you slice it. Put the calamari rings into the saucepan with the onions and garlic. Slowly pour in 1⁄2 cup (120 ml) of dry white wine and stir the mixture.  For a dry white wine, consider using sauvignon blanc, pinot gris, or pinot grigio. If you don't want to cook with alcohol, substitute vegetable stock for the wine.

How would you rephrase that briefly using English?

Sauté the onion and garlic for 4 minutes over medium heat. Slice 2 pounds (0.91 kg) of squid into 1⁄2 inch (1.3 cm) rings. Add the calamari and 1⁄2 cup (120 ml) of dry white wine to the pan.


Pour 4 cups (950 ml) of water into the bottom section of the steamer pot. Turn the heat on your stove onto high and let the water come to a boil. Once the water is boiling, reduce the heat down to medium. Steamer pots are available at your local kitchen goods store. You can use edamame that’s either fresh or frozen. The steamer rack is a small bowl that sits inside the steamer pot. Rinse the edamame under cold water to quickly clean them. Shake the excess water out of the rack. Rest the lip of the steamer rack on the edge of the pot. Immediately cover the pot to keep the steam inside. Let the edamame cook for at least 5 minutes or until the bean pods are tender. If the bean pods are not fully cooked after 5 minutes, keep them in the steamer pot for an additional 2 minutes before checking them again. Hold the steamer rack with oven mitts and dip the entire rack into a bowl filled with ice water. Take the rack out of the bowl immediately so the beans don’t get too cold. Sprinkle salt on the bean pods to flavor them. Edamame can be served hot or cold.

How would you rephrase that briefly using English?

Fill a steamer pot halfway with water and bring it to a boil. Place 1 cup (135 g) of edamame in your steamer rack. Put the steamer rack in the pot and cover it for 5 minutes. Plunge the bean pods into ice water to stop the cooking process.


Pour a couple ounces of cooking oil into a small bowl. The exact type of oil you use is up to you—vegetable, canola, peanut or olive oil will all work just fine. Dip the tip of a basting brush into the oil and spread a small amount over the outside of each slice until they glisten.  The addition of oil will crisp and brown the potatoes similar to frying. Use an oil that has a high smoke point. Microwave heating is intense and direct, and can easily cause oils with low smoke points to burn. Grab a generous pinch of kosher salt and sprinkle it evenly over the top of the slices. Feel free to add whatever other spices or seasonings you’d like as well, such as cracked black pepper, seasoned salt, garlic salt or onion powder.  Season to taste, using as much or as little of each spice as you wish. Experiment with different combinations of seasonings to create your own flavored chip varieties. Transfer the slices to a spacious mixing bowl. Toss them lightly a few times using a circular motion. This will help the oil and seasonings coat the potato slices more thoroughly.  You can also use a large Ziploc bag to shake the chips, oil and seasonings together. Shake off excess oil before cooking the potatoes to keep from getting oversaturated. In order to cook the potatoes, you’ll have to microwave them in small batches. Place as many slices as you can fit in a single layer onto a plate or platter lined with paper towels. Make sure that each slice is lying flat and you’ve left a little space between them.  Separating the slices will ensure that the heat will be distributed properly. Microwave the chips on a bacon tray to cook out excess oil and bring the calorie count down a little.

How would you rephrase that briefly using English?

Brush each potato slice with oil. Season with a dash of salt and other spices. Toss the slices in a mixing bowl. Arrange the potato slices on a microwave-safe plate.


Pour a little drizzle of olive oil over a baking sheet. Then use a pastry brush to spread the oil across the entire sheet so there's a thin layer of oil. The olive oil will prevent the falafel from sticking to the pan as it bakes. Drizzle a little more olive oil over the tops of the falafel and put the baking sheet in the preheated oven. Carefully flip the falafel halfway through the baking time and cook the falafel until they're browned and crisp on both sides. If any of the falafel fall apart as you're flipping them, gently press them back together. Turn off the oven and transfer the falafel to a serving platter. You can eat them warm or at room temperature. Consider stuffing the falafel inside a pita and drizzling a little tahini dressing on it. Store leftover falafel in an airtight container in the refrigerator for up to 5 days.

How would you rephrase that briefly using English?

Preheat the oven to 375 °F (191 °C) and oil a baking sheet. Brush the falafel with olive oil and bake them for 25 to 30 minutes. Remove and serve the easy falafel.


Pour a little more flour than you need for your recipe into a flour sifter and sift it thoroughly over a bowl. Sifting flour aerates it, resulting in lighter baked goods. This might sound like a great thing to do for every recipe, but you should only sift flour if the recipe calls for doing so. For certain cakes and pastries, a denser final product is actually preferred. If you don't have a flour sifter, you can sift flour just by stirring it. Pour it into a bowl and use a whisk to briskly stir it until it's light and fluffy. Use a spoon to measure the flour into a cup that’s the exact right size. Avoided using a larger measuring cup than you need, since it's harder to get an accurate measurement this way. Run the back of a knife or another straightedge across the rim of the measuring cup, letting the excess flour fall back into the container. You may now  use your perfectly measured flour in your recipe.

How would you rephrase that briefly using English?

Sift the flour. Scoop the flour into your measuring cup. Level it off with a straightedge.


Pour a little rubbing alcohol on to the coarse side of a sponge. Then, begin scrubbing directly on the nail polish while trying to avoid the paint around the stain. Use small, circular motions to scrub.

How would you rephrase that briefly using English?


Pour a small amount of baking soda onto the spoon. A teaspoon or so should cover it, depending on its size. Squeeze enough lemon juice to cover the spoon on its surface to make a paste with the baking soda. Use a cloth or your fingers to work it through the wood, and try to work in the direction of its grain.  Rinse thoroughly with water when finished, and repeat if necessary. Add a coarse salt to the mixture for more abrasion. Place your wooden spoon in a basin, pan, or sink. Pour hydrogen peroxide over the utensil. Use your hands or a clean sponge to work it all around the spoon. Let it stand for a few minutes so it can fizz, soak in, and kill germs.  Rinse using warm water and either your hands or a clean sponge. Repeat as needed or if desired.

How would you rephrase that briefly using English?

Get rid of food stains using baking soda and lemon juice. Disinfect using hydrogen peroxide.


Pour a small amount of coconut oil into your hand. Rub the substance onto your skin gently, right over the glitter, using circular motions. The sparkly bits will loosen and dislodge. Soak a large cotton ball with water and run it over the same area of skin. This will remove the oil and get rid of any remaining pieces of glitter on your skin. Hop into the shower and pour a liberal amount of high quality olive oil into your hands. Massage the oil into your hair, taking care to work it all the way down to the scalp. Leave the oil on your hair for at least ten minutes, then rinse it out thoroughly. The glitter will wash away with the oil and your hair will feel silky smooth. If you have oily hair, apply your regular shampoo, work it into a lather, and then rinse the oil and shampoo from your hair thoroughly. If you’ve dropped glitter onto your carpet, get out your vacuum cleaner and use the hose attachment to suck up as much of it as possible. Do not use the attachment with the brush on the end, or the glitter will become embedded in the bristles and spread around your home. Follow up with strips of tape to get the stubborn pieces out of the carpet. Get as much of the glitter up as you can by using your broom. Be sure to rinse your broom bristles out later – otherwise, the glitter will spread. Then soak a cloth with water and wipe down the flooring. The glitter should stick to the cloth. Run it under the tap to rinse the glitter off, then continue wiping the floor down until you’ve removed all of the glitter.  You can use the tape method for any stubborn pieces of glitter that remain. Use a cloth for this – don’t use your mop. The glitter will embed itself into the mop fibers and can be difficult to remove.

How would you rephrase that briefly using English?

Use coconut oil to remove glitter from your face and skin. Use olive oil to remove glitter from your hair. Vacuum your carpet with a hose attachment. Use a wet cloth on tile and hardwood flooring.


Pour a small amount of cornstarch over the grease or oil stain. Use enough cornstarch to completely cover the stain. Gently pat the cornstarch into the stain. If you don’t have cornstarch, rub the stain with white chalk instead. Place the shoes upright in a cool area overnight. The cornstarch will help to absorb the oils out of the wool and remove the stain. Avoid leaving the boots near a heater as this sets the grease into the wool. In the morning, use a clean paintbrush to dust the cornstarch off the shoe. Keep brushing the area until you have removed all the cornstarch. Don’t worry if there is still is a minor color difference between the stained area and the rest of the boot. Washing the boot should even out this difference in color.

How would you rephrase that briefly using English?

Sprinkle cornstarch over the stain. Leave the cornstarch on the shoes overnight. Dust the cornstarch off with a paintbrush.


Pour a teaspoon of vegetable oil into a clean frying pan and heat it on medium heat. Popular vegetable oils for frying include soy, coconut, or canola. Avoid olive, peanut, or sesame oil for pancakes, as these oils have very strong flavors. Oil is optional for cooking pancakes, especially if you are using a non-stick pan. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Pour in the milk and oil. Whisk the mixture until the ingredients are incorporated, but don't worry about a few lumps. Overmixing can actually make your pancakes chewy when you want them fluffy. This basic pancake batter is ready to cook now, but it can also be spruced up! According to your taste, you can also add things like:  Fresh fruit, such as blueberries and banana chunks Dried fruit, such as raisins and cranberries Chocolate chips Nuts and seeds Pour a small amount of batter into the center of the frying pan. For larger pancakes, use about one-third to one-half cup of batter per pancake. For smaller pancakes, use one-eighth to a quarter-cup of batter. For small, silver dollar pancakes, use one tablespoon of batter per pancake. When the center of your pancake batter is full of bubbles that are starting to burst, the pancake is ready to flip. Continue cooking on the other side for one to two minutes, until it’s golden brown. To keep your pancakes warm, keep them in a warming drawer, cover them with foil, or place them on a baking sheet and kept warm in an oven on its lowest heat. Repeat this process until all the batter is gone and the pancakes are all cooked. Add a splash of oil before adding new batter.

How would you rephrase that briefly using English?

Heat some oil in a pan. Combine your dry ingredients. Mix in the wet ingredients. Cook your pancakes. Flip your pancakes. Add more oil and repeat.


Pour about an ounce of water over the affected area, just enough to cover the dent and a small part of the surrounding wood. Make sure the dent is completely wet. Pooling inside the depression itself is a good sign that the spot has been thoroughly soaked.  Using an eyedropper or kitchen baster will give you more control over where you apply the water. If there’s any serious breakage or chipping around the dent, you may need to have the surface repaired professionally to avoid making it worse. Wet the cloth or paper towel and wring out the excess water, then lay it directly on top of the dent. This will provide a little added moisture while also creating a buffer that will help protect the wood from being damaged by the heat of the iron.  It may be a good idea to use an old t-shirt, dusting rag or some other piece of fabric that you don’t care about potentially ruining. If the dent is located on the side or corner of a piece of furniture, you might need to hold the cloth in place with your free hand while you steam the wood. Let the wood sit for a minute or two to absorb as much moisture as possible. As the water seeps into the wood, it will cause it to soften and become pliable. Once you apply heat to the spot, the wood will expand and the dent will lift right out. The deeper the water penetrates into the wood, the more effective the steaming process will be.

How would you rephrase that briefly using English?

Dab the dent with water. Place a damp paper towel or piece of cloth over the dent. Give the water time to soak into the wood.


Pour about one-fourth cup (73g) of salt to a bowl. Add one-eighth cup (13.8g) of freshly ground black pepper. (9.3g) of garlic powder or 6 crushed garlic cloves for extra flavor. It is generally believed that a prime cut of meat, like rib eye roast, should not be over seasoned. Rub the entire surface of the roast with your salt rub. You don’t need to use the entire rub mix if your roast is small. Turn it fat-side up. Your container needs a large lip to catch juices.

How would you rephrase that briefly using English?

Mix a salt rub. Consider adding 1 tbsp. Stir the rub together until fully mixed. Place your rib eye roast in a roasting pan or cast iron skillet. Pour 1/4 cup (59ml) of water into the bottom of the pan.


Pour all of the ingredients from the bowl into the saucepan and return the pan to the heat. Whisk the mixture continuously as it heats up. Once the mixture has started boiling, reduce the heat down to a low-medium setting. Keep whisking the mixture as it starts to thicken. Remove the saucepan from the heat once it is thick. You will be able to tell that the mixture is thick enough when it sticks to the back of a metal spoon.

How would you rephrase that briefly using English?

Cook the mixture over a medium-high heat for 5 minutes, until it boils. Simmer the mixture for 2-3 minutes until it thickens.


Pour enough salt on the inside and outside of the pot or pan so that there is a thin layer that covers the entire surface of the copper kitchenware. Table salt will act as an abrasive and will help you scrub problem areas on your pots and pans. Pour enough vinegar over the salt to wet down the pot or pan. Don't pour too much or you’ll rinse away the salt. The acidity in the vinegar will start to break down the tarnished areas in the copper. As the solution sits on the pot or pan, you should see tarnish and stains start to fade away. If you don’t have white wine vinegar, you can use fresh lemon juice as an alternative. Pour enough white vinegar onto a sponge to fully saturate it. Take the sponge and scrub back and forth on the inside and outside of the pot, concentrating on especially dirty spots. As you do this, dirty and tarnished areas should start to become shiny. Sprinkle more salt on problem areas. Spray down the pot or pan under the faucet until there are no more traces of vinegar or salt on your copper kitchenware. Rub over the inside and outside of the pan, making sure to pick up all the remaining moisture from the cookware.

How would you rephrase that briefly using English?

Place the pot or pan in the sink and cover it in table salt. Pour white wine vinegar over the salt. Let the vinegar and salt sit on the pot or pan for 30 seconds. Scrub the pot or pan with a sponge soaked in white vinegar. Rinse the pot or pan with hot water. Dry the pot or pan with a rag.


Pour equal amounts of pure blue and pure yellow into a paint dish or onto a paint palette. Use a palette knife to thoroughly mix the colors together.  When mixed, the original colors should produce a pure green. To get a more accurate idea of how this green looks, use a paint brush to apply a small amount to some scrap practice paper.

How would you rephrase that briefly using English?


Pour equal parts lemon juice and water into of a cup. Mix the solution together with a spoon or other stirring utensil. Rub the mixture over your palms and fingers for at least one minute. Massage the lemon juice into your hands so that the odor of gasoline can be completely eliminated. Continue rubbing for at least one minute, though it may take longer. You can rinse off your hands with water alone or wash with both soap and water. The smell of lemon is usually pretty nice, so you don’t have to work to eliminate the smell. Dry off your hands when you are finished washing them.

How would you rephrase that briefly using English?

Combine lemon juice and water. Pour the lemon juice mixture onto your hands. Rinse your hands off.


Pour fresh water into a kettle and heat the water until it boils. Try to use filtered water so that none of the impurities flavor the Americano. You can heat the water in a kettle on the stove or use an electric kettle. If you're using a kettle on the stove, give yourself enough time to bring the water to a boil since it's not as fast as the electric kettle. Fill your serving cup with as much water as you'd like. Generally, this is around 2 parts of water to 1 parts of espresso. Keep in mind that the more water you use, the weaker the Americano will be, especially if you plan on adding milk or cream. If you're serving an Americano to someone, ask if they'd like you to leave room for cream or sugar. If so, ensure that you leave space in the cup.

How would you rephrase that briefly using English?

Boil the water. Fill the serving cup with hot water.


Pour in 0.5 cups (120 mL) of boiling water, 0.5 teaspoons (2.5 mL) of white vinegar, and 10 drops of food coloring for each bowl. Stir to combine. Make each bowl a different color. You can do the primary colors just by adding 10 drops of red to a bowl, 10 drops of blue to another, and so on. You can also mix colors to get different shades, such as 4 drops of green and 6 drops of blue for a blue-green or 5 drops of red and 5 drops of blue for a purple. If you want your colors to be more intense, add more drops of food coloring. Adding vinegar to the water helps make the dye brighter!

How would you rephrase that briefly using English?

Add boiling water, vinegar, and food coloring to small bowls.


Pour in 1 cup of sugar, and 1/2 teaspoon salt.   Seal the lid on the blender or food processor tightly. Process until completely smooth. Use the pulse setting on high. Put this into the freezer.  You will need to freeze the mango mixture until it is completely frozen. This will take approximately 5 hours. Be patient. Making mangonadas from fresh fruit takes much longer than using frozen fruit because of this step. Add it to a blender or food processor.   This might be difficult if the mixture is very hard. Try using an ice cream scoop or sturdy spoon to scoop out the mixture. Blend the frozen mangonada mixture until it is smooth like a slushie. Top each jar with lime juice and ground chili.   Spoon a little bit of chamoy into each jar. Spread it around the inside of the jar with knife or back of a spoon. Add a layer of frozen mango mixture, then top this with a small amount of chamoy. Repeat this layering until the jar is full. Pour a small amount of lime juice on top of each jar and sprinkle some ground chili as a topping. To do this, pour the mango mixture (from step 1) in several small cups or popsicle molds.  Put a popsicle stick in each. Freeze the individual popsicles until hardened. Cut away the disposable cup or pop the popsicles out of molds. Top each popsicle with some chamoy, squeeze a little lime juice on top, and sprinkle with ground chili.

How would you rephrase that briefly using English?

Add 2 pounds of fresh chopped mango to a food processor or blender. Pour the mixture into a container. Scoop out the frozen mango mixture. Find several small jars and fill them with the frozen mixture and chamoy. Consider serving this recipe as individual popsicles.


Pour in about 1 ½ cups (354.8 ml) of water in the bottom of a double broiler. Heat on medium heat until the water is hot and steaming. You do not need to boil the water, you just need it to be hot enough to melt the beeswax through steaming. If you don't have a double broiler, you can also simply heat water in a pot on the stove, then put an equal sized pot on top of it to create the effect of a double broiler. Once the water has heated and is steaming, place 1 cup (240 ml) of beeswax and ¼ cup (60 ml) of coconut oil in the top pan of the double broiler. Place the top of the double broiler on top of the bottom pan. Once you place the beeswax and coconut oil over the bottom of the broiler, they should begin to melt. As they melt, stir the ingredients constantly so that they don't get stuck to the sides of the pan. If you want your wax to be fragrant, add a few of drops of essential oils when the wax and coconut oil have melted and mixed together. Popular oils to use are lavender, peppermint, lemon or rosemary. If you prefer the subtle scent of the coconut oil, don't add any essential oil.

How would you rephrase that briefly using English?

Heat water in a double broiler. Place the beeswax and coconut oil in the top of the double broiler. Melt the ingredients, stirring constantly. Add in essential oils.


Pour into a heavy based pan and bring to the boil. Reduce the heat and allow to simmer. Stir through well. Stir until the whey water clears and the milk completely curdles. Take a little whey water out and set aside. Add the ice cubes. Allow them to melt completely. Hold taught with an elastic band. The whey water will go into the bowl and the cloth will capture the curd. The curd will become "paneer". Wash under running water until you have removed the lemon odor. Squeeze out any excess water, then hang it up for 30 minutes to drip. Do not disturb it. It should have a crumbly appearance. Knead it well for 10 minutes until a smooth dough forms. Roll into balls about the size of a standard lemon. Set aside. You should be able to make about 13-15 mini balls. Add sugar to taste and cardamom powder. Keep stirring until the sugar completely dissolves; this will make a sugar syrup. Add them slowly, one by one. Allow to simmer for 3 minutes. The balls will go to the corner, so keep shifting them back to the middle with a wooden spoon or spatula. Cook for 10 minutes. However, open every 3-4 minutes to ensure that the steam escapes and to prevent the sugar syrup from boiling over. After 10 minutes, you'll find that the balls have doubled in size. Remove from the heat. Allow to cool completely. Transfer to a serving dish. Place in the refrigerator to chill for an hour.

How would you rephrase that briefly using English?

Heat the milk. Add the lemon or lime juice. Remove from the heat. Place a piece of muslin or cheesecloth over a bowl. Pour the milk mixture through. Wash the curd well. After 30 minutes, check the paneer. Form balls from the dough. Heat the 4 cups of water in a wide-bottomed vessel. When the syrup boils and starts to bubble, add the paneer balls. Add a lid. The rasgullas are done at this stage. Add chopped pistachios to the mixture. Serve chilled.


Pour it in a mixing bowl and add a couple tablespoons of olive oil. Use a fork or spoon to beat the yoghurt and oil into a smooth mixture. Put on a shower cap and leave it in for 30 to 40 minutes. For best results, use a blowdryer to apply heat for 5 to 10 minutes during this process. It may  take one or two round of shampoo to get the mixture completely out. For best results, do this at least once a week.

How would you rephrase that briefly using English?

Get a container of plain yoghurt. Combine the ingredients. Apply a generous amount of the mixture to your hair. Wash your hair. Repeat this process regularly.


Pour liquid dish soap directly into the toilet bowl so it can sink to the bottom. Over the next 25 minutes, the soap will make the pipes more slippery so it’s easier for the clog to move through the toilet. During this time, you may notice the water level go down as the clog loosens up. Use the hottest that comes out of your bath faucet. Slowly add the water to the toilet bowl directly over the drain to help force the clog down. The hot water paired with the soap could break apart the clog so your toilet can flush again.  Only pour hot water into the bowl if there’s no risk of it overflowing. You can also add 1 cup (200 g) of Epsom salt to help break apart the clog. Flush your toilet as normal and see if it drains completely. If it does, then the dish soap and hot water worked as intended. If not, you may try again or try to break the clog a different way.

How would you rephrase that briefly using English?

Add 1⁄4  c (59 ml) of dish soap to your toilet and let it soak for 25 minutes. Pour 1 US gal (3.8 L) of hot water into the toilet bowl. Try flushing the toilet to see if the clog went through.


Pour one cup of baking soda into the pot and completely fill it with water. Turn on the coffee maker to heat both the water and baking soda in the pot to a rolling boil. Remove the coffee pot from the heat. Allow the mixture to settle and stand for about 10 minutes. After it’s cooled down a bit, use a soft cloth or non-abrasive scrubbing pads to gently scrub the pot. Be careful of the pot’s hot sides as you clean it. If there are stains left over even after the baking soda/water boil, take the pot and pour almost all of the mixture out of it. Add more baking soda to the pot to create a paste. Scrub the pot out with the paste. Wash it out thoroughly when the pot is stainless to prepare it for use.

How would you rephrase that briefly using English?

Use baking soda and water to clean your coffee pot. Begin cleaning your coffee pot. Clean remaining stains by forming a paste in the pot.


Pour one cup of coke into a small saucepan. Bring it to a boil. This should only take a few minutes.. It is also an option to use Diet Coke. Pour the two packages of Jello into the boiling coke. Stir for two minutes until the Jello has dissolved. If it has not dissolved after two minutes, continue stirring. Stir until you no longer see bubbles from the cola's carbonation in your gelatin mixture. You can also choose to use unflavored gelatin and spiced rum. Once the Jello has dissolved, pour one cup of cold coke and one cup of rum into the mixture. Stir or whisk the mixture. Stir until all of the parts have been incorporated. You can turn off the heat while you are mixing the ingredients.

How would you rephrase that briefly using English?

Boil one cup of Coke. Dissolve the Jello into the boiling coke. Add chilled Coke and rum.


Pour one cup of water into your pressure cooker, or whatever is the minimum quantity required for your cooker to maintain pressure. Then place a steaming basket or other cooking rack into the bottom of the cooker. You may only need a trivet and not a steaming basket or other cooking rack to support the bowl or pot you will place inside the cooker. Locate a heat-proof bowl or pot that will fit inside your pressure cooker. Put your desired amount of rice into the bowl, and the correct amount of water for the quantity and type of rice (one cup of white rice, for instance, needs 1.5 cups of water).  Choose a stainless steel bowl for ideal cooking, as it will conduct heat better than glass or ceramics. Substitute all or part of the water with a liquid for flavoring if you wish, such as chicken broth, vegetable broth, or prepared bouillion. Add a teaspoon of butter, olive oil, or an oil of your choice to the rice for flavor if you like. Lower the bowl with your rice and liquid into the pressure cooker so it sits on your steaming basket or trivet. Don’t cover your bowl with anything. Then close and lock the lid of your cooker. Check the instruction manual for your pressure cooker to ensure that you are closing and locking the lid properly. Set the burner on your stove to high heat until your pressure cooker indicates high pressure, then lower the heat to maintain this pressure for three minutes. Check your specific instruction manual for how to properly read the pressure on your cooker. If you are using an electric pressure cooker, set it to high pressure for three minutes. The cooker will take a few minutes to pressure up before the three minutes of cooking time. When the three minutes cooking time is up, take the pressure cooker off the burner for a 10-minute natural pressure release, meaning the pressure built up inside releases naturally when taken off of heat. The rice will continue to cook while the pressure is slowly released.  For an electric cooker, turn it off when the timer beeps and set it to a natural...

How would you rephrase that briefly using English?

Pour water into your pressure cooker. Put rice and water into a heat-proof bowl. Place the bowl into the pressure cooker. Bring your pressure up. Release the pressure. Open lid and remove the bowl.


Pour one pound of lentils out of the bag onto a clean, flat, white surface and pick out any little rocks that might be mixed in.  You can add a bit more or less, depending on how much garlic you like in your food. Cooking your soup with bay leaves will give it a distinctive flavor.  Leave the pot slightly uncovered, by using a stirring ladle to prop up the cover. After the water reaches a boil, turn it down to medium heat and cook the lentils for 35-45 minutes, depending on how long it takes for them to soften. When they are soft, but not yet coming apart, they are ready. Use a fork or spoon to check on them, stirring occasionally. Add 1/3 cup of vinegar, 1/2 cup of olive oil, and a teaspoon or two of salt to the pot. Stir all of these into the soup and allow to boil for the remainder of the time. Once you have determined that your lentils are ready, turn off the stove, and allow the soup to cool in its pot for a while. This tasty soup can be enjoyed on its own, or served with some bread or sprinkled with Feta cheese. If you want to mix up this recipe, next time, then try making one of these varieties:   Lentil soup with lemon and dill. Just add 3 tablespoons (44.4 ml) of freshly squeezed lemon juice and 1/2 cup of chopped fresh dill to the soup and stir well.  Lentil soup with smoked paprika. Just add one teaspoon of smoked paprika for an extra kick.  Lentil soup with sausage or bacon. Add 1/4 pound of chopped bacon, pancetta, or sausage and cook it in the pot until it's just a bit crisp. Then, add the other ingredients. You can even drain the extra fat or use it instead of olive oil.

How would you rephrase that briefly using English?

Clean the lentils. Fill up a large pot of water almost all the way. Clean 4-5 pieces of garlic and put them into the pot. Add 4 bay leaves into the pot. Heat the water and other ingredients over high heat. Pour the lentils into the pot. Boil the water. Check the lentils periodically for hardness. After cooking for 20 minutes, add the vinegar, olive oil, and salt to the pot. Turn off the stove and serve the soup.


Pour out any remaining liquid, and then use a bottle cleaner to scrub the inside of the can with soap and hot water. Place the can with the opening facing down to dry for at least 2-3 hours before starting to make your cookie cutters. If you don’t have a bottle cleaner, you can roll up a paper towel to clean the inside of the can. However, be careful around the opening, since the edges can be sharp.

How would you rephrase that briefly using English?

Clean the soda can with soap and hot water and let it dry.


Pour out the dirty cleaning water from the coffee pot. Rinse the inside and outside with fresh water to remove excess cleaner. When the pot has been rinsed, inspect the inside and outside to ensure that all the stains are gone. If there are any stains left, try a different cleaning solution. Add the cleaner of your choice to the pot, fill it with boiling water, and let it sit for another 30 minutes before scrubbing and rinsing. Pour a teaspoon (5 ml) of liquid dish soap into the coffee pot. Fill the pot the rest of the way with hot water from the tap. Use a clean cloth or brush to scrub the inside and outside of the pot with the soapy water. This is an important step in the cleaning process because it will remove any leftover traces of the original cleaning solution, which could give your coffee a funny flavor. When the stain is gone and the coffee pot has been cleaned, rinse the pot thoroughly with warm running water. Once all the traces of soap have been rinse away, use a clean lint-free cloth to dry the coffee pot. Drying the pot with a towel instead of letting it air dry will help prevent water marks and mineral deposits from forming on the metal.

How would you rephrase that briefly using English?

Rinse the pot. Clean the pot with soap and water. Rinse again and dry the pot.


Pour some rubbing alcohol onto a dry cloth or paper towel. Blot the stain with the cloth. Use a steam vacuum attachment to clean the area. Apply glycerin to dry paper towels. Blot the stain until paint stops coming up. Let glycerin sit on the area for a few hours. Blot the area well with a gentle solution of liquid soap. Alternately, blot the area with acetone and follow up with steam vacuuming.

How would you rephrase that briefly using English?

Apply rubbing alcohol. Use glycerin. Follow up with soap or acetone.


Pour the applesauce into a small pan, and place it on the stove. Turn the heat up to low or medium. Wait for the applesauce to get hot enough to make steam. Any type of applesauce will work. If you can't find any, try baby food. Don't use flavored gelatin, like Jello, or the vomit may change color. If you only have Jello at home, try yellow or orange. It will give you a more natural color. Give the vomit another stir. Sprinkle it over the contents in the frying pan and stir. This will help give the vomit some color. If you can't find any cocoa powder, you can use hot chocolate mix or even a pinch of dirt. Set it down onto a trivet or folded towel so that you don't ruin the counter. You will need a small handful of each. Give the vomit another stir to mix everything in. If the cereal has large flakes, you can crumble them with your hands first. If you don't have Raisin Bran or Cornflakes, you can use another type of brownish, flaky cereal. Granola is a great one! Use a spatula to move the vomit from the pan to a plate. Spread it around into a vomit shape with a spoon. If you want to, you can add more oatmeal or crushed cereal on top. Don't get too carried away! After that, you can take the vomit off the plate with a spatula and put it somewhere to gross someone out.

How would you rephrase that briefly using English?

Heat up ¼ cup (45 grams) of applesauce. Stir in a packet of gelatin. Add in 1 to 2 pinches of cocoa powder. Take the pan off the stove. Add in some oatmeal and cereal for texture. Spread the fake vomit onto a plate. Let the vomit cool for a few hours.


Pour the baking soda into lukewarm or cold water and mix them together thoroughly. This mixture will dissolve corrosion on the battery posts and cable terminals and also help neutralize any acid.  You can also purchase commercial battery cleaners for this purpose. These typically come in the form of a spray-on foam. Look for them in a local auto parts store or in the automotive section of a department store.  Alternatively, you can clean off the corrosion by pouring a small amount of cola over it! When you’ve poured about half the mixture onto the posts, set the rest aside so you can use it to clean the terminals.  If there’s a lot of corrosive buildup, let the mixture sit for at least 5 minutes before you try to scrub it off. Alternatively, you can remove the battery before cleaning it. This will allow you to clean up any corrosion that’s gotten onto other parts of the battery or into the battery box. You can also take this opportunity to inspect your battery for signs of damage, such as cracks or bulges in the casing. Take an old toothbrush or a battery post and terminal brush and scrub the posts to clean off the corrosion. If the corrosion is fairly light, the baking soda solution may do most of the work for you, in which case, you won’t need to do much scrubbing. You can also use a wire brush to clean off the residue. If there’s corrosive buildup on the terminal clamps, pour the remaining baking soda solution over them. Use your toothbrush or a terminal brush to scrub away any residue that remains. Focus on the parts of the terminals that make direct contact with the battery posts. Take a clean shop rag and carefully wipe the battery posts and cable terminals to get rid of any remaining moisture or residue. If there’s a lot of debris, you can rinse the terminals and posts first with cool water from a hose or spray bottle. Make sure the terminals and posts are completely dry before you attempt to reconnect your battery. You’re not likely to get a severe electric shock from handling a wet car battery, but...

How would you rephrase that briefly using English?

Mix 1 cup (240 mL) of water with 1 teaspoon (4.6 g) of baking soda. Pour half of your baking soda solution over the battery posts. Scrub the battery posts with a toothbrush. Use the rest of the solution to wash the cable terminals. Wipe the posts and terminals dry with a clean rag. Apply petroleum jelly to the posts to prevent corrosion. Reconnect


Pour the can of chili into a pan over medium heat. Cover and let warm, stirring occasionally.  You can make homemade chili instead, or use the recipe below. For more flavor, add diced tomatoes and/or canned beans if the canned chili does not include them. Most Texan chili skips both of these ingredients. A "walking taco" is a Frito pie served in the Frito bag instead of a bowl. Each person gets one Frito bag. Cut each bag open along the side instead of the top to make a larger opening. Spoon the chili directly into the Frito bag, then top with melted cheese. You can leave this as is to keep the chips crunchy, or stir it together for a delicious mess.  Diced onions and sour cream are optional toppings. If you want room for more chili, crush some of the chips first by squeezing the bag.

How would you rephrase that briefly using English?

Heat chili on the stove. Slit open the side of each Frito bag. Spoon chili and cheese into each bag.


Pour the cold water into measuring cup, then sprinkle the gelatin over it. Stir it briskly until the gelatin thickens. If you are vegan/vegetarian and would like a more firm jello, use 2 teaspoons of Agar powder. You can also use 2 ounces of carrageenan instead. The water should be very hot, but not yet boiling. This will soften the gelatin and make it more liquidy. Don't worry, the jello will thicken back up again. You can use just one type of fruit juice, or you could use two different types of fruit juice for a more unique flavor. Apple, grape, orange, or pineapple juice are all great options.  Take caution when using pineapple juice. Some people find that the enzymes in it prevent the jello from setting properly. Give the jello a taste. If it is not sweet enough for you, add some sweetener, such as agave, sugar, or stevia. Just about any type of fruit goes well in jello, including blueberries, orange slices, pineapple, and strawberries. After you add the fruit, give it a quick stir.  If you want to cut the jello into cubes or fun shapes, pour the jello into a 9 by 12 inch (22.86 by 30.48 centimeters) or 8 by 8 inch (20.32 by 20.32 centimeters) baking pan. If you'd like to add fruit to a fancy mold, fill the mold with ½ inch (1.27 centimeters) of the jello mixture first, then add the fruit. Fill the mold the rest of the way with the rest of the jello mixture; don't stir. This will help create a nicer design. You can also leave it there overnight. You can test whether or not the jello is ready by pressing your finger gently against it. If the jello sticks to your finger, it's not ready and needs to be refrigerated longer. If your finger comes out clean, the jello is ready. You can serve the jello as it is, or with a dollop of whipped cream. You can also garnish it with extra fruit as well.  If you chilled the jello in a baking pan, cut it into cubes or use a cookie cutter to make some fun shapes. If you chilled the jello in a bowl, consider using a melon scoop to make little jello-balls. If you chilled the...

How would you rephrase that briefly using English?

Sprinkle the gelatin over ¼ cup (60 milliliters) of cold water and stir. Stir in ¼ cup (60 milliliters) of hot water. Add 1½ cup (350 milliliters) of fruit juice. Pour the mixture into your desired mold and add some fruit, if desired. Cover the jello, then refrigerate it for at least 2 to 3 hours. De-mold the jello and serve.


Pour the concrete in slowly so as to minimize air bubbles. Don't worry if the concrete doesn't fill your large bottle all the way. The next couple of steps will fix that. This will remove any air bubbles and make the surface of your vase smoother in the end. Keep in mind that the finished product may still have some air bubbles. This is perfectly normal and part of the beauty of concrete. Do not push it all the way to the bottom of the vase, however. As you push the bottle into the cement, the cement will raise and fill the rest of the big bottle. If the concrete overflows, simply brush it away. Try not to get any concrete into the smaller bottle. If the concrete level isn't high enough, use a spoon to scoop more concrete into the large bottle. Keep doing this until the bottle is filled. Once again, avoid getting any concrete into the small bottle. Wet your finger, then use it to smooth down the concrete between the two bottles. You can also leave it as it is for a more jagged, rustic touch.

How would you rephrase that briefly using English?

Fill the bottle ½ to ¾ of the way with concrete. Tap the bottle against your work surface. Push a smaller bottle down into the concrete. Add more concrete, if necessary. Smooth out the concrete, if desired.


Pour the dry beans into a large bowl and pick through them to remove any shriveled or unappealing beans. Cover the beans with two to three inches (5 to 7 cm) of water and leave them on the counter to soak overnight.  Soaking the beans overnight (roughly 10 to 14 hours) reduces the cooking time required, helps them cook more evenly and makes them easier to digest by removing most of the sugar called oligosaccharide, which causes flatulence.   If you’re in a rush you can speed up the soaking time by covering the beans in water, heating them to a boil for two minutes, then turn off the heat and allow them to sit undisturbed for an hour.  Lentils, peas, and black-eyed peas do not need to be soaked before cooking. Pour the beans into a colander to remove the soaking water. Rinse them under cold running water. Add eight cups (1.9 L) of water for one pound (453.5 g) of beans. At this point you can add aromatics if you wish, such as half of an onion, garlic cloves, chopped carrots and/or bay leaves. Secure the cover to the pressure cooker according to the instruction manual and turn the stove top burner up to high. When the pressure cooker reaches high pressure, reduce the heat to medium and start the cooking time. Cook for the recommended time for the beans you are using. Allow the pot to cool down and reduce the pressure naturally. Follow the instruction manual to know when it is safe to remove the lid. Unlock and carefully remove the lid, tilting it away from you and allowing condensation to drip back into the pot. Use a slotted spoon to remove the aromatics. You can now add your cooked beans to any recipe. If you wish to store them, measure out 1 1/2 cups (354.8 ml) of beans into a two cup storage container and the cooking liquid to cover, allowing 1/2 inch (1.27 cm) of headspace. Seal and store in the refrigerator for one week or in the freezer for up to one year. Label the containers with the date and contents.

How would you rephrase that briefly using English?

Soak the beans. Drain the soaked beans. Move the beans to the pressure cooker. Cook the beans. Turn off the heat and allow pressure to reduce. Remove the lid. Use or store the beans.


Pour the emulsion into a paint tray until the tray is roughly one-third full. Use a tray specifically designed for use with paint rollers. There should be a sunken well at one end and a ribbed, slanted platform extending up toward the other. Pour the paint directly into the sunken well. Quickly dunk the soft sleeve of the paint roller in water. Gently squeeze out any excess water before continuing.  To remove the excess water, pass the roller over clean paper towels or other non-inked absorbent paper material. The water will not dilute the color of the emulsion. Since emulsion is a water-based paint, however, water can help the roller apply the paint in smoother, more even strokes. Dip the paint into the filled well of the roller tray. Spread the paint over the sleeve by passing it up and down the ribbed platform, then lift the roller out of the tray. You only need to apply a light coat of paint to the roller. If emulsion drips off when you lift it up, there's too much on it. Roll the roller over the platform again to scrape away some of the excess. Mentally divide the remaining wall into 1-yard (1-meter) squares. Paint the wall one square at a time until the entire surface is covered. Tackle the square in the top corner first. If one corner is closer to a window than the other, choose that one since the sunlight can make it easier for you to check the application and coverage of the emulsion. Place the loaded roller in the center of the square, then roll over the all in diagonal M-shaped strokes.  Start at the bottom of one side and work toward the opposite side. After the first "M," you'll need to lift the roller and create another "M" over the first. This second "M" should be perpendicular to the first. Repeat these diagonal strokes, reloading the paint as needed and changing the angle periodically, until the entire square has been covered. After covering the entire square with diagonal M-shaped strokes, roll over the area in parallel vertical strokes.  Overlap the strokes slightly so that the emulsion...

How would you rephrase that briefly using English?

Pour the paint. Dampen the roller sleeve. Load the roller. Visually divide the remaining wall space. Work in M-shaped strokes. Cover your original strokes with vertical strokes.


Pour the flour into a large mixing bowl. Add the baking powder, baking soda, salt, spices, and chocolate chips. Stir everything together with a whisk, then set the bowl off to the side. No pumpkin pie spice? No problem! Use ½ teaspoon ground allspice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Scoop the pumpkin puree into a clean mixing bowl. Add the sugar, egg, oil, and milk. Mix everything together until the texture is smooth and consistent. There should be no streaks of egg yolk left.  For an even smoother batter, do this in a blender or food processor for about 45 seconds. Don't use the canned "pumpkin pie" puree, it is not the same thing. Pat down the flour mixture first, then make a well in the center. Pour the pumpkin mixture into the well, then stir everything together with a whisk until just combined. There will be a few lumps, which is fine. Do not over-stir, or the pancakes will turn out tough. At this point, you can add in more spices to suit your liking. Place a medium-sized skillet on the stove and turn the heat up to medium. Once the skillet is hot, lightly coat it with cooking spray. You can tell if the pan is hot enough if you flick some water on it, and the water begins to sizzle. You can also use an electric griddle. Set it to 350°F (177°C). Use a measuring cup or a soup ladle to do this. If the skillet is large enough, you may be able to fit a few more pancakes on it—make sure that they don't touch, however! Cook the pancake for 2 to 4 minutes. Once you see bubbles form, wait for them to pop, then slide a spatula under it, and flip it over. The pancake is ready when both sides are golden brown. Slide a spatula under it, then transfer it to a plate. Move on to make the rest of the pancakes. You will need coat the skillet with more cooking spray after every couple of pancakes. You can serve chocolate chip pancakes with maple syrup like plain pancakes. You can also add some fresh berries or even ice cream. For a real treat, serve them with some sliced strawberries or a sliced banana.

How would you rephrase that briefly using English?

Combine all of the dry ingredients, except for the sugar. Blend the wet ingredients together, including the sugar. Whisk the wet ingredients into the dry until just combined. Heat up a skillet over on the stove. Scoop ¼ cup (60 milliliters) of the batter onto the skillet. Allow the pancake(s) to cook for 2 to 4 minutes before flipping them. Cook the pancake for 2 to 3 more minutes. Serve the pancakes.


Pour the flour into a large mixing bowl. Add the cocoa, baking powder, baking soda, and salt. Whisk everything together, then set the bowl off to the side. Pour the buttermilk into a medium-sized mixing bowl. Add the oil, egg, and sugar. Stir everything together until the color and texture are consistent. There should be not streaks of egg yolk. Pat down the flour mixture first, then make a hole in the middle. Pour the buttermilk mixture into the well. Stir everything together with a wooden spoon or a rubber spatula until just combined. Be careful not to over-stir; a few remaining lumps are fine. If you stir the batter too much, the pancakes will come out tough and gummy. You can do this with a rubber spatula or with a wooden spoon. Once again, be careful not to over-mix the batter. You simply want the chocolate chips to be distributed throughout the batter. Place a medium skillet onto the stove. Turn the heat up to medium, and let the pan get hot. Once the pan is hot enough to sizzle a drop of water, coat it with cooking spray. Use a measuring cup or a soup ladle to pour ¼ cup (60 milliliters) of pancake batter onto the skillet. If your skillet is big  enough, you might be able to fit a few more pancakes. Be sure to leave some room between each one, or they won't cook properly. Let the pancake cook for 2 to 4 minutes first. Once the pancakes starts to form bubbles, wait for them to burst, slide a spatula under it, and flip it over onto the other side. The pancake is ready when both sides are smooth and the inside is cooked through. Use a spatula to slide the pancake off of the skillet and onto a plate. At this point, you are ready to make the rest of the pancakes. You will need to coat the skillet with more cooking spray after a few pancakes. You can serve them with the traditional maple syrup, or you can try a more unusual topping, such as strawberry or raspberry jam. You could also add some sliced strawberries or a sliced banana. For something a little more rich, try whipped cream or vanilla ice cream. For...

How would you rephrase that briefly using English?

Mix together all of the dry ingredients, except for the sugar. Mix together the sugar and the wet ingredients separately. Stir the wet mixture into the dry mixture. Fold the chocolate chips into the batter. Heat and oil a skillet on the stove. Pour some of the pancake batter onto the skillet. Flip the pancake(s) after 2 to 4 minutes. Cook the pancake another 2 to 3 minutes. Serve the pancakes.


Pour the food or liquid into previously sterilized glass containers. Leave 1–2 inches (2.5–5.1 cm) of empty headspace at the top of each container. Seal the containers with lids that provide a good seal. Note that a tightly sealed lid is essential for this method so that the water doesn't get into your pasteurized liquid.  The liquid can expand during the pasteurization process, and if the containers are too full when this happens, they could break. If you want to pasteurize eggs still in their shells, you can put them directly into the pot without a container. Set the glass containers in the bottom of a large stockpot. Fill the stockpot with enough water to cover the jars with 2–3 inches (5.1–7.6 cm) of water. It's a good idea to place a clean dish towel or jar rack at the bottom of the stockpot to help prevent the glasses from moving around and crashing into each other while they are pasteurizing. Place the filled stockpot on your stove over medium heat. Gradually heat the water until it reaches a temperature of 175 °F (79 °C), then hold that temperature for 20 minutes before removing the glass jars. Use a cooking thermometer to monitor the temperature of the water.  Heat the water slowly. Rapid heating can break the glass and may disrupt the pasteurization process. Submerge the tip of the thermometer two-thirds deep into the water. Do not allow it to come into contact with the sides or bottom of the pan. Carefully remove the jars from the hot water with tongs or a jar lifter. Submerge them in cool water for 15 minutes to get them close to 44 °F (7 °C) quickly.  Fill a clean sink or basin to do this. Use cold water from the tap and add a tray of ice cubes to bring the temperature down a bit quicker. Do not place the hot bottles directly in the freezer or refrigerator. This extreme temperature change can shock the glass and cause it to break. After cooling the filled glasses in cool water, move them to a refrigerator. Store them there until you are ready to use them.  Note that the pasteurized liquid should...

How would you rephrase that briefly using English?

Pour the food or liquid you want to pasteurize into sterilized containers. Place the containers into a large stockpot and then fill it with water. Heat the water to 175 °F (79 °C) for 20 minutes. Remove the jars and cool them quickly in water. Store the jars in your refrigerator.


Pour the medical marijuana buds into a medium sized glass or ceramic mixing bowl. Pour the high proof alcohol over the medical marijuana. Continue to pour the solvent until it rests 1 inch above the surface of the medical cannabis. Retrieve your wooden spoon. Mix and mash the solvent and medical cannabis together for 2 to 3 minutes. The constant stirring motion will aid the solvent in absorbing the THC from the medical marijuana. Retrieve your straining device and second container. Place your straining device within your second container. Carefully pour the mixture through the strainer and let the dark green liquid fill the container.  If you are use a bag or cloth, squeeze the contents of the cloth to get out all of the liquid. The liquid is a mixture of the alcohol and the extracted resin from the medical cannabis. The first wash will remove approximately 70% to 80% of the resin from the medical cannabis. This second wash will remove the rest of the THC.  Empty the contents of your strainer into the medium sized mixing bowl. Pour the solvent over the cannabis so that it is fully submerged. Use the wooden spoon to mix and mash the alcohol-medical cannabis mixture for 2 to 3 minutes. Place your strainer over the second container, which already contains the dark green liquid from the first wash. Slowly pour the contents of the mixing bowl in your strainer. Allow all of the dark green liquid to run into the container. It is not  necessary to do a third wash.

How would you rephrase that briefly using English?

Soak the medical cannabis buds in the solvent. Stir the mixture. Strain the solvent-medical cannabis mixture into another container. Soak, mix, and strain the mixture a second time.


Pour the milk into a medium-sized saucepan, then add the sugar. Cut the butter into smaller cubes, and toss it in. Cook the mixture over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Stir the mixture often to prevent it from scorching or forming a skin on top. Keep stirring until the chocolate chips melt. If the chocolate chips are not melting at all, place the saucepan back onto the stove, and turn the heat on to low. Stir the mixture until the chocolate chips melt, then remove the saucepan from heat. The mixture will thicken a little as it cools. This will not only make it easier to spread, but also prevent it from soaking into the brownies. This is not completely necessary, but it will give your brownies some extra flavor and texture. How much chopped walnuts you add is entirely up to you, but you still want to be able to see the fudge frosting. The frosting will eventually harden up like fudge. Once the frosting is set and the brownies are completely coo, you can cut them into squares and serve them.

How would you rephrase that briefly using English?

Heat the butter, milk, and sugar in a saucepan until the butter melts and the sugar dissolves. Bring the butter mixture to a boil and cook it for 30 seconds. Remove the saucepan from the stove and stir in the chocolate chips. Let the mixture cool a little before pouring it over the brownies. Consider sprinkling chopped walnuts over the fudge topping. Allow the frosting to set before cutting and serving the brownies.


Pour the milk into a saucepan and cook it over medium heat. Stir it frequently to prevent a skin from forming. When the milk starts to bubble, turn off the heat, and set the milk aside to cool. This recipe makes soft pudding that you serve in bowls. It does not have a caramelized top and you do not need to de-mold it. You can do this by hand or with an electric mixer. The more eggs you use, the richer your pudding will become. You are only adding part of the milk. This will help the ingredients blend together more smoothly. Stir the mixture as you pour to help everything mix together. Avoid pouring too fast, or the mixture will curdle. During this time, the pudding will start to thicken. As soon as it turns thick, you are ready for the next step. To help the butter melt faster, cut it into small cubes or slices first. These will give your pudding extra flavor and richness. Once it has reached room temperature, you can continue chilling it in the fridge until you are ready to serve it. Don't place hot pudding into your fridge, or you'll change the interior temperature. Scoop it into small serving bowls, and serve it with a spoon. You can serve it as is, or add a dollop of whipped cream on top. Refrigerate any leftovers.

How would you rephrase that briefly using English?

Scald the milk in a saucepan. Beat the eggs in a bowl until they are creamy. Stir in the white sugar, brown sugar, flour, and ¾ cup (180 milliliters) of the milk. Slowly pour the egg mixture into the rest of the milk. Cook the mixture over medium heat for about 15 to 20 minutes, stirring frequently. Remove the saucepan from heat and stir in the vanilla and butter. Stir the pudding every 10 minutes until it has completely cooled. Serve the pudding.


Pour the oil into a large saucepan and turn the heat to medium to preheat the oil. Attach a candy thermometer to the side of the pan and insert the bulb into the oil. The oil should be 350 F (177 C) before you fry the dough to make the Cheetos. Pour the cheese powder into a seal-able plastic bag. When the Cheetos have been fried and cool, you'll toss them around in the cheese to coat them. In a medium mixing bowl, combine the flour, corn meal, and salt. Whisk the dry ingredients together to combine everything and remove any lumps that may be in the flour or corn meal. For this recipe, you can use regular corn meal, fine grind corn meal, or corn flour. Corn meal will produce a slightly grittier texture, whereas corn flour will produce smoother Cheetos. Fill a kettle to the minimum fill line. Bring the water to a boil and let it cool for a few minutes. Pour ½ cup (118 ml) of the very hot water into a measuring cup. Pour the hot water into the dry ingredients slowly, whisking the mixture as you pour. Continue whisking until all the water has been incorporated and you have a smooth dough. Fit a piping bag with a large, plain round tip. Spoon the dough mixture into the piping bag. When the bag is full or when all the dough has been added, twist the top of the bag to keep the dough inside. Use a clean freezer bag if you don’t have a piping bag. Cut a half-inch (1.3-cm) hole in the bottom corner of the bag, and press the dough toward the hole to pipe it out. When the oil is at temperature and the dough is ready to go, squeeze 2-inch-long (5-cm) logs of dough into the oil. When you squeeze out a length of dough, use scissors or shears to cut it away from the piping bag. Repeat until you’ve filled the pan with as many logs as you can fit, but don’t crowd the Cheetos in the pan. You may have to fry them in multiple batches. You want the logs to be a golden color when they come out of the oil. If the Cheetos aren't fully submerged in the oil, use a fork or chop sticks to flip them halfway through the cooking time. For...

How would you rephrase that briefly using English?

Preheat the oil. Fill a bag with the cheese powder. Combine the dry ingredients. Add the water to make a dough. Transfer the dough to a piping bag. Pipe logs of dough into the hot oil. Fry the dough for four minutes. Drain the excess oil. Coat the logs with cheese powder. Separate the Cheetos and cheese powder. Dig in!


Pour the oil into a large, heavy-bottomed saucepan. Heat the oil over medium heat for 1 to 2 minutes, until the surface is shimmering. Add the onion and cook it for 2 to 3 minutes, until it’s soft and translucent. Add the garlic and sauté the mixture for an additional minute, until the garlic is fragrant. Divide the onion and garlic mixture into two equal parts. Remove half the mixture from the saucepan and transfer it to a heat-proof bowl. Set the bowl aside and return the saucepan to the heat. Add the peeled and chopped tomatoes to the saucepan with the remaining onion and garlic mixture. Cook the tomatoes for about 5 to 8 minutes, until they're soft and tender. Transfer the tomato mixture to a blender. Put the lid on the blender and remove the cap insert from the center of the lid. Cover the hole with a folded tea towel. Blend the tomato mixture until smooth, about 2 to 3 minutes. Set the blender aside.  Removing the lid insert and covering it with a towel will prevent the heat from building up inside the blender and exploding. You can also leave the mixture in the saucepan and use an immersion blender to puree the tomatoes. Return the reserved onion and garlic mixture to the saucepan. Add the carrots to the pan and cook them for about 5 minutes, until soft. You can use any chopped vegetables you like in place of or in addition to the carrots, such as peppers, mushrooms, zucchini, and eggplant. Pour the tomato puree back into the saucepan with the sautéed carrots. Put on a lid and bring the sauce to a simmer over medium heat. Leave the sauce to cook for 20 to 25 minutes to marry all the flavors. Remove the sauce from the heat. To add extra richness to the sauce, add a rind from a block of Parmigiano-Reggiano cheese. Simmer the rind for the full 20 to 25 minutes. Before serving the sauce, remove the rind with a slotted spoon. Stir in the chopped basil, a splash of balsamic vinegar for extra tang, and salt and pepper, to taste. Stir the sauce to incorporate the final ingredients and serve with your favorite...

How would you rephrase that briefly using English?

Sauté the onion and garlic. Reserve half the onion and garlic. Add the chopped tomatoes. Puree the mixture. Cook the carrots with the reserved onion and garlic. Combine the carrots and the tomato puree. Garnish with the herbs, vinegar, and seasonings before serving.


Pour the oil into a medium skillet pan and heat over medium heat for several minutes. The oil is ready when it appears to shimmer and can glide over the bottom of the pan without resistance. Add the minced onion to the hot oil and sauté it until it becomes soft. This should take roughly 5 minutes. If you do not have fresh minced onion, you could use dried minced onion flakes or onion powder, instead. Add these dry seasonings to the skillet when you add the other spices. Use 1 Tbsp (15 ml) dried flakes or 1 tsp (5 ml) onion powder. Stir the minced garlic, chili powder, cumin, oregano, and cayenne pepper into the onions. Also add about 1 tsp (5 ml) salt. Cook for 30 seconds, or until the mixture becomes fragrant.  If you do not have full garlic cloves, you can use about 1 Tbsp (15 ml) of bottled, moist minced garlic instead. You could also use 1.5 tsp (7.5 ml) of dried minced garlic or 1/2 tsp (2.5 ml) garlic powder.  The chili powder can be adjusted to taste. This amount will create a mildly spicy meat filling, but you can add more for a hotter flavor or less for something even tamer. Add the ground beef to the skillet and cook until it is no longer pink. This should take about 5 minutes.  Break the ground beef up with a heavy spatula or wooden spoon as you cook it. This will ensure that it browns evenly and more quickly. For a healthier version, you could use ground turkey instead of ground beef. Pour the tomato sauce, chicken broth, cider vinegar, and brown sugar into the pan. Stir it in and continue cooking until thickened. This should take about 10 minutes.  When possible, opt for a low-sodium chicken broth. Make sure that the ingredients are well-blended. Stir them together continually as they cook. Add more salt, if desired.

How would you rephrase that briefly using English?

Heat the oil in a skillet. Cook the onion. Add the garlic and spices. Brown the ground beef. Add the remaining ingredients.


Pour the olive oil into a large, heavy skillet and heat on the stove using medium to medium-high heat. You need a hot skillet in order to brown the beef and create the sauce. Place the cubed potatoes on the bottom, followed by the carrots, celery, and onion. The potatoes should be peeled, rinsed, and cut. The remaining vegetables should also be cleaned and cut. Sprinkle the beef with a dash of salt and pepper.  Rinse the beef and pat it dry before seasoning it. You can purchase pre-cut beef from the butcher's department at most grocery stores. Alternatively, you could cut a whole chuck roast or bottom round cut into 1-in (2.5-cm) pieces. Place the beef in the skillet of hot oil and cook, uncovered, until browned on all sides.  This should take about 5 to 7 minutes. Stir the beef frequently so that all sides are browned. The beef does not need to be browned beforehand, but doing so creates a more complex flavor and prevents the grease from causing it to clump up in the crock pot later on. Add the garlic to the hot pan and cook for 1 minute until fragrant.  If using pre-minced garlic, use 1 1/2 tsp (7.5 ml). If using garlic powder, use about 1/2 tsp (2.5 ml). Do not let the garlic burn. Transfer the contents of the skillet to the slow cooker, including both the beef and garlic. Make sure that the beef is on top of the vegetables. You do not need to stir the beef and vegetables together. Add the butter to the skillet and let it melt. Also add the beef broth, red wine, beer, tomato paste, sugar, soy sauce, and thyme. Boil for 2 minutes and let simmer an additional 10 minutes.  Use a wooden spoon to stir the ingredients together, scraping the bottom of the pan, as well. The liquid deglazes the pan, lifting off more flavor. Let the sauce boil over medium heat for 2 minutes. Reduce the heat to low and let simmer for 10 minutes. Season with an additional dash of salt and pepper. Stir well to mix. In a separate bowl, mix the cornstarch and water together. Stir this slurry into the sauce and heat to a boil briefly....

How would you rephrase that briefly using English?

Heat the oil in a large skillet. Layer the vegetables in your crock pot. Season the beef. Brown the beef. Cook the garlic. Place the beef in your crock pot. Create the stew sauce. Thicken the sauce. Add the sauce to the slow cooker. Cook for 6 to 9 hours on Low. Serve warm.


Pour the salt into the water and stir until it's completely mixed together. This salt water brine will help keep unwanted bacteria from growing as you ferment your koji. Place the koji into a large jar with a tight lid. The jar should hold about 2 gallons (7.6 L) of liquid so you'll have room to stir your mixture. Pour your brine over the top of the koji and stir it with a long-handled spoon. The thick koji paste will not dissolve into the brine, but the soy and Aspergillus will begin to seep into the water. Keep the moromi in a place with a warm, stable temperature and stir it daily with your long-handled spoon. As the koji ferments, it will probably produce a strong odor, so keep it covered tightly when you’re not stirring it. The fermenting process is what really allows the flavors to develop. You’ll need to give your soy sauce at least 6 months to ferment, although for a deeper flavor, you might want to wait up to a year. Once you feel your flavors have developed enough, you should strain your moromi mixture. Place the solids in a press or a piece of cheesecloth to ensure you get all of the liquid out. Discard the solids from this process. Heat your soy sauce over medium-high heat, then use a thermometer to ensure the mixture stays at this temperature for 20 minutes. Once you have finished pressing the mixture, transfer the liquid to a heat-safe pot and use a candy thermometer to monitor the temperature. Proper pasteurization will ensure there is no harmful bacteria in your soy sauce. Pour your pasteurized soy sauce into a container with a tightly-closed lid and refrigerate it. You may prefer to pour some of your soy sauce into a smaller container to make it easier to serve. The finished soy sauce should last for up to 3 years if it's sealed and 1-2 years in an opened container.

How would you rephrase that briefly using English?

Dissolve 3 1⁄2 cups (830 mL) of salt in 1 gallon (3.8 L) of water. Mix the koji into the brine to create moromi. Cover the moromi and stir it once a day for the first week. Stir the moromi once a week for the next 6-12 months. Strain the mixture once it's finished fermenting. Pasteurize the soy sauce by heating it to 175 °F (79 °C). Bottle and serve your soy sauce.


Pour the sauce over the meat already in your Dutch oven. Switch the heat on your stove to high and stir the contents of the Dutch oven until the sauce begins to boil. Immediately reduce the heat to low.  If you want to add a bay leaf or two to the sauce, now is the time to do so. Add the bay leaves after the sauce boils and just before you reduce the heat. If you do not have a Dutch oven, use a large, heavy stockpot with a tight lid. Cover the Dutch oven with a lid and allow the stew to cook on low heat until the meat begins to fall apart. Stir the contents of the dish occasionally as it cooks. If you decided to use bay leaves, you will need to find them inside the sauce and remove them now. Do not shred the meat or serve the stew with the bay leaves still inside. Use two forks to shred the tender meat into fine pieces. Use a serving spoon to thoroughly stir the pieces into the sauce.  Strip the meat off the bones, if applicable, before shredding it. Hold the meat still with one fork and use the other fork to shred bite-size pieces off. Scoop the stew into large, individual serving bowls and enjoy while still hot.  Eat the birria like a standard stew by spooning out the broth and meat with your tablespoon. Alternatively, you can eat the birria by spooning the meat into warm flour or corn tortillas. Dip the filled tortillas into the sauce of the stew as you eat them. For a bit more decorative flair and flavor, consider garnishing the dish with chopped onions, chopped cilantro, chopped radishes, or lime wedges.

How would you rephrase that briefly using English?

Add the sauce and bring to a boil. Cover and simmer on low for 2 to 3 hours. Shred the meat. Serve.


Pour the simmered soup base through a large, fine mesh sieve. Immediately return the liquid to the stockpot. Fish through the solid ingredients and remove the bay leaf. Keep the rest of the solids. Toss the remaining soup solids and the soup portion of the lobster meat into a large blender. Puree the mixture until it becomes smooth. While it may seem unusual if you've never done it before, you should include the shells in this puree. Most of the shells will be blended down, and any chunks that remain will be strained out later. Add the puree back to the soup, mixing well to combine. Simmer the soup for another 10 to 15 minutes. Line the sieve with cheesecloth, then pour the soup through. Return the liquid to the stockpot and discard the remaining solids. To get as much liquid out as possible, press down on the solids with the back of the mixing spoon, squeezing the liquid out through the cheesecloth and sieve as you do. Stir the heavy cream and half-and-half into the soup. Bring the soup to a gentle simmer over medium-low heat. Note that it'll be easiest to add the dairy if you previously warm it to room temperature or slightly higher. If you use cold dairy, it may curdle once you add it to the hot soup. In a separate small bowl, whisk together 2 Tbsp (30 ml) of cold water and the tapioca flour or cornstarch. Continue mixing until a smooth slurry forms. The cornstarch slurry acts as a thickener for the soup. Traditional lobster bisque actually uses uncooked rice, and some recipes call for a flour-based roux. Cornstarch slurries are easy to work with, however, and give the finished soup a smooth texture and a shiny appearance. Add the cornstarch slurry to the soup, stirring to combine. Cook the soup for another 2 or 3 minutes, or until it thickens. Ladle the finished soup into individual serving bowls. Garnish each bowl with a piece of the reserved lobster meat, and enjoy! The soup is best served warm and can be enjoyed immediately, but if you want to increase the flavor even more, refrigerate the soup...

How would you rephrase that briefly using English?

Strain the soup. Puree the solids and some meat. Cook the puree with the liquid base. Strain the remaining solids. Add the dairy. Combine the water and starch. Add the slurry to the soup. Serve with the remaining lobster meat.


Pour the soup into a pot, then set the pot on the stove. Turn the heat up to medium or medium-high, and wait for the soup to start to steam. Continue the soup to cook until it reaches your desired temperature.  How long you cook the soup for really depends on how hot you want it to be. It will typically take a few minutes for soup to get warm, however. Stir the soup often as it cooks, and don’t let it come to a boil. Reheat smaller portions of soup in the microwave at 30-second intervals until it reaches your desired temperature. Stir the soup well between each interval. Fill the pot with 1 to 2 inches (2.5 to 5.1 cm) of water, then insert a steamer basket. Bring the water to a boil, then add the buns. Place a tight-fitting lid over the pot, then steam the buns for a few minutes until they are hot. If you are in a hurry, wrap the buns in a damp paper towel, then cook them in the microwave until they are hot. This will take about 30 to 60 seconds. Place about 1 teaspoon of oil and water in a pan, then add the fried dumplings. Fry the dumplings over medium-high heat until they are crisp, turning them often. The dumplings are ready when they are hot and crispy. This will typically take about 2 to 3 minutes. Fried dumplings include pot stickers and Shanghai bao. Place 3 tablespoons (45 mL) of water into a small skillet. Add your steamed dumplings, then cover the pan with a tight-fitting lid. Cook the dumplings over medium-low heat until they are heated through. This should only take about 2 to 3 minutes. Alternatively, place the dumplings into a dish with 1 tablespoon (15 mL) of water. Cover them loosely with a lid, then cook them at 30-second intervals until they're hot. Because of their crispy texture, you don’t want to put these into the microwave, or they will release too much moisture and turn soggy. Instead, eat dim sum leftovers by putting them into a preheated oven, and baking them until they are hot and sizzling. This will typically take about 10 to 15 minutes. It’s best to reheat these on a rack, but...

How would you rephrase that briefly using English?

Reheat soup in a pot on the stove for larger portions. Reheat steamed bao or stuffed buns in a steamer. Reheat fried dumplings in a pan. Cook steamed dumplings in a covered pan with some water. Bake dim sum pastries at 350 °F (177 °C) for up to 15 minutes.


Pour the water into a large pot and add several pinches of salt. Put the lid on the pot and turn the burner to high. Heat the water until it begins to boil and steam escapes from under the lid. To make a single serving, heat 2 to 3 quarts (1.9 to 2.3 liters) of water and reduce the amount of elbow macaroni between 1/2 cup to 1 cup (42 to 84 g). Use a spoon to stir the noodles so they don't clump together as they cook. The water will stop bubbling right after you add the noodles. Keep the lid off the pot and heat the noodles over high heat. The water should start to bubble vigorously. Stir the noodles occasionally and cook the elbow macaroni until it's al dente. This should take 7 minutes. If you want softer noodles, cook them for 1 more minute. Turn off the burner and set a colander in the sink. Carefully pour the noodles into the colander so the water drains. Use the noodles while they're still hot. If you want to make the noodles ahead of time, refrigerate them in an airtight container for 3 to 4 days. Reheat the noodles in your favorite sauce or casserole.

How would you rephrase that briefly using English?

Bring 4 to 6 quarts (3.8 to 5.7 liters) of salted water to a boil. Stir in a 16-ounce (454 g) package of dry elbow macaroni noodles. Bring the water back to a boil and cook the noodles for 7 to 8 minutes. Drain the noodles.