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In most cases, simply double-clicking the DOCX file will open it in Word. You can also click once the DOCX file to select it, click File, select Open With, and then click Word in the pop-out menu. It's in the upper-left side of the screen. A drop-down menu will appear. This option is in the File drop-down menu. Doing so opens the "Save As" window. Type in whatever you want to call the DOC version of the file. It's near the bottom of the window. A drop-down menu will appear. This option is in the drop-down menu. Doing so selects the DOC file type as your save option. On the left side of the window, click the folder in which you want to save your converted document. You may instead need to click the "Where" drop-down box and then select a folder from there. It's a blue button in the bottom-right corner of the window. Doing so will save a DOC version of your document in the selected save location.

summary: Open the DOCX file in Word. Click File. Click Save As. Enter a new name for the DOC file. Click the "File Format" drop-down box. Click Word 97-2004 Document. Select a save location. Click Save.

Summarize the following:
Chinese cabbage is a long, cylindrical vegetable that comes in two types. These requires slightly different approaches: Napa cabbage looks similar to a head of Romaine lettuce, with thin, tightly packed leaves. Bok choy has a long, thick white stem with several branches. The leaves are dark green and clustered at one end.

summary: Identify the cabbage.

Summarize the following:
Coconut milk will give your champorado a silkier texture. Replacing this with water will create a creamier champorado. You can substitute the coconut milk with evaporated milk. Add cups of water into your champorado. This will be the mixture that will cook your rice. Quickly bring the milk to a boil but make sure not to keep it on the heat too long. Milk can burn and will ruin the taste of your champorado. Make sure to add your other ingredients quickly after it starts boiling. Combine the cocoa powder or chopped chocolate to your milk and mix, making sure to fully dissolve any chocolate with a wooden spoon. Traditional Filipino champorado uses Tablea Tsokolate, which is a cocoa from the Philippines. You can soak your rice to elongate the grains if you prefer. This will help with the cooking process. Sticky short grain rice called mochigome is the most popular sticky rice in countries like the Philippines, Vietnam, and Japan. While your rice cooks, make sure to keep stirring it so it doesn't get stuck to the sides. Add more milk if the mixture becomes too thick, or your rice isn't fully cooked. The rice will not cook as quickly as regular rice. Make sure to keep tasting your food to make sure it's developing the right flavors. Adding brown sugar will enhance the sweetness of the champorado. Adjust the level of brown sugar according to your palate. Traditionally, people in the Philippines eat champorado with dry salted fish.
summary: Add 1 cups of milk and cups of coconut milk to a pot. Combine cups of water and bring your pot to a boil. Combine cups of cocoa powder and mix. Add 1 cup of sticky rice to your pot. Reduce the heat to a simmer and cook your rice for 25-30 minutes and stir. Add cup of brown sugar and mix it in.