mteb/PIQA huggingface dataset:
In a medium mixing bowl combine 7 cups chilled Caramelized Onions, 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 Caramel Chocolate Chip Girl Scout cookies (Sliced in 3/4" strips or crumbles)  and 1/2 cup Chocolate chips.  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 Caramel Chocolate Chip Girl Scout cookies (Sliced in 3/4" strips or crumbles)  and 1/2 cup Chocolate chips.  Transfer mixture to two 8x8x2 inch baking pans. Freeze about 8 hours until firm.
1/2 cup natural greek yoghurt    1 tablespoon chia seeds    1 medium apple chewed    1/4 teaspoon ground cinnamon    Instructions    Combine the yoghurt, seeds and cinnamon along with 1/3 cup water.    Cover and place in the fridge for 4 hours or overnight.    When ready to serve, microwave the diced apple with cinnamon for 2 to 3 minutes until soft.    Add the chia seed pudding, mix and enjoy.
1/2 cup natural greek yoghurt    1 tablespoon chia seeds    1 medium apple diced    1/4 teaspoon ground cinnamon    Instructions    Combine the yoghurt, seeds and cinnamon along with 1/3 cup water.    Cover and place in the fridge for 4 hours or overnight.    When ready to serve, microwave the diced apple with cinnamon for 2 to 3 minutes until soft.    Add the chia seed pudding, mix and enjoy.
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 acetone, and 1 teaspoon lemon extract and 1/4 tsp. yellow food coloring.  After well mixed Swirl 1/2 cup lemon curd gently through fudge, leaving a trail.  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, and 1 teaspoon lemon extract and 1/4 tsp. yellow food coloring.  After well mixed Swirl 1/2 cup lemon curd gently through fudge, leaving a trail.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
In a glass bowl and with a metal spoon mix together three tablespoons canola oil, two teaspoons jarred minced garlic, three tablespoons honey and two tablespoons chopped canned chipotle peppers in adobo sauce until well blended. Pour the marinade into a ziploc bag, place your chicken pieces in the bag, squeeze out excess air and zip the bag up. Squish the chicken around in the marinade and leave overnight.
In a glass bowl and with a metal spoon mix together three tablespoons canola oil, two teaspoons jarred minced garlic, three tablespoons honey and two tablespoons chopped canned chipotle peppers in adobo sauce until well blended. Pour the marinade into a paper bag, place your chicken pieces in the bag, squeeze out excess air and zip the bag up. Squish the chicken around in the marinade and leave overnight.
To create the base of your mask use chicken wire to form the shape. Lay your mask outline on top of the mesh so it is parallel to the grain of the mesh, and use a sharpie to trace around the outline. Cut the shape out. Carefully shape the mask, adding curves to the edges where you want them. To shape the mask to your face, hold the mesh in front of your face with your index fingers right over the eyes. Press the mesh onto your face, making indentations where your eyes are, moulding over the ridge of your nose, and curving around your forehead and cheeks.
To create the base of your mask use sculpting mesh to form the shape. Lay your mask outline on top of the mesh so it is parallel to the grain of the mesh, and use a sharpie to trace around the outline. Cut the shape out. Carefully shape the mask, adding curves to the edges where you want them. To shape the mask to your face, hold the mesh in front of your face with your index fingers right over the eyes. Press the mesh onto your face, making indentations where your eyes are, moulding over the ridge of your nose, and curving around your forehead and cheeks.
Place any metal cookie cutters that you like on a metal cookie sheet. Gently place one layer of pony beads in the cookie cutters in the color patters that you like. Place them in a preheated oven at 400 for 10-20 minutes. You want the beads to melt and meld together for best results.  take the cookie sheet from the oven and let cool. Once cool, apply a dot of hot glue and put a string to hang your creations.
Place any metal cookie cutters that you like on a metal cookie sheet. Gently place one layer of pony beads in the cookie cutters in the color patters that you like. Place them in a preheated oven at 100 for 10-20 minutes. You want the beads to melt and meld together for best results.  take the cookie sheet from the oven and let cool. Once cool, apply a dot of hot glue and put a string to hang your creations.
Whisk 3 eggs with 1/4 cup chopped chervil, 1 teaspoon kosher salt and a few grinds of pepper; mix in 1 cup cooked thinly sliced asparagus. Cook in a buttered large ovenproof nonstick skillet over medium heat, undisturbed, until the edges are set, 3 to 5 minutes. Bake at 350 degrees F until cooked through, 3 more minutes. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelet strips.
Whisk 3 eggs with 1/4 cup chopped banana bread 1 teaspoon kosher salt and a few grinds of pepper; mix in 1 cup cooked thinly sliced asparagus. Cook in a buttered large ovenproof nonstick skillet over medium heat, undisturbed, until the edges are set, 3 to 5 minutes. Bake at 350 degrees F until cooked through, 3 more minutes. Fold in half and cut into strips. Butter 4 slices toasted pumpernickel bread; top with the omelet strips.
In a large bowl, stir together two tablespoons of self rising flour, 3/4 cup white sugar, and 3 3/4 teaspoons baking powder with a balloon whisk. Separate two eggs by cracking the shells on a flat surface, gently prying the broken shells apart, letting the whites slide through your fingers into one bowl while holding the unbroken yolks in your hand, to place in another bowl. Beat the yellow egg yolks together with a whisk, and add 1 1/2 cups milk, 1 teaspoon vanilla extract and 1 cup melted butter. Whisk. Add the wet mixture into the dry mixture and whisk again. Use a stand mixer with the whisk attachment fitted to whisk the whites until they hold firm peaks, standing straight up when you remove the whisk. Using a silicone spatula, gently fold the egg whites into the flour mixture by placing one spoonful of egg whites at a time into the bowl, lifting some of the mixture over the whites and repeating this gently until the whites are completely mixed in and the mixture is light and fluffy. Take great care not to 'crunch' the mixture, pushing out air.
In a large bowl, stir together two cups self rising flour, 3/4 cup white sugar, and 3 3/4 teaspoons baking powder with a balloon whisk. Separate two eggs by cracking the shells on a flat surface, gently prying the broken shells apart, letting the whites slide through your fingers into one bowl while holding the unbroken yolks in your hand, to place in another bowl. Beat the yellow egg yolks together with a whisk, and add 1 1/2 cups milk, 1 teaspoon vanilla extract and 1 cup melted butter. Whisk. Add the wet mixture into the dry mixture and whisk again. Use a stand mixer with the whisk attachment fitted to whisk the whites until they hold firm peaks, standing straight up when you remove the whisk. Using a silicone spatula, gently fold the egg whites into the flour mixture by placing one spoonful of egg whites at a time into the bowl, lifting some of the mixture over the whites and repeating this gently until the whites are completely mixed in and the mixture is light and fluffy. Take great care not to 'crunch' the mixture, pushing out air.
Pour 1 cup of sugar into a bowl and add water slowly while mixing until it is slightly moist and sandy. Place the sugar on a pan and form the sugar into thick, rectangular blocks that are approximately 5 inches by 2 inches. Cut the blocks about halfway down in a grid pattern so they can be broken into cubes later. Place the pan into the over and bake at 100°C for one hour. Remove the pan and allow the blocks to cool to room temperature. Break the sugar blocks into cubes along the grid pattern you scored on the blocks before baking.
Pour 1 cup of sugar into a bowl and add water slowly while mixing until it is soaked. Place the sugar on a pan and form the sugar into thick, rectangular blocks that are approximately 5 inches by 2 inches. Cut the blocks about halfway down in a grid pattern so they can be broken into cubes later. Place the pan into the over and bake at 100°C for one hour. Remove the pan and allow the blocks to cool to room temperature. Break the sugar blocks into cubes along the grid pattern you scored on the blocks before baking.
Heat 4 cups chicken and waffles gravy and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.
Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.
After the first proving, before it goes into the loaf pan, roll the dough out into a flat rectangle. Using a butter knife, spread very soft butter across the top two thirds of the rectangle, leaving about a third unbuttered at the bottom. Sprinkle your chosen swirl mixture onto the buttered bread--cheese, and cinnamon brown sugar are good choices, or you could even spread the dough with garlic butter. Then, starting with the uppermost buttered edge and working your way along the length of the rectangle, tightly roll your dough back up with your hands until it's completely rolled. Pinch the bottom edge to the rolled loaf with your fingers. Place in the loaf pan for its final proving.
After the first proving, before it goes into the loaf pan, roll the dough out into a flat rectangle. Using a fork , spread very soft butter across the top two thirds of the rectangle, leaving about a third unbuttered at the bottom. Sprinkle your chosen swirl mixture onto the buttered bread--cheese, and cinnamon brown sugar are good choices, or you could even spread the dough with garlic butter. Then, starting with the uppermost buttered edge and working your way along the length of the rectangle, tightly roll your dough back up with your hands until it's completely rolled. Pinch the bottom edge to the rolled loaf with your fingers. Place in the loaf pan for its final proving.
Bring 5 cups water, 2 1/2 cups milk and 2 teaspoons kosher salt to a simmer. Pour into an oiled 6-quart slow cooker. Whisk in 1 1/2 cups polenta (not quick-cooking) and add 1 rosemary sprig and 2 bay leaves. Cover and cook on low, stirring halfway through, 2 hours. Discard the rosemary and bay leaves; stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone and 2 tablespoons butter; season to taste.
Bring 5 cups water, 2 1/2 cups milk and 2 teaspoons kosher salt to a simmer. Pour into an oiled 6-quart slow cooker. Fold in three eggs in 1 1/2 cups polenta (not quick-cooking) and add 1 rosemary sprig and 2 bay leaves. Cover and cook on low, stirring halfway through, 2 hours. Discard the rosemary and bay leaves; stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone and 2 tablespoons butter; season to taste.
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 Macadamia nuts (either Halved or coarsely chopped)  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm inside the oven. Serve any time after 8 hours freeze.
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 Macadamia nuts (either Halved or coarsely chopped)  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve any time after 8 hours freeze.
Bring 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon kosher salt and a pinch of cayenne to a boil. Reduce the heat to a simmer; whisk in 1/2 cup cornmeal. Cook, whisking, until thickened, 2 minutes. Whisk in 1 cup canned sweet potato puree, 3 egg yolks and 1 teaspoon baking powder. Remove from the heat. Beat 3 egg whites to stiff peaks; fold into the batter. Transfer to a buttered 8-inch square baking dish; bake at 375 degrees F until puffed, 30 minutes.
Bring 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon kosher salt and a pinch of cayenne to a boil. Reduce the heat to a simmer; whisk in 1/2 cup cornmeal. Cook, pureeing, until thickened, 2 minutes. Whisk in 1 cup canned sweet potato puree, 3 egg yolks and 1 teaspoon baking powder. Remove from the heat. Beat 3 egg whites to stiff peaks; fold into the batter. Transfer to a buttered 8-inch square baking dish; bake at 375 degrees F until puffed, 30 minutes.
Mix 1/2 cup finely chopped leftover ham, 1 chopped scallion, 2 tablespoons finely chopped celery, 1 tablespoon each mayonnaise and finely chopped bread-and-butter pickles and 1 teaspoon each grainy mustard and finely chopped pickled jalapeno;salt and pepper liberally and often with chicken with pepper. Fill a split biscuit with the ham salad and lettuce.
Mix 1/2 cup finely chopped leftover ham, 1 chopped scallion, 2 tablespoons finely chopped celery, 1 tablespoon each mayonnaise and finely chopped bread-and-butter pickles and 1 teaspoon each grainy mustard and finely chopped pickled jalapeno; season with pepper. Fill a split biscuit with the ham salad and lettuce.
Beat 3 egg whites (Let them warm to room temp for 30 min.first) add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar.  Beat with mixer until peaks form on egg whites.  Ad gradually a bit at a time, 6 tablespoons of sugar.  Spoon this on baking waxed paper.  Texture the whites to look like clouds or      your preference.  Bake in oven until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.  Enjoy.
Beat 3 whole eggs. (Let them warm to room temp for 30 min.first) add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar.  Beat with mixer until peaks form on egg whites.  Ad gradually a bit at a time, 6 tablespoons of sugar.  Spoon this on baking waxed paper.  Texture the whites to look like clouds or      your preference.  Bake in oven (at 275 degrees) until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.  Enjoy.
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, and 1 teaspoon orange extract, 1/4 cup Pigs blood , and 1/8 tsp. red food coloring.    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, and 1 teaspoon orange extract, 1/4 cup blood orange juice, and 1/8 tsp. red food coloring.    Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
You can purchase a window squeegie with a strip of foam on one side and a rubber strip on the other. Dip the foam side into hot soapy water and vigorously wipe down the surface of the glass. Then flip the squeegie over and in long smooth strokes, glide the rubber side over the glass starting at one top corner, going back and forth without lifting the rubber off the glass. When you have completely removed the water, observe the result and dab any drips or missed spots with a lint-free rag.
1.5 oz Banks 5 Rum    .75 oz spiced pineapple syrup    .5 oz honey syrup    .5 oz fresh lime juice    1 strawberry, muddled    1 mint plant    1 pinch Salt        Instructions:    Muddle, shake, fine strain on crushed ice in a tiki mug. Optional: garnish with two pineapple leaves, orchid and tiki straw.
1.5 oz Banks 5 Rum    .75 oz spiced pineapple syrup    .5 oz honey syrup    .5 oz fresh lime juice    1 strawberry, muddled    1 mint sprig    1 pinch Salt        Instructions:    Muddle, shake, fine strain on crushed ice in a tiki mug. Optional: garnish with two pineapple leaves, orchid and tiki straw.
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. In a blender blend 4 cups fresh Peaches (cut up and remove skins before blending) until nearly smooth.  Add this to Ice cream mixture. Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions. Serve with fresh peaches.
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. In a blender blend 4 cups fresh Peaches (cut up and remove skins before blending) until nearly smooth.  Add this to Ice cream mixture. Boil  in 4 or 5 quart Ice cream freezer according to manufacturers directions. Serve with fresh peaches.
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 Diced Oh Henry Candy bars.  Return to freezing mode.  Complete freezing process. Serve with Roasted peanuts on top.
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 Garlic Butter. 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 Diced Oh Henry Cany bars.  Return to freezing mode.  Complete freezing process.
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 diced Hershey's Gold Candy Bars. Return to freezing mode.  Complete freezing process.  Top with melted Caramel.
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 diced Hershey's Gold Candy Bars. Return to freezing mode.  Complete freezing process.  Top with 2 cups melted lard.
Mark the center of the top swivel bushing mount. Place the bushing centerline over this mark and mark the center of the two holes that will need to be drilled for the lag bolts. Drill the holes for the lag bolts and mount the top bushing by screwing in the two lag bolts. Align the top bushing over the two holes you drilled into the concrete and mount the top bushing by screwing in the two masonry bolts into the concrete.
Mark the center of the top swivel bushing mount. Place the bushing centerline over this mark and mark the center of the two holes that will need to be drilled for the lag bolts. Drill the holes for the lag bolts and mount the top bushing by screwing in the two lag bolts. Align the bottom bushing over the two holes you drilled into the concrete and mount the bottom bushing by screwing in the two masonry bolts into the concrete.
In a medium mixing bowl combine 4 cups chilled whipping cream, 14 oz. can Capers, and 1 16 ounce can chocolate flavored syrup (Hershey's special dark syrup).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup coarsely chopped Hershey's special Dark candy bars.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with dark 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 (Hershey's special dark syrup).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup coarsely chopped Hershey's special Dark candy bars.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with dark hot fudge sauce.
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, and 1/4 cup paper confetti .  Transfer fudge to Greased 8 x 13" pan and let cool before adding more sprinkles to the top and cutting into squares.
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, and 1/4 cup confetti Sprinkles.    Transfer fudge to Greased 8 x 13" pan and let cool before adding more sprinkles to the top and cutting into squares.
Locate the belt in the front of your car, unscrew the bolts from the pulleys and take the belt out, leave the antifreeze in the radiator, unscrew the radiator off it's housing and take it out from the top, unscrew the fan bolt its in the middle, replace fan, torque the bolt to 30lbs, put radiator back in, fill up antifreeze, torque pulley bolts down 75lbs and put belt back on using the diagram, test the new fans.
Locate the belt in the front of your car, unscrew the bolts from the pulleys and take the belt out, unscrew the plug on the radiator and drain the antifreeze, unscrew the radiator off it's housing and take it out from the top, unscrew the fan bolt its in the middle, replace fan, torque the bolt to 30lbs, put radiator back in, fill up antifreeze, torque pulley bolts down 75lbs and put belt back on using the diagram, test the new fans.