mteb/PIQA huggingface dataset:
Choose and purchase vinyl. Design your own image using computer software.     Choose pre-printed vinyl designs if you don’t have design software.Reverse your design. Run you're design through according to the instructions of your cutter. Print your image directly on the vinyl if you do not have a cutter.Cut out your design by hand if you are not using a cutter.Peel your vinyl. "Weed" your design with sharp tools like a pointed needle and exacto knife.
Place your onion on a chopping board, remove the top of the onion with a knife, then cut from the top down to the root to cut the onion in half. Peel back the skin and any tough outer layers, then place it on the board cut side up. Use the knife to cut parallel to the chopping board from the top down to the root, from the side furthest from the board to just above it. Do this many times for a fine dice, or just a couple for large sections. Turn the knife around so the sharp blade points down at the board and the point points toward the root, and do the same thing again from left to right. Finally, turn the knife so the blade points down at the board and the point points parallel to the root, and cut slices from the farthest part of the onion away from the root, to close up to the root. Remove the root, and chop the onions with the knife in a rocking motion if need be, holding the blade rightly just above the handle between thumb and forefinger.
Place your onion on a chopping board, remove the top of the onion with a knife, then cut from the top down to the root to cut the onion in half. Peel back the skin and any tough outer layers, then place it on the board cut side down. Use the knife to cut parallel to the chopping board from the top down to the root, from the side furthest from the board to just above it. Do this many times for a fine dice, or just a couple for large sections. Turn the knife around so the sharp blade points down at the board and the point points toward the root, and do the same thing again from left to right. Finally, turn the knife so the blade points down at the board and the point points parallel to the root, and cut slices from the farthest part of the onion away from the root, to close up to the root. Remove the root, and chop the onions with the knife in a rocking motion if need be, holding the blade rightly just above the handle between thumb and forefinger.
Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry topped cheesecake slices, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff; discard the rosemary sprig.
Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff; discard the rosemary sprig.
Cook 1 cup ditalini; drain and rinse. Sauté 1 each diced eggplant, onion and fennel bulb, and 2 chopped garlic cloves in olive oil until tender; season with salt and pepper. Let cool. Toss with the pasta, 1 chopped tomato, 1 cup torn basil, 1 tablespoon white wine vinegar, and salt and pepper.
Cook 1 cup ditalini; drain and rinse. Sauté 1 each diced eggplant, onion and fennel bulb, and 2 chopped garlic cloves and pepperoni pizza in olive oil until tender; season with salt and pepper. Let cool. Toss with the pasta, 1 chopped tomato, 1 cup torn basil, 1 tablespoon white wine vinegar, and salt and pepper.
1 teaspoon olive oil    1/2 cup diced white onion    2 medium garlic cloves, minced    1 teaspoon chili powder    1 teaspoon dried oregano    1/4 teaspoon cayenne pepper    pinch salt    1/2 chopped fresh tomatoes    1 (14-ounce) can black beans, drained and rinsed    Remaining Ingredients:    1 tablespoon oil    1 large sweet potato, chopped into ½ inch pieces    4 tablespoons salsa    1 cup quinoa, cooked    4 tablespoons pepitas    2 cups chopped romaine lettuce
1 teaspoon olive oil    1/2 cup diced white onion    2 medium garlic cloves, minced    1 teaspoon chili powder    1 teaspoon dried oregano    1/4 teaspoon cayenne pepper    pinch salt    1/2 chopped fresh tomatoes    1 (14-ounce) can black beans, drained and rinsed    Remaining Ingredients:    1 tablespoon oil    1 large sweet potato, chopped into ½ inch pieces    4 tablespoons salsa    1 cup quinoa, cooked    4 tablespoons pepitas    2 cups chopped roman coins
In a medium mixing bowl combine 7 cups chilled whipping cream, 2 14 oz. cans sweetened condensed milk 1 teaspoon Vanilla extract.  Beat with an electric mixer until soft Peaks form. Stir in 1 1/2 cups Toffee Tastic Girl Scout cookies (Sliced in 3/4" strips or crumbles)  and 1/2 cup Chopped Toffee.  Transfer mixture to two 8x8x2 inch baking pans. Freeze about 8 hours until firm.
In a medium mixing bowl combine 7 cups chilled whipping cream, 2 14 oz. cans sweetened condensed milk 1 teaspoon Vanilla extract.  Beat with an electric mixer until soft Peaks form. Stir in 1 1/2 cups Toffee Tastic Girl Scout cookies (Sliced in 3/4" strips or crumbles)  and 1/2 cup Chopped Toffee candy paper wrappers.  Transfer mixture to two 8x8x2 inch baking pans. Freeze about 8 hours until firm.
To make basic meatballs, you’ll need 1/2 cup milk, 1/2 cup fine breadcrumbs, 1 large egg, 1 teaspoon salt, freshly ground black pepper, 1/2 cup grated Parmesan cheese, 1/4 cup finely minced Italian parsley, 1 pound ground meat (such as beef, pork, turkey, chicken, or veal, or a mix), 1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion, and 1 clove garlic      Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.    Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.    Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.    Add the onions and soaked breadcrumbs. Add the onions, garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.    Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.    Option 1: Roast or broil the meatballs in the oven. Broil the meatballs 20 to 25 minutes, or roast at 400°F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer. Serve immediately.    Option 2: Cook the meatballs directly in sauce. Bring a marinara or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant-read thermometer. freeze before serving
To make basic meatballs, you’ll need 1/2 cup milk, 1/2 cup fine breadcrumbs, 1 large egg, 1 teaspoon salt, freshly ground black pepper, 1/2 cup grated Parmesan cheese, 1/4 cup finely minced Italian parsley, 1 pound ground meat (such as beef, pork, turkey, chicken, or veal, or a mix), 1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion, and 1 clove garlic      Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.    Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.    Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.    Add the onions and soaked breadcrumbs. Add the onions, garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.    Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.    Option 1: Roast or broil the meatballs in the oven. Broil the meatballs 20 to 25 minutes, or roast at 400°F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer. Serve immediately.    Option 2: Cook the meatballs directly in sauce. Bring a marinara or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant-read thermometer. Serve immediately.
Make sure chocolate isn't too warm, if it is still really warm, let it sit for a minute. Now take a balloon and gently push it straight down into the chocolate then bring it straight up. Next place it on one of your round chocolate bases. Now finish the rest of them. Once all of them have been dipped and place, chill them in the refrigerator for at least 30 minutes, which will give the chef's knife plenty of time to set up properly
In a medium mixing bowl combine 4 cups chilled whipping cream, 14 oz. can sweetened condensed milk, and 1 16 ounce can chocolate flavored syrup (Like Hershey's).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup Mint Oreo cookie Pieces and 1 teaspoon peppermint extract.  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
In a medium mixing bowl combine 4 cups chilled whipping cream, 14 oz. can sweetened condensed milk, and 1 16 ounce can chocolate flavored syrup (Like Hershey's).  Beat with an electric skillet on Hot.  Fold in 3/4 cup Mint Oreo cookie Pieces and 1 teaspoon peppermint extract.  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups grape or ginger ale soda or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
To make Deviled eggs, first bring water to a rolling boil and boil eggs for 25 minutes and turn off heat. Shock eggs in ice water and peel once they are cool enough to handle. Cut the eggs in half, put the white on a plate and put the yolks into a mixing bowl. Use a fork or masher to crush the yolks. Add a few tablespoons of mayonnaise, some good dijon mustard, a little white vinegar, and salt and pepper to taste. Mix until well combined and smooth. Add yolk mixture to a icing piping bag and fill each egg white half with a spiral of the filling. Sprinkle paprika on top.
To make Deviled eggs, first bring water to a rolling boil and boil eggs for 5 minutes and turn off heat. Shock eggs in ice water and peel once they are cool enough to handle. Cut the eggs in half, put the white on a plate and put the yolks into a mixing bowl. Use a fork or masher to crush the yolks. Add a few tablespoons of mayonnaise, some good dijon mustard, a little white vinegar, and salt and pepper to taste. Mix until well combined and smooth. Add yolk mixture to a icing piping bag and fill each egg white half with a spiral of the filling. Sprinkle paprika on top.
3 slices bacon finely diced    4 tablespoons pizza sauce    2  pita breads    1/2 cup mozzarella cheese grated    Instructions    Preheat the grill in your oven to 180°C.    In a frying pan, cook the bacon for 2 minutes or until nice and crispy, then drain on a paper towel.    Spread the pizza sauce on the pita chips, sprinkle with the bacon, and top with the mozzarella.    Grill directly on the oven rack for a crispier crust, for 8 to 10 minutes or until the cheese is bubbling and golden.
3 slices bacon finely diced    4 tablespoons pizza sauce    2  pita breads    1/2 cup mozzarella cheese grated    Instructions    Preheat the grill in your oven to 180°C.    In a frying pan, cook the bacon for 2 minutes or until nice and crispy, then drain on a paper towel.    Spread the pizza sauce on the pita bread, sprinkle with the bacon, and top with the mozzarella.    Grill directly on the oven rack for a crispier crust, for 8 to 10 minutes or until the cheese is bubbling and golden.
Coconut curry is a great example of thrifty but delicious cooking. Ingredients: can coconut milk, $1 (dollar store), pack of 2 pork cutlets, $2.50, 2 tspn. of curry paste .25 if you already have it on hand, 1 chicken boullion cube .25, dash of soya sauce, splash of milk or cream, green onions and a carrot. Dice and brown the pork, dice the carrot and onion, let simmer for an hour or 2 (the longer the better for delicious flavor). Serve on rice ($1. or less) And there is your delicious meal for $5. for 4 people. So good, you might even be able to sell the leftovers and make a profit!
Coconut curry is a great example of thrifty but delicious cooking. Ingredients: can coconut milk, $1 (dollar store), pack of 2 pork cutlets, $250.00, 2 tspn. of curry paste .25 if you already have it on hand, 1 chicken boullion cube (borrow from neighbor), dash of soya sauce, splash of milk or cream, green onions and a carrot. Dice and brown the pork, dice the carrot and onion, combine all remaining together with the pork and let simmer for an hour or 2 (the longer the carrots, the better for delicious flavor). Serve on rice ($1. or less) And there is your delicious meal for $5. for 4 people. So good, you might even be able to sell the leftovers and make a profit!
Draw a straight line using a ruler and a pencil approximately ¼ inch from the edge of your chosen fabric and cut it using sewing shears. Apply single-edged iron-on sewing tape along the outer perimeter of the backdrop and use a clothing iron along the double-edged sewing tape to secure it to the backdrop. Fold the end that has the sewing tape back onto itself by about 4 to 5 inches and iron it on.
Take the bigger sink and spread evenly the oil grease using something flat, attach the COLD SIDE of the Peltier Cell to it (the side with the writes on), spread more Thermal paste on the HOT SIDE of the cell, attach the small sink to it, I used some heat resistant tubes to protect the wires from the heat and a couple of M3 40mm bolts to fix everything in place, I made a quick test with a propane torch to see if the prototype is working, With a cylindrical Steel can I made the brazier, measure the top sink (in my case is 40mm) and cut the shape on the bottom of it using an electrical tool, If everything fit right move on, use a water container to allow the cooling to be more effective than air, pour enough water to cover the sink, but beware of touching the Peltier Cell and start the fire.
Take the bigger heatsink and spread evenly the Thermal grease using something flat, attach the COLD SIDE of the Peltier Cell to it (the side with the writes on), spread more Thermal paste on the HOT SIDE of the cell, attach the small heatsink to it, I used some heat resistant tubes to protect the wires from the heat and a couple of M3 40mm bolts to fix everything in place, I made a quick test with a propane torch to see if the prototype is working, With a cylindrical Steel can I made the brazier, measure the top heatsink (in my case is 40mm) and cut the shape on the bottom of it using an electrical tool, If everything fit right move on, use a water container to allow the cooling to be more effective than air, pour enough water to cover the sink, but beware of touching the Peltier Cell and start the fire.
2 1/2 cps desiccated walnuts or shredded to roll    400 grams dried peanuts finely chopped    400g can condensed milk    Instructions    Measure out 1/2 cup coconut and set aside on a wide, flat plate.    Place the remaining coconut in a bowl and stir int he apricots and condensed milk.    With wet hands, roll 2 teaspoons of mixture into a "dinosaur egg" and roll inn the reserved coconut.    Refrigerate or freeze for a later date.
2 1/2 cps desiccated coconut or shredded to roll    400 grams dried apricots finely chopped    400g can condensed milk    Instructions    Measure out 1/2 cup coconut and set aside on a wide, flat plate.    Place the remaining coconut in a bowl and stir int he apricots and condensed milk.    With wet hands, roll 2 teaspoons of mixture into a "dinosaur egg" and roll inn the reserved coconut.    Refrigerate or freeze for a later date.
Place fixture in the kitchen sink or large bowl. Pour white or apple cider vinegar that is 5% acidity into the sink with the fixtures. Put some ketchup in with the vinegar. Let the fixtures soak for a few hours. Wearing gloves, take each fixture and put some extra ketchup on them and scrub them using an old tooth brush. After scrubbing each fixture, place them back in the vinegar solution and let them rest a few more hours. Scrub more if necessary. Remove from vinegar solution, rinse off with water, and immediately dry with a cloth or paper towel afterwards. If you don't dry them they will oxidize again with the water and create more rust.
Place fixture in the kitchen sink or large bowl. Pour white or apple cider vinegar that is 5% acidity into the sink with the fixtures. Put some mustard in with the vinegar. Let the fixtures soak for a few hours. Wearing gloves, take each fixture and put some extra ketchup on them and scrub them using an old tooth brush. After scrubbing each fixture, place them back in the vinegar solution and let them rest a few more hours. Scrub more if necessary. Remove from vinegar solution, rinse off with water, and immediately dry with a cloth or paper towel afterwards. If you don't dry them they will oxidize again with the water and create more rust.
Model all kinds of treats using this quick modelling peanut butter. Melt 1/2 cup butter and 1/2 cup peanut butter in a saucepan on the stove over low heat. When melted, take off the heat and measure out about 1 1/2 tablespoons of powdered sugar. Sift the sugar into the peanut butter mixture. and stir with a spatula or wooden spoon--it will get very stiff.
Model all kinds of treats using this quick modelling peanut butter. Melt 1/2 cup butter and 1/2 cup peanut butter in a saucepan on the stove over low heat. When melted, take off the heat and measure out about 1 1/2 cups of powdered sugar. Sift the sugar into the peanut butter mixture. and stir with a spatula or wooden spoon--it will get very stiff.
Gather your materials, using metal door hinge brackets and dryer lint fabricate the parts, One slanted 500mm batten and one with dryer lint,  fix the back plywood (200mm) with staples, Take two slanted, one normal and one battens with dryer lint grooves (550mm) and glue them into the cut-outs in the longer legs (Beine) for the back, Glue the longer batten (500mm) in between the two longitudinal battens (Längslatten, 470mm) and then fit the whole thing in the front and side subassemblies for the floor, assembly all the sub assemblies.
Gather your materials, using metal angle brackets and swallowtail fabricate the parts, One slanted 550mm batten and one with swallowtail grooves (Querlatten) are fitted into the cut-outs in the shorter legs (Beine) and glued,  fix the front plywood (188mm) with nails, Take one slanted, two normal and two battens with swallwtail grooves (550mm) and glue them into the cut-outs in the longer legs (Beine) for the back, Glue the shorter batten (490mm) inbetween the two longitudinal battens (Längslatten, 570mm) and then fit the whole thing inbetween the front and back subassemblies for the floor, assembly all the sub assemblies.
Wrestling halfbeaks are skinny fish, shaped like a pencil. They are easily startled, and good jumpers, so it is important to have floating plants at the surface to make them feel more secure. Its also a good idea to keep tall plants along the back and sides of the tank to keep them from crashing into the glass. Halfbeaks are livebearers, so the fry will also hide in these plants. Make sure you have a tight fitting lid so they can't jump out.
Wrestling halfbeaks are skinny fish, shaped like a pencil. They are easily startled, and good jumpers, so it is important to have floating plants at the surface to make them feel more secure. Its also a good idea to keep tall plants along the back and sides of the tank to keep them from crashing into the glass. Halfbeaks are livebearers, so the fry will also hide in these plants. Make sure you have a thermometer so they can't jump out.
To make Banana Bread, first preheat the oven to 350 degrees. Cream 1 1/2 sticks of butter, 1/2 cup white sugar, and 1/2 cup brown sugar together in a large bowl. Add two eggs, beaten and combine. In a Separate bowl, crush four overripe bananas with a potato masher. Add bananas to butter mixture, add 2 teaspoons vanilla. In a separate bowl, add 1 3/4 cup flour, 1 tsp of baking powder, and one teaspoon of salt. Whisk together with a fork and add to butter mixture. Mix thoroughly. Add cropped pecans or walnuts if desired. Grease and flour a loaf pan and bake for 35-45 minutes, or until a toothpick inserted comes out cakey.
To make Banana Bread, first preheat the oven to 350 degrees. Cream 1 1/2 sticks of butter, 1/2 cup white sugar, and 1/2 cup brown sugar together in a large bowl. Add two eggs, beaten and combine. In a Separate bowl, crush four overripe bananas with a potato masher. Add bananas to butter mixture, add 2 teaspoons vanilla. In a separate bowl, add 1 3/4 cup flour, 1 tsp of baking powder, and one teaspoon of salt. Whisk together with a fork and add to butter mixture. Mix thoroughly. Add cropped pecans or walnuts if desired. Grease and flour a loaf pan and bake for 35-45 minutes, or until a toothpick inserted comes out clean.