Preheat the oven. Sift the flour and cocoa powder. Add the remaining dry ingredients. Add the wet ingredients. Bake for 30 minutes. Remove pan from the oven.

Given the above summary, write a detailed text in English for it.

The oven should be preheated to 350ºF/180ºC. Find a 9"x9" baking pan, and spray the pan with non-stick spray. Set the pan aside for now. If you don't have non-stick spray, grease the pan with oil or butter and then dust it with a little flour. Place the flour and cocoa powder in a sifter. Sift them together into a large mixing bowl. Make sure to get rid of any clumps. Place baking soda, sugar, and salt in the mixing bowl.  Use a whisk, spatula, or fork to mix well. Make sure no clumps remain in the mixture. If there are clumps, run all the ingredients through a sifter again. Try using cane sugar instead of granulated sugar. They can be substituted exactly for white sugar in recipes. Carefully add the oil, vinegar, vanilla extract, and water to the dry flour mixture. Mix the wet and dry ingredients with a hand blender until there are no more lumps.  If you want to use an alternative to vegetable oil, try coconut oil or sunflower oil.  For a variation, substitute coffee instead of water. Or try adding 1/4 tsp of coffee granules to the wet ingredients. Pour the batter into a pre-greased 9" x 9" (525 cm2) baking pan, 2" (5 cm) deep. Bake the cake at 350ºF (180ºC).  If you have not done so before this step, grease the pan with non-stick spray. You can also line the bottom of the pan with parchment paper to keep the cake from sticking. Keep an eye on the cake as it bakes. Insert a toothpick or fork into the center to check the cake's progress. If it comes out clean, the cake is ready. The time may vary for each oven or for each pan. Adjust your baking time accordingly. When the cake is complete, remove the pan from the oven. Let the cake cool for about 5 minutes. After the cake has cooled, remove the cake from the pan and place on a wire cooling rack.  To ensure that the cake comes easily from the pan, use a butter knife to lightly run along the edges of the cake. Make sure that the edges are all loose before you flip it. If you are afraid you might drop the cake while flipping, place the serving plate over the top...


Preheat the oven. Spread ⅓ cup (80 ml) of the dressing over the pizza crust. Mix the chicken and the rest of the ranch dressing. Spread the chicken mixture over the crust, and top with bacon, onion, and cheese. Bake the pizza until the crust browns and the cheese melts.

Given the above summary, write a detailed text in English for it.

To ensure that the oven is hot enough when the pizza is ready, it’s important to preheat the oven. Set the temperature to 400 degrees Fahrenheit (200 degrees Celsius), and allow it to fully heat. Make sure that you know how your oven indicates that it’s preheated. It may beep or flash an indicator light to alert you. Take ⅓ cup (80 ml) of the ranch dressing, and spread it over the pizza crust. Make sure not to spread it all the way to the edge of the crust, though. Leave a ¾-inch (1.9 cm) border around the edges. You can use store bought ranch dressing or make your own if you prefer. In a medium size bowl, combine 2 cups (300 g) of cooked chicken that’s been torn or cut into bite-sized pieces with the remaining ⅓ cup (80 ml) of ranch dressing. Stir well to ensure that the chicken is well coated with the dressing You can grill or saute chicken breasts specifically for the pizza, use leftover chicken, or purchase a rotisserie chicken from the grocery store. When the chicken and ranch dressing are well mixed, spread it over the prepared pizza crust. Next, sprinkle 2 cups (200 g) of shredded mozzarella cheese, 1 cup (100 g) of shredded cheddar cheese, and ¼ cup (40 g) of sliced green onion over the pizza. You can omit the onion or add extra toppings, such as diced tomatoes, if you prefer. Place the baking sheet with the pizza on it in the preheated oven. Allow it to bake for approximately 14 minutes or until the cheese melts and the crust is golden brown.


Preheat the oven. Stir ingredients. Spread your mixture. Cook the pralines. Serve the pralines.

Given the above summary, write a detailed text in English for it.

These pralines differ because you bake them instead of boiling them in a pan. Preheat your oven at 350 degrees. Put the oven rack in the middle position. Measure out all the ingredients into one bowl. Stir them until they are well blended together. The nuts should be completely covered in the mixture. This recipe is nuttier than others. If you want to have a more balanced ratio of candy to nuts, reduce the amount of nuts to 1 cup. Cover a baking sheet with parchment paper. Spoon all the ingredients from your bowl onto the baking sheet. Use a rubber spatula to remove any excess honey and sugar from the sides of the bowl. Spread the mixture into a thin layer. You can use aluminum foil if you want. Don't use wax paper because it will melt in the oven. Place the baking sheet onto the middle rack in the oven. Let the mixture bake for 8 minutes. Take the pan out of the oven. The honey and sugar should be melted and bubbling along the pan. Using a heat resistant spatula, stir the nuts into the mixture, coating them completely. Put the pan back into the oven for 3 more minutes. Take them out and stir them one more time. Put them back in the oven for three final minutes. Take the pan out of the oven. They should be darker now. Spread the nuts back into a single layer. Allow them to cool. Once they are completely cool, pull them off the parchment paper. They will start to break apart. Take the larger pieces and break them into smaller ones. You can use your hands or a knife. Serve and enjoy.


Preheat the oven. Wrap a metal baking sheet with foil. Place the bacon on the foil wrapped pan. Cook the bacon for fifteen to twenty minutes. Finish cooking.

Given the above summary, write a detailed text in English for it.

Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) and let it preheat for about ten minutes. Place an oven rack in the lower third of the oven. If you’re baking two sheets of bacon, place the oven racks in the bottom half of the oven. This will help the bacon cook evenly. Line the entire sheet, including the sides. This will prevent bacon grease from sticking to the surface and it will be easier to clean up. Choose a baking sheet with a lip that’s at least half an inch tall (1.27 cm) to keep bacon grease from dripping off the pan. Bacon is a greasy food, so there’s no need to spray the foil with cooking spray.  If you like crispier bacon, place a foil-wrapped cooling rack on the baking sheet. In this case, glass and ceramic pans can also be used. You can use parchment paper instead of foil. Use a large sheet that covers the bottom and sides of the pan. Leave some space between each strip as crowded bacon will not get crispy. If you have too much bacon for one baking sheet, use two baking sheets or cook the bacon in batches. Otherwise, you risk cooking unappetizing, grease-saturated bacon. A standard 21”x15” baking sheet will fit about a pound of bacon. If you have smaller sheets, you may need more than one to cook a pound of bacon. Check the bacon periodically to monitor the cooking process and adjust the cooking time based on your own tastes. Your cooking time may also change depending on your oven as some ovens run slightly hotter or cooler than normal. Remove the bacon from the oven when it’s almost perfect. The bacon will continue to cook and get firm even as it cools.  If the pieces become submerged in grease, pour the excess grease off into a ceramic bowl.  Don’t pour off hot grease into plastic or glass bowls. Plastic bowls may melt and glass bowls may crack. Take the bacon off the baking sheet. Use cooking tongs or a fork to protect yourself from the hot bacon. Place it on a plate lined with two paper towels to soak up excess oil. Clean the baking sheet once it’s cooled completely. Remove...


Preheat the pan on medium high. Avoid moving food for about one minute. Take the temperature of your food.

Given the above summary, write a detailed text in English for it.

Allow the pan to heat for at least five minutes. By doing this, you’ll make sure the entire surface of the pan is equally hot. This will ensure your food cooks evenly. In addition, it’ll help you get good char/grill marks. Once you place the food onto your grill pan, you shouldn’t flip it or move it for about a minute. By leaving it in place, you’ll help create those sear/grill marks that add so much character to your food. If you’re cooking meat, you should take its temperature before you remove it from the pan. This way, you’ll make sure the inside of the meat has risen to minimum temperatures that will guarantee it is safe to eat. Without taking the temperature, you’ll simply be guessing about whether the food is done and safe.  Shellfish should be cooked to 145 degrees Fahrenheit (63 degrees Celsius). Poultry should be cooked to 165 degrees Fahrenheit (74 degrees Celsius). Beef, pork, veal, and lamb should be cooked to 145 degrees Fahrenheit (63 degrees Celsius). Ground meat should be cooked to 160 degrees Fahrenheit (71 degrees Celsius).


Preheat the pan on the stove. Grease the pan.

Given the above summary, write a detailed text in English for it.

Place a medium skillet on the burner, and turn the heat to medium-low. Allow the pan to heat for about 5 minutes, so it’s fully preheated. Once the pan is preheated, it’s important to oil it so the eggs don’t stick. Spray the pan with nonstick cooking spray or add a pat of butter. If you’re using butter, let it melt completely before adding the eggs. It should take 1 to 3 minutes for the butter to melt completely.


Preheat the teapot or kettle  to "first boil". Place one rounded teaspoon of loose green tea or one teabag per cup into the teapot. Pour over the boiling water. Pour into a sieve (to catch any loose tea, if you don't want it in your drink) over cups, mugs, or glasses.

Given the above summary, write a detailed text in English for it.

. Empty the heating water just before adding the brewing water. "first boil". This is when the water begins to boil but has not yet begun to simmer. The temperature at this stage will be 160ºF (71ºC). Bitter brews come from too high a temperature of water on green tea; prefer a longer steeping time at a cooler temperature instead.  Let it steep for three to five minutes. Three minutes steeping results in  light flavor, while five minutes will give you a robust, full flavor. The longer the green tea is left in, the stronger the taste, so you might like to experiment as to which taste works best for you.  For high grade tea such as "gunpowder" types, steeping time may be as few as 10 seconds on first brew.  You can reuse the leaves several times, steeping slightly longer with each batch.  It is advisable to allow the leaves to rest for a few minutes after the first two brews so as not to burn or overwork them. Always time the brewing and taste the tea rather than relying on color changes. Some green teas turn dark quickly but are not ready, while some stay light but are ready sooner than you may think. It is now ready to be enjoyed. In addition, Chinese green tea connoisseurs will also use a snifter cup to enhance the tea drinking experience.  These cups are much smaller in diameter but longer in length to allow the scent to waft into the nostrils as you sip out of your main cup.


Preheat the waffle iron. Measure the pancake mix, water, oil, egg yolk, and sugar into a bowl. Whisk the batter. Beat the egg whites to stiff peaks. Fold the egg whites Pour the batter into the hot waffle iron. Cook and remove the waffle.

Given the above summary, write a detailed text in English for it.

Plug your waffle iron in and heat it for at least ten minutes. The iron can heat while you prepare the waffle batter. You'll need to add other ingredients to your pancake mix to improve the texture of your waffles. Measure 1 cup (250 g) pf pancake mix, 3/4 cup (180 ml) of water, 1/4 cup (60 ml) of oil, 2 tablespoons (25 g) of sugar, and 1 large egg yolk into a mixing bowl.  Extra water, oil, and sugar will ensure that the waffle becomes crisp and brown on the outside while it stays fluffy on the inside. If you'd like to double the recipe (to make one dozen waffles), just double all of the ingredients. Use a wire whisk to combine the batter ingredients in the mixing bowl. Stop whisking as soon as the mixture is combined and set it aside. Don't worry if the batter is still a little lumpy. You want to avoid over beating it or the waffles will be tough. Get out another mixing bowl and place the two large egg whites into it. Use a stand or hand mixer to whisk the whites on high speed. Keep whisking until they form stiff peaks when you lift the whisk out of the bowl. into the batter. Transfer the egg whites to the bowl with the batter and gently fold them in until they're just combined. Take a metal spoon and twist your wrist as you lift the batter up and over the egg whites. Keep lifting and turning the batter until the egg whites are incorporated. Once the waffle iron is hot, scoop 1/2 cup (about 120 g) of the batter into the center of the waffle iron. Slowly lower the lid on the batter. Cook the waffle for a few minutes or until steam isn't coming out of the waffle iron anymore. Carefully lift up the lid use a fork to lift the waffle out. Cooking time will depend on your specific waffle iron. Most waffles will cook within two to four minutes.


Preheat your grill to medium-high heat. Brush the corn with olive oil. Transfer the corn to the grill. Serve as desired.

Given the above summary, write a detailed text in English for it.

Meanwhile, remove the husks and silks from your ears of corn.  If using a gas grill, set all the burners to medium-high heat and allow the grill to preheat for 5 to 10 minutes. If using a charcoal grill, allow a thick layer of coals to burn until white ash begins to form over the surface. Husk the corn by snapping off the stem and pulling it over the length of the corn, thereby removing the husk attached to the stem. Peel away the rest of the husk with your fingers. Rinse the ears under running water to remove most of the loose silks. Use a basting brush to apply a thin coat of olive oil to the surface of each ear of corn. Use no more than 1 Tbsp (15 mL) olive oil per ear. You could also use melted butter instead of olive oil. Cook for 6 to 10 minutes.  Turn the corn occasionally to ensure even cooking and prevent burning. The corn is done once the majority of the kernels begin to brown lightly. It will also be charred in some spots, especially near the smaller kernels. Remove the corn from the grill and transfer each ear to a serving platter. Let cool until you can handle it comfortably with your bare hands. Butter and salt are frequently served with corn, but if you used butter on the corn before grilling it, you may find that you do not need to add more.


Preheat your grill to medium-high heat. Let the ribs rest for 5 minutes before you serve them.

Given the above summary, write a detailed text in English for it.

How you do this depends on the type of grill that you have. Refer to the manual that came with your grill, if needed. It needs to be hot and ready by the time you put the ribs on it.  Gas grill: turn the burners to "high" and wait 15 minutes. Turn the middle burners off and reduce the rest to medium-high heat. Charcoal grill: burn 50 briquettes until they turn light gray. Put them into 2 piles on each side of the grate with a drip pan between them. Set a grill grate on top. Use a sharp knife to cut them into smaller serving portions. They taste great with chimichurri, but if you used a different marinade, you can serve them with a different sauce whose flavor complements it better.  For example, if you used a Greek or Mediterranean marinade, you could serve the ribs with tzatziki. Wrap leftover ribs in foil. Store them in the fridge, and enjoy them within 3 days.


Preheat your iron.

Given the above summary, write a detailed text in English for it.

For boho waves, you can use any type of curling wand. However, specialty waving wands may be easier to work with. Be sure to have a heat-resistant or "thermal" glove on hand to keep from burning your skin as you style.


Preheat your oven according to the clay’s instructions. Place a piece of paper on top of a ceramic tile inside an aluminum pan. Set your project on top of the paper and cover it with the other pan. Bake the clay for 30-45 minutes per 1⁄4 inch (0.64 cm) of thickness. Let the clay cool completely for 30-60 minutes.

Given the above summary, write a detailed text in English for it.

The type of clay will determine what the oven should be heated to, so refer to the package instructions. Usually, Cernit, Fimo, Premo, Sculpey, and Souffle clay should be baked at 275 °F (135 °C). Kato clay should be baked at 300 °F (149 °C) and Pardo clay should be baked at 325 °F (163 °C). Open windows to allow the fumes from baking the clay to escape your kitchen. Pick up a few rectangular aluminum pans from your local grocery store or supermarket. They should be deep enough that your clay creation can fit inside one, with the other one inverted as the lid. Place one of the pans on a flat surface and center a piece of ceramic tile in the bottom of it. Then, place a piece of copy paper or parchment paper on top of the tile.  The ceramic tile helps to stabilize the temperature inside the pans and the paper protects the clay from the glaze on the tile. Keeping the project covered protects it from the heat, avoids scorching, and contains the fumes. Carefully center your project on top of the paper and tile. Then, flip the other pan over and use it as a lid to cover the project. Place 2 binder clips on opposite sides of the pans to secure them together. You can cover a roasting pan with aluminum foil if you can’t find a large enough aluminum pan. Place the pans inside the oven, making sure they’re centered and equidistant from the walls of the oven and the heating elements. The type of clay and the thickness of the sculpture dictates the baking time, so refer to the package instructions. Generally, you should aim for 45 minutes per 1⁄4 inch (0.64 cm) of thickness.  For instance, if the piece is 1.75 inches (4.4 cm) thick, bake it for 3.5 to 5.25 hours. Polymer clay won’t burn when baked at a low temperature, so don’t be afraid to leave it in the oven too long. Remove the pans from the oven using oven mitts and carefully transfer the project to a heat-safe surface. Allow the clay to cool completely, which can take from 30-60 minutes. Unfortunately, the only way to tell if the clay is done is to break it—crumbly...


Preheat your oven and prepare the cupcake pan. Prepare your cupcake batter. Fill the cupcake liners one-third of the way with batter. Add 1 teaspoon of your desired filling into the center of each cupcake. Fill the liners with more batter. Bake the cupcakes according to the directions on the recipe. Let the cupcakes cool completely before frosting them.

Given the above summary, write a detailed text in English for it.

Preheat the oven to the temperature specified on your recipe. For most recipes, this will be around 350°F (177°C), but yours may be different. Next, insert cupcake liners into your cupcake pan. This method is recommended for chocolate and jam fillings. It is not recommended for frosting, pudding, or cream fillings. You can make the cupcake batter from scratch, or you can use a boxed mix. Follow the directions on the recipe closely. You can do this using an ice cream scoop, a sauce ladle, or a tablespoon. Save the rest of the batter for later. Jam or jelly would work the best for this. You can also try melted chocolate. Whipped cream or frosting are not recommended, however, because they will melt. This amount is for standard-sized cupcakes. If you are making mini cupcakes, try ½ teaspoon instead. Add enough batter until they are about two-thirds to  three-quarters of the way full. Do not over-fill the liners, or the cupcakes will overflow. Most cupcakes will be ready in about 20 minutes, but your recipe may be different. Read the directions, and bake the cupcakes according to that. Allow them to cool in the pan for about 5 minutes first, then take them out of the pan. Allow them to finish cooling on a wire rack before frosting them. You can frost the cupcakes with buttercream frosting, chocolate ganache, or glace icing. Do not frost the cupcakes while they are still warm, or the frosting will melt.


Preheat your oven at least 15 minutes before you bake. Bake for 15-20 minutes until golden and cooked through.

Given the above summary, write a detailed text in English for it.

Ideally the temperature should be 235C or 450F for the first 5-10 minutes. Then the temperature reduced to 190C or 375F for the remaining time. Or as per advised time if you follow a different recipe.  Under no circumstances open the door until this time as the pastry may collapse! When the puffs or shapes are cooked, place on a cooling rack and use as desired. It is recommended to tear open one of the baked goods (preferably one that doesn't look as good as the others) to ensure the pastry is cooked through. For the best crisp result, it is best to cut a small hole in the base of each puff or in a discrete place for steam to escape, then place back into the cooling oven with the door open to dry out giving optimal crispness.  When cold, fill as desired. Frequent suggestions are whipped cream, chantilly cream, ice cream or pastry cream. It is best to load your filling into another clean piping bag and filling either from the base, or another discrete place. Eclairs may be neatly slit open at the top or sides, but the side if you wish to cover with a chocolate icing. Choux pastry may also be deep fried for a very indulgent dessert, by spooning or piping the dough into 175C / 347C hot fat, keeping the piping nozzle free above the fat. This process can make churros and a product similar to beignet.


Preheat your oven or toaster oven to broil. Choose an appropriate bread. Toast your bread. Remove the toast from the heat and place it on a cutting board.

Given the above summary, write a detailed text in English for it.

Raise the oven rack to the top position.  If your oven does not have a “broil” option, just preheat it to a high temperature such as 400 or 450 °F (204 or 232 °C). The quality and type of bread you use will determine the quality of your toast.  Better bread leads to better toast.  Use a fruit-based bread like cinnamon raisin bread for a sweeter toast. Use a marble rye for more visually pleasing, patterned toasts. Some cooks suggest using day-old or slightly stale bread for this process. A denser bread is preferable over very spongy bread. Toast the bread lightly on both sides, using a toaster, a toaster oven, or a baking sheet on the top rack of a full-sized oven.  If you are using your oven, be sure to flip the bread so that it toasts evenly on both sides. Do not over-toast the bread at this point.  It will go back into the oven, so it will become browner. Put your toast on a cutting board as soon as it comes out of the toaster or oven.  Be careful handling the hot toast; you may want to use gloves or oven mitts to handle the hot toast.


Preheat your oven to 200 to 250°F (100 to 120°C). Set a glass or metal heat-safe bowl upside down on a baking sheet. Place your record face down on top of the bowl. Bake the record until it becomes soft and malleable. Take the record out of the oven. Shape the record with your hands. Let the record cool before taking it out of the bowl.

Given the above summary, write a detailed text in English for it.

Open up a window or turn a fan on so that you have good ventilation. Make sure that the oven rack is in the bottom portion of the oven. Choose a bowl that is about 8½ to 9 inches (21.59 to 22.86 centimeters) wide. Place it upside down onto a large baking sheet. If you'd like to further protect your baking sheet, cover it with aluminum foil or parchment paper first. You can also use cans, mugs, or even metal colanders Make sure that the record is centered, and that the side you want to be on the inside is facing down. Clean the record first if it is dirty. This should take about 3 to 5 minutes, but it would take up to 8 or 10 minutes. Keep an eye on your record, however, so that it does not melt. Once it starts to warp, you are ready for the next step. Use a pair of oven mitts to pull the entire baking sheet out of the oven. Set it down onto a heat-safe surface. You may be able to do this with your bare hands, but you will need to be careful so that you don't burn yourself on the base bowl or the baking sheet. You can also shape the bowl using a metal spoon or spatula instead.  The record will start to cool and harden in about 20 to 30 seconds, so work quickly! Alternatively, you can set the record into a smaller bowl (right-side-up) first, then shape it that way. After about 10 to 15 minutes, the record should be rigid again, and cool to the touch. Once that happens, you can lift it off of the base bowl, and use it to store non-food items, such as remotes, knick-knacks, or accessories.


Preheat your oven to 200 °F (93 °C). Bake the apples for about 1 more hour. Let the apples cool for 1 hour.

Given the above summary, write a detailed text in English for it.

Let your oven heat while you prepare the apples to speed up the whole process. Set a timer to let you know when the oven is ready. This may take a little longer or shorter than 1 hour. The thicker the apples, the longer it may take. It should take about 1 hour for the apple edges to curl up slightly. If you want crispy chips, let the chips cool in the oven. But, if you want chewier chips, set the chips to cool outside the oven. Either way, make sure to turn off the oven. Keep in mind that before cooling, the apples may be rubbery. Don’t worry! They will crisp up as they cool.


Preheat your oven to 325 °F (163 °C) before putting the ham in.

Given the above summary, write a detailed text in English for it.

The oven should take between 10-15 minutes to reach this temperature, meaning you can work on other things while you wait. Get a shallow roasting pan and a piece of aluminum foil and set them to the side. Most ovens nowadays come with a timer that lets you know when it’s done preheating.


Preheat your oven to 325 °F (163 °C).

Given the above summary, write a detailed text in English for it.

If your oven tends to run cool, then it might be better to preheat it to 350 °F (177 °C) instead.


Preheat your oven to 325 °F (163 °C). Mix together the glaze ingredients. Set the ham on a large sheet of aluminum foil. Tuck a sprig of thyme between every other slice. Cover the ham with glaze, then wrap it up tightly. Place the ham on a wire rack in a roasting pan filled with water. Roast the ham Heat the rest of the glaze. Increase the oven to 400 °F (204 °C) while the glaze rests. Pour the rest of the glaze over the ham. Roast the ham, uncovered, for 15 more minutes. Allow the ham to rest before cutting and serving it. Finished.

Given the above summary, write a detailed text in English for it.

Ensure that the rack is in the middle of the oven. Pour the brown sugar into a bowl. Add the honey, orange zest, orange juice, pumpkin pie spice, and nutmeg. Add some salt and pepper to taste, then stir everything together. Use fresh nutmeg. Scrape it against a rasp grater, or any fine grater. Tear off a large enough sheet of aluminum foil to completely cover the ham. Place the foil on top of a flat surface, then set the ham on top. Make sure that the ham is face down on the cut side of the last slice. How many sprigs of thyme you use depends on how many slices are cut into your ham. Plan on using about 10 to 12 sprigs of thyme for a 6 to 7-pound (2.7 to 3.2-kilogram) bone-in half spiral ham. Remember, tuck the sprigs between every other slice, not every slice. Make sure that you pour the glaze evenly over the slice and allow it to sink in between the slices. Set the rest of the glaze aside for later, then wrap the aluminum foil tightly around the ham. Fill a roasting pan with about 1 inch (2.5 cm) of water. Set a wire rack into the pan, then place the foil-wrapped ham on top. in the oven until it reaches 140 °F (60 °C) inside. How long this takes depends on the size of the ham. Stick a meat thermometer into the ham after about 2 hours. If it reads 140 °F (60 °C), the ham is ready. If it reads below 140 °F (60 °C), the ham needs to be cooked longer. In general, it will take about 20 minutes per pound (454 grams) for the ham to cook. Pour the rest of the glaze into a small saucepan. Bring it to a simmer over medium heat, whisking often. As soon as the bubbles appear, take the glaze off of the stove and allow it to rest. The glaze will rest during the next step. As soon as you finish cooking the glaze, turn the oven up to 400 °F (204 °C). During the time it takes for the oven to heat up, the glaze will rest and thicken. Carefully take the ham out of the oven. Use tongs to peel back the foil enough to expose the top of the ham; leave the bottom and sides covered. Pour the thickened glaze over the top of the ham....


Preheat your oven to 325°F (160°C). Generously butter a 9-inch (22.86-centimeter) pie plate. Beat the eggs. Heat the cream, half-hand-half, or milk. Pour the heated liquid into the eggs. Add the cheese. Add your seasoning. Stir everything together until combined. Pour the mixture into the pie plate. Bake the quiche for 20 to 30 minutes. Allow the quiche to cool a little before serving.

Given the above summary, write a detailed text in English for it.

Make sure that the baking rack is set in the middle. This quiche doesn't have a crust, so you want to make sure that it won't stick to the pie plate. If you'd prefer individual servings, butter 4 to 6 ramekins instead. Crack 3 eggs open into a large mixing bowl. Beat them with a whisk until the yolks break and combine with the whites. Pour 1 cup (240 milliliters) or cream, half-and-half, or milk into a small saucepan. Heat the liquid over low heat until it is warm. Do not let it come to a simmer. For a more complex flavor, use a combination of cream, half-and-half, and milk. Gently stir the mixture together until everything is evenly combined. Measure out both yours cheeses, and add them to the eggs. Alternatively, you can use just 1 cup (100 grams) of one type of cheese; this will give you a simpler flavor.  No Gruyère? Try Emmental or Cantal instead.  No Parmesan? Try hard Pecorino. Add ½ teaspoon of salt and ¼ teaspoon of cayenne pepper. You can use a little more of less salt/pepper if you prefer. No cayenne pepper? Try paprika instead. Scrape the bottom and sides of the bowl often to ensure that everything gets evenly mixed. Use a rubber spatula to help guide the mixture into a pie plate and to spread it evenly across. If you are using ramekins, consider scooping the mixture out with a ladle instead; this will ensure that each ramekin gets the same amount. It is ready when it is almost firm. It should jiggle a little bit when shaken. Place the quiche onto a wire cooling rack. Let it cool for about 10 minutes. If you make individual servings, they may finish cooling sooner. Serve the quiche warm.


Preheat your oven to 350 degrees F (175 C) and heat up a frying pan. Whisk together 2 eggs in a bowl with a fork. Scramble the eggs in the frying pan for 2-3 minutes with a spatula. Slice a croissant in half and place the two parts on a baking sheet. Layer 1 slice of ham, 2 scrambled eggs, and 1 slice of cheese in the croissant. Bake the croissant for 10 minutes or until the cheese melts and it is toasted.

Given the above summary, write a detailed text in English for it.

Put a frying pan on the stovetop and set the burner to medium heat. Add 1 tbsp (14 g) of butter or cooking oil to the frying pan. Keep an eye on the butter or oil to make sure it doesn’t start to burn. Lower the heat if it starts to smoke. Season the eggs with salt and pepper to taste. Add anything else you like in your scrambled eggs. Add some shredded cheddar cheese to the eggs for an extra-cheesy breakfast sandwich. Stir the eggs frequently to scramble them evenly. Remove the frying pan from the heat when they are completely cooked. Substitute 1 fried egg for the scrambled eggs if you want. Use a serrated knife to cut the croissant into two even top and bottom halves. Place them side-by-side in the middle of the baking sheet. Try to use a fresh-baked croissant from a bakery so you end up with a crispy and fresh breakfast sandwich. Lay down the slice of ham first on the bottom half of the croissant. Pile the scrambled eggs on top of the ham and top it off with the slice of cheese.  Don’t put the top half of the croissant on the sandwich yet. It will toast better if you leave it off. You can substitute bacon for the ham if you prefer. Keep an eye on the sandwich as it bakes. Remove the baking sheet from the oven when the croissant starts to get crispy and the cheese starts to bubble. Remember that baking time for different ovens can vary. Set the timer to 10 minutes but make sure to check on the sandwich every few minutes to keep it from burning.


Preheat your oven to 350F. Place your corn on a ovenproof tray. Place the tray in the oven. Remove the corn from the oven.

Given the above summary, write a detailed text in English for it.

Preheating your oven will make sure that it is at a stable temperature and will cook the frozen corn evenly. Most ovens will take around 30-45 minutes to properly heat. Spread the frozen corn on an ovenproof tray and season. Season the corn with herbs and spices, or whatever you desire. You may need to break up frozen lumps of corn. Simply place a tea towel over the lumps and apply pressure with a small skillet or plate. Once the oven is heated and the corn seasoned, you can place the tray in the oven. Roasting times can vary depending on how cooked you would like the corn to be. The corn should be tender after 5 minutes, but you may need to cook it for about 15-20 minutes if you would like to see any color. Once the corn is cooked, remove the tray from the oven and allow the corn to cool slightly. Season the corn with any additional spices and leave it to cool for about 2-3 minutes. Once the corn has cooled, place the corn in a bowl or on a plate for serving.


Preheat your oven to 350 °F (177 °C) and prepare a loaf pan. Mix 1 stick of melted butter and 1 cup (240 mL) of sugar in a bowl. Add your liquid ingredients to the butter and sugar. Peel 3 ripe bananas and mash them into the batter. Add your dry ingredients to the batter. Transfer the batter into the loaf pan. Bake the kefir banana bread for 1 hour. Remove the bread from the oven and let it cool for 20 minutes before serving.

Given the above summary, write a detailed text in English for it.

Line the loaf pan with parchment paper so that the bottom and sides of the pan are covered. Then, grease the parchment paper by spraying it with a non-stick cooking spray. Set the loaf pan aside. Melt the butter in the microwave using a microwave-safe bowl, or melt it in a pot over the stovetop. Stir the melted butter and sugar until they’re thoroughly combined. Add .25 cups (59 mL) of kefir, 1 teaspoon (4.9 mL) of vanilla, and 2 eggs to the butter and sugar and use a whisk to mix all the ingredients together. Continue whisking until the batter is smooth. For an even tastier kefir banana bread, sprinkle some chocolate chips or nuts into the batter. Use the whisk or a fork to mash the bananas. If you want a chunky kefir banana bread, leave some banana chunks in the batter. If you want a smooth kefir banana bread, mash the bananas completely and whisk the batter until it’s smooth. Pour 2 cups (470 mL) of flour, 1 teaspoon (4.9 mL) of baking soda, and .5 teaspoons (2.5 mL) of salt into the bowl with the batter. Then, use a spatula to stir the ingredients together until you can’t see anymore of the dry flour. After you pour the batter into the pan, use the spatula to scoop out any remaining batter in the bowl. Even out the top of the batter in the pan using the spatula. Check on the bread after 50 minutes to make sure it’s not burning. When the top of the kefir banana bread is dark brown and hardened, it’s finished baking. After 20 minutes, remove the the loaf of bread from the pan and cut it into slices. You can store your leftover bread at room temperature for up to 3 days, or in the freezer for 3 months.


Preheat your oven to 350 °F (177 °C).

Given the above summary, write a detailed text in English for it.

At this point, turn on your oven and set it to 350 °F (177 °C). This way it will be hot when you are ready to bake the fish curry. It will take about 10 to 15 minutes for your oven to reach this temperature.


Preheat your oven to 350 °F (177 °C). Bake your almonds in the oven for 10-15 minutes. Spread the almonds on parchment paper.

Given the above summary, write a detailed text in English for it.

While your oven is preheating, spread 2 cups of almonds on a baking sheet. Place a square of parchment paper over the pan before you add the almonds to make cleaning the pan after baking easier.  Spray vegetable oil on the pan or grease the pan with butter before baking if you don't have parchment paper. Spread the almonds over a single layer on the baking sheet. If your sheet is too small, use 2 sheets. Keep the oven closed while you bake so your almonds can cook quickly. Do not remove the almonds from the oven until they turn a golden brown color and have a strong nutty smell. Let them cool for about 30-40 minutes so the sugar can crystallize. When your almonds are dry and cool, serve them as desired or store them at room temperature.


Preheat your oven to 350 °F (177 °C). Heat your candies in the oven for 10-12 minutes.

Given the above summary, write a detailed text in English for it.

Some recipes call for different heats, which you can follow, but this temperature will allow the candies to be melted in a shorter time. You do not need to stir the liquid. The less agitation while heating, the fewer air bubbles you will have. If working towards a thin candy-coating, air bubbles will cause cracking.


Preheat your oven to 350°F (177°). Prepare the cake batter according to the instructions on the package. Fill the cupcake lines two-thirds of the way with the prepared batter. Add a tablespoon of hot fudge ice cream topping on top of each cupcake. Bake the cupcakes for 16 to 20 minutes. Let the cupcakes cool for 5 minutes, then peel away the liners and let them finish cooling completely. Swirl some frosting on top of each cupcake. Melt the chocolate chips and shortening in a saucepan over low heat. Drizzle the hot fudge over the top of the whipped cream. Sprinkle the fudge with chopped nuts or sprinkles. Add a dot of frosting on top of each cupcake, then top with a maraschino cherry. Serve the cupcakes.

Given the above summary, write a detailed text in English for it.

Line two cupcake pans with cupcake liners. Try to use pans that have 2½-inch (6.35 centimeters) wide wells. You will most likely have to add some yet ingredients, such as milk or water, oil, and eggs. If you are using pre-made cupcakes, click here to learn how to assemble your sundae cupcakes. Make sure that each cupcake liner has the same amount of batter, then use the back of a spoon to smooth the batter flat. You do not need to heat the fudge, but it should be at room temperature. The cupcakes are ready when the domes spring back when you touch them lightly. You do not need to let pre-made cupcakes cool but you should peel the cupcake liners away from them. The cupcakes need to be completely cool before you add the frosting, or the frosting will melt. You can do this with a spatula. For a fancier touch, put the frosting in a decorator's bag fitted with a star-shaped tip, and pipe it onto the cupcakes. Put the chocolate chips and shortening into a small saucepan, and heat them over low heat. Stir them together with a rubber spatula as they melt until they are evenly combined. This will make your hot fudge topping. You can do this with a small spoon, or you can put it into a bottle with a pointed tip. You can also try other toppings as well, such as crushed candy or crushed cookies. Keep the size of the cupcakes in mind. They are much smaller than the typical sundae, so some of the larger toppings, such as mini marshmallows, will be too big. It might be a good idea to drain the cherries first, and let them sit in a strainer so they aren't too soggy by the time you add them to the cupcakes. You can serve them on a plate, or take it a step further, and serve them in fancy dessert bowls or even waffle bowls. If you don't plan on eating them right away, store them in the fridge.


Preheat your oven to 350°F (177°C) and lightly grease the inside of an 8 by 8-inch (20.32 by 20.32 centimeters) baking dish. Prepare the rhubarb. Combine the rhubarb with the sugar, cornstarch, and ground cinnamon. Spread the rhubarb mixture across the bottom of your baking dish. Combine the rest of the flour, sugar, oats, cinnamon, and salt. Cut the butter into the flour and oats mixture. Sprinkle the topping over the rhubarb mixture in the baking dish. Bake the rhubarb crumble for 45 to 60 minutes. Let the rhubarb crumble cool down to room temperature before you serve it.

Given the above summary, write a detailed text in English for it.

Try to use a glass or ceramic baking dish, if you can. Also, make sure that the rack is in the center of the oven. Cut the leaves off, then throw them away. Trim the bottom of the stalks, and wash them well. Pat the stalks dry, then cut them into ¼ to ½-inch (0.64 to 1.27 centimeters) long pieces. Be sure to cut the leaves off completely and dispose of them promptly. They are toxic and can make you sick. Place the chopped rhubarb into a mixing bowl, then add 1 cup (200 grams) of brown sugar, ¼ cup (30 grams) of cornstarch, and ½ teaspoon of ground cinnamon. Stir everything together with a rubber spatula. Use your rubber spatula to spread the mixture evenly across the bottom, making sure to fill out the corners. Set the dish aside when you are done. In a clean mixing bowl, stir together 1 cup (100 grams) of all-purpose flour, 1 cup (200 grams) of light brown sugar, ½ cup (40 grams) of quick-cooking oats, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. You can also do this in a food processor. The food processor will also chop the oats up, and give you a finer crumble. You can do this in a food processor, but you can also do it by hand using a pastry blender or two knives. Keep blending the butter until you get a coarse, crumbly texture, about the size of small peas. The baking dish will be very full at this point. Don't worry; everything will settle as it bakes. It is ready when it starts to bubble around the edges, and the top is lightly browned. This will take about 30 to 60 minutes. Afterwards, you can serve the crumble with some whipped cream or vanilla ice cream.


Preheat your oven to 350°F (177°C) and line a lightly-greased baking sheet with parchment paper. Place a tablespoon-sized mound of Parmesan cheese onto the baking sheet. Gently pat the mound into a 2-inch (5.08-centimeter) wide circle. Make more 5 to 7 more mounds, spacing them 2 to 4 inches (5.08 to 10.16 centimeters) apart. Bake in the middle rack for the oven for 4 minutes. Allow the crisps to cool for 1 minute. Remove the crisps with a thin, metal spatula, then place them onto your desired mold. Allow the baskets to cool completely before gently pulling them off. Fill the baskets and serve them as appetizers.

Given the above summary, write a detailed text in English for it.

You can also use a silicone baking sheet instead. If you can try to use coarsely-grated Parmesan cheese and not the finely-grated, powdery kind. The finely-grated, powdery kind of Parmesan cheese will melt, but it won't create that pretty, lacey design. Avoid making the mound too thick, or it will be too chewy and not crispy enough once it bakes. You can do this using your fingers or the back of a spoon. Make sure that it is the same thickness throughout. You have enough cheese to make more mounds, but it would be a better idea to bake them in small batches. Once you take them out of the oven, you will have to work quickly in order to shape them into baskets. If you make them all at once, half of the crisps will become too hard to work with by the time you get to them. They are ready when they turn bubbly and a light, golden color. They should still be warm and pliable, but not so hot that you can't handle them. Use your fingers to gently press the crisps over the top and sides of the mold. Don't worry if the edges become ruffles; that is part of the design! You can use anything that is small and cylindrical as a mold, such as:  Upturned shot glasses Upturned egg cartons Upturned mini muffin tins Wine corks While your current batch is cooling, you can work on baking your next batch. You can fill them with just about anything that pairs well with Parmesan cheese, including mini meatballs, goat cheese, cherry tomatoes, and so forth! Step up the presentation with a small garnish, such as a basil leaf or parsley leaf.


Preheat your oven to 350°F (177°C) and prep the jars. Beat the butter and sugar. Add the eggs gradually, then the vanilla extract. Combine the flour, baking powder, and salt in a separate bowl. Alternate between adding the flour mixture and the half-and-half into the butter mixture. Fill the jars halfway with batter. Set the jars onto a baking sheet, then bake them for 25 minutes. Seal the cakes, if desired. Serve the cakes straight from the jars.

Given the above summary, write a detailed text in English for it.

Coat the insides of the jars with nonstick cooking spray or vegetable shortening. Make sure that the jars you are using have wide mouths and straight walls. Set the lids aside for now. Place the butter into a medium-sized mixing bowl. Add the sugar, then beat the two together. Keep beating them until the butter turns light and fluffy. You can do this by hand, or speed things up with a mixer or food processor. Add in the first egg, and beat the batter well. Add in the second egg, and beat the batter again until no streaks remain. Stir in the vanilla extract last. Pour the flour into a small mixing bowl. Add the baking powder and the salt. Whisk the three together until they are evenly combined and no clumps remain. Pour half of the flour mixture into the butter mixture. Whisk it in well, then stir in all of the half-and-half. Whisk in the rest of the flour mixture. You can pour the batter into the jas straight from the bowl, or you can ladle them out using an ice cream scoop or soup ladle. Be sure to wipe the mouths of the jars clean when you are done. This ensures that they seal properly later on. The baking sheet will make it easier to take the jars in and out of the oven. It will also keep them from tipping over. The cakes are done when they spring back slightly when touched in the center.  Make sure that the jars are not touching on the baking sheet. If you want to seal the jars later, boil the lids in a large saucepan while the cakes are baking. Let the cakes cool for 1 to 2 minutes, then seal them with the lids. The heat from the cakes will cause the lids to automatically seal when you put them on. You can skip this step if you plan on serving all of the cakes on the same day. If you plan on serving the cakes on the same day, be sure to let them cool first, about 10 to 15 minutes. Top them off with some chocolate sauce, whipped cream, or anything else you'd enjoy on a cake.


Preheat your oven to 350°F (177°C). Combine the corn, muffin mix, sour cream, and butter in a bowl. Pour the mixture into a greased 9 in (23 cm) x 13 in (33 cm) dish. Bake the corn casserole uncovered for 45 minutes. Top the casserole with cheese and bake it for 5 to 10 more minutes. Let the casserole stand for 5 minutes, then serve.

Given the above summary, write a detailed text in English for it.

Let your oven heat up while you put the casserole together. Pour both cans of corn and the package of corn muffin mix into a large mixing bowl. Use a spoon to combine them. Add the sour cream and melted butter to the bowl and stir the mixture until completely incorporated. The mixture will be slightly lumpy. Spray your casserole dish with nonstick cooking spray, taking care to coat all sides of it evenly. Transfer the corn mixture from the  bowl to the casserole dish. Place the corn casserole into the preheated oven. When the casserole has lightly browned on top, carefully remove the dish from the oven. Place the casserole on a heat-resistant surface. Sprinkle shredded cheddar cheese evenly over the entire surface of the corn casserole. Use an oven mitt to place the dish back into the oven. Let it bake at the same temperature for another 5 to 10 minutes. Remove the casserole from the oven when the cheese has completely melted. Set the casserole on a heat-resistant surface and let it cool down for about 5 minutes. Use a large spoon to scoop out and plate each serving. Serve the dish warm. Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.


Preheat your oven to 350°F (177°C). Cook the pasta according to the directions on the package. Brown the beef and onion over medium heat. Add the cheese, salsa, tomatoes, and taco seasoning to the beef. Stir in the pasta. Spread the mixture across the bottom of your prepared baking dish. Bake the casserole. Serve the casserole.

Given the above summary, write a detailed text in English for it.

Grease the inside of a 7 by 11-inch (17.78 by 27.94 -centimeter) casserole dish with cooking spray, oil, or butter, then set it aside. Use a shape that is able to hold lots of sauce, such as bow ties, shells, or elbows. Don't use spaghetti noodles. Most types of pasta will be ready in about 8 minutes. Heat a little oil in a large skillet over medium heat. Once the oil gets hot, add the beef and onion. Cook them until the beef is no longer pink inside, stirring occasionally. Drain the excess fat away. Save time by cooking the beef and onion at the same time as the pasta. Stir everything together with a wooden spoon to combine. Be sure to scrape the bottom of the skillet often to ensure that everything mixes in evenly. By now, the pasta should be finished cooking. If you have not yet already, drain the pasta. Shake it to get rid of any excess water, then stir it into the beef mixture. Use a rubber spatula or a wooden spoon to help the mixture get into the corners of the baking dish. Cover the dish with aluminum foil. After 20 minutes, take it out of the oven, uncover it, and sprinkle the crushed tortilla chips on top. Cover the casserole back up, and bake it for 10 minutes more. It's ready when it's heated through. You can serve it as is, or you can garnish it further with a sprinkle of cilantro. Anything that you'd put in a taco or on a plate of nachos is a good bet. Sour cream, cilantro, or sliced black olives would work especially well here.


Preheat your oven to 350°F (177°C). Prepare the rhubarb. Layer the rhubarb, sugar, and gelatin in a 9 by 13-inch (22.86 by 33.02 centimeters) baking dish. Whisk together the cake mix, water, and butter in a large mixing bowl. Bake the rhubarb crumble for about 45 minutes. Let the rhubarb crumble cool down to room temperature, then chill it in the fridge.

Given the above summary, write a detailed text in English for it.

Make sure that the baking rack is in the center of the oven. Cut the leaves off, and throw them away immediately into the trash. Trim the bottoms of the stalks, then rinse them well. Pat the stalks dry, then cut them into ¼ to ½-inch (0.64 to 1.27 centimeters) long pieces. You must cut the leaves off all the way. The leaves are toxic. Add the rhubarb first, then the sugar, and finally the gelatin mix. Do not stir. You can use plain white or yellow cake mix. For a richer crumble, use the type of cake mix that also has pudding in it. Cut the butter into small cubes first, then melt it in the microwave or in a small saucepan over the stove. It is ready when the filling starts to bubble, and the top turns a golden-brown color. Serve it cold with some whipped cream or vanilla ice cream.


Preheat your oven to 350°F (177°C). Use a serrated knife to cut the top off of a sugar pumpkin then cut it in half top-to-bottom. Remove the seeds and pulp. Roast the pumpkin for 45 minutes. Remove the pumpkin from the oven, let it cool, then remove the skin. Combine the pumpkin and 2 cups (475 milliliters) of water in a blender. Pour 1½ cup (350 milliliters) of your pumpkin juice base into a large saucepan and add the rest of your ingredients. Stir together the ingredients, then bring them to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes. Chill the pumpkin juice. Serve the pumpkin juice cold over ice. Finished.

Given the above summary, write a detailed text in English for it.

This recipe requires a little bit more effort, but the results are worth it. It is a great option if you'd like a little more hands-on experience, or if you can't get canned pumpkin puree. Make sure that you are using a sugar pumpkin; they are usually sold in the produce section of a grocery store. Don't use a large "jack-o-lantern" type pumpkin. It will give your juice a weird taste and texture. You can do this using a large metal spoon, an ice cream scoop, or even a pulp scooper from a jack-o-lantern carving kit. Discard the pulp; you can save the seeds for roasting or for another recipe. Place the pumpkin pieces face down on a baking sheet filled with ¼ inch (0.64 centimeters) of water. Put the baking sheet into the preheated oven, and let the pumpkin roast. You can test whether or not it is done by poking it with a fork. If it's soft, it's done. The water will prevent the pumpkin from burning or becoming too dry. This will give your drink a smoother texture and better taste. The skin should peel away easily. If you need to, score some vertical lines in the skin first with a knife, then peel it away. If you need to, use the edge of a spoon to help catch the edge of the skin first. Discard the skin when you are done. Cut the pumpkin into wedges or cubes first, then place it into a blender or food processor. Pour the water over it and blend. Keep blending until the pumpkin and water are evenly mixed. You will get a thick, soupy liquid. This is your pumpkin juice base. This includes the apple juice, the apricot nectar, vanilla essence, pumpkin pie spice, and sugar. If you have any leftover pumpkin juice base, pour it into an airtight container, and save it for another recipe.  For a healthier option, try it with honey instead. For a twist, try it with brown sugar instead of white. If you can't find apricot nectar, you can use peach nectar or pear nectar instead. Keep stirring until the ingredients are evenly mixed together, then wait for them to come to a boil. This allows all the flavors to infuse into one...


Preheat your oven to 350°F (177°C/gas mark 4) and place the baking rack in middle. Melt 5.4 ounces (150 grams) of the chocolate in a double boiler over medium heat, then set it aside to cool. Combine the flour, cocoa powder, sugar, and salt in a separate bowl. Add the vanilla extract, oil, soy milk, and melted chocolate. Add the remaining chocolate, and if desired, the chopped walnuts. Pour the batter into a greased 8 by 8 inch (20.32 by 20.32 centimeters) square pan and bake for 20 to 25 minutes. Allow the brownies to cool, preferably on a cooling rack. Prepare the frosting if desired. Pour the frosting over the brownies and refrigerate it for at least 2 hours. Cut the brownies

Given the above summary, write a detailed text in English for it.

Fill a saucepan with 1 to 2 inches (2.54 to 5.08 centimeters) of water and place a heat-safe bowl on top; make sure that the bottom of the bowl doesn't touch the surface of the water. Place the chocolate into the bowl and set the heat to medium. Stir the chocolate until it melts, then set it aside to cool. Reserve the remaining 1.6 ounces (50 grams) of chocolate for later. Sift the flour into a large bowl first, then add the cocoa powder. Stir them briskly together until evenly combined, then add the sugar and salt. Stir the ingredients together until everything is smooth and evenly combined. Make sure that there are no lumps, clumps, streaks, or swirls. The chopped walnuts are not completely necessary, but they will give your brownies some extra flavor and texture. The chocolate will give them some extra crunch and chocolatey goodness. Use a rubber spatula to smooth down the top before putting the brownies into the oven. They are ready when the edges look done but the center looks moist. Another way to test for doneness is by poking a toothpick in the center; if it comes out clean or if it has some moist crumbs clinging to it, the brownies are done. Leave the brownies in the pan while they cool. If you plan on adding any frosting, allow them to cool completely before continuing, about 20 minutes. This will allow the frosting the set up much faster. Combine the cocoa powder, vanilla extract, maple syrup, and oil in a bowl. Stir the ingredients together until they are evenly combined. There should be no lumps, clumps, streaks, or swirls. If you don't have any maple syrup, use agave nectar instead. Use a rubber spatula to help spread the frosting evenly across the brownies. Once you have the brownies completely covered, put the entire pan in the fridge so that the frosting can cool and set.  Keep the brownies in the pan while covering them with frosting. For an added touch, sprinkle a handful of chopped walnuts over the frosting. into 16 squares and serve them. If you have any leftovers, cover them with plastic...


Preheat your oven to 350°F (180°C) and prepare two large baking sheets. Beat the butter until it is light and fluffy, then mix in the sugar. Prepare the flax egg. Add the flax egg and vanilla extract to the butter mixture. Combine the flour, baking soda, salt, and cinnamon in a separate bowl. Stir the flour mixture into the butter mixture using a rubber spatula. Fold in the oats, nuts, and raisins using a rubber spatula. Use a tablespoon to drop the batter onto the prepared baking sheets. Flatten the cookies until they are ½ inch (1.27 centimeters) thick. Bake the cookies for 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then let them finish cooling on a wire rack.

Given the above summary, write a detailed text in English for it.

You can do this by covering them with parchment paper or by coating them with nonstick cooking spray. You can do this with an electric mixer or a food processor with whisk attachments. You can even beat the butter by hand using an ordinary whisk, but it will take much longer. Keep whisking until the sugar is mixed evenly throughout the butter. If you are vegan, use "vegan butter" instead. Combine 1 tablespoon (7 grams) of ground flax seed with 2½ to 3 tablespoons (37.5 to 45 milliliters) of warm water. Whisk the mixture until smooth, then let it sit for 5 minutes. Keep stirring until the flax egg and vanilla extract are mixed evenly throughout the beaten sugar-butter. Mixing your dry ingredients separately helps everything mix together evenly. If you do it all at once, you're more likely to get streaks of unmixed ingredients. As you mix, the ingredients will start to pull together to form a sticky dough. Keep mixing until everything is evenly combined. Be careful not to over-mix, or the dough will be too soft. The dough should ready be well-blended, so all you need to do is fold the oats, nuts, and raisins into the dough until they are evenly distributed. You can also use an ice cream scoop instead. Make sure that they are spaced 2 inches (5.08 centimeters) apart, as they will spread a little while baking. You can do this using a drinking glass or the palm of your hand. Don't worry if the cookies look too thick; they will continue to flatten and spread while they are being baked. They are ready when the edges turn a golden brown color. The centers should be still moist. Use a spatula to transfer the cookies from the baking sheet to the wire rack so that you don't break them or burn yourself. Once they have completely cooled, you can serve them.


Preheat your oven to 350°F (180°C). Mix together the sweetened condensed milk and the butter. Sift together the dry ingredients in a separate bowl. Fold the dry mixture into the wet mixture. Stir in the vinegar, vanilla extract, and milk. Pour the batter into the cake pan. Bake the cake in the center of the oven for 25 to 35 minutes. Allow the cake to cool before taking it out of the pan. Frost the cake as desired.

Given the above summary, write a detailed text in English for it.

Lightly grease the inside of a 9-inch (22.86-centimeter) spring form cake pan. You can make the cake even easier to remove by lining the inside with a 9-inch (22.86-centimeter) circle cut from parchment paper. If you want to make a layered cake, double this recipe and make two 9-inch (22.86-centimeter) cakes. Pour the condensed milk into a large mixing bowl, then add the butter. Mix the two together until they turn light and fluffy. You can do this with a whisk or an electric mixer. Sift the flour into a separate bowl. Add the cocoa powder, baking soda, baking powder, and salt. Whisk them together until the color is consistent. Pour the flour mixture into the condensed milk mixture. Stir them together with a rubber spatula, scrapping the bottom and sides of the bowl often. Start with about half the amount of milk you need, then add more as necessary. Keep stirring until the texture is sooth and drippy. Use a rubber spatula to help scrape out any excess batter from the bowl and into the pan. Gently tap the sides of the pan to help release any air bubbles. Check the cake for doneness after 25 minutes by poking a toothpick into the center. If the toothpick comes out clean, the cake is done. If the toothpick has crumbs on it, bake the cake longer; check it every 5 minutes or so. Use a potholder or an oven mitt to take the cake out of the oven. Set the cake down onto a wire cooling rack, and let it cool for about 15 to 25 minutes. Once the cake has completely cooled, take it out of the pan. Vanilla buttercream, chocolate buttercream, or chocolate ganache are all great choices here. If you make a layered cake, frost the top of your first cake with an off-set cake decorating spatula. Set the second cake on top, then finish frosting the top and sides of the stacked cakes.  For a more flavorful cake, fill it with some raspberry jam instead. For a fancier cake, coat the top with chocolate ganache, then let it drop down the sides like icicles.


Preheat your oven to 350ºF (177ºC) and prepare your baking pans. Whisk together the semi-sweet chocolate, cocoa powder, and boiling water a medium-sized mixing bowl. Combine the flour, sugar, baking soda, baking powder, and salt in a separate bowl. Stir together the buttermilk, oil, eggs, and vanilla extract in a third bowl. Combine the flour mixture and buttermilk mixture first, then stir in the chocolate mixture. Distribute the batter evenly between the three cake pans, and bake for 30 to 35 minutes. Let the cakes cool in the pans for 15 to 20 minutes first, then take them out of the pans. Combine the rice crispy cereal and melted chocolate. Pour the rice crispy mixture into a greased pan, and let it chill in the freezer for 20 minutes. Take the rice crispies out of the pans once they are set. Prepare the frosting. Assemble the layers. Frost the sides and top of the cake an off-set cake decorating spatula. Finished.

Given the above summary, write a detailed text in English for it.

Lightly grease the inside of three, round, 9-inch (22.86 centimeters) cake pans, then dust them with flour. Shake out any excess flour. Make sure to scrape the bottom and sides of the bowl to ensure that everything gets mixed evenly. Keep whisking until everything is completely smooth, then set aside. Make sure that the bowl is big enough to fit the rest of your ingredients. You will be mixing the final cake batter in this. Beat the ingredients together with a whisk until the egg yolks break, and everything is evenly combined. There should be no streaks of unmixed egg yolk. Pour the buttermilk mixture into the flour mixture first, and stir with a whisk until evenly combined. Pour the chocolate mixture in next. Keep whisking until everything is smooth and evenly combined. The cakes are ready when a toothpick poked into the center comes out clean. Set the cakes aside when they are finished baking to cool. Don't let them cool completely, however, or you'll run into the chances of them sticking. If you used spring-form pans, you can simply open up the pans and take the cakes out. If you used basic pans, run a knife along the inner edges of the pan, then invert the cakes onto a plate. Melt the chocolate first, either in the microwave or over a double boiler, then fold in the rice crispy cereal using a rubber spatula. Keep mixing until the cereal is evenly coated with the melted chocolate. You can do this in two, 9-inch (22.86 centimeters) cake pans, or you can do it in a square or rectangular baking pan. If you use the round cake pans, the rice crispy cakes will match your sponge cakes perfectly. If you choose to use a large pastry pan, you will need to chop it into smaller pieces in order to get it to fit on the round sponge cakes. If you are using two cake pans, consider setting some of the rice crispy mixture aside on some wax paper, and then chopping it up. You can use it as a garnish later on. If you used the round pans, simply dump them out, and set them aside on wax paper. If you used a square or...


Preheat your oven to 375°F (190°C). Wash the apples, cut off the tops, then remove the cores. Score the skin of the apples lightly. In a large mixing bowl, combine the brown sugar and cinnamon. Distribute the sugar mixture evenly between the four apples. Add some butter on top of the brown sugar. Place the apples in a baking dish, then pour hot water into the dish. Bake the apples for 30 to 45 minutes. Let the apples cook slightly before serving them.

Given the above summary, write a detailed text in English for it.

Use a melon scoop or metal spoon to carve out the core; the hole should be about 1 inch (2.54 centimeters) wide. Be sure to leave the bottom ½ inch (1.27 centimeters) of the apples intact. Choose good baking apples, such as Golden Delicious, Jonagold, or Rome Beauty. Use a sharp knife to draw a line around the apples, widthwise. Do this several times: near the top, around the middle, and towards the bottom. This will prevent the skin from breaking while the apple is baking. For fancier apples, you can also add some chopped pecans and/or chopped raisins. Each apple should get about 1 tablespoon of the mixture. Cut the butter into four, equal-sized cubes, then drop each cube on top of each apple. When the butter melts, it will mix with the sugar, and give you a delicious sauce. The hot water will help keep the bottom of the apples from burning. It will also mix with the juices released by the apples, and give you a sort of sauce. They are ready when the flesh turns tender and is easily pierced with a fork. Take the apples out of the baking dish, and transfer them to a serving platter using a spatula. If you'd like, you can baste them with the juice collected at the bottom of the baking dish.


Preheat your oven to 400 °F (204 °C). Line a rimmed baking sheet with aluminum foil. Cook the bacon in the preheated oven for 15-20 minutes.

Given the above summary, write a detailed text in English for it.

Make sure you have a rack in the middle of your oven with plenty of space above it. If you need to, adjust the rack to the center of your oven. Take your bacon out of the fridge to start warming up as you work. Pull off a sheet of aluminum foil and spread it over the bottom of your baking sheet. Curl the foil around the rimmed edges. This prevents grease from escaping the pan, which can potentially start a grease fire. Slide the baking sheet onto the rack and close the oven door. You don't need to flip the bacon as it cooks. The end result will be perfectly flat and evenly cooked bacon! If you want your bacon to be extra crispy, let it bake for 20-22 minutes total.


Preheat your oven to 400°F (204°C). Bake 4 large potatoes in the oven. Remove the potatoes from the oven. Quarter the potatoes lengthwise. Scoop out the flesh of the potatoes. Make the inside mixture. Scoop the mixture back into the potato wedges. Place the skins on a large nonstick baking sheet. Sprinkle 4 slices of crumbled extra lean turkey bacon and 1 cup low-fat shredded cheddar cheese evenly over the mixture. Place the skins back in the oven. Remove the potatoes from the oven again. Sprinkle the skins with 2 medium diced tomatoes and 4 chopped green onion stalks. Serve.

Given the above summary, write a detailed text in English for it.

After you wash the potatoes, use a paper towel to cover them in non-fat cooking spray and place them on a baking tray. It should take 45-60 minutes to bake the potatoes. You can test them by poking them with a fork. Wait at least 10 minutes for them to cool down. Use a sturdy knife to do this. Use a big spoon to scrape out the insides of each potato wedge, leaving only a thin layer of potato over the skin. Place 1 tsp. chili powder, ½ tsp. salt, 1 tsp. olive oil, and ½ tsp Tabasco sauce in a small bowl. Stir the mixture until all of the ingredients are combined.  Put them on the sheet in a single layer, so that they aren't touching.  Bake the skins and the mixture until the potatoes and mixture are crisp and brown. Check in on the potatoes to make sure the cheese hasn't burned. It should take about 15 minutes for the skins to finish baking. Let the skins cool for at least five minutes. This will add a fresh and crunchy kick to the baked potato skins. Serve the skins with 1 tsp. of low-fat sour cream each.


Preheat your oven to 400°F (204°C). Bake 8 Russet potatoes in the oven. Remove the potatoes from the oven. Cut each potato lengthwise. Set the oven to broil. Scoop out the flesh of the potatoes. Melt 2 tbsp. unsalted butter in the microwave. Brush the insides and outsides of the potato skins with the melted butter. Season the potato skins with salt and pepper. Place the potato skins on a baking sheet. Put them in the oven for 3-5 minutes. Remove the potatoes from the oven. Divide 1½ cups tuna salad evenly into the potato skins. Sprinkle 1½ cups shredded provolone cheese over the tuna salad. Place the potato skins in the broiler for 4-5 minutes. Serve.

Given the above summary, write a detailed text in English for it.

After you wash the potatoes, use a paper towel to cover them in non-fat cooking spray and place them on a baking tray. It should take 45-60 minutes to bake the potatoes. You can test them by poking them with a fork. Wait at least 10 minutes for them to cool down. Use a knife to cut one long slice through each potato to separate it in two.  Leave just a quarter inch of potato flesh on the potato to make the skins a bit more sturdy. Place it in a microwave-safe covered bowl and melt it for 30-45 seconds until it has a liquid consistency. Make sure to cover the bowl or the cheese will splatter. This will make the potatoes more crispy and will keep them from burning. Add salt and pepper to the skins, to taste. Make sure they're evenly spaced and are not touching. Watch them closely so they don't burn. Halfway through the cooking process, you can flip them over so both sides of the skins are evenly crisped.  Scoop the salad into the potato skins with a spoon.  Keep them there until the tuna is warmed and the provolone cheese is melted and bubbling. Keep an eye on the skins to make sure that the cheese doesn't burn. Wait 2-3 minutes for the skins to cool off and enjoy them as a snack or even as a main course.


Preheat your oven to 400°F (204°C). Bake the fries for 25 to 30 minutes.

Given the above summary, write a detailed text in English for it.

Allow your oven to heat up fully while you finish preparing your sweet potato fries. Carefully place the baking sheets on separate racks in your preheated oven. Close the oven door. Bake the fries for 25 to 30 minutes. They’re ready to be removed from the oven once they’ve turned golden. They should be crispy on the outside and soft on the inside. If you cut the potatoes into wedges, they may need a few extra minutes in the oven to get crispy on the outside -- just make sure you keep an eye on them!


Preheat your oven to 400°F (205°C). Cut the acorn squash in half and pull the halves apart. Remove the seeds and pulp with a metal spoon. Place the squash down on a roasting pan. Fill each hallow with butter and brown sugar. Sprinkle each half with cinnamon and salt. Roast the squash for 45 to 60 minutes. Let the squash cool a little before serving.

Given the above summary, write a detailed text in English for it.

Move the baking rack to the bottom third of the oven. Cut the squash in half vertically with a serrated knife using a sawing motion. Pry the two halves apart. Be sure to scrape out the hallows so that no stringy bits remain. Discard the pulp when you are done, but consider saving the seeds so that you can roast and eat them later. Make sure that the cut side is facing up, and the skin side is facing down against the sheet. To keep the squash from scorching or drying out, fill the pan with ¼-inch (0.64 centimeters) of water. Each hallow gets 1 tablespoon of both butter and sugar. You do not need to melt the butter or cut it smaller. It will melt and mix with the sugar on its own. The salt will help cut the sweetness of the sugar. It will also help bring out some of the other flavors as well. Be sure to get the salt and cinnamon on both the flat/cut sides as well as the hallows. As the squash heats, the butter and sugar will melt together to great a sauce. The squash is done when the edges start to turn golden. You can test it for doneness by poking it with a fork or knife. If you can easily pierce the squash all the way through, it's ready. You can eat it straight from the skin, or you can scoop the flesh out with a spoon and serve it in a bowl. If you do that, be sure to mix in the melted sugar-butter!


Preheat your oven to 425 °F (218 °C). Put your meat into the oven on a baking pan. Cook the meat until it reaches a safe internal temperature throughout. Let the meat rest for 10 minutes after removing it from the oven.

Given the above summary, write a detailed text in English for it.

Keep the oven at a higher temperature to make the meat crispier and more firm. Start preheating your oven as you prepare the meat so that that it’s ready when you’re ready to start cooking. If you want tender meat that “falls off the bone,” keep your heat around 300–350 °F (149–177 °C). It will take longer to fully cook at lower heat. Before placing the meat on the baking pan, oil it with cooking spray or your choice of cooking oil so the meat doesn’t stick to it. Add the meat, then place the pan on the center rack of the oven and close the door.  If you’re cooking a full chicken, find a pan with an attachable wire rack. Place the chicken on the wire rack so heat can evenly cook all sides of the bird and makes the skin crispy.  Avoid opening the door while the meat is cooking. Each time you open your oven, heat escapes and cooking your meat will take even longer. Cooking time depends on the size and type of meat you’re making. A smaller portion of meat will take around 30 to 40 minutes, but larger cuts or full roasts could take up to a few hours.  Chicken breasts will take 20 to 30 minutes to cook, but a full chicken will take around an hour and a half.  Cook steaks for 15 to 20 minutes in the oven.  Pork roasts vary on the cut you’re cooking, but it usually takes between 15 to 20 minutes per 1 lb (0.45 kg).  Check the temperature after the first 30 minutes, and then every 15-20 minutes afterward. Don’t cut into the meat immediately after you pull it out of the oven or else the juices will run out and your meat will start to dry. Leave the meat to rest in the pan on the stovetop before cutting into it.


Preheat your oven to 425 °F (218 °C). Warm your filet mignon steaks on your counter top for about 30 minutes.

Given the above summary, write a detailed text in English for it.

To ensure perfect timing while baking your seared filet mignon, your oven will need to already be heated. Set the oven to 425 °F (218 °C) at least 30 minutes before you plan to cook your filet mignon. Filet mignon steaks sear best when they are at room temperature. Remove your steaks from the refrigerator and leave them on the counter top for 30-60 minutes.  Do not leave your steaks out for longer than 60 minutes to avoid food poisoning. Filet mignon is generally leaner than most steaks and does not need trimming.


Preheat your oven to 425°.

Given the above summary, write a detailed text in English for it.

Sweet potatoes and yams are forgiving vegetables, so you can cook them at temperatures ranging from 375-450°. This means you can place them in the oven while  you cook other food.


Preheat your oven to 425°F (219°C). Beat the milk and eggs together. Whisk in the dry ingredients. Swirl the butter in the baking dish. Stir the butter into the batter. Pour the batter into the baking dish. Top the pancake with shredded cheese. Bake the pancake for 20 to 23 minutes. Transfer the pancake to a wire cooling rack. Cut the pancake into wedges and garnish it before serving.

Given the above summary, write a detailed text in English for it.

Move the rack to the second lowest position. Place the butter into an 8-inch (20.32-centimeter) baking dish, then place the dish into the oven. The butter will melt as the oven heats up. Heat the milk up in the microwave for 20 to 30 seconds first. Pour it into a mixing bowl and add the eggs. Whisk the two together until the mixture turns a pale yellow color and no streaks remain. Add in the flour, salt, pepper, garlic powder, and onion powder. Whisk everything together until most of the lumps are gone. Hold off on the cheese and scallions for right now. Once the butter has melted, take the baking dish out of the oven using an oven mitt. Swirl the butter across the bottom and sides of the dish. This will grease the dish and make the pancake easier to serve later on. Once you have the dish greased, pour the rest of the butter into the batter. Stir it in well with a whisk. Make sure that it is evenly spread across the bottom of the baking dish. Use a rubber spatula to scrape the bowl clean so that you don't waste any batter. This will give the pancake a tasty, crunchy layer on top. Don't add the scallions just yet, however! It is ready when the edges turn puffy and the cheese becomes bubbly. Once the pancake is done baking, take the baking dish out of the oven using an oven mitt and set it down onto a heat-safe surface. Use a spatula to take the pancake out of the baking dish and set it down onto a wire cooling rack. Let it cool for a few minutes. Cut the pancake into four wedges first. Place each wedge onto a plate, then garnish them with the chopped scallions. Serve the pancakes immediately.


Preheat your oven to 425ºF (218ºC). Combine the flour and baking soda. Combine the remaining ingredients. Stir the dry ingredients into the remaining ingredients. Line a 10-12 cup muffin tray with muffin cups. Fill each cup 2/3 full with batter. Bake for 16-18 minutes. Serve.

Given the above summary, write a detailed text in English for it.

Combine 2 cups of self-rising flour and 1/2 tsp. of baking soda together in a bowl. Mix well. Combine 1 cup of milk, 1/2 cup of mayonnaise, 1/2 cup of finely chopped cooked ham, and 1/2 cup of shredded cheddar cheese together in a bowl. Combine the flour and baking soda with the rest of the ingredients. Stir until the dry ingredients have moistened. If you don't have muffin cups or don't want to use them, just grease the tray a bit. This will give the muffins enough room to expand. After 12 minutes, insert a toothpick to see if it comes out clean. Once it does, the muffins are done. Let the muffins cool on the pan and then transfer them to a wire rack. Enjoy these muffins as a tasty breakfast treat.


Preheat your oven to 450 °F (232 °C) with the top rack in place. Butter your slices of bread on 1 side.

Given the above summary, write a detailed text in English for it.

Check that one of the racks inside your oven is in the top position so your grilled cheese cooks thoroughly. Turn the oven on to 450 °F (232 °C) and let it heat completely while you prepare your sandwiches. Once the oven is up to temperature, you can cook your sandwiches. You can also use a toaster oven if you don’t want to heat up your regular oven. Choose your favorite type of bread to use for your sandwich. Use 2 slices of the bread and spread room temperature butter on 1 side of each slice. Spread the butter to the edges of the slice to help get even browning and prevent them from burning.  Soften the butter if you don’t have any at room temperature so you don’t rip pieces off of your bread. Alternatively, you can spread mayonnaise on your bread instead of butter.


Preheat your oven to 450 °F (232 °C). Rinse the baby potatoes under cool water. Place the baby potatoes on a greased baking sheet or jelly roll pan.

Given the above summary, write a detailed text in English for it.

It will take around 15-30 minutes for your oven to reach this temperature depending on how quickly it warms up, so it’s best to turn it on before you begin prepping. This way, you can place them right into the oven after they’re prepped. If you don’t plan to cook the potatoes right away, hold off on pre-heating the oven. Use a colander to hold the potatoes while you rinse them. This will help the water and dirt drain out while keeping the potatoes in place. If your baby potatoes do not have any visible dirt clumps on them, you won’t need to do anything else to get them clean. Spray the baking sheet or pan with non-stick cooking spray or brush vegetable oil onto the surface. If you have a cookie sheet with high edges, this will work as well. Do not place the potatoes on a baking sheet with no edges as they will likely roll off the edges when you move the pan.


Preheat your oven to 450° F (232° C). Start off with relatively thick steaks. Wipe away any moisture from all sides of the steak. Salt your steak. Oil a cast iron skillet or other oven-safe pan with a nice coating of neutral oil and begin to heat it on a burner over high heat.

Given the above summary, write a detailed text in English for it.

You'll want a very hot oven to cook the perfect steak. Steaks that are an inch to an inch and a half thick work best for this method. That's because thicker steaks get more time to develop a wonderful outer crust before the inside cooks. Generally speaking, the thinner the steak, the quicker it becomes as dry and hard as it cooks. Excess moisture left on steaks will cause them to steam, not sear.Take a paper towel and wick away any moisture that's present on your steak. There are several opinions about how and when to salt your steak.  If you don't have a lot of time on your hands, salt your steak immediately before you place it in the pan. Salt draws moisture from the inside of the steak to the outside.  If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. The salt will draw salt out to the surface of the steak, but after 30 to 40 minutes, the steak will draw back the salted moisture in a process called osmosis. This gives the steak a wonderful taste and, some say, actually tenderizes it. The steak will start off over the burner, but the bulk of the cooking will be done in the oven. This method is used by chefs, cooks and restaurateurs the world over.  Use a neutral oil such as pine nut or canola oil instead of a pungent oil like olive oil. This helps respect the natural intensity of the steak's flavor.  You'll know the pan is ready to cook with when the oil starts smoking.


Preheat your oven. Clean your cherries. Arrange the cherries. Put the cherries in the oven.

Given the above summary, write a detailed text in English for it.

You should set the heat on your oven at 165°F(74°C).  As you are preparing your cherries to be dried, the oven will be heating up. This should take about an hour. Wash the cherries that you have thoroughly. You are going to want to use room temperature water to clean them. After you clean the cherries thoroughly, you should dry them with paper towels. You should then place them on a baking sheet. Be sure to leave a bit of space between the cherries. They should be about half an inch apart from each other. Decrease your oven’s heat to 135°F(57°C). Now, you should place the cherries in the oven. Give the cherries six hours to heat up. They will look like raisins when they are done. You should then place them in containers and put them in the freezer. You can also dry the cherries in the sun. Simply wash, pit, and dry them first, then place them on trays.  Now leave them in a place where there is plenty of sun for two to five days. You may want to toss them in the oven for about thirty minutes afterwards to get rid of any bacteria.


Preheat your oven. Clean your potatoes. Peel and cut your fingerlings as desired. Season your potatoes. Roast them.

Given the above summary, write a detailed text in English for it.

Set your oven between 400 and 500 degrees Fahrenheit (204 to 260 Celsius). Also, line the bottom of a large roasting pan (or other baking dish) with a tablespoon of olive oil. Prevent scorching or burning once it's time to roast your potatoes. Wash your hands first. Then scrub the skins with your thumbs and fingers under a running faucet. Use water only, without any soap. Wash your fingerlings even if you plan to peel them, since the dirty skins may come in contact with the flesh as you peel them. For four servings, use 2 lbs. (907 g). Either keep or remove the skins according to your taste. Halve your fingerlings in two, slice or dice them into smaller bits, or leave them as they are to roast them whole. Place the potatoes in the pan. Spray or drizzle them with about a tablespoon of olive oil. Sprinkle seasonings over them. Toss the potatoes in the pan to make sure they are evenly coated with oil and seasonings. Place the roasting pan inside your oven. Set a timer for 20 minutes. After 20 minutes, poke a potato with a fork or knife to make sure they are tender. If not, put them back in and check again every 5 or 10 minutes, depending on how far along they are.  Cooking times and temperatures may vary from oven to oven. Whole potatoes may require a higher temperature of 500 degrees F (260 C) and/or a longer cooking time to make sure the centers cook thoroughly. For smaller pieces, like diced fingerlings, stay closer to 400 (204 C), since these will probably cook faster.


Preheat your oven. Place the parsnips in a foil tray. Roast until tender and golden brown.

Given the above summary, write a detailed text in English for it.

Set it to 400ºF or 200ºC. The honey or maple syrup glaze will stick to the pan during cooking. It's easier to clean this off of a foil tray than a standard metal roasting pan. Depending on the size of your pieces, this can take 20 to 40 minutes. Turn the pieces over once during cooking, once they have browned on one side.


Preheat your oven. Prepare your pan. Sear your steak. Roast your steak. Let your steak sit for a few minutes before serving.

Given the above summary, write a detailed text in English for it.

Turn on your oven and get it heated to about 450ºF (230ºC). Heat 1 tablespoon of olive, canola, or other vegetable oil in a cast-iron skillet or another heavy pan on your burner, over high heat. Place your steak in the hot pan once it begins to smoke. Reduce heat and sear on each side for 4 minutes, until brown, for rare. For medium-rare, sear for 1 minute longer and for medium 2 minutes longer. Remove the skillet from the burner and transfer it to the preheated oven and roast for 6-8 minutes. Remove the steak from the oven if it is charred to your liking. Use a small sharp knife, to make a small cut in the middle of the steak. If it looks done, allow it to sit for 10-15 minutes as this allows the flavors to mix and settle. If not, roast for another 1-2 minutes. Allow it to sit for about 10 minutes as this allows the flavors to mix and settle. Serve whole or sliced.


Preheat your oven. Stuff the bird. Cover the bird with oil or butter. Roast the bird on high for 15 minutes. Allow the meat to rest.

Given the above summary, write a detailed text in English for it.

While you do want to roast your pheasant at a lower temperature, you want to start off with a hot oven to help sear and crisp the outside. Preheat your oven to 500 F (260 C). Like with a turkey, you can choose to stuff the cavity of the pheasant or leave it empty. However, stuffing will give it more flavor, and help keep the bird moist.  Popular stuffing items for pheasant include chopped onions and chopped apples. Use an entire apple, an entire onion, or half of each. You can also use a chopped bell pepper and carrot as stuffing, or about one cup of other vegetables. Don't stuff the bird to the point that it's bursting. Place the bird in a roasting pan with the breast facing up. Use about two tablespoons of butter or oil to coat the skin of the bird. This will make the skin nice and crispy. For added flavor, cover the oil in a light dusting of herbs and spices, such as rosemary, pepper, thyme, or sage. Don't use more than a teaspoon (5 g) of seasoning, as too much can ruin the delicate wild flavor of the bird. This will give the outside time to get crispy without letting the meat inside dry out. The layer of oil will protect the skin from burning.  After 15 minutes, reduce the temperature to 350 F (177 C) and continue cooking for 30 to 45 minutes. If you have a meat thermometer, you want the bird to reach an internal temperature of between 155 and 165 F (68 and 74 C). When the pheasant comes out of the oven, leave it for five to 10 minutes before cutting and serving it. This helps to seal the juices inside the meat, and will prevent it from drying out.


Preheat your oven’s broiler. Toss your shrimp in dry spices for a burst of added flavor. Spread out your thawed shrimp on a nonstick baking sheet. Broil the shrimp for 5-8 minutes, or to the desired doneness. Remove your shrimp safely from the oven using an oven mitt.

Given the above summary, write a detailed text in English for it.

Set the broiler to high heat and give it at least 8-10 minutes to reach its top temperature—it needs to be nice and hot in order to give your shrimp a perfect crispy exterior. While it’s warming up, you can finish getting your shrimp ready. You can also use a conventional bake or convection setting at around 400 °F (204 °C), though broiling your shrimp will improve their texture and help them cook faster. Mix up a quick seasoning blend using 3/4 of a teaspoon of kosher salt, 1/2 of a teaspoon of garlic powder and paprika, and 1/4 of a teaspoon each of cracked black pepper, cayenne pepper, and oregano. Stir your spices together in a large mixing bowl, then add your shrimp and toss them until they’re evenly coated.   Lemon pepper is another popular seasoning choice for broiled shrimp and similar seafood dishes. The quantities of spices listed here should be just right for about 1⁄2 pound (230 g) of shrimp. If you're preparing more or less, adjust your proportions accordingly. Arrange the shrimp in a single layer so that there’s about 1⁄2 in (1.3 cm) of space between each. Make sure none of them are covering or overlapping the others.  Giving your shrimp some room to breathe will help them cook faster and more consistently. Use a baking sheet or broiler pan with raised edges to prevent the shrimp from sliding off. Slide the pan onto the upper rack of your oven directly beneath the broiler, then close the door. Your shrimp won’t take long at all to cook through, especially under the intense heat of the broiler.  You’ll know your shrimp are done when they turn a pale pink color, with a small amount of visible browning around the edges.  If your oven has a light inside, switch it on so you can keep an eye on your shrimp as they cook. Once your shrimp are done, open the oven, reach inside, and carefully take hold of the baking sheet. Rest the baking sheet on a nearby stove, countertop, or other heat safe surface to cool.  Allow your shrimp to cool for 2-3 minutes before serving them up. Avoid handling the baking...


Preheat your smoker to between 250 °F (121 °C) and 275 °F (135 °C). Use tongs to put your turkey legs on the grill and close the lid. Smoke the turkey legs for about 3-6 hours. Remove the turkey legs and let them rest for 20 minutes.

Given the above summary, write a detailed text in English for it.

You can use any type of smoker. Add one or two handfuls of wood chips. Wait until the smoker reaches the correct temperature and the wood chips are smoking visibly. Apple wood chips pair nicely with poultry. Take care that you don't accidentally touch the hot grill with your bare hands. Make sure to wash your tongs carefully after they've touched raw poultry. They need to reach an internal temperature of 165 °F (74 °C). Use a meat thermometer to determine when the turkey legs are ready. The outer crust of the turkey legs should be golden brown. Don’t eat the meat or cut into it immediately. You’ll lose the juices that keep it tender. Leftovers can be stored in the fridge for 3-4 days, or the freezer for 2-3 months. Make sure your meat is tightly wrapped in plastic wrap or aluminium foil, or placed in a shallow airtight container.


Prep the new fixture by removing glass cover and bulbs. Connect the wires to the new fixture. Make sure no exposed wire is sticking out beneath the wire nuts. Fold all the wires back gently into the junction box. Test your work.

Given the above summary, write a detailed text in English for it.

The wiring from the fixture should be exposed and ready to be attached. It's sometimes helpful to set the new fixture on something to allow you to work on it without it hanging down, if possible, like the top of a ladder. The length of the exposed wire should match the manufacturer’s recommendation for the wire nuts, usually around 3/8ths to ½ in of exposed wire. The wires should be reattached in the same places as the old fixture, usually white to white, black to black, and ground (bare copper) to the metal junction box. Neutral wire–usually white–should be attached to neutral wire. Twist the wires two or three times together clockwise, or the same direction you turn the wire nuts. You can use either the old wire nuts or the new ones provided with the fixture. To use the wire nut, place the stripped ends of each wire next to each other, with their points facing the same direction. Then place the wire nut over the ends and twist clockwise until the wires are secured inside the wire nut. If there is, either remove the nut, trim the exposed end, and replace the nut, or cover with electrician's tape. Give a quick tug on each wire to make sure they’re not going to come loose. Once all connections are made, gently tuck them back into the box as you’re lifting the fixture up. You don’t want to overstuff. Once the majority of your wires are in the box, you can loosely screw in the fixture to the bracket. Once it’s installed but not fully tightened, make sure you won’t pinch any wires and tighten the fixture. Once your fixture is installed to the bracket, you’ll install the bulb following manufacturer’s recommendations about the wattage. Then you can flip on the circuit and check your work. If it doesn’t turn on, most likely culprit is a loose connection. Check to make sure that the wires didn’t come loose while you were tucking them into the box. Also, check that bulb is the proper type or that another switch isn’t interfering with anything.


Prep your eyelid with concealer or primer. Measure how far out the wing should go. Fill in the outline. Thicken the line at the inner eyelid.

Given the above summary, write a detailed text in English for it.

Before you apply any liner, put some eyeshadow primer or concealer under your eyes and on your lids, and blend it well. This will create a smoother, more even-looking base for your eyeliner, and will also help the liner adhere to your eyelids better. Hold your eyeliner pencil at the end point of your bottom lash line. Point it upward diagonally so that it looks like a continuation of your lower lash line.  The line will extend diagonally up and out. If you have a hooded eyelid, you may need to angle the wing more outward than upward to avoid the hooded part of your lid. To get the right angle for your wing, visually trace a line from the outer edge of your nostril to the outer corner of your eyebrow. Use your pencil eyeliner to fill in the winged outline you just created until all the skin between the lines is covered.  This does not have to be especially thorough if you plan on tracing over the pencil eyeliner with liquid liner later on. Fill in the eyeliner as close to the eyelashes as possible to avoid gaps of skin peeking through. The idea is to blend your eyelashes into the eyeliner. To make it appear as though the wing is getting thinner naturally as it goes into the eye, use short strokes of your eyeliner pencil to smooth out the corner between the end of your wing and the liner on the upper lash line. The eyeliner should be its thinnest at the innermost corner, but it should appear as though it is gradually getting thinner in this direction.


Prep your hair.

Given the above summary, write a detailed text in English for it.

Use a brush or comb to eliminate tangles and knots. Even if you choose to do a messy fishtail, you won't want any snags. Brush your hair back, away from your forehead and behind your head. For a polished look and to prevent flyaways, try finger-combing a smoothing serum through your hair before you get started. Hair can be dry or wet, though it can be easier to braid wet hair if yours is curly or wavy.  If your hair is fine or layered, use a little styling cream or gel to keep hair from slipping out of the pleat. For a messier look, you can forget the brush and finger-comb your hair, but be certain you still get out any snags. Work a little styling product in for texture. For a side braid, brush your hair to the side, over your shoulder.


Brush your hair back from your head with a paddle brush or a comb. It should be smooth and free of any tangles or snags. For a more polished look and to prevent flyaways, try finger-combing a smoothing serum through your hair before you get started. Hair can be dry or wet, though it can be easier to braid wet hair if yours is curly or wavy.  If your hair is fine or layered, use a little styling cream or gel to keep hair from slipping out of the pleat. If you want a side braid, brush and separate your hair to the side on which you want the braid to fall.