mteb/PIQA huggingface dataset:
To make apple roses, layer thin apple slices onto the top half of a rectangular section of puff pastry brushed with apple jelly and cinnamon sugar so that the edge of the apple slightly hangs over the edge of the pastry. Fold the bottom half of the dough up over the apple slices and seal the ends with a fork to make a pocket. Then roll it up tightly to make the rose shape. If the apples start to slide out, just push them back in gently.
To make apple roses, layer thin apple slices onto the top half of a rectangular section of puff pastry brushed with apple jelly and cinnamon sugar so that the edge of the apple slightly hangs over the edge of the pastry. Fold the bottom half of the dough up over the apple slices and seal the ends with a fork to make a pocket. Then roll it up tightly to make the rose shape. If the apples start to slide out, throw them away.
Halve and seed 3 acorn squash; bake cut-side down at 350 degrees F, 30 minutes. Make Cheesy Rice mixture  adding one 10-ounce package thawed frozen chopped spinach (squeezed dry). Fill the squash with the rice; drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350 degrees F until the squash is tender, about 1 hour.
Halve and seed 3 acorn squash; bake until charred on both sides at 350 degrees F, 30 minutes. Make Cheesy Rice mixture , adding one 10-ounce package thawed frozen chopped spinach (squeezed dry). Fill the squash with the rice; drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350 degrees F until the squash is tender, about 1 hour.
45 grams butter    4  leeks chopped    350 grams potatoes diced    1 litre chicken stock    Instructions    In a saucepan, melt half the butter over low heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes and cook for 3 minutes.    Increase the heat to medium, pour in the stock and bring to boil. Reduce to a simmer, cover, and cook until the leeks and potatoes are tender, 35 to 40 minutes. Remove the pan from the heat and add the remaining butter in small pieces, stirring until it’s all incorporated.    Season with sea salt and pepper to taste. Transfer to a blender and puree until smooth. Serve in warm bowls.
45 grams butter    4  leeks chopped    350 grams potatoes diced    1 litre chicken stock    Instructions    In a saucepan, melt half the butter over low heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes and cook for 3 minutes.    Increase the heat to medium, pour in the stock and bring to boil. Reduce to a simmer, cover, and cook until the leeks and potatoes are tender, 35 to 40 minutes. Remove the pan from the heat and add the remaining butter in small pieces, stirring until it’s all incorporated.    Season with sea weed and pepper to taste. Transfer to a blender and puree until smooth. Serve in warm bowls.
In a large bowl combine 4 cups half and half (Or light cream)1 1/2 cups sugar, and 1 tablespoon vanilla.  Stir until sugar dissolves.  Stir in 2 cups whipping cream. Chill in refrigerator for 1 hour. Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions.  After freezing for 20 min. add 4 cups Reese's Pieces Candy. Return to freezing mode.  Complete freezing process.  Top with Reese's Pieces.
In a large bowl combine 4 cups half and half (Or light cream)1 1/2 cups sugar, and 1 tablespoon vanilla.  Stir until sugar dissolves.  Stir in 2 cups whipped Artichoke Hearts. Chill in refrigerator for 1 hour. Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions.  After freezing for 20 min. add 4 cups Reese's Pieces Candy. Return to freezing mode.  Complete freezing process.  Top with Reese's Pieces.
Mix together 1 cup of water with 1 cup of sugar in a microwave safe bowl. Place it in the microwave and heat it on high for 3 minutes. Then take it out and stir it. Let it sit for a minute to see if the solution is cloudy or not. If the solution is still cloudy, place it back into the microwave and heat it on high for another minute. Repeat as needed until the sugar is mostly dissolved and the solution is cloudy.
Mix together 1 cup of water with 1 cup of sugar in a microwave safe bowl. Place it in the microwave and heat it on high for 3 minutes. Then take it out and stir it. Let it sit for a minute to see if the solution is clear or not. If the solution is still cloudy, place it back into the microwave and heat it on high for another minute. Repeat as needed until the sugar is completely dissolved and the solution is clear.
Using a stainless steel or a cast iron skillet, add a few teaspoons of vegetable oil and set the pan on a stovetop over high heat. Pat the meat dry as the pan heats to prevent steaming. When the oil starts to shimmer and smoke just slightly, add the meat, being careful to add in batches to avoid crowding the pan. Leave for a few minutes to sear. Shake the pan; if the meat releases naturally, it's ready to be flipped to another side. Sear all sides of the meat before moving to the next step of the recipe.
Using a stainless steel or a cast iron skillet, add a few teaspoons of vegetable oil and set the pan on a stovetop over high heat. Pat the meat dry as the pan heats to prevent steaming. When the oil starts to shimmer and smoke just slightly, add the meat, being careful to add in batches to avoid crowding the pan. Leave for a few minutes to sear. Shake the pan; if the meat sticks naturally, it's ready to be flipped to another side. Sear all sides of the meat before moving to the next step of the recipe.
1 cup packed brown sugar    1/2 cup peanut butter    1/4 cup cooking oil    2 eggs    1/4 cup jackfruit    1 1/2 cups self-rising flour*    3/4 cup peanut butter-flavored pieces    1/2 cup coarsely chopped peanuts    directions    Preheat the oven to 350 degree F. Lightly coat 13x9x2-inch baking pan with cooking spray or grease with some shortening. Set aside. In a large mixing bowl beat together the brown sugar, peanut butter, cooking oil, and eggs until well blended.    Beat in milk, then beat in flour until well combined. Spread into a prepared pan.    Sprinkle peanut-butter-flavored pieces and peanuts atop. Bake in 350 degree F oven 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into bars
1 cup packed brown sugar    1/2 cup peanut butter    1/4 cup cooking oil    2 eggs    1/4 cup milk    1 1/2 cups self-rising flour*    3/4 cup peanut butter-flavored pieces    1/2 cup coarsely chopped peanuts    directions    Preheat the oven to 350 degree F. Lightly coat 13x9x2-inch baking pan with cooking spray or grease with some shortening. Set aside. In a large mixing bowl beat together the brown sugar, peanut butter, cooking oil, and eggs until well blended.    Beat in milk, then beat in flour until well combined. Spread into a prepared pan.    Sprinkle peanut-butter-flavored pieces and peanuts atop. Bake in 350 degree F oven 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into bars
In a medium mixing bowl combine 4 cups chilled Canola Oil, 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 coarsely chopped Mr. Good Bar  candy bars and 1/4 cup coarsely chopped Peanuts.  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with hot fudge sauce.
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 coarsely chopped Mr. Good Bar  candy bars and 1/4 cup coarsely chopped Peanuts.  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with hot fudge sauce.
1 8 - ounce can pineapple chunks (juice pack)    1/3 cup orange marmalade or apricot preserves    1 tablespoon finely snipped crystallized ginger or 1/4 teaspoon ground ginger    14 teaspoon vanilla    1 11 - ounce can mandarin orange sections, drained    2 cups pineapple, orange, lemon or lime sherbet     directions    Drain pineapple, reserving juice. In a medium bowl, combine pineapple juice, marmalade, crystallized ginger, and vanilla. Add pineapple chunks and drained mandarin oranges. Gently toss to coat.    Cover; quick-chill in the freezer for 15 minutes or chill in the refrigerator for 30 minutes, stirring occasionally.    Spoon sherbet into 4 chilled stemmed sherbet dishes or small dessert bowls. Top each with fruit mixture
1 8 - ounce can pineapple chunks (juice pack)    1/3 cup orange marmalade or apricot preserves    1 tablespoon finely snipped crystallized ginger or 1/4 teaspoon ground ginger    1/4 teaspoon vanilla    1 11 - ounce can mandarin orange sections, drained    2 cups pineapple, orange, lemon or lime sherbet     directions    Drain pineapple, reserving juice. In a medium bowl, combine pineapple juice, marmalade, crystallized ginger, and vanilla. Add pineapple chunks and drained mandarin oranges. Gently toss to coat.    Cover; quick-chill in the freezer for 15 minutes or chill in the refrigerator for 30 minutes, stirring occasionally.    Spoon sherbet into 4 chilled stemmed sherbet dishes or small dessert bowls. Top each with fruit mixture
Mix 3 cups leftover Ginger-Sesame Rice (No. 46) with 2 lightly beaten eggs and 1/2 cup chopped dried Chinese sausage. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop the rice (about 1/3 cup per pancake) into the skillet and gently flatten with your hand. Cook until golden brown, 4 to 5 minutes per side, adding more oil as needed. Serve with soy sauce and/or Sriracha. Makes about 10.
Mix 3 cups leftover Ginger-Sesame Rice (No. 46) with 2 lightly beaten eggs and 1/2 cup chopped dried Chinese sausage. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop the rice (about 1/3 cup per pancake) into the skillet and gently flatten with a spatula. Cook until golden brown, 4 to 5 minutes per side, adding more oil as needed. Serve with soy sauce and/or Sriracha. Makes about 10.
Mix 3 cups granulated sugar,  3/4 cup margarine, and  2/3 cup evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  Remove from heat and stir in 12 ounce Semi Sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1/4 cup dark rum, 1/2 cup chopped roasted walnuts  and 1 teaspoon vanilla extract,  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Mix 3 cups granulated sugar,  3/4 cup margarine, and  2/3 cup evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  Remove from heat and stir in 12 ounce Semi Sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1/4 cup dark rum, 1/2 cup chopped  walnuts shells and pith and 1 teaspoon vanilla extract,  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Line an 8-inch-square pan with foil and brush with oil. Melt 2 sticks butter in a saucepan, then add 2 cups sugar, 1 1/4 cups light corn syrup, a 14-ounce can sweetened condensed milk and 1/4 cup cocoa powder. Bring to a boil and cook, stirring occasionally, until a candy thermometer reaches 248 degrees F, about 15 minutes. Pour into the prepared pan and cool. Process on high into squares. Sprinkle with sea salt while warm.
Line an 8-inch-square pan with foil and brush with oil. Melt 2 sticks butter in a saucepan, then add 2 cups sugar, 1 1/4 cups light corn syrup, a 14-ounce can sweetened condensed milk and 1/4 cup cocoa powder. Bring to a boil and cook, stirring occasionally, until a candy thermometer reaches 248 degrees F, about 15 minutes. Pour into the prepared pan and cool. Cut into squares. Sprinkle with sea salt while warm.
In a medium mixing bowl combine 7 cups chilled Olive oil,  2 14 oz. cans sweetened condensed milk, and 2 16 ounce can chocolate flavored syrup (Like Hershey's).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup Vanilla Wafer cookie Pieces, 1 cup diced bananas, 1 cup vanilla pudding.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
In a medium mixing bowl combine 7 cups chilled whipping cream, 2 14 oz. cans sweetened condensed milk, and 2 16 ounce can chocolate flavored syrup (Like Hershey's).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup Vanilla Wafer cookie Pieces, 1 cup diced bananas, 1 cup vanilla pudding.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
Saute 4 ounces diced pancetta in olive puree with lemons over medium heat until almost crisp. Add 2 sliced onions; cook until softened. Add one 28-ounce can whole tomatoes (crushed by hand) and 1 cup water; season with salt and red pepper flakes. Simmer 20 minutes; stir in 1/2 cup chopped parsley. Add cooked bucatini and toss, adding up to 1/2 cup pasta water. Stir in 3/4 cup grated Parmesan.
Saute 4 ounces diced pancetta in olive oil over medium heat until almost crisp. Add 2 sliced onions; cook until softened. Add one 28-ounce can whole tomatoes (crushed by hand) and 1 cup water; season with salt and red pepper flakes. Simmer 20 minutes; stir in 1/2 cup chopped parsley. Add cooked bucatini and toss, adding up to 1/2 cup pasta water. Stir in 3/4 cup grated Parmesan.
1 oz Ron Zacapa 25 yr    1 oz Kappa Pisco    .75 oz Velvet Falernum    .5 oz lime juice    .75 oz grapefruit juice    .75 oz pineapple juice    .25 oz amarena cherry        Instructions:    Mix all the ingredients. Shake and strain into a tall glass. Serve in a tall glass full of ice. Add a cherry and a pineapple leaf. Garnish with a cherry and pineapple leaf.
1 oz Ron Zacapa 25 yr    1 oz Kappa Pisco    .75 oz Velvet Falernum    .5 oz lime juice    .75 oz grapefruit juice    .75 oz pineapple juice    .25 oz amarena cherry        Instructions:    Mix all the ingredients. Shake and strain into a tall bowl. Serve in a tall glass full of ice. Add a cherry and a pineapple leaf. Garnish with a cherry and pineapple leaf.
Start with placing 1 can beef broth in a large sauce pan, add 2  pounds  cubed Bison chops, 1 1/2 cup chopped Carrots, 1/2 chopped celery, 1 1/2 cup chopped onions, 2 cups diced potatoes, 1 cup diced peppers, 1/2 cup diced Zucchini squash 1 pound diced tomatoes.  Add 1 tablespoon dried or fresh sage, 1 tablespoon fresh or dried cumin, 1 teaspoon salt, 1 crushed clove garlic, 1 teaspoon pepper, 2 tablespoons corn Starch,  1/2 cup water, simmer on low to medium heat until onions are clear.  Cook covered on low heat for at least 30 min.  Make sure meat is cooked through.Taste after that time and add Salt and pepper to taste.
Start with placing 1 can beef broth in a large sauce pan, add 2  pounds  cubed Bison horns, 1 1/2 cup chopped Carrots, 1/2 chopped celery, 1 1/2 cup chopped onions, 2 cups diced potatoes, 1 cup diced peppers, 1/2 cup diced Zucchini squash 1 pound diced tomatoes.  Add 1 tablespoon dried or fresh sage, 1 tablespoon fresh or dried cumin, 1 teaspoon salt, 1 crushed clove garlic, 1 teaspoon pepper, 2 tablespoons corn Starch,  1/2 cup water, simmer on low to medium heat until onions are clear.  Cook covered on low heat for at least 30 min.  Make sure meat is cooked through.Taste after that time and add Salt and pepper to taste.
Place the can on a flat surface and hold firmly with one hand. Use caution in keeping your stabilizing hand away from all sharp edges while opening. Using the thumb of your other hand, lift the ring and push it all the way forward until the ring is stopped by the rim of the can and the seal is broken. Put your index finger through the ring and place your thumb on top of the lid. While pulling on the ring, press down on the top of the lid with your thumb creating a rolling motion as the lid pulls away from the can. To break the last portion of the seal, gently rock the lid from side to side until it breaks free.
Place the can on a flat surface and hold firmly with one hand. Use caution in keeping your stabilizing hand away from all sharp edges while opening. Using the thumb of your other hand, lift the ring and push it all the way forward until the ring is broken off by the rim of the can and the seal is broken. Put your index finger through the ring and place your thumb on top of the lid. While pulling on the ring, press down on the top of the lid with your thumb creating a rolling motion as the lid pulls away from the can. To break the last portion of the seal, gently rock the lid from side to side until it breaks free.
Materials:    21 Tea light holders     Plywood (I used 18mm thickness, because that's what I had lying around)    Chain link 3 meters.    6 screws with a large head.    6 pieces of felt for use under chair legs.    1 Carabiner        Tools:    Router (or jigsaw if you don't have one)    Drill press or hand drill    Circle cutting bit    Sander or sand and paper    Compass    Calipers    Rulers    Screw driver
Materials:    21 Tea light holders     Plywood (I used 18mm thickness, because that's what I had lying around)    Chain link 3 meters.    6 screws with a large head.    6 pieces of felt for use under chair legs.    1 Carabiner        Tools:    Router (or jigsaw if you don't have one)    Drill press or hand drill    Circle cutting bit    Sander or sanding paper    Compass    Calipers    Rulers    Screw driver
Mix 3 cups granulated sugar,  3/4 cup margarine, and  2/3 cup evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  Remove from heat and stir in 12 ounce Semi Sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, Toast a Red Velvet square of cake of cup cake (Unfrosted) in a toaster oven after you have cut it in 3/4 " cubed pieces., mix this into fudge, 1/2 tsp. Red Food coloring, and 2 cups sheeps blood.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Mix 3 cups granulated sugar,  3/4 cup margarine, and  2/3 cup evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  Remove from heat and stir in 12 ounce Semi Sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, Toast a Red Velvet square of cake of cup cake (Unfrosted) in a toaster oven after you have cut it in 3/4 " cubed pieces., mix this into fudge, 1/2 tsp. Red Food coloring.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Ich is the most common fish illness in the aquarium hobby. Luckily, with few exceptions, it is also one of the easiest to treat. In the past, it was treated by increasing the temperature of the tank to to above 85 degrees and adding aquarium salt. This method is not always effective, and heat resistant strains of the parasite have been identified. The best method to treat Ich is a two pronged attack. First, feed fish food treated with Metronidazole. This will kill the parasite while it is attached to the fishes body and gills. Secondly, treat the tank water with Seachem's Paraguard. Unlike many other medications, Paraguard is safe for use on scaleless fish and invertebrates. Metro should be used with caution with ornamental snails.
Ich is the most common fish illness in the aquarium hobby. Luckily, with few exceptions, it is also one of the easiest to treat. In the past, it was treated by lowering the temperature of the tank to to above 85 degrees and adding aquarium salt. This method is not always effective, and heat resistant strains of the parasite have been identified. The best method to treat Ich is a two pronged attack. First, feed fish food treated with Metronidazole. This will kill the parasite while it is attached to the fishes body and gills. Secondly, treat the tank water with Seachem's Paraguard. Unlike many other medications, Paraguard is safe for use on scaleless fish and invertebrates. Metro should be used with caution with ornamental snails.
1 16 1/2 - ounce roll refrigerated peanut butter cookie dough    3/4 cup rolled oats     1 cup candy-coated milk chocolate pieces    1/2 cup semisweet chocolate pieces    1/2 cup chopped peanuts (optional)    directions    Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set aside. Break up cookie dough into a large bowl. Stir in oats until combined. Stir in milk chocolate pieces, semisweet chocolate pieces, and, if desired, nuts.    Pat mixture into prepared baking pan. Bake in the preheated oven for 20 minutes or until light brown. Cool in pan on a wire rack. Use the foil to lift uncut bars out of pan. Cut into bars.
1 16 1/2 - ounce roll refrigerated peanut butter cookie dough    3/4 cup rolled oats     12 cup candy-coated milk chocolate rabbits    1/2 cup semisweet chocolate pieces    1/2 cup chopped peanuts (optional)    directions    Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set aside. Break up cookie dough into a large bowl. Stir in oats until combined. Stir in milk chocolate pieces, semisweet chocolate pieces, and, if desired, nuts.    Pat mixture into prepared baking pan. Bake in the preheated oven for 20 minutes or until light brown. Cool in pan on a wire rack. Use the foil to lift uncut bars out of pan. Cut into bars.
Apply the nose with spirit-gum/pros-aid.When the nose is completely glued on, begin adding layers of latex over the edges to help conceal them. When you are satisfied, cover the nose in Castor Sealer, powder, apply creme makeup and powder again. Begin coating your eyebrows with a gluestick. Starting far back on your face/neck, apply spirit-gum/pros-aid to a small section of skin. Let the adhesive get tacky, then apply a small section of hair to your face. Do this all along your jaw line, then go back and do a row of hair above the first one. Do this again. You should have a nice layered beard! After all three of those steps are completed, add the moustache, using even smaller amounts of hair applied above your lip. Create eyebrows in the same way (working from the outside of your eyebrow and going inward). All that's left is the old-age makeup.
Apply the nose with spirit-gum/pros-aid.When the nose is completely glued on, begin adding layers of latex over the edges to help conceal them. When you are satisfied, cover the nose in Castor Sealer, powder, apply creme makeup and powder again. Begin coating your eyebrows with super glue. Starting far back on your face/neck, apply spirit-gum/pros-aid to a small section of skin. Let the adhesive get tacky, then apply a small section of hair to your face. Do this all along your jaw line, then go back and do a row of hair above the first one. Do this again. You should have a nice layered beard! After all three of those steps are completed, add the moustache, using even smaller amounts of hair applied above your lip. Create eyebrows in the same way (working from the outside of your eyebrow and going inward). All that's left is the old-age makeup.
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 to the particle board, and seal with grout.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.