mteb/PIQA huggingface dataset:
1 cup coconut cream - cold    1 teaspoon vanilla extract    1 tablespoon maple syrup    1.5-2 cups of cubed mangos    1/2 cup toasted coconut flakes        Instructions    To make the whipped coconut cream, place the cold coconut cream into a mixing bowl and whip on medium-high until stiff peaks are formed (about 2-3 minutes). Watch closely so you don’t over-whip. Fold in the vanilla and maple syrup.    Add about a 1/4 cup of mangos to the bottom of a mason jar. Layer with 2-3 tablespoons of coconut cream. Keep alternating until you hit the top of the jar.    Top with toasted bread.    Makes two small mason jars
1 cup coconut cream - cold    1 teaspoon vanilla extract    1 tablespoon maple syrup    1.5-2 cups of cubed mangos    1/2 cup toasted coconut flakes        Instructions    To make the whipped coconut cream, place the cold coconut cream into a mixing bowl and whip on medium-high until stiff peaks are formed (about 2-3 minutes). Watch closely so you don’t over-whip. Fold in the vanilla and maple syrup.    Add about a 1/4 cup of mangos to the bottom of a mason jar. Layer with 2-3 tablespoons of coconut cream. Keep alternating until you hit the top of the jar.    Top wth toasted coconut.    Makes two small mason jars
To take any wobble out of or base we will add two braces. First we will cut a 45-degree angle out of the top ends on each 2 x 4. This is so that you can attach the 2 x 4 to the inside of the platform. We will form a V with your 2 x 4 so that they overlap at a straight part of tree but also cleanly abut onto the inside of the platform. Attach the top of the bracing to the platform from the bottom and on the inside. Make sure both are completely flush before you drive nails into them.Drive an 8" lag screw through the overlapping 2 x 4's at a sturdy point on the tree. Use a washer with the 2 x 4's and the lag screw for best results.
To take any wobble out of or base we will add two braces. First we will cut a 45-degree angle out of the top ends on each 2 x 4. This is so that you can attach the 2 x 4 to the inside of the platform. We will form a V with your 2 x 4 so that they overlap at a straight part of tree but also cleanly abut onto the inside of the platform. Attach the top of the bracing to the platform from the bottom and on the inside. Make sure both are completely flush before you drive nails into them.Drive an 8" lag screw through the overlapping 2 x 4's at a sturdy point on the tree. Use a washer between the 2 x 4's and the lag screw for best results.
Chop 150g of dark chocolate with a knife. Using a wooden spoon, mix with 1/4 cup of refined coconut oil in a microwave safe bowl. Heat in microwave for one minute. Stir with the wooden spoon until smooth. If the chocolate hasn't quite melted, heat for another thirty seconds. Cool for ten minutes, then pour over your frozen dessert. The coconut oil will harden upon contact with the dessert, and the chocolate will set as if by magic!
Chop 150g of dark chocolate with a knife. Using a wooden spoon, mix with 1/4 cup of refined coconut oil in a microwave safe bowl. Heat in microwave for one minute. Stir with the wooden spoon until smooth. If the chocolate hasn't quite melted, heat for another thirty seconds. Cool for ten minutes, then pour over a hot dessert. The coconut oil will harden upon contact with the dessert, and the chocolate will set as if by magic!
You can make a quick and easy margherita pizza by using a recycled pizza crust. First drizzle a little oil on to the pizza crust. Slice a ripe tomato and layer the slices on top of the oiled pizza crust. Add some roughly chopped fresh basil, and top with shredded fresh mozzarella. Bake at 400 degrees for 7 or 8 minutes or until its reached the desired doneness.
You can make a quick and easy margherita pizza by using a premade pizza crust. First drizzle a little oil on to the pizza crust. Slice a ripe tomato and layer the slices on top of the oiled pizza crust. Add some roughly chopped fresh basil, and top with shredded fresh mozzarella. Bake at 400 degrees for 7 or 8 minutes or until its reached the desired doneness.
1/4 cup butter    1/4 cup packed brown sugar    1 tablespoon honey    1/8 teaspoon ground cinnamon    1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained    1 pint dulce de leche or vanilla ice cream    1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*    whipped cream    4 maraschino cherries with stems    directions    In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.    Scoop ice cream into fourteen dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.
1/4 cup butter    1/4 cup packed brown sugar    1 tablespoon honey    1/8 teaspoon ground cinnamon    1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained    1 pint dulce de leche or vanilla ice cream    1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*    Whipped cream    4 maraschino cherries with stems    directions    In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.    Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.
Saute 2 sliced leeks in 3 tablespoons butter in a saucepan over medium heat, 8 minutes. Stir in 2 cups brown rice, 3 cups chicken broth, 2 bay leaves and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 minutes. Let sit, covered, 5 minutes. Stir in 1/2 cup chopped parsley.
Saute 2 sliced leeks in 3 tablespoons butter in a saucepan over medium heat, 8 minutes. Stir in 2 cups brown rice, 3 cups chicken feet, 2 bay leaves and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 minutes. Let sit, covered, 5 minutes. Stir in 1/2 cup chopped parsley.
In a large bowl combine 4 cups  Rutabaga,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 Butterfinger Candy bars.  Return to freezing mode.  Complete freezing process.  Serve with hot fudge syrup.
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 Butterfinger Candy bars.  Return to freezing mode.  Complete freezing process.  Serve with hot fudge syrup.
This Bent Lamination Plywood Lamp uses 2 small sheets of plywood and common woodworking tools and machinery. Cut the back of the curved mold to give solid spots for the clamps to grab hold. A base board made from MDF was then screwed on.  I used epoxy on one side because of the builders putty (PVA wood glue won't stick to it). Titebond III was used on the other side.
This Bent Lamination Plywood Lamp uses 2 small sheets of hair dye and common woodworking tools and machinery.Cut the back of the curved mold to give solid spots for the clamps to grab hold. A base board made from MDF was then screwed on.  I used epoxy on one side because of the builders putty (PVA wood glue won't stick to it). Titebond III was used on the other side.
Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.
Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat; remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli; toast until golden, 4 minutes. Add 3 cups water, and six cups ginger ale, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover; cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.
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 jar Nutella until thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 3/4 cup Hazelnut pieces, 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 jar Nutella until thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 3/4 cup Hazelnut shells, and 1 teaspoon vanilla extract.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Any hardwood - amount will vary depending on how many you want to make. I bought some mixed packs of (Zebrawood, Padauk and Ebony, varying in thickness from veneer to 3 inch), wood glue, sandpaper ranging from 100 - 500grit, finishing - any polyurethane clear coat, or you can use an oil/wax finish and cloth rags to apply clear coat or oil/wax,
Any plywood - amount will vary depending on how many you want to make. I bought some mixed packs of (Zebrawood, Padauk and Ebony, varying in thickness from veneer to 3 inch), wood glue, sand granules ranging from 100 - 500grit, finishing - any polyurethane clear coat, or you can use an oil/wax finish and cloth rags to apply clear coat or oil/wax,
1. Wreath- I began with a wreath from a local craft store. It was about $4. I would recommend a more generic wreath so it doesn't seem to be out of season even in the summer. Also a wreath that has sturdier branches wouldn't shed sticks all over the floor so that should be another consideration.        2. LED String Lights        3. String- I used it to tie the bow together.        4. Electrical Tape- only to cover open connections if necessary.
1. Wreath- I began with a wreath from a local craft store. It was about $4. I would recommend a more generic wreath so it doesn't seem to be out of season even in the summer. Also a wreath that has sturdier branches wouldn't shed sticks all over the floor so that should be another consideration.        2. LED String Lights        3. String- I used it to tie the bow together.        4. Medical Tape- only to cover open connections if necessary.
To remove stains, cut a lemon in half and sprinkle salt directly onto the stain. Use a lemon half to rub in the salt. Empty your iron of any water that might be left inside and turn it on to the highest possible setting. Apply the iron to the area of the the stain and leave it there for a very brief moment. Use a piece of 120-grit sandpaper to gently sand your wooden counter-tops. Remember to sand with the grain, not against it. After giving it a good once over with the 120-grit paper, switch to a piece of 180-grit sandpaper and sand the counter-tops, again keeping with the natural grain of the wood. Once you finish sanding, you’ll need to apply food-safe mineral oil and rub it into the wood grain with a clean rag. Let it soak into the wood for about 30 minutes, and then wipe away any excess mineral oil residue with a paper towel.
To remove stains, cut a lemon in half and sprinkle salt directly onto the stain. Use a lemon half to rub in the salt. Empty your iron of any water that might be left inside and turn it on to the lowest possible setting. Place a clean cloth over the stain. Apply the iron to the area of the cloth covering the stain for a very brief moment. Use a piece of 120-grit sandpaper to gently sand your wooden counter-tops. Remember to sand with the grain. After giving it a good once over with the 120-grit paper, switch to a piece of 180-grit sandpaper and sand the counter-tops, again keeping with the natural grain of the wood. Once you finish sanding,  apply food-safe mineral oil and rub it into the wood grain with a clean rag. Let it soak into the wood for about 30 minutes, and then wipe away any excess mineral oil residue with a paper towel.
Melt 1/2 stick butter, 4 cups marshmallows, 1 cup cream, 2 cups sugar and a pinch of activated charcoal in a saucepan. Simmer, stirring, 5 minutes. Off the heat, stir in 3 cups white chocolate chips until smooth. Spread in a foil-lined 9-by-13-inch pan. Top with sprinkles. Let cool; cut into squares.
Melt 1/2 stick butter, 4 cups marshmallows, 1 cup cream, 2 cups sugar and a pinch of salt in a saucepan. Simmer, stirring, 5 minutes. Off the heat, stir in 3 cups white chocolate chips until smooth. Spread in a foil-lined 9-by-13-inch pan. Top with sprinkles. Let cool; cut into squares.
CHAIN STITCH        Hold crochet hook in right hand and make a slip knot on hook.        Bring yarn over hook from back to front and grab it with hook.z        Draw hooked yarn through slip knot and onto hook. This makes one chain stitch.        Repeat Steps 2 and 3 until you have the desired number of stitches. One loop will remain on hook.            SINGLE CROCHET        Skip the first chain stitch.        Insert hook into center of next chain stitch. Draw yarn through the chain stitch and up onto the hook. There are now 2 loops on hook.        Bring yarn over hook from back to front, and draw it through both loops on hook. One loop remains on the hook, and you have just made one single crochet stitch.        Repeat Steps 2 and 3 in each of the remaining chains—be sure to work in the very last chain. You have now completed one row of single crochet. At the end of the row, make one chain stitch, then turn the work counter-clockwise, leaving the hook in the chain.        Now you begin another row, working into the stitches of the previous row. Make one single crochet stitch in first stitch and in each remaining stitch of the previous row. Be sure to work into the last stitch. Chain 1, turn.        Repeat single crochet rows following the pattern.
CHAIN STITCH        Hold crochet hook in right hand and make a slip knot on hook.        Bring yarn over hook from back to front and grab it with hook.z        Draw hooked thread through slip knot and onto hook. This makes one chain stitch.        Repeat Steps 2 and 3 until you have the desired number of stitches. One loop will remain on hook.            SINGLE CROCHET        Skip the first chain stitch.        Insert hook into center of next chain stitch. Draw yarn through the chain stitch and up onto the hook. There are now 2 loops on hook.        Bring thread over hook from back to front, and draw it through both loops on hook. One loop remains on the hook, and you have just made one single crochet stitch.        Repeat Steps 2 and 3 in each of the remaining chains—be sure to work in the very last chain. You have now completed one row of single crochet. At the end of the row, make one chain stitch, then turn the work counter-clockwise, leaving the hook in the chain.        Now you begin another row, working into the stitches of the previous row. Make one single crochet stitch in first stitch and in each remaining stitch of the previous row. Be sure to work into the last stitch. Chain 1, turn.        Repeat single crochet rows following the pattern.
1 cup ( 8oz/240g) ) butter, room temperature    1/2 cup (2oz/60g)) powdered sugar, sifted    2 cups (10oz/300g)) all purpose flour    Instructions    Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.    In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.    Add in the flour and mix until the dough just comes together.    Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.    Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.    Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 168 minutes or until just golden.    Allow to cool slightly before transferring to a cooling rack.    Once cool the cookies can be stored in an air tight container for up to 3 days.
1 cup ( 8oz/240g) ) butter, room temperature    1/2 cup (2oz/60g)) powdered sugar, sifted    2 cups (10oz/300g)) all purpose flour    Instructions    Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.    In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.    Add in the flour and mix until the dough just comes together.    Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log.    Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.    Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking trey and bake for 16-18 minutes or until just golden.    Allow to cool slightly before transferring to a cooling rack.    Once cool the cookies can be stored in an air tight container for up to 3 days.
2 ounces Brie cheese, softened    1 3 - ounce package cream cheese, softened    2 -3 tablespoons sugar    1 teaspoon lemon juice    2 cups sliced fresh strawberries    1/2 cup butter toffee-glazed sliced almonds    Honey (optional)    directions    Remove and discard the inner part from the Brie. In a medium bowl, beat Brie, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.    Divide half of the strawberries among four parfait glasses or water goblets. Top with half of the cheese mixture and half of the almonds. Repeat layers once more. If desired, drizzle with honey.
2 ounces Brie cheese, softened    1 3 - ounce package cream cheese, softened    2 -3 tablespoons sugar    1 teaspoon lemon juice    2 cups sliced fresh strawberries    1/2 cup butter toffee-glazed sliced almonds    Honey (optional)    directions    Remove and discard the rind from the Brie. In a medium bowl, beat Brie, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.    Divide half of the strawberries among four parfait glasses or water goblets. Top with half of the cheese mixture and half of the almonds. Repeat layers once more. If desired, drizzle with honey.
Make 1 base platform, This platform contains 3 wooden parts, multiply the width of the wood by 3 and thats your length, saw 8 parts of the scaffolding wood, Make the platforms square, multiply the width of the wood by 2 and thats your length,  Put 2 parts together to make 1 platform, Saw 4 parts of the narrow shelf under an angle of 45 degrees, 40 cm each. Glue and screw them on the bottom of the platforms,  saw the 4 poles, insert 10mm of a cupper tube with a long screw through them to make the platforms for the poles, add the carpet for scratching.
Make 3 base platform, This platform contains 1 wooden parts, multiply the width of the wood by 1.5 and thats your length, saw 4 parts of the ply wood, Make the platforms square, multiply the width of the wood by 2 and thats your length,  Put 4 parts together to make 1 platform, Saw 4 parts of the narrow shelf under an angle of 45 degrees, 40 inches each. Glue and screw them on the bottom of the platforms,  saw the 4 poles, insert 10mm of a cupper tube with a long screw through them to make the platforms for the poles, add the carpet for scratching.
Pour a few tablespoons or so of water into a pan with sticky meat or vegetable searings on the bottom. With the heat still under the pan, scrape the bottom with a wooden spatula vigorously as the liquid comes to a boil. Do not let it boil for more than a few seconds and you make sure you’ve released all the particles from the pan. You have deglazed the pan and can now use the resulting liquid to make a sauce or gravy.
Pour a few tablespoons or so of water into a pan with sticky meat or vegetable searings on the bottom. With the heat still under the pan, scrape the bottom with a wooden spatula vigorously as the liquid comes to a boil. Do not let it boil for more than a few hours and you make sure you’ve released all the particles from the pan. You have deglazed the pan and can now use the resulting liquid to make a sauce or gravy.
The next phase of the lunar cycle is the first quarter. During this phase happens when you can see half of the moon that is illuminated. The name “first quarter” comes from the fact that at this stage the lunar cycle is 3/4 of the way completed. Not everyone will see the same halves of the moon lit up during this phase, primarily because it depends on your location. So, some people may see the right half illuminated while others might see the left half illuminated.
The next phase of the lunar cycle is the first quarter. During this phase happens when you can see half of the moon that is illuminated. The name “first quarter” comes from the fact that at this stage the lunar cycle is 1/4 of the way completed. Not everyone will see the same halves of the moon lit up during this phase, primarily because it depends on your location. So, some people may see the right half illuminated while others might see the left half illuminated.
Lie face down in a push-up position. Keep your palms on the floor next to your shoulders and your feet flexed with the bottoms of your toes on the floor. Take a deep breath and press up into a push-up. Your body should make a straight line from your heels to the top of your head. Draw your navel toward your spine and tighten your buttocks. Look at the floor to keep your head in neutral position and breathe normally. Hold for at least 10 seconds and lower yourself back to the floor.
Lie face down in a push-up position. Keep your palms on the floor next to your shoulders and your feet flexed with the bottoms of your toes on the floor. Take a deep breath and press up into a push-up. Your body should make a straight line from your heels to the top of your head. Draw your navel toward your spine and tighten your buttocks. Look at the ceiling to keep your head in neutral position and breathe normally. Hold for at least 10 seconds and lower yourself back to the floor.
Use Ice tray to freeze  Root beer.     When root beer (Ice) is frozen, place ice cubes in a blender. Mix on low at first then raise speed. Add 1/2 cup Root beer.  When blended serve in a glass.  Place a scoop of vanilla Ice cream in the microwave, heat until melted.  Put on top.  Because it is all cold you can mix the ice cream with the soda for a long lasting treat.
The best way is to cut down a little bit each day, not stopping all at once. If you stop all at once you may experience rage or other mood swings, stomach aches, trouble sleeping. Cutting from say 4 times to 3 times a day for a week, then 2 times a day for a week, then try once a day, it will be much easier to transition. Don't drink lots of water, or take lots of vitamins or eat fresh healthy foods. Things will even out after a while.
The best way is to cut down a little bit each day, not stopping all at once. If you stop all at once you may experience rage or other mood swings, stomach aches, trouble sleeping. Cutting from say 4 times to 3 times a day for a week, then 2 times a day for a week, then try once a day, it will be much easier to transition. Drink lots of water, take lots of vitamins and eat fresh healthy foods. Things will even out after a while.