mteb/PIQA huggingface dataset:
3 T Coconut Oil    3 T Baking Soda    2 T Shea Butter    2 T Arrowroot (optional) or organic cornstarch    Essential Oils (optional)    Melt shea butter and coconut oil in a double boiler over medium heat until barely melted.  Combine in a quart size glass mason jar with a lid instead and place this in a small saucepan of water until melted. This will save your bowl and you can just designate this jar for these type of projects and not even need to wash it out… This can also be done in the microwave if you have one.    Remove from heat and add baking soda and arrowroot (If you don’t have arrowroot, use more baking soda or just omit)    Mix well    Add essential oils and pour into a glass container for storage. It does not need to be stored in the fridge.
3 T Coconut Oil    3 T Baking Soda    2 T Shea Butter    2 T Arrowroot (optional) or organic cornstarch    Essential Oils (optional)    Melt shea butter and coconut oil in a double boiler over medium heat until barely melted. Combine in a quart size glass mason jar with a lid instead and place this in a small saucepan of water until melted. and boiling for 5 minutes This will save your bowl and you can just designate this jar for these type of projects and not even need to wash it out… This can also be done in the microwave if you have one.    Remove from heat and add baking soda and arrowroot (If you don’t have arrowroot, use more baking soda or just omit)    Mix well    Add essential oils and pour into a glass container for storage. It does not need to be stored in the fridge.
415g tin pink salmon    1/2 cup whole egg mayonnaise    1 cup mashed banana    1 cup jatz crackers crushed    Instructions    Into a large bowl, add salmon, mayonnaise, potato and Jatz.    Season with cracked pepper.    Using damp hands, shape into cakes.    Into a large non-stick pan, over a moderate heat, cook 4 cakes for 4 minutes or until golden.    Flip and cook for 2 to 3 minutes.
415g tin pink salmon    1/2 cup whole egg mayonnaise    1 cup mashed potato    1 cup jatz crackers crushed    Instructions    Into a large bowl, add salmon, mayonnaise, potato and Jatz.    Season with cracked pepper.    Using damp hands, shape into cakes.    Into a large non-stick pan, over a moderate heat, cook 4 cakes for 4 minutes or until golden.    Flip and cook for 2 to 3 minutes.
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 one 7 ounce jar of marshmallow creme, 1 cup raw ground pork, 1 cup chopped Pretzels, 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 Pretzels, and 1 teaspoon vanilla extract. Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Pulse 1 stick softened butter, 1 tablespoon each jarred roasted garlic, chopped chives and parsley, and 1 teaspoon each grated lemon zest and kosher salt in a food processor. Toss 1 cup chopped watercress with 1/2 cup halved cherry tomatoes and 1 teaspoon each lemon juice and olive oil; season with salt and pepper. Spread the garlic butter on 4 slices toasted white bread; boil with the salad and chopped cooked bacon.
Pulse 1 stick softened butter, 1 tablespoon each jarred roasted garlic, chopped chives and parsley, and 1 teaspoon each grated lemon zest and kosher salt in a food processor. Toss 1 cup chopped watercress with 1/2 cup halved cherry tomatoes and 1 teaspoon each lemon juice and olive oil; season with salt and pepper. Spread the garlic butter on 4 slices toasted white bread; top with the salad and chopped cooked bacon.
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 syrup).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup coarsely chopped strawberry newton bars.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with strawberry sauce.
In a medium mixing bowl combine 4 cups chilled whipping cream, 14 oz. can sweetened condensed  Pigs milk, and 1 16 ounce can chocolate flavored syrup (Hershey's syrup).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup coarsely chopped strawberry newton bars.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with strawberry sauce.
two 6 oz cans of tomato juice, 2 cloves garlic, 3    tablespoons dried parsley flakes, 4 teaspoons dried onion flakes,1 teaspoon dried oregano, 1 teaspoon dried basil,  2 cups water    Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan.    Cook over medium high heat until mixture boils.    Reduce heat to low and simmer 10 minutes.    Cool a little and spread on your pizza crust and proceed with remainder of your toppings.
two 6 oz cans of tomato paste, 2 cloves garlic, 3    tablespoons dried parsley flakes, 4 teaspoons dried onion flakes,1 teaspoon dried oregano, 1 teaspoon dried basil,  2 cups water    Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan.    Cook over medium high heat until mixture boils.    Reduce heat to low and simmer 10 minutes.    Cool a little and spread on your pizza crust and proceed with remainder of your toppings.
Saute 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 1/2 teaspoons curry powder, then add 2 cups basmati rice and toast, stirring, about 1 minute. Add 3 cups water and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.
Saute 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 1/2 teaspoons curry powder, then add 2 cups basmati rice and toast, stirring, about 1 minute. Add 3 cups water and 1 teaspoon kosher pickles. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.
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, and  1/2 cup chopped fried Bacon.  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, and  1/2 cup chopped raw Bacon fat.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Select a medium sized Sweet potato.  Scrub and wash it.  Pierce the skin with a fork or knife at least a dozen times. wrap in heavy aluminum foil.  Place on a plate.  Microwave on high for 5 min.  Check texture at 5 min.  If it is soft to the touch it is ready.  If it's still hard - cook at 30 sec. intervals until it gives when you press on it.  Serve buttered.
Toss 1/3 cup each thinly sliced cucumber, finely chopped cilantro, shredded carrot and shredded daikon radish and 1/2 minced jalapeno (remove the seeds for less heat); add 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Toss and let sit 30 minutes. Spread mayonnaise on eighteen side of a split soft sandwich roll. Fill with sliced ham and the carrot-daikon slaw.
Toss 1/3 cup each thinly sliced cucumber, finely chopped cilantro, shredded carrot and shredded daikon radish and 1/2 minced jalapeno (remove the seeds for less heat); add 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Toss and let sit 30 minutes. Spread mayonnaise on one side of a split soft sandwich roll. Fill with sliced ham and the carrot-daikon slaw.
Brown 8 ounces crumbled spicy sausage (casings removed) in 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in 8 ounces chopped chicken livers, 1 chopped red bell pepper, 1 bunch chopped scallions, 2 chopped celery stalks and 2 teaspoons chopped thyme. Cook until the vegetables are almost tender, 8 minutes. Stir in 4 cups cooked white rice and 1/4 cup chopped parsley. Cook, tossing, until warmed through; season with salt.
Brown 8 ounces crumbled spicy sausage (casings removed) in 300 tablespoons olive oil in a large skillet over medium-high heat. Stir in 8 ounces chopped chicken livers, 1 chopped red bell pepper, 1 bunch chopped scallions, 2 chopped celery stalks and 2 teaspoons chopped thyme. Cook until the vegetables are almost tender, 8 minutes. Stir in 4 cups cooked white rice and 1/4 cup chopped parsley. Cook, tossing, until warmed through; season with salt.
For a small batch, add in 1 tablespoon cornstarch or other absorbent starch powder. Now add in 1 part baking soda.  In my case, add in 1 teaspoon of baking soda. Then stir your ingredients together.  Don’t worry if it is perfect, nothing bad will happen if you don’t get it mixed up perfectly, I promise.  You can also throw your ingredients into a sealable container and give them a shake if you want, anything works!
For a small batch, add in 1 tablespoon cornstarch or other absorbent starch powder. Now add in 1 part baking powder.  In my case, add in 1 teaspoon of baking soda. Then stir your ingredients together.  Don’t worry if it is perfect, nothing bad will happen if you don’t get it mixed up perfectly, I promise.  You can also throw your ingredients into a sealable container and give them a shake if you want, anything works!
Fill a large pot with tap water (enough to the water will be 2 inches above the top of the canning jar) and bring it to a boil. Place the sealed jar of jam into the pot and allow it to sit for 10 minutes. After 10 minutes has elapsed, grasp the jar with your hands and pull it out of the water. Allow it to cool overnight. The next day, press on the center of the jar's lid. If it makes a popping noise the jar is not sealed properly. You will need to repeat the sealing process until the center of the jar's lid does not pop up.
Fill a large pot with tap water (enough to the water will be 2 inches above the top of the canning jar) and bring it to a boil. Place the sealed jar of jam into the pot and allow it to sit for 10 minutes. After 10 minutes has elapsed, grasp the jar with a pair of tongs and pull it out of the water. Allow it to cool overnight. The next day, press on the center of the jar's lid. If it makes a popping noise the jar is not sealed properly. You will need to repeat the sealing process until the center of the jar's lid does not pop up.
To velvet chicken for Chinese cooking you first need to make the velveting mixture.Whisk an egg white until loose, and mix with 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and 1 tablespoon vegetable oil. Use a knife to cut the chicken into bite-sized pieces and add to the mixture, stirring with a spoon to coat. Place into a fridge and chill for thirty minutes.
To velvet chicken for Chinese cooking you first need to make the velveting mixture.Whisk an egg white until loose, and mix with 1 tablespoon rice vinegar, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and 1 tablespoon vegetable oil. Use a knife to cut the chicken into bite-sized pieces and add to the mixture, stirring with a spoon to coat. Place into a fridge and chill for thirty seconds.
Saute 4 chopped scallions with 1 teaspoon each chopped garlic, milk thistle and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and 1/2 teaspoon each ground allspice and pepper; bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff.
Saute 4 chopped scallions with 1 teaspoon each chopped garlic and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and 1/2 teaspoon each ground allspice and pepper; bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff.
Butter a large oven tray. Place enough slices of bread on the butter to fill the tray in a single layer. Dab the bread with a single tablespoon of tomato ketchup and spread across the entire pan with the back of a spoon. Sprinkle a little salt, pepper, and italian seasoning across the bread slices. Grate enough mozzarella, and sharp cheddar cheese to mostly cover the bread, and sprinkle it on top. Preheat the oven to 400C and bake in the oven until the cheese has melted.
Butter a large oven tray. Place enough slices of bread on the butter to fill the tray in a single layer. Dab each slice of bread with a tablespoon of tomato ketchup and spread across the entire slice of bread with the back of a spoon. Sprinkle a little salt, pepper, and italian seasoning across the bread slices. Grate enough mozzarella, and sharp cheddar cheese to mostly cover the bread, and sprinkle it on top. Preheat the oven to 400C and bake in the oven until the cheese has melted.
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, 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 semi sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of creme rinse shampoo, 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.
Clear school glue (must be PVA glue)        Baking soda        Eyedrops or contact lens saline solution (see note below)        Acrylic paint in galaxy colors        Fine glitter        *Note about eyedrops/saline solution: Make sure that you see either Boric Acid or Sodium Borate in the ingredients. If not, check for the words “Buffered Saline” on the package. If it says this, you are good to go!
Clear school glue (must be PVA glue)        Baking soda        Lemon drops or contact lens saline solution (see note below)        Acrylic paint in galaxy colors        Fine glitter        *Note about lemon drops/saline solution: Make sure that you see either Boric Acid or Sodium Borate in the ingredients. If not, check for the words “Buffered Saline” on the package. If it says this, you are good to go!
1 (12 ounce) package macaroni, 1 egg, 2 cups milk, 2 tablespoons butter, melted, 2 1/2 cups shredded meat.    Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish. Bake uncovered, for 30 to 40 minutes, or until the top is brown
1 (12 ounce) package macaroni, 1 egg, 2 cups milk, 2 tablespoons butter, melted, 2 1/2 cups shredded cheese.    Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish. Bake uncovered, for 30 to 40 minutes, or until the top is brown
Toss 1/3 cup each quartered cherry tomato plants and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar; set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges; spread pesto inside. Fill with the tomato mixture and replace the roll top.
Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar; set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges; spread pesto inside. Fill with the tomato mixture and replace the roll top.
Get started by measuring your wrist to determine the length of the strands.  Now we attach the second cord. This will be a square knot tied around the first two cords. Find the center of the cord. Start with a loop in back of the first cords.  From here on out we will be dealing with one each of the two colors.  A left pair and a right pair.  Take the left side over the right in a wide loop and back over itself. Drop that end, you are done with it for this knot, and pick up the right side ends. Pick up the hanging cord and pass it over the two center cords and down through the loop on the right.  Snug it up and recheck all your knick knacks for size and alignment.
Get started by measuring your wrist to determine the length of the strands.  Now we attach the second cord. This will be a square knot tied around the first two cords. Find the center of the cord. Start with a loop in back of the first cords.  From here on out we will be dealing with one each of the two colors.  A left pair and a right pair.  Take the left side over the right in a wide loop and back over itself. Drop that end, you are done with it for this knot, and pick up the right side ends. Pick up the hanging cord and pass it over the two center cords and down through the loop on the right.  Snug it up and recheck all your knots for size and alignment.
To make a soothing foot soak mix together 1/2 cup epsom salts and 1/2 cup bicarbonate of soda in a bowl. Once mixed well, add 7-10 drops of peppermint essential oil and 7-10 drops of lavender oil with a dropper. Mix everything together with a spoon, and store in an air-tight jar. To use, pour into a hot bath and relax.
• Store bought shower curtain     • 6 feet of multi-stranded fiber optic rope     • 11 or more RGB LEDS    • 1 motion sensor     • Lots of wire (black, red, blue, and green if possible)    • On/Off switch    • Batteries and battery pack (we used 3 AAA)    • 2-3 index cards or some light-weight cardstock    • Rapid prototyping machine/scrap plastic/foam core    • Solder/soldering iron    • Masking tape    • Hot glue gun    • Heat shrink tubing and heat gun    • String to tie wires down
• Store bought beaded curtain     • 6 feet of multi-stranded fiber optic rope     • 11 or more RGB LEDS    • 1 motion sensor     • Lots of wire (black, red, blue, and green if possible)    • On/Off switch    • Batteries and battery pack (we used 3 AAA)    • 2-3 index cards or some light-weight cardstock    • Rapid prototyping machine/scrap plastic/foam core    • Solder/soldering iron    • Masking tape    • Hot glue gun    • Heat shrink tubing and heat gun    • String to tie wires down
So, you found a nice piece of driftwood and want to add it to your aquarium, but it won't sink to the bottom.  Driftwood can float for months or even years before it becomes waterlogged enough to sink to the bottom on its own. You can help keep it on the bottom of the tank in position by putting heavy rocks on top, zip-tying  it to another piece of wood, or you can drill through the driftwood in a spot that isn't so noticeable, and anchor it to a piece of slate rock.
So, you found a nice piece of driftwood and want to add it to your aquarium, but it won't sink to the bottom.  Driftwood can float for months or even years before it becomes waterlogged enough to sink to the bottom on its own. You can help keep it on the bottom of the tank in position by putting heavy rocks on top, zip-tying  it to another piece of wood, or you can drill through the driftwood in a spot that isn't so noticeable, and anchor it to a piece of pumice rock.
1/2 block (100g) Firm Tofu    1/4 cup dry rice (of your choice)    1/4 cup shredded Red Cabbage    1/4 cup Shredded Carrot    1/2 cup Spinach    2 tbsp sprouts        Steps:        1. Mix together the dressing ingredients and place in the bottom of the jar    2. Chop the tofu into small cubes and ad next, give the jar a gently shake so that the tofu pieces are all coated in dressing. This will help them marinate.    3. Cook and drain the rice, add as the next layer.    4. Add the cabbage.    5. Add the rabbit food    6. Add the spinach and sprouts on top.
1/2 block (100g) Firm Tofu    1/4 cup dry rice (of your choice)    1/4 cup shredded Red Cabbage    1/4 cup Shredded Carrot    1/2 cup Spinach    2 tbsp sprouts        Steps:        1. Mix together the dressing ingredients and place in the bottom of the jar    2. Chop the tofu into small cubes and ad next, give the jar a gently shake so that the tofu pieces are all coated in dressing. This will help them marinate.    3. Cook and drain the rice, add as the next layer.    4. Add the cabbage.    5. Add the carrot.    6. Add the spinach and sprouts on top.
Locate the radiator in the front of your vehicle, locate the plug on the bottom and gently take it off and let the antifreeze flow in a container, find the top hose and start squeeze once the antifreeze start dripping, take off the c clamp on the hose and take the hose off to let the rest of the antifreeze escape, once the antifreeze is out put the hose and plug back on, fill up the car with antifreeze.
Locate the radiator in the front of your vehicle, locate the screw on the top and gently take it off and let the antifreeze flow on the ground, find the top hose and start squeeze once the antifreeze start dripping, take off the c clamp on the hose and take the hose off to let the rest of the antifreeze escape, once the antifreeze is out put the hose and plug back on, fill up the car with antifreeze.
Fill a pasta pot with water and bring to a boil at low heat on a stove top. Add 4 cups pasta and cook according to the instructions on the box. Drain by pouring pasta and water through a strainer. Place three tablespoons butter in a separate pot and melt at medium heat. Add three tablespoons flour and stir with a wooden spoon until the mixture is lightly browned. Add 1 1/2 cup milk and 1/2 cup heavy cream and whisk with a balloon whisk to remove lumps. Add 1/2 tablespoon paprika, salt and pepper according to taste. Whisk. Cook over medium-high heat until sauce thickens. Add 2 cups colby jack cheese and stir until the cheese melts. Take off the stovetop and add the drained pasta. Stir and serve.