mteb/PIQA huggingface dataset:
To make an easy Adirondack deck chair, you'll first need to cut some pieces of board to size with a circular saw. You will need    2x4:  (2) 24"             (1) 35"    2x6:  (2) 36"    1x6:  (3) 24"              (2) 30"                (4) 36"    Be sure to wear safety goggles when using the saw.
To make an easy Adirondack deck chair, you'll first need to cut some pieces of board to size with a circular saw. You will need    2x4:  (2) 24"             (1) 35"    2x6:  (2) 36"    1x6:  (3) 24"              (2) 30"                (4) 36"    You won't need safety goggles, you will just need to make a few cuts.
40 grams chocolate    2 tablespoons maple syrup    4 tablespoons self-raising flour    2 tablespoons brown sugar    2 tablespoons chocolate powder    4 tablespoons milk    Instructions    Place chocolate and maple syrup in a mug and microwave for 30 seconds, stir to combine.    In a small bowl, mix the remaining ingredients then pour the batter over the chocolate.    Into the chocolate, add remaining ingredients and stir to combine, resulting in a thick batter.    Microwave for 45 seconds.    Serve in the mug or turn out into a bowl and serve with a dollop of cream or ice-cream.
40 grams chocolate    2 tablespoons BBQ sauce    4 tablespoons self-raising flour    2 tablespoons brown sugar    2 tablespoons chocolate powder    4 tablespoons milk    Instructions    Place chocolate and maple syrup in a mug and microwave for 30 seconds, stir to combine.    In a small bowl, mix the remaining ingredients then pour the batter over the chocolate.    Into the chocolate, add remaining ingredients and stir to combine, resulting in a thick batter.    Microwave for 45 seconds.    Serve in the mug or turn out into a bowl and serve with a dollop of cream or ice-cream.
1 16 - ounce can cheese, melted    fresh blueberries and strawberries    directions    Place canned cream cheese frosting in a large pastry bag fitted with a star tip. Insert the tip into the top of each of twelve 2-1/2-inch white cupcakes, squeezing about 2 teaspoons frosting into each. Pipe swirls of frosting onto tops of cupcakes. Arrange fresh blueberries and strawberry halves on cupcakes; store in the refrigerator. If desired, dust with powdered sugar just before serving.
1 16 - ounce can cream cheese frosting    fresh blueberries and strawberries    directions    Place canned cream cheese frosting in a large pastry bag fitted with a star tip. Insert the tip into the top of each of twelve 2-1/2-inch white cupcakes, squeezing about 2 teaspoons frosting into each. Pipe swirls of frosting onto tops of cupcakes. Arrange fresh blueberries and strawberry halves on cupcakes; store in the refrigerator. If desired, dust with powdered sugar just before serving.
First, you will need: Ice cubes, a butter knife, and a small bowl. Put the ice cubes in the small bowl. Grab your piece of clothing with the gum on it and lay it flat on a table or counter. Place one ice cube under the gum and one ice cube on top. Leave the ice cubes to soak into the gum for 30 minutes. Next, grab your butter knife and gently scrape the gum off. It should be nice and loose from the ice and should come off quite easily.
First, you will need: Ice cubes, a butter knife, and a small bowl. Put the ice cubes in the small bowl. Grab your piece of clothing with the gum on it and lay it flat on a table or counter. Place one ice cube under the gum. Leave the ice cube to soak into the gum for 48 hours and freeze. Next, grab your butter knife and gently scrape the gum off. It should be nice and loose from the ice and should come off quite easily.
Wash  2 cups fresh or frozen Gooseberries, 2 cups diced Kiwi. Toss berries with 3 tablespoons Lemon juice.  Use Pillsbury Cinnamon roll(tube type) from refrigerated section in the market, with rolling pin, roll to less than 1/2 inch thick.  Line the base of a deep metal baking pan/dish with the dough.  Reserve approx. 1/3 of dough for cover.  (You will place this on top after you finish preparing the filling.)  Place Kiwi and Gooseberries in dish atop the roll dough.  Sprinkle 1 cup granulated sugar, 2 tbs. Brown sugar 1 tablespoons cinnamon, 1/2 cup butter (In small pieces), on top.  Sprinkle 1/2 tablespoon of salt atop.  Place crust over everything.  Bake in the oven at 220 for 5 min.  Remove from oven when crust brown and pie is bubbly.  Enjoy.
Wash  2 cups fresh or frozen Gooseberries, 2 cups diced Kiwi. Toss berries with 3 tablespoons Lemon juice.  Use Pillsbury Cinnamon roll(tube type) from refrigerated section in the market, with rolling pin, roll to less than 1/2 inch thick.  Line the base of a deep metal baking pan/dish with the dough.  Reserve approx. 1/3 of dough for cover.  (You will place this on top after you finish preparing the filling.)  Place Kiwi and Gooseberries in dish atop the roll dough.  Sprinkle 1 cup granulated sugar, 2 tbs. Brown sugar 1 tablespoons cinnamon, 1/2 cup butter (In small pieces), on top.  Sprinkle 1/2 tablespoon of salt atop.  Place crust over everything.  Bake in the oven at 375 for 40 min.  Remove from oven when crust brown and pie is bubbly.  Enjoy.
Purchase a bottle of vodka and ⅛ of the vodka out of it. Drop 180 grams of only one color of Skittles into the bottle. Top off the bottle with the vodka previously removed until the bottle is full again. Screw the top tightly onto the bottle and shake vigorously for about a minute to begin the dissolving process. Allow the bottle to sit for approximately 24 hours so the Skittles dissolve completely.
Purchase a bottle of vodka and ⅛ of the vodka out of it. Drop 180 grams of only one color of Skittles into the bottle. Top off the bottle with the vodka previously removed until the bottle is full again. Screw the top tightly onto thebottle and shake vigorously for about a minute to begin the dissolving process. Allow the bottle to sit for approximately 4 hours so the Skittles dissolve partially.
Measure one cup rice and 2 cups water. Bring water to a boil. Meanwhile begin rinsing the rice in a fine sieve. This may take approximately 10 times, or until  the water runs clear. Add the rice to the boiling water, turn the heat down to simmer, and put a lid on the pot. Do not disturb the rice while it cooks. After 12-15 minutes, quickly check to see if the rice is soft and fluffy. If it is still crunchy leave it on the low heat for a few more minutes to finish cooking.
Preheat a small sauce pan to Medium/Medium Low heat and throw your stick of butter in. It will start to bubble up a little as it melts down; swirl the pan around instead of stirring with a spoon. After about 5 minutes, the bubbles will begin to turn to a thick foam. Watch it carefully! The foam will turn from a nice white/cream to a tan color after a couple more minutes. Once that happens, and it begins to smell nutty and delicious, remove your pan from the heat.
Preheat a small loaf pan to Medium/Medium Low heat and throw your stick of butter in. It will start to bubble up a little as it melts down; swirl the pan around instead of stirring with a spoon. After about 5 minutes, the bubbles will begin to turn to a thick foam. Watch it carefully! The foam will turn from a nice white/cream to a tan color after a couple more minutes. Once that happens, and it begins to smell nutty and delicious, remove your pan from the heat.
Cut out fabric and batting. Then cut 2 pieces of fabric 14 inches tall by 19 inches wide. Next cut 1 piece of cotton fusible batting, 13 inches tall by 18 inches wide. Sandwich the batting between the two pieces of fabric. Iron both sides of the fabric pieces to fuse the batting in place. Quilt the place mats together. Using a ruler and the disappearing ink pen, draw straight lines at a 45 degree angle in both directions. Sew along all your marked lines.
Cut out fabric and batting. Then cut 2 pieces of fabric 24inches tall by 16 inches wide. Next cut 1 piece of cotton fusible batting, 13 inches tall by 18 inches wide. Sandwich the batting between the two pieces of fabric. Iron both sides of the fabric pieces to fuse the batting in place. Quilt the place mats together. Using a ruler and the disappearing ink pen, draw straight lines at a 45 degree angle in both directions. Staple along all your marked lines.
In a bowl mix together 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon salt with a spoon, and pour into a plastic bag. This dried pancake mix can be turned into a delicious breakfast by adding 1 1/4 cups milk, 1 beaten egg and 3 tablespoons melted butter.
In a bowl mix together 1 1/2 cups tablespoons flour, 3 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon salt with a spoon, and pour into a plastic bag. This dried pancake mix can be turned into a delicious breakfast by adding 1 1/4 cups milk, 1 beaten egg and 3 tablespoons melted butter.
Combine 2 cups of water and 2 cups of sugar into a large saucepan and bring it to a boil over medium-high heat. Stir it occasionally. Once the sugar is completely dissolved, the solution will be absolutely clear in color. This should take about 3-4 minutes once the mixture begins to boil. While the sugar is dissolving, thinly slice about 7 ounces of fresh ginger with a sharp knife. Once the sugar has completely dissolved in the water, turn the heat down to low and add in the thinly sliced ginger. Allow it to simmer for at least half an hour, and stir it occasionally. Remove it from the heat after half an hour and allow it to cool to room temperature.
Combine 2 cups of water and 2 cups of sugar into a large saucepan and bring it to a boil over medium-high heat. Stir it occasionally. Once the sugar is completely dissolved, the solution will be absolutely clear in color. This should take about 3-4 minutes once the mixture begins to boil. While the sugar is dissolving, thinly slice about 7 ounces of fresh ginger with a sharp knife. Once the sugar has completely dissolved in the water, turn the heat down to low and add in the thinly sliced ginger. Allow it to boil for at least half an hour, and stir it occasionally. Remove it from the heat after half an hour and allow it to cool to room temperature.
200 grams white chocolate coarsely chopped    1 3/4 cups smooth or crunchy peanut butter    200 grams milk chocolate coarsely chopped    Instructions    Line a 20 x 30cm baking tin with baking paper.    Find two bowls, and in the first melt the white chocolate and peanut butter together in a microwave stirring every 30 seconds until nice and creamy.    Pour the mixture into the baking tin and spread evenly.    In the second bowl, repeat the process with milk chocolate, stirring every 30 seconds until smooth.    Drizzle the melted milk chocolate over the peanut milk mixture. With a knife, cut through in swirls.    Refrigerate until set and then cut into shards to serve.
200 grams white chocolate coarsely chopped    1 3/4 cups smooth or crunchy peanut butter    200 grams milk chocolate coarsely chopped    Instructions    Line a 20 x 30cm baking tin with baking paper.    Find two bowls, and in the first melt the white chocolate and peanut butter together in a microwave stirring every 30 seconds until nice and creamy.    Pour the mixture into the baking tin and spread evenly.    In the second bowl, repeat the process with milk chocolate, stirring every 30 seconds until smooth.    Drizzle the melted milk chocolate over the peanut butter mixture. With a knife, cut through in swirls.    Refrigerate until set and then cut into shards to serve.
Whip 3 tablespoons (45 grams) of margarine or butter in a bowl until it turns creamy.     Add 3 tablespoons (45 milliliters) of apricot seed oil. Add in 1 teaspoon of both vitamin E oil and aloe vera gel. Add in your essential oils. You will need 3 drops of Clary sage, 5 drops of myrrh, and 5 drops of helichrysum     Beat the ingredients together with a whisk, then transfer it to a glass jar.
Whip 3 tablespoons (45 grams) of shea butter in a bowl until it turns creamy.     Add 3 tablespoons (45 milliliters) of apricot seed oil. Add in 1 teaspoon of both vitamin E oil and aloe vera gel. Add in your essential oils. You will need 3 drops of Clary sage, 5 drops of myrrh, and 5 drops of helichrysum     Beat the ingredients together with a whisk, then transfer it to a glass jar.
Spread  pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through. test with the end of your finger for doneness by pusing your finger into the fish
(1) 10-12 lb whole "packer trim" beef brisket        1/2 cup brown sugar        1/2 cup granulated sugar        1/4 cup salt        3 TBSP chili powder        2 TBSP paprika        3 TBSP black pepper        2 TBSP ground cumin        2 TBSP garlic powder        2 TBSP onion powder        1/2 TBSP cayenne pepper        1/4 tsp cinnamon        1/8 tsp cocoa powder        BBQ sauce, molasses-based (if you can't get a Joe's, Jackstack, or other Kansas City-based BBQ sauce, Sweet Baby Ray's is "comparable")
(1) 10-12 lb whole "packer trim" beef brisket        1/2 cup brown sugar        1/2 cup granulated sugar        1/4 cup salt        3 TBSP chili beans        2 TBSP paprika        3 TBSP black pepper        2 TBSP ground cumin        2 TBSP garlic powder        2 TBSP onion skins        1/2 TBSP cayenne pepper        1/4 tsp cinnamon        1/8 tsp cocoa powder        BBQ sauce, molasses-based (if you can't get a Joe's, Jackstack, or other Kansas City-based BBQ sauce, Sweet Baby Ray's is "comparable")
1 ounce dry rice sticks (pad Thai noodles), to yield about 3/4 cup softened noodles    2-3 cups boiling water, plus 3/4 cup for serving    1/4 cup kale ribbons    1/4 cup shredded carrots    1/2 cup cooked tofu cubes    1 green onion, thinly sliced    2 teaspoons Thai curry paste (see notes)    2 teaspoons tamari or soy sauce    2 tablespoons coconut shellls
1 ounce dry rice sticks (pad Thai noodles), to yield about 3/4 cup softened noodles    2-3 cups boiling water, plus 3/4 cup for serving    1/4 cup kale ribbons    1/4 cup shredded carrots    1/2 cup cooked tofu cubes    1 green onion, thinly sliced    2 teaspoons Thai curry paste (see notes)    2 teaspoons tamari or soy sauce    2 tablespoons coconut cream
Peel 1/4 butternut squash and slice 1/2 inch thick; toss with olive oil, salt and pepper. Roast at 425 degrees F until tender and browned, 35 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon miso paste; spread on 4 slices multigrain bread. Sandwich baby kale, the roasted squash and thinly sliced firm pears and red onion between the bread slices.
Peel 1/4 butternut squash and slice 1/2 inch thick; toss with olive oil, salt and pepper. Puree and blend at 425 degrees F until tender and browned, 35 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon miso paste; spread on 4 slices multigrain bread. Sandwich baby kale, the roasted squash and thinly sliced firm pears and red onion between the bread slices.
Wash  2 cups fresh strawberries, 2 cups fresh rhubarb. dice rhubarb in 1/2 inch thick cubes.  Use Pillsbury Cinnamon roll(tube type) from refrigerated section in the market, with rolling pin, roll to less than 1/2 inch thick.  Line the base of a deep metal baking pan/dish with the dough.  Reserve approx. 1/3 of dough for cover.  (You will place this on top after you finish preparing the filling.)  Place strawberries and Rhubarb in dish atop the roll dough.  Sprinkle 1 1/4 cup granulated sugar,  1/2 cup butter (In small pieces), on top.  Sprinkle 1/2 teaspoon of salt atop.  Place crust over everything.  Bake in the oven at 375 for 40 min.  Remove from oven when crust brown and pie is bubbly.  Enjoy.
Wash  2 cups fresh strawberries, 2 cups fresh rhubarb. dice rhubarb in 1/2 inch thick cubes.  Use Pillsbury Cinnamon roll(tube type) from refrigerated section in the market, with rolling pin, roll to less than 1/2 inch thick.  Line the base of a deep metal baking pan/dish with the dough.  Reserve approx. 1/3 of dough for cover.  (You will place this on top after you finish preparing the filling.)  Place strawberries and Rhubarb in dish atop the roll dough.  Sprinkle 1 1/4 cup granulated sugar,  1/2 cup butter (In small pieces), on top.  Sprinkle 1/2 teaspoon of salt atop.  Place crust over everything.  Bake on top of the oven at 375 for 40 min.  Remove from oven when crust brown and pie is bubbly.  Enjoy.
1 package 2-layer-size German chocolate cake mix    3/4 cup butter, melted     1 5 - ounce can (2/3 cup) evaporated milk    1 14 - ounce package vanilla caramels, unwrapped    1 cup chopped walnuts    1 cup semisweet chocolate pieces    directions    Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside.    In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.    Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
1 package 2-layer-size German chocolate cake mix    3/4 cup butter, melted     1 5 - ounce can (2/3 cup) evaporated milk    1 14 - ounce package vanilla caramels, unwrapped    1 cup chopped walnuts    1 cup semisweet chocolate pieces    directions    Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside.    In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces.    Bake for 5 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
Turn on your oven’s broiler, and place the top rack about 8 inches below the broiler element.  Heat 1 tablespoon oil in a large oven-proof cast iron pan** over high heat.  Add steak and sear on each side for 30 seconds.  Transfer pan to the oven and broil for 4 minutes, flipping the steak halfway through, or until the steak reaches your desired level of doneness.   Remove from the oven, transfer the steak to a clean plate, and loosely cover the plate with aluminum foil.  Let the steak rest for at least 50 minutes.  Serve warm.
Turn on your oven’s broiler, and place the top rack about 8 inches below the broiler element.  Heat 1 tablespoon oil in a large oven-proof cast iron pan** over high heat.  Add steak and sear on each side for 30 seconds.  Transfer pan to the oven and broil for 4 minutes, flipping the steak halfway through, or until the steak reaches your desired level of doneness.   Remove from the oven, transfer the steak to a clean plate, and loosely cover the plate with aluminum foil.  Let the steak rest for at least 5-10 minutes.  Serve 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.
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.Refrigerate for two weeks into the prepared pan and cool. Cut 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 White chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1 teaspoon vanilla extract.  When mixes swirl 3/4 cup Orange seeds through the mixture, leaving visual trail of jam.  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 White chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1 teaspoon vanilla extract.  When mixes swirl 3/4 cup Orange Marmalade  through the mixture, leaving visual trail of jam.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.