mteb/PIQA huggingface dataset:
1.5 oz rum    .5 oz Cruzan Black Strap Rum (float)    .5 oz ginger    .75 oz lime juice    1 whole strawberry (Muddled)    Garnish: whole strawberry and a mint sprig        Instructions:    In a shaker tin, muddle one whole strawberry. Add the remaining ingredients (except the Cruzan Black Strap) and shake with ice. Fine strain into a collins glass with fresh ice and top with soda. Float the remaining Cruzan Rum on the cocktail and garnish.
Materials:    White Glue (I used Elmer's)    Vinegar    Plaster of Paris    Fake Flowers    Acrylic Paint (Black and Red)    Hot Glue    Shop Towels (Thick Blue Paper Towels, I used Scott brand)        Tools:    Mixing Bowl    Wire Snips    Scissors    Hot Glue Gun    Pencil    Measuring Cups/Spoons    Small and Medium Paint Brushes    Abrasive Pad    Foam Head Form
Materials:    White Glue (I used Elmer's)    Vinegar    Plaster of Paris    Fake Flowers    Acrylic Paint (Black and Red)    Hot Glue    Shop Towels (Thick Blue Paper Towels, I used Scott brand)        Tools:    Mixing Bowl    Wire Snips    Scissors    Water Gun    Pencil    Measuring Cups/Spoons    Small and Medium Paint Brushes    Abrasive Pad    Foam Head Form
First, you need to remove the skin from the onion. Once that is complete, trim off the top, stalky end of the onion with a sharp knife. Cut the onion in half lengthwise. Take one half of the onion and place it flat side down on the cutting board. Make small cuts down the length of the onion, without cutting through to the end. Turn the onion 45 degrees, then make horizontal cuts through the length of the onion. Repeat with the other half of onion. Discard the ends.
First, you need to remove the skin from the onion. Once that is complete, trim off the top, stalky end of the onion with a sharp spatula. Cut the onion in half lengthwise. Take one half of the onion and place it flat side down on the cutting board. Make small cuts down the length of the onion, without cutting through to the end. Turn the onion 45 degrees, then make horizontal cuts through the length of the onion. Repeat with the other half of onion. Discard the ends.
Measure and pour the pink lemonade and vodka in an epoxy mixer. Pit the peaches and cut them into bite sized pieces. Add ice cubes so it fills the blender about 1/2 to 3/4 full. Blend everything together to make a creamy mixture or until all of the ice is crushed. Place the mixture in the freezer for about 4 hours or until frozen. Serve the frozen drink in highball glasses.
To make Biscuits and Gravy, first prepare your choice of biscuits, according to the recipe. Then, heat a skillet on medium high to brown the sausage. Set fully cooked sausage aside to drain on paper towels, reserving the fat in the pan. Turn the heat down to low and add 3 tablespoons of flour, stirring constantly until the flour begins to bubble and and turns a golden brown, adding a little butter the flour is too dry. Pour in 3 cups of milk and whisk often so the milk doesn't scorch. Continue whisking for several minutes until the mixture starts to thicken. Serve over biscuits.
To make Biscuits and Gravy, first prepare your choice of biscuits, according to the recipe. Then, heat a skillet on medium high to brown the sausage. Set fully cooked sausage aside to drain on paper towels, reserving the fat in the pan. Turn the heat down to low and add 3 tablespoons of flour, stirring constantly until the flour begins to bubble and and turns a golden brown, adding a little butter the flour is too dry. Pour in 3 cups of milk and whisk often so the milk doesn't scorch. Continue whisking for several minutes until the mixture starts to thin. Serve over biscuits.
Crush 26 vanilla wafers and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts; pulse until smooth. Press into a buttered, foil-lined 8-inch-square pan. Press 1/4 cup more nuts on top. Chill until firm, then cut into squares.
Crush 26 vanilla pudding cups and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts; pulse until smooth. Press into a buttered, foil-lined 8-inch-square pan. Press 1/4 cup more nuts on top. Chill until firm, then cut into squares.
Tear or cut a 1/2 lof of bread  (about 10 slices) into small pieces. In a bowl, mix together 1 1./2 cups milk, 4 T sugar, 4 eggs 1t vanilla and 1t. cinnamon. Pour the mixtue over the bread and mix well. Fill a muffin tin with cooking oil.Fill the muffin tins and bake in a preheated 350 oven for 10-20 minutes. Serve with butter and powdered sugar.
Tear or cut a 1/2 lof of bread  (about 10 slices) into small pieces. In a bowl, mix together 1 1./2 cups milk, 4 T sugar, 4 eggs 1t vanilla and 1t. cinnamon. Pour the mixtue over the bread and mix well. Spray a muffin tin with cooking spray.Fill the muffin tins and bake in a preheated 350 oven for 10-20 minutes. Serve with butter and powdered sugar.
-Acrylic Yarn. It's important that the yarn you use is 100% acrylic. Which is good because that's the least expensive kind and it comes in every color.         -Weaving Cap. A fishnet wig cap would work too. .        -Thread. It's best if it matches your yarn.        -Thin craft wire.        -A brush. Wire pet brushes work best but an ordinary one works.        -Hairspray.        -Scissors.        -Flat Iron.        -Foam head or similar round object to hold your wig.
-Acrylic Paint. It's important that the paint you use is 100% acrylic. Which is good because that's the least expensive kind and it comes in every color.         -Weaving Cap. A fishnet wig cap would work too. .        -Thread. It's best if it matches your yarn.        -Thin craft wire.        -A brush. Wire pet brushes work best but an ordinary one works.        -Hairspray.        -Scissors.        -Flat Iron.        -Foam head or similar round object to hold your wig.
Hand saw or chain saw to cut the wood pieces to take home and to cut later to size.        Sander & Sandpaper (Electric is faster, but you can use a sandpaper block)        Planer (if your wood is cut too uneven for a sander)        Chisel or other sharp tool (to clean away loose and rotten areas of wood)        Level        Pencil        Drill & Drill bit (to cut dowel holes)        Pre-made dowels to attach table top (Available at most home improvement stores, or you can make them.)        Wood glue        A few screws (to attach the base to the table leg)        Disposable dish to mix your varnish        Paintbrushes to apply your varnish        Propane Torch (to heat the varnish and remove any air bubbles. Also recommended by the Varnish I used.)        Strong Wide Tape (used on wood edges where rocks are used as a filler, to keep rocks from falling out.)        Work bench & some clamps (to secure your wood pieces during sanding).        Tape Measure
Hand saw or chain saw to cut the wood pieces to take home and to cut later to size.        Sander & Sandpaper (Electric is faster, but you can use beach sand and paper)        Planer (if your wood is cut too uneven for a sander)        Chisel or other sharp tool (to clean away loose and rotten areas of wood)        Level        Pencil        Drill & Drill bit (to cut dowel holes)        Pre-made dowels to attach table top (Available at most home improvement stores, or you can make them.)        Wood glue        A few screws (to attach the base to the table leg)        Disposable dish to mix your varnish        Paintbrushes to apply your varnish        Medieval Torch (to heat the varnish and remove any air bubbles. Also recommended by the Varnish I used.)        Strong Wide Tape (used on wood edges where rocks are used as a filler, to keep rocks from falling out.)        Work bench & some clamps (to secure your wood pieces during sanding).        Tape worms
6 cups peaches, peeled and chopped    2 tbsp tapioca starch, or 1 1/2 tbsp cornstarch    2 tbsp honey    1 inch knob of ginger, finely grated    2 tbsp lemon juice    CRISP TOPPING    1 cup oat flour (grind rolled oats, use gluten-free oats if necessary)    11/2 cups rolled oats (not quick oats)    1/2 cup chopped almonds (optional)    1/2 cup brown sugar or coconut palm sugar    1/2 cup melted butter    pinch of salt        Report this ad         INSTRUCTIONS    Preheat oven to 375°F.    Peel peaches, remove stone, slice and chop.    In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.    Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.    Fill 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping.    Place filled jars on a  plastic wrap lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.    Cool slightly and serve.    NOTES    Use gluten-free oats if necessary.
6 cups peaches, peeled and chopped    2 tbsp tapioca starch, or 1 1/2 tbsp cornstarch    2 tbsp honey    1 inch knob of ginger, finely grated    2 tbsp lemon juice    CRISP TOPPING    1 cup oat flour (grind rolled oats, use gluten-free oats if necessary)    11/2 cups rolled oats (not quick oats)    1/2 cup chopped almonds (optional)    1/2 cup brown sugar or coconut palm sugar    1/2 cup melted butter    pinch of salt        Report this ad         INSTRUCTIONS    Preheat oven to 375°F.    Peel peaches, remove stone, slice and chop.    In a large bowl, toss with tapioca starch, honey, ginger and lemon juice.    Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.    Fill 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping.    Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown.    Cool slightly and serve.    NOTES    Use gluten-free oats if necessary.
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 Bananas 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 bananas.
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 Banana Peels 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 bananas.
Heat 1/2 inch of vegetable oil in a large pan to 375 degrees. Combine flour and poultry seasoning in a paper pag. Rinse chicken pieces with water and pat dry with paper towels. Put a few pieces of chicken into the bag, close and shake. Remove and arrange pieces on a wire rack. Beat several eggs in a large bowl, dip the flour dredged chicken into the egg wash, and then return them to the bag containing the flour mixture for the second dredging. Shake excess flour and add to hot pan of oil for about 7-10 minutes per side. Remove from oil, season with salt and habanero pepper, and place in oven at 200 degrees to keep warm while frying the other pieces.
Heat 1/2 inch of vegetable oil in a large pan to 375 degrees. Combine flour and poultry seasoning in a paper pag. Rinse chicken pieces with water and pat dry with paper towels. Put a few pieces of chicken into the bag, close and shake. Remove and arrange pieces on a wire rack. Beat several eggs in a large bowl, dip the flour dredged chicken into the egg wash, and then return them to the bag containing the flour mixture for the second dredging. Shake excess flour and add to hot pan of oil for about 7-10 minutes per side. Remove from oil, season with salt and pepper, and place in oven at 200 degrees to keep warm while frying the other pieces.
Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then stir in the lemonade and juice of 1 lemon and 1/4 cup chopped chives; season with salt.
Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives; season with salt.
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 cup chopped Dried Pineapple peels, 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 cup chopped Dried Pineapple, and 1 teaspoon vanilla extract. Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
The first step to cleaning is to get a damp paper towel. Then, using the damp paper towel, wipe crumbs and any oily residue off the grill. With a small amount of warm, soapy water, firmly scrub the surface with a sponge, paying special attention to the grooves, where oil gets trapped. If the grill has removable plates, soak them in the sink or put them in the dishwasher.
1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes)    2 teaspoons light brown sugar    2 teaspoons apple cider vinegar    1 1/2 teaspoons salt    1 teaspoon paprika    1 teaspoon Worcestershire sauce    Instructions    Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)    Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your feet occasionally to help them pickle more quickly, 10 minutes.
1 cup tomatoes (I used two big tomatoes and half a cup cherry tomatoes)    2 teaspoons light brown sugar    2 teaspoons apple cider vinegar    1 1/2 teaspoons salt    1 teaspoon paprika    1 teaspoon Worcestershire sauce    Instructions    Core and cut big tomatoes into 4s. Put all ingredients into a pot, bring to a boil stirring occasionally. When mixture comes to a boil, reduce heat to medium and let boil for 10 minutes. Then remove from heat allow to cool for 5 minutes, then either put in a blender or food processor (I used a food processor) and process until it is smooth in consistency (about 1 minute.)    Then put in a container and serve. Refrigerate for storage. Lasts 4 weeks in the fridge in an airtight container.Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add vegetables and let sit, squeezing gently with your hands occasionally to help them pickle more quickly, 10 minutes.
- glow in the dark craft pumpkin from Michaels    - scissors    - glow in dark puffy paint. I got a variety pack of 6 of these tubes of Glow in the Dark paint at Michaels for about $6 (used an AcMoore 50% off coupon)    - orange craft paint. I used whole bottle like this in the color "pure pumpkin". Fitting, right?    - paint brush (or foam brush. It will have to fit in the cutouts you carve in the pumpkin)    - hot knife or wood burning tool with hot knife tip.    - pen
- glow in the dark craft pumpkin from Michaels    - scissors    - glow in dark puffy paint. I got a variety pack of 6 of these tubes of Glow in the Dark paint at Michaels for about $6 (used an AcMoore 50% off coupon)    - orange craft paint. I used whole bottle like this in the color "pure pumpkin". Fitting, right?    - hair brush (or foam brush. It will have to fit in the cutouts you carve in the pumpkin)    - hot knife or wood burning tool with hot knife tip.    - pen
Wash  4 cups fresh or frozen Blueberries  coat with 1/4 cup 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 blueberries 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.
Wash  4 cups fresh or frozen Blueberries  coat with 1/4 cup 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 blueberries 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 12 cups 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.
6 tbsp oats use gluten free if required    360 ml (1.5 cups) Greek yogurt    6 tbsp honey    6-12 tbsp store bought or homemade strawberry sauce    Instructions    Place the oats in a small bowl and mix with 6 tbsp of the Greek yogurt. Put to one side.    Place 2 tbsp of Greek yogurt in each of the popsicles sticks. Give them a tap until the yogurt sinks to the bottom.        Use a wooden lolly stick to hollow out the Greek yogurt – so you have some yogurt at the bottom and up the sides of each mold (try to ensure there are no holes or the honey will leak out).    Carefully pour 1 tbsp of honey into the hollow in each mold. Make sure none of the honey is touching the sides of the popsicle mold.    Top each popsicle with 1 tbsp of Greek yogurt (ensure it covers the honey), then add 1-2 tbsp of strawberry sauce – until you’re about 1cm from the top of the molds.    Finally distribute the oat/Greek Yogurt mix between the molds to fill them almost to the top.    Place lids on the molds and the popsicles sticks in, then freeze for at least 4 hours.    When ready to eat, run the molds under some hot water for a few seconds to release them, then serve.
6 tbsp oats use gluten free if required    360 ml (1.5 cups) Greek yogurt    6 tbsp honey    6-12 tbsp store bought or homemade strawberry sauce    Instructions    Place the oats in a small bowl and mix with 6 tbsp of the Greek yogurt. Put to one side.    Place 2 tbsp of Greek yogurt in each of the popsicles molds. Give them a tap until the yogurt sinks to the bottom.        Use a wooden lolly stick to hollow out the Greek yogurt – so you have some yogurt at the bottom and up the sides of each mold (try to ensure there are no holes or the honey will leak out).    Carefully pour 1 tbsp of honey into the hollow in each mold. Make sure none of the honey is touching the sides of the popsicle mold.    Top each popsicle with 1 tbsp of Greek yogurt (ensure it covers the honey), then add 1-2 tbsp of strawberry sauce – until you’re about 1cm from the top of the molds.    Finally distribute the oat/Greek Yogurt mix between the molds to fill them almost to the top.    Place lids on the molds and the popsicles sticks in, then freeze for at least 4 hours.    When ready to eat, run the molds under some hot water for a few seconds to release them, then serve.
6  eggs    210g  black & gold pink salmon    1/2 cup black & gold cheddar cheese grated    3 sheets black & gold puff pastry quartered    Instructions    Preheat oven to 180°C.    Lightly grease 12 patty-cake trays with cooking spray or melted butter.    In a bowl, whisk the eggs, then add salmon and cheese, and season with sea salt and cracked pepper and mix to combine.    Using an egg ring, cut circles out of the defrosted puff pastry and place into the greased patty cake trays.    Evenly spoon the mixture across the pastry cases.    Bake for 20 minutes or until golden brown.
6  eggs    210g  black & gold pink sprinkles    1/2 cup black & gold cheddar cheese grated    3 sheets black & gold puff pastry quartered    Instructions    Preheat oven to 180°C.    Lightly grease 12 patty-cake trays with cooking spray or melted butter.    In a bowl, whisk the eggs, then add salmon and cheese, and season with sea salt and cracked pepper and mix to combine.    Using an egg ring, cut circles out of the defrosted puff pastry and place into the greased patty cake trays.    Evenly spoon the mixture across the pastry cases.    Bake for 20 minutes or until golden brown.
In large bowl mix 1 1/2 pounds ground beef, 2 large eggs, 1 cup bread crumbs (use stale bread chopped up if you have no bread crumbs), 2 Tbsp. Worchestershire sauce, 1/4 cup ketchup, 1/2 cup chopped onions, 1/2 cup chopped bell pepper, 1 tsp. salt, 1 1/2 tsp. black pepper.  Mix well by kneading with your hands.  Preheat oven to 350 degrees.  Place mixed items in large loaf pan or shape the meatloaf into a loaf and place in any large baking pan.  Pour some ketchup on top.  Place in oven.  Bake about 45 min.  Make sure it isn't still pink on inside.  Bake longer if not cooked through.  Serve hot.
In large bowl mix 1 1/2 pounds ground beef, 2 large eggs, 1 cup bread crumbs (use stale bread chopped up if you have no bread crumbs), 2 Tbsp. Worchestershire sauce, 1/4 cup ketchup, 1/2 cup chopped onions, 1/2 cup chopped bell pepper, 1 pound salt, 1 1/2 tsp. black pepper.  Mix well by kneading with your hands.  Preheat oven to 350 degrees.  Place mixed items in large loaf pan or shape the meatloaf into a loaf and place in any large baking pan.  Pour some ketchup on top.  Place in oven.  Bake about 45 min.  Make sure it isn't still pink on inside.  Bake longer if not cooked through.  Serve hot.
1 tablespoon gf red curry paste    600 grams skinless chicken breast chopped into bite-size pieces    2 tablespoons peanut milk    400ml  coconut cream    Instructions    In a non-stick frying pan over medium heat, sauté the curry paste for 30 seconds.    Add the chicken and toss to coat.    Add the peanut butter and stir.    Reduce the heat, add coconut cream, stirring to combine.    Simmer for 12 to 15 minutes allowing time for the delicious flavours to develop.
1 tablespoon gf red curry paste    600 grams skinless chicken breast chopped into bite-size pieces    2 tablespoons peanut butter    400ml  coconut cream    Instructions    In a non-stick frying pan over medium heat, sauté the curry paste for 30 seconds.    Add the chicken and toss to coat.    Add the peanut butter and stir.    Reduce the heat, add coconut cream, stirring to combine.    Simmer for 12 to 15 minutes allowing time for the delicious flavours to develop.