Clean Up Recipes

8/2/2019 Clean Up Recipes

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Clean Up Recipes

IMPORTANT: You are only allowed to take this test once! You have 60 minutes to

complete this work!

We will give you an original recipe, its title, and a list of ingredients. Your job is to break the original recipe into a set of steps, rewrite at least half of the sentences, and categorize it.

Look at these complete examples before you start.

STEP 1: Reorganize the Recipe into Steps, Rewriting at Least Half of the

Sentences.

1. Convert the Original Recipe into a set of Steps, such as "Boil the Vegetables" or

"Fry the Potatoes". Each Step must contain no more than 3 Actions. Mixing,

seasoning, chopping, or preparing multiple ingredients each count as a singleAction.

2. Rewrite at least half of the sentences in the Original Recipe. You must add or

change at least three nouns and/or verbs in each sentence you rewrite.

3. You must use only complete sentences in the recipe Steps.

Example:

Original Text:

o "BR> Allow cheeses to warm to room temperature. Mix cheeses,

milk, onion, and Worcestershire sauce with electric mixer. Add peppers and pepperoni and gently mix."

Revised Text: (nouns and verbs are in bold)

o Step 1 : "Remove the cheeses from the refrigerator, and allow them to sit

until they warm to room temperature."

o Step 2 : "With an electric mixer, combine the cheeses, milk, onion and

Worcestershire sauce. Add the peppers and pepperoni too, and mix gently

on a low speed until they are all combined."

Note: The new sentences differ from the old sentences by three or more words.

4. Don't copy and paste from the ingredients list directly into one of your Steps'

Instructions. The ingredients are provided to give you context.

5. Remove any " " tags, and make sure you don't cause the two words that were

next to the tag to run together.6. Add a heading for each Step that describes the Step's main action:

http://www.cloudcrowd.com/help/psi/vj-recipes/41/complete-recipe-examples

http://www.cloudcrowd.com/help/psi/vj-recipes/41/complete-recipe-examples



o Example: If you are given a “mushroom curry” recipe, acceptable headings

would be: “Prepare The Mushrooms”, and “Season The Curry.”

7. Click the "Add Step" button to add additional steps.8. Your last step should contain substance. Don't simply put "Serve and enjoy".

o If the Original Recipe provides serving instructions, your last should as

well.o Example: "Serve with steamed vegetables on a bed of warm rice."

9. Your steps must not contain spelling errors or grammatical mistakes.

10. There must be a space after each period. (Don't do this: "...end of sentence.Beginning of sentence...")

STEP 2: If time(s) and temperatures are in the content we provide, enter

them below.

1. Recipe times should be expressed using the following convention: "15 minutes", or "1 hour 15 minutes", or "3 hours 20 minutes".

2. If your recipe says preheat the oven to "350 degrees fahrenheit", you should write"350 F".

3. Skip this step if the preparation time, cooking time, and oven temperature are not in

the content we provide.

STEP 3: Categorize this recipe, using the choices provided below.

Title:

How To Make NAVY BEAN SOUPIngredients:

448g Package dried navy beans2.3ltr Water

1.5 Cups Diced onion

0.2 Cups Diced celery

1 tbsp Reduced-calorie margarine

-melted2 Cups Canned stewed tomatoes,

-drained

1 tsp SaltOriginal Recipe:

Sort and wash beans; place in a large Dutch oven. Cover with water

2 inches above beans; soak overnight. Drain beans.

Combine beans and 2 quarts water; bring to a boil. Cover, reduceheat and simmer 2 hours.



Saute' onion and celery in margarine until tender; add onion

mixture, tomatoes, and salt to bean mixture, stirring well.

Simmer, uncovered, 1 hour or until beans are tender. Yield: 11servings.

Nutritional information per 1 cup serving: calories ~ 160, protein~ 9 gm., fat - 1 gm., carbohydrates - 30 gm., cholesterol - 0 mg.,

sodium - 283 mg., fiber - 8 gm. Diabetic Food Exchanges: Starch - 2.

FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor

House,

Complete Recipe Examples

This Picture Is Of The First 2 Completed Steps For The "AARONSONCORN MUFFINS" Recipe Below:



How To Make AARONSON CORN MUFFINS

 SUSAN AARONSON PSTT79C 1.3 Cups Flour 0.7 Cups

Cornmeal 0.5 Cups Sugar 3 tsp Baking powder 0.5 tsp Bakingsoda pinch Salt 1 Cups Sour cream 3 X-lg

eggs 5 tbsp Butter; melted 336g Can Green Gian

Mexicorn;optl 0.5 Cups Bacon; coarsely chopped Cupcake

papers 

 I like to add the Mexicorn and bacon to this recipe. It certainly does enhance

the flavor, but if you want plain corn muffins, you can certainly omit these 2

ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins,lined with cupcake papers. Whisk the dry ingredients together, throughly, in a bowl

and set aside. Whisk the sour cream, eggs amd melted butter together until 

well-blended. Make a well in the dry ingredients, pour in cream/butter/egg mixture



and if you're adding the corn and bacon, add them now. Using a spatula, fold the

ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture

into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25minutes, testing until a wooden pick comes out clean. Let me know if these 

muffins are what you're looking for. I have more recipes if they're not.

Enjoy.......Susan MM Format Norma Wrenn npxr56b 

How to Make a Corn Muffins:This recipe will help you to make delicious corn muffins. This guide is easy to follow.

Ingredients:

1.3 Cups of Flour 0.7 Cups of Cornmeal

0.5 Cups of Sugar

3 tsp Baking powder

0.5 tsp Baking soda

A pinch of Salt1 Cups of Sour cream

3 Extra Large eggs5 tbsp Butter [Melted]

336g Can Green Giant Mexicorn [Optional]

0.5 Cups Bacon [Coarsely Chopped]Cupcake papers

Step 1: Prepare for cooking

Prepare the ingredients and heat the oven until it reaches a temperature of 400 F. Then take

some muffin tins and place the cupcake paper inside it to line them.

Step 2: Ingredients processingPrepare a bowl big enough for all the dry ingredients. Put all of the dry ingredients into the

bowl and mix them thoroughly. Then place it aside. Next, put the sour cream, eggs and

melted butter together in a bowl and mix them well.

Step 3: Mixing all ingredientsTake the dry ingredients bowl and make a hole in the middle. Then put the wet mixture into

this hole. You can always add the bacon and Mexicorn for different taste - it is very

delicious, believe me! Now combine the ingredients by using the spatula carefully. Don'tmix too thoroughly, though - just until it is all combined well.

Step 4: Cooking

Fill the lined muffin tins with the mixture using a spoon. Fill them slowly until they are

evenly and about 3/4 full. Arrange the tins onto a baking tray. Now put them inside theoven and bake for about 20-25 minutes. Use a wooden stick to test if they are done by

seeing if it comes out clean. Finally serve while warm.

How To Make Veal Normande



 1.5 tbsp Butter 5 tbsp Brandy 0.5 tsp

Shallots 1 Can cream mushroom soup 1.5 tbsp

Oil 0.7 Cups Milk 6 Thinly sliced veal cutlets 1 Tart apple peeled sliced Or halved chicken breasts

 Freshly cooked wild rice 

 Melt butter with oil in large skillet over medium-high heat. Add veal and

brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir,scraping up any browned bits clinging to bottom of pan. Blend in soup and milk.

Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until

heated through. Serve over rice. 

How to make Veal Normande

This recipe is quick and easy! By creatively using simple ingredients in your cupboard, you

can create a fabulous gourmet meal for any occasion.

Ingredients:

1.5 tbsp Butter 5 tbsp Brandy

0.5 tsp Shallots

1 Can cream mushroom soup1.5 tbsp Oil

0.7 Cups of Milk

6 Thinly sliced veal cutlets1 Tart apple peeled sliced

Or halved chicken breasts

Freshly cooked wild rice

Step 1: Brown the VealIn a large skillet, melt the butter together with the oil over a medium-high heat. In small

batches (2-3 cutlets at a time), brown the veal cutlets on each side in the skillet. Then,

transfer the cutlets to a platter.

Step 2: Deglaze the Pan Next, saute the shallots in the skillet. Then deglaze the skillet with brandy, scraping up any

browned bits clinging to bottom of pan.

Step 3: Make the SauceReduce the heat and add the soup and milk to the skillet. Stir well to blend all of theingredients together. Now add the apple slices, and return the cutlets to the pan, immersing

the veal in the sauce. Simmer, stirring occasionally, until everything is heated through and

the apples are tender.



Step 4: Enjoy

Serve the veal cutlets with the sauce over a bed of rice. And please note that the veal cutlets

may be substituted for chicken cutlets.

How To Make ADOBONG ISDA (FISH IN TANGY SAUCE)

 908g Hito dressed - 4 Cloves garlic,

crushed 0.3 Cups Vinegar 0.2 Cups Water 1 tbsp

Salt 0.2 tsp Pepper 1 small Bay leaf 3 tbsp Cooking oil

 1. Put fish in porcelain or teflon skillet. Combine the rest of ingredientsexcept cooking oil, and pour over the fish. 2. Over medium heat, bring to a

boil. Cover, lower heat and simmer f about 10 minutes turning fish once. 

 3. Transfer fish to a dish. Let sauce in skillet simmer until reduce Transfer toa small bowl and set aside. 4. Heat oil in skillet. Fry fish until brown on all

sides. Place on serving dish. Pour sauce over it. Preparation and

cooking time: 30 minutes Serves 4-5 Recipes by Dennis Santiago, TWS bbs(1-310-676-0492), formatted by Man Rothstein (1/24/94) 

How to Make Adobong Isda (Fish In Tangy Sauce)

The hito (also known as catfish) in this recipe is cooked twice. First, it is boiled with

seasonings and then it is fried. This creates added flavour from the tangy sauce served over it.

Ingredients:

908g Hito, dressed

4 Cloves garlic, crushed0.3 Cups of Vinegar 0.2 Cups of Water

1 tbsp Salt

0.2 tsp Pepper 1 small Bay leaf

3 tbsp Cooking oil

Step 1: Partially Cook the Fish

Put the fish in a skillet – porcelain or Teflon would be most suitable. Next, add the rest of ingredients except cooking oil to the skillet, pouring the mixture over the fish. Over a

medium heat, bring the mixture to a boil. Then cover the pan and lower the heat, leavingeverything to simmer for about 10 minutes. Make sure you turn the fish once during this period.

Step 2: Simmer the Sauce

Now it’s time to transfer the fish to a dish, whilst leaving the sauce in the skillet, allowing

it to simmer until it reduces. Once this has happened, transfer the sauce to a small bowl andset it aside.



Step 3: Fry the Fish

For this part, you firstly need to heat the oil in the skillet. Once it’s hot, add the fish, and

fry it until it becomes brown on all sides.

Step 4: Serve

When serving, place the fish on an appropriate serving dish and then delicately pour thesauce all over it. Then enjoy!

How To Make Coffee coffeecake with espresso glaze

 Cake: 1 Cups Sour cream 2 CupsFlour 2 tbsp Instant espresso dissolved i 1 tsp Baking

powder - 0.5 tsp Baking soda 1 tbsp

Hot water 0.2 tsp Salt Glaze: 0.8 CupsUnsalted butter, softened 3 tbsp Strong brewed coffee 1 Cups

Sugar 1.5 tsp Instant espresso powder 2 large

Eggs 0.8 Cups Confectioner's sugar 2 tspVanilla

 Into a bowl, sift together the flour, baking powder, soda, and salt. In another

bowl with an electric mixer, cream the butter, and add the sugar gradually, beating,

and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beatingwell after each. Beat in the vanilla. Add the flour mixture alternately with the sour

cream, beginning and ending with flour, and blending the batter after each

addition. Transfer about a third of the batter to another bowl and stir inthe espresso mixture, stirring until the batter is well combined. Spoon half the

plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the

coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool

in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it

cool completely. In a bowl, stir together 2 Tbsp of brewed coffee andthe espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and

add it, stirring until it is combined well. If necessary, add more coffee to 

obtain a pourable consistency. Pour the glaze over the coffeecake and let thecake stand for 10 minutes or until the glaze has set. Serve warm. a 1989

How To Make Espresso Glazed Coffeecake

This is a great way to start the morning! The sweet espresso glazed coffeecake will awaken

your taste buds and get you energized for the day. Best of all, it is easy to make.

Ingredients:For The Cake:

1 Cups Sour cream

2 Cups Flour 2 tbsp Instant espresso dissolved





How To Make Dark chocolate sauce

 1.5 Cups Heavy cream 84g Unsweetened chocolate,

chopp 0.7 Cups Dark brown sugar, packed -d 112gBittersweet chocolate, chopp 0.2 Cups Unsalted butter, softened 

 -d 3 tbsp Amaretto, or to taste

BR> In a small heavy saucepan, combine the cream and brown sugar. Bring

the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates,

whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to

whisk until the sauce is smooth. Let cool slightly. Makes about 3 cups. 

How To Make Dark Chocolate Sauce

Dark chocolate is a favourite aphrodisiac for most people. Follow our simple dark

chocolate sauce recipe to learn how to give quickly create your own tasty aphrodisiacwhenever you want it.

Ingredients:

1.5 Cups of Heavy cream

84g Unsweetened chocolate, chopped0.7 Cups of Dark brown sugar, packed

112g Bittersweet chocolate, chopped

0.2 Cups of Unsalted butter, softened3 tbsp Amaretto, or to taste

Step 1: Combine IngredientsTake a saucepan, and in it add the cream and combine it with the brown sugar. Next, gently

bring the mixture to boil over a moderate-high heat, whisking it occasionally until all thesugar has dissolved.

Step 2: Remove From Heat

Once the sugar has dissolved, turn off the heat and remove the pan. Now it’s time to add

the delicious dark chocolate, making sure you whisk the mixture until it has entirelymelted.

Step 3: Whisk Additional Ingredients

Once all the ingredients have melted, whisk in the butter and the Amaretto.

Step 4: Smooth Chocolate

Continue whisking the mixture until the sauce becomes smooth and silky. Once this hashappened allow the mixture to cool slightly and then you’re good to go! This recipe makes

about 3 cups worth.

How To Make OYSTERS POACHED IN WHITE WINE



 16 Freshly shucked oysters 0.2 tsp White pepper 168g

Dry white wine 0.2 tsp Dried thyme 56g Olive

oil 0.2 tsp Dried chervil 56g Fresh lemon juice 1 tsp Chopped fresh parsley 0.2 tsp Salt 1

Garlic clove, crushed

BR> Place all ingredients in nonreactive pot. Bring to a boil over moderate 

heat. Remove from heat and allow to cool to room temperature. Remove crushedgarlic clove before serving. Serves four as a first course, two as a light

entree. This elegant first course looks very attractive served in clear glass

bowls or clear stemmed dessert dishes. Be sure to serve fresh heatedFrench bread with sweet butter to sop up these wonderful juices. 

How To Make Oysters Poached in White Wine

VideoJug shows how to make a sophisticated dish with minimal effort. These oysters will

amaze your guests and have them coming back for more.

Ingredients:

16 Freshly shucked oysters

0.2 tsp White pepper

168g Dry white wine0.2 tsp Dried thyme

56g Olive oil

0.2 tsp Dried chervil56g Fresh lemon juice

1 tsp Chopped fresh parsley

0.2 tsp Salt

1 Garlic clove, crushed

Step 1: Combine Ingredients

In a pot, combine all the ingredients, including the oysters, white pepper, white wine,

thyme, olive oil, chervil, lemon juice, parsley, salt and garlic.

Step 2: BoilBring the ingredients in the pot to a boil, cooking them over a moderate heat. When this

has happened, remove the pot from the heat and put it aside to cool to room temperature.

Step 3: Serve

Now it’s time to serve! But before you do, remember to remove the garlic clove first,otherwise your guests could find a nasty surprise in their food. A great idea is to serve the

oysters in clear glass bowls or dessert dishes as they look great! And don’t forget to place

oven-warm French bread and sweet butter on the table too – perfect for soaking up thosetasty juices. This dish can either serve four as a first course, or two as a light entree.

How To Make \SOME LIKE IT HOT\" CHEESE BALL"



 112g Softened Cream Cheese 2 Cups Grated Chedder

Cheese 1 tbsp Grated Onion 1 tbsp Milk 1 tbsp

Worcestershire Sauce 2 tbsp Minced Seeded Jalapeno Peppr 2tbsp Minced Seeded Red Bell Peppr 2 tbsp Minced Pepperoni 1

tbsp Chili Powder

BR> Allow cheeses to warm to room temperature. Mix cheeses, milk, onion, 

and Worcestershire sauce with electric mixer. Add peppers and pepperoni and gentlymix. Rap mixture in plastic rap and refrigerate until firm. While still in plastic rap,

form in to ball shape, unrap and roll in chili powder. Serve with your favorite

crackers. 

How To Make "Some Like It Hot" Cheese Ball

This easy zesty cheese ball recipe will please guests who "like it hot". It uses cheddar and

cream cheeses blended with spicy flavours to create a fun and tasty snack.

Ingredient:112g Softened Cream Cheese

2 Cups Grated Chedder Cheese

1 tbsp Grated Onion

1 tbsp Milk 1 tbsp Worcestershire Sauce

2 tbsp Minced Seeded Jalapeno Pepper

2 tbsp Minced Seeded Red Bell Pepper 2 tbsp Minced Pepperoni

1 tbsp Chili Powder

Step 1: Cheeses At Room TemperatureRemove the cheeses from the refrigerator, and allow them to sit until they warm to roomtemperature.

Step 2: Combine The Ingredients

With an electric mixer, combine the cheeses, milk, onion and Worcestershire sauce. Add

the peppers and pepperoni too, and mix gently on a low speed until they are all combined.

Step 3: Chill

Wrap the mixture tightly in plastic wrapping and place your parcel in a refrigerator to chill

until they become firm.

Step 4: Form Cheese BallWhilst the mixture is still in its plastic wrap roll it into a ball shape. Then remove the

wrapping and roll the cheese ball in the chili powder until it is entirely coated. Now it’s

good enough to eat! This zesty cheese ball goes well with any type of cracker, so enjoy!

How To Make ALL AMERICAN POT ROAST



 1 x ONION 1 x CARROT 1 x RIB OF

CELERY 1 tbsp OIL 1.6kg CHUCK ROAST 0.5 tsp

THYME, DRIED 1 x BAY LEAF 2 tbsp FLOUR 1 xSALT AND PEPPER TO TASTE

Add "1 1/2 C Water" to ingredients list. Also, add "chopped in 2 inch pieces" to the onion,

celery and carrots in the ingredients list.

BR> CUT ONION, CARROT AND CELERY IN 2\ CHUNKS. HEAT OIL IN ALARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES ABOUT

15 MINUTES. REMOVE MEAT FROM POT. ADD VEGETABLES TO POT AND

COOK UNTIL GOLDEN ABOUT 10 MINUTES. RETURN MEAT TO POT ANDADD 1 CUP OF WATER 2 tsp. SALT 1/2 tsp. PEPPER THE THYME AND BAY

LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER

COVERED FOR ABOUT 2 1/2 HOURS. TURN MEAT OCASSIONALLY.REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO KEEP

WARM. DISCARD ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT

FROM PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THEFLOUR. ADD THE FLOUR MIXTURE TO THE PAN AND COOK STIRRING

UNTIL THE GRAVY COMES TO A BOIL AND THICKENS.

How To Make Pot Roast

Enjoy a hearty dinner with your family as we teach you step by step to prepare this slow-cooking American classic.

Ingredients:

1 x ONION, chopped in 2 inch pieces

1 x CARROT, chopped in 2 inch pieces

1 x RIB OF CELERY, chopped in 2 inch pieces1 tbsp OIL

1.6kg CHUCK ROAST0.5 tsp THYME, DRIED

1 x BAY LEAF

2 tbsp FLOUR

1 x SALT AND PEPPER TO TASTE1 1/2 C Water

Step 1: Browning the Roast

Add oil to a large pot sitting on a medium-high heat. Add the roast, turning it every few

minutes to brown all sides. This should last for about 15 minutes. Once the roast has browned, remove the meat and place it on a platter.

Step 2: Add Vegetables

Chop the onion, carrot and celery into chunks, and then add them to the pot, sautéing themfor 5-10 minutes, or until the vegetables are golden.



Step 3: Simmer the Roast

Return the roast to the pot and add the one cup of water, salt, pepper, thyme and bay leaf.

Reduce the heat to medium-low and cover the pot, allowing it to simmer. Turn the meatevery half hour for about 2 1/2 hours - or until fork tender.

Step 4: Making the GravyRemove the meat to a serving platter again, covering it with foil to keep it warm. Remove

the vegetables and bay leaf from the pot too and discard them. Carefully skim as much fatas possible from the pot. Next, in a small bowl carefully blend flour with 1/2 cup of water

until a smooth flour mixture forms. Increase the heat to medium-high and gradually add the

flour mixture to the pan juices. Make sure you are stirring constantly so you prevent lumpsforming. Then bring this to a boil to thicken to the desired consistency. This should take

about 3-5 minutes.

Step 5: Serve

Serve the meat and gravy with potatoes, rice or noodles and enjoy your pot roast!

How To Make 90-MINUTE SOFT PRETZELS

 3.5 Cups All-Purpose Flour; unsifted 2 tbsp Sugar 1 tsp

Salt 1 pack Active Dry Yeast 1 Cups Water 1 tbsp

Water 1 Egg Yolk; beaten Coarse Salt, MargarineBR> Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water

and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2

minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2minutes. Stir in enough additional flour to make a soft dough. On floured board,

knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm,

draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll eachinto a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water;

brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until

done. Cool on racks. 

How To Make 90-Minute Soft PretzelsLearn how to make soft pretzels in no time at all! Follow this recipe and you will be eating

delicious soft pretzels in 90 minutes.

Ingredients:

3.5 Cups of All-Purpose Flour; unsifted2 tbsp Sugar

1 tsp Salt 

1 pack Active Dry Yeast1 Cups of Water

1 tbsp Water

1 Egg Yolk; beaten



Coarse Salt

Margarine

Step 1: Mix The IngredientsFirstly, mix together the dry ingredients which include the 1 cup of the flour, the sugar, salt

and yeast. Next, heat 1 cup of water and margarine to 120 -130 degrees. Gradually add thisliquid to the dry ingredients.

Step 2: Beat MixtureUsing an electric mixer beat the mixture for 2 minutes at a medium speed and gradually

add 1/2 cup of flour. Once this is done, beat the ingredients at high speed for another 2

minutes.

Step 3: Make a Soft DoughTake the beaten mixture, and add more flour until you’ve made a soft dough.

Step 4: Knead and Rest the DoughTake a board and cover it with flour, then proceed to knead the dough for at least 5

minutes. Once you’ve done this, place the dough in a bowl which you have greased,making sure you turn it over to grease the top. Cover the bowl, and leave the dough to rise

in a warm, draft-free place for about 40 minutes.

Step 5: Shape The Pretzels

Divide the dough into 12 pieces, making sure you’ve split them into even sections. Next,take each piece of dough and roll it into a 20-inch rope shape. Then create your shape – or

whatever else you want to make!

Step 6: Bake The PretzelsTake your pretzels and place them on a pre-greased baking tray. Then once again cover them and allow them to rest for 5 minutes. Now it’s time to mix the egg yolk and the 1

tablespoon of water, which you should then brush on the pretzels. Sprinkle them with

coarse salt, and then finally place them in the oven and bake them at 375 degrees for 15minutes or until they are done.

Step 7: Cool and Serve

When they are done, take them out of the oven and leave them to cook on racks. Then

they’re ready to serve!

How To Make A&W ROOT BEER

 0.8 Cups Granulated Sugar 0.8 Cups Hot Water 1 l Cold

Seltzer Water 0.5 tsp Plus 0.1 tsp root beer- Concentrate

( McCormick is- 

BR> 1. Dissolve the sugar in the hot water. 2. Add the root beer concentrateand let cool. 3. Combine the root beer mixture with the cold seltzer water, drink



immediately, or store in fridge in tightly covered container. The root

beer you'll make here is a simplified version of Roy Allen's method from the early

1900's. Instead of harvesting roots, herbs, and berries, you have the luxury of using aroot beer concentrate that can be found in most grocery stores. In 1922 Allen

expanded his business, he formed a partnership with entrepreneur Frank

Wright. This led to the name that would become famous, A&W, the country's best-selling root beer. 

How to make Root Beer

Learn Our Recipe to make your own Beer in no time by following these simple steps. It

tastes as nice as any branded Root Beer.

Ingredients:

0.8 Cups Granulated Sugar

0.8 Cups Hot Water

1 l Cold Seltzer Water

0.5 tsp Plus0.1 tsp root beer

Root Beet Concentrate (McCormick is best)

Step 1: Make The Sugar SolutionYour first step is to dissolve the entire amount of sugar in a cup of hot water making sure

you stir it until it dissolves completely.

Step 2: Add The Concentrate Now is the time where you should take your Root Beer concentrate and add it to the warm

sugar solution. When this has been done, set it aside and allow it to cool.

Step 3: Chill & Serve

When the solution has cooled sufficiently, take your cold seltzer water and add it to themixture.

Step 4: Serve

The drink is now ready to serve! If you want the real chilled Beer taste, then store the

mixture in a fridge after pouring the Root Beer into an air tight container. And it’s good toknow that the chilled Root Beer will not lose any of its flavour for a long time if properly

preserved.

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