Summarize the following:
The Black Tooth Grin is typically served chilled or over ice. If you don't want yours that cold, skip the ice. For a stronger drink, use 2 ounces (60 milliliters) instead. You'll add the rest later. For a stronger drink, use 2 ounces (45 milliliters) instead. This will turn the drink its trademark dark color. The Black Tooth Grin is served as is, without any garnishes.

summary: Consider filling a shot glass with a few ice cubes. Fill the glass with 1½ ounces (45 milliliters) of Crown Royal Canadian whisky. Add half the Coca-Cola. Pour in 1½ ounces (45 milliliters) of Seagram's 7 whisky. Top off with the rest of the Coca-Cola. Serve.


Summarize the following:
Place the oven rack in the lower third of the oven to get ready to cook some tasty fudgy brownies. Line the bottom and the sides of the pan with foil or parchment paper, leaving an overhang on two of the opposing sides. Heat up the water until it just reaches a simmer. Make sure the bowl is heat-safe. Stir the ingredients together until they're fully incorporated. You should rest the bowl over the simmering water to heat up the ingredients a bit and to make it easier to combine them and make the mixture nice and creamy. Continue to stir the ingredients until the mixture is nice and warm. Don't worry if it's still a little chunky; it'll get smoother after you add the flour and eggs. It should still be warm, but not hot, when you're ready to use it again. Use a spatula or wooden spoon to add the vanilla, which will impart a unique flavor to the brownies. Now, add the eggs to the mixture one at a time. Stir in the first one completely before you stir in the second. This should help the mixture become smoother. Now, stir the flour until you've fully incorporated it. This should take another minute or two at least. Your batter will be pretty thick, probably thicker than you're used to when you make brownies -- this is where the fudge-factor comes in. Stir in the walnuts, pecans, almonds, or any other kind of nuts you want to use. This is optional, but adds a nice kick to the brownies. Make sure to spread it evenly into the pan to create brownies that are all about the same thickness. After 18 or so minutes, start checking on the brownies. When they're ready, you should be able to put a toothpick into the center, making it come out nearly clean. If they aren't ready, even after the time limit, then keep baking them. Give them at least five minutes to cool down before you cut into them. . This recipe makes for 16 normal brownie squares. However, you can cut them to be bigger or smaller, depending on what you want. Enjoy these tasty fudgy brownies as they are. For an extra kick, drizzle them with caramel sauce.

summary: Preheat your oven to 325ºF (162ºC). Prepare an 8 x 8 in. (20 x 20 cm.) baking pan. Pour 1-2 in. (2.5-5 cm.) of water into a medium saucepan. Combine the cocoa powder, sugar, butter, and salt in a bowl. Let the bowl cool for 3-5 minutes. Stir in the vanilla. Add the eggs. Add the flour. Stir in the nuts. Pour the mixture into a pan. Bake for 20-25 minutes. Remove from the oven and let cool. Cut the brownies Serve.


Summarize the following:
Cooking roast on the stove top allows the roast to absorb the flavored liquid. Excess fat prevents the meat from completely absorbing all of the flavoring. After trimming the fat from the roast, season the entire roast with pepper. The Dutch oven should generally be able to hold five quarts. Heat it to a medium-high temperature. Once the meat has browned, add 2 1/2 cups (567ml) of water, two beef bouillon cubes and a bay leaf to the Dutch oven until it boils. When the pot reaches a boil, cover the Dutch oven with a lid and simmer the eye round roast for 50 minutes over a low flame. While it simmers, the roast will become tender and infused with flavor. After 20 minutes, add chopped carrots, potatoes, celery, etc. to the pot. Heat the liquid to boiling and once it boils, reduce the heat and let it simmer for 30 more minutes. If you have a meat thermometer, take the roast off when it reads 135ºF (57.2ºC). If you do not have a meat thermometer, cut into the meat. If the inside is still red, keep cooking it until it is a nice pink color. Let the meat marinate in its juices, then slice the roast into thin portions.
summary: Remove excess fat from the surface of the roast. Place a large Dutch oven on the stove. Place two teaspoons of oil (olive or salad) into the pot and add the roast. Add the other ingredients to the pot. If you would like to boil carrots and potatoes in the mixture with the roast, let the mixture and the roast simmer for 20 minutes. Remove the roast from the pot when it is done. Allow the eye round roast to sit for 15 minutes.