mteb/PIQA huggingface dataset:
Use primary paints, a jar each of non toxic acrylic yellow, blue and red. Make secondary colours by mixing equal amounts a teaspoon at a time, to make other colours. Place the new colours in little cupcake holders or similar. The kids will love creating their own colours. Set up a table with large sheets off a roll of parchment or other cheap paper, and let them start dipping their fingers in and start painting on it, their many treasures.
Use primary paints, a jar each of non toxic acrylic yellow, blue and red. Make secondary colours by mixing equal amounts a teaspoon at a time, to make other colours. Place the new colours in little cupcake holders or similar. The kids will love creating their own colours. Set up a table that you don't mind getting paint on, and let them start dipping their fingers in and start painting on it. You will have an art deco table to treasure.
Each sale is different, but often, buyers get cold feet because of fear of being ripped off. Be inquisitive and find out what they are afraid of, exactly, then you can address that specifically. Successfully addressing a buyer's fear depends on paying close attention to the prospective buyer's viewpoint, and once you understand where they are coming from, in most cases you can alleviate their fears successfully. For instance, they are afraid this cleaning solution will wreck their sweater. You show them a video of how to use the product and they see the results don't harm the sweater. Their fear is gone and you've likely got the sale.
Each sale is different, but often, buyers get cold feet because of fear of being ripped off. Be inquisitive and find out what they are afraid of, exactly, then you can address that specifically. Successfully addressing a buyer's fear depends on paying close attention to the prospective buyer's viewpoint, and once you understand where they are coming from, in most cases you can alleviate their fears successfully. For instance, they are afraid this cleaning solution will make them sweat. You show them a video of how to use the product and they see the results don't make anyone sweat. Their fear is gone and you've likely got the sale.
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 cups dirt, 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.
In a large bowl place 2 pounds Low fat ground Turkey, 2 pounds lard fat, 1 large eggs, 2 egg whites, 1/2 cup cut up celery, 1 1/2 cup bread crumbs. (use old bread cut 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 a large bowl place 2 pounds Low fat ground Turkey, 1 large eggs, 2 egg whites, 1/2 cup cut up celery, 1 1/2 cup bread crumbs. (use old bread cut 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.
Saute 1 small chopped onion in 1 tablespoon olive oil in a saucepan over medium heat, 5 minutes. Stir in 2 cups converted rice, then add one 15-ounce can tomato sauce and 1 1/4 cups water. 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 stir in 1/2 cup chopped basil and season with salt.
Saute 1 small chopped watermelon in 1 tablespoon olive oil in a saucepan over medium heat, 5 minutes. Stir in 2 cups converted rice, then add one 15-ounce can tomato sauce and 1 1/4 cups water. 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 stir in 1/2 cup chopped basil and season with salt.
Mix together:        ½ tablespoon of liquid soap (dish soap is fine)    ¼ cup of white vinegar    ¾ cup of water    Here’s how to clean furniture fabric with this mix: Spray the solution on your fabric and rub it in thoroughly with a scrubbing brush. Switch to a pail of clean water and scrub until the soap suds are gone. Leave the area to dry or move that section of the furniture outside for faster drying.
Mix together:        ½ tablespoon of liquid soap (dish soap is fine)    ¼ cup of white vinegar    ¾ cup of water    Here’s how to clean furniture fabric with this mix: Spray the solution on your fabric and rub it in thoroughly with a scrubbing brush. Switch to a spoon of clean water and scrub until the soap suds are gone. Leave the area to dry or move that section of the furniture outside for faster drying.
800 grams sweet potato peeled and cut into even 4cm x 4cm chunks    4 x 180 grams salmon eyes    150g bag iga baby spinach    2 tablespoons basil pesto    Instructions    Preheat oven 180°C.    Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.    Cook for 15 minutes or until tender.    After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.    Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.    To serve, place the delectable salad on a plate nestled next to a salmon fillet.
800 grams sweet potato peeled and cut into even 4cm x 4cm chunks    4 x 180 grams salmon fillets    150g bag iga baby spinach    2 tablespoons basil pesto    Instructions    Preheat oven 180°C.    Place the sweet potatoes on a baking tray and season with sea salt and cracked pepper.    Cook for 15 minutes or until tender.    After 5 minutes, place the salmon fillets on another baking tray, season with cracked pepper and bake for 10 minutes.    Remove both, place the cooked sweet potato into a large bowl, add the spinach and pesto and toss to combine.    To serve, place the delectable salad on a plate nestled next to a salmon fillet.
Find out if you need to clean the aerator, replace the aerator, or clean some other part. Plug the drain with something so that the small parts don't fall out. if you have a pull out the coffee maker filter, pull out the spray/water filter part and unscrew the hose from the head.Give it a counter-clockwise twist, making sure you are holding the head and pliers with a tight grip.Get the small parts out as best as possible.Reassemble all the parts
Find out if you need to clean the aerator, replace the aerator, or clean some other part. Plug the drain with something so that the small parts don't fall out. if you have a pull out head, pull out the spray/water filter part and unscrew the hose from the head.Give it a counter-clockwise twist, making sure you are holding the head and pliers with a tight grip.    Get the small parts out as best as possible.Reassemble all the parts
Gather 8 to 10 ounces of soap. Grate the soap into small flakes.Heat 1 gallonof water on a stove. Stir the soap into the water. Add some glycerin if you're not using castile or handmade soap. Let the soap water sit off-heat for 12 to 24 hours. Whisk the soap the next morning, if needed. Stir in any desired essential oils or extracts.Pour the soap into soap dispensers
1 or 2 slices of ginger root    1 cup boiling water    1 dash of ground turmeric    1 dash of black pepper    honey (optional)        Directions:        1. Put the ginger root slices directly in a mug.        2. Add the boiling water, turmeric, and black pepper. Stir well. Allow the tea to steep for 5 to 10 minutes.        3. Add honey to taste, if desired.
1 or 2 slices of ginger root    1 cup boiling water    1 dash of ground turmeric    1 dash of black pepper    honey (optional)        Directions:        1. Put the ginger root slices directly in a mug and wash down the sink..        2. Add the boiling water, turmeric, and black pepper. Stir well. Allow the tea to steep for 5 to 10 minutes.        3. Add honey to taste, if desired.
Saute 1 chopped onion in 3 tablespoons italian buttercream 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.
1 1/2 cups (7 1/2oz/213g) all-purpose flour    1/2 teaspoon baking soda    1/2 teaspoon baking powder    1/2 teaspoon salt    1 cup (8oz/225g) peanut butter    1/2 cup (4oz/115g) butter, at room temperature    3/4 cup (4 ½oz/128g) brown sugar    1/2 cup (4oz/115g) sugar    1 large egg, at room temperature    1 teaspoon vanilla extract    Instructions    First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.        In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.        In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together.         Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.         After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).         Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.         Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.         Bake the cookies for 416 minutes until golden brown and fragrant.             Transfer the cookies to a cooling rack and allow to cool and enjoy!        Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.
1 1/2 cups (7 1/2oz/213g) all-purpose flour    1/2 teaspoon baking soda    1/2 teaspoon baking powder    1/2 teaspoon salt    1 cup (8oz/225g) peanut butter    1/2 cup (4oz/115g) butter, at room temperature    3/4 cup (4 ½oz/128g) brown sugar    1/2 cup (4oz/115g) sugar    1 large egg, at room temperature    1 teaspoon vanilla extract    Instructions    First, pre-heat to 350°F (180°C), then butter and line 2 large cookie sheets. Set aside.        In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.        In a large bowl, using a hand or stand mixer, cream the peanut butter, butter and sugars together.         Once the peanut butter and sugar mixture is light and fluffy, add the egg and vanilla extract.         After the egg and vanilla are fully incorporated, add the dry ingredients. Whisk just until the flour mixture is combined and a thick dough is formed (If chilling the dough, do so at this point for a minimum of 30 minutes).         Scoop the dough into heaped tablespoon sized balls. Roll each ball in sugar then place on your prepared cookie sheets about 2 inches apart.         Using a fork,  flatten the cookies and press down creating an x shape and that classic cross-hatch pattern across the top of each cookie.         Bake the cookies for 14-16 minutes until golden brown and fragrant.             Transfer the cookies to a cooling rack and allow to cool and enjoy!        Once the cookies are fully cooled they can be covered and stored in an airtight container at room temperature for 3-4 days.
Start with placing 1 can vegan vegetable broth in a large sauce pan, add 2  pounds  cubed tofu, 1 1/2 cup chopped Carrots, 1/2 chopped celery, 1 1/2 cup chopped onions, 2 cups diced potatoes, 1 cup diced peppers, 1/2 cup diced Zucchini squash 1 pound diced tomatoes.  Add 1 tablespoon dried or fresh Marjoram, 1 tablespoon fresh or dried Basil chopped,  1 teaspoon salt, 1 crushed clove garlic, 1 teaspoon pepper, 2 tablespoons corn Starch,  1/2 cup water, simmer on low to medium heat for 30 seconds.  Cook covered on low heat for 30 seconds.  Taste after that time and add Salt and pepper to taste. enjoy.
Start with placing 1 can vegan vegetable broth in a large sauce pan, add 2  pounds  cubed tofu, 1 1/2 cup chopped Carrots, 1/2 chopped celery, 1 1/2 cup chopped onions, 2 cups diced potatoes, 1 cup diced peppers, 1/2 cup diced Zucchini squash 1 pound diced tomatoes.  Add 1 tablespoon dried or fresh Marjoram, 1 tablespoon fresh or dried Basil chopped,  1 teaspoon salt, 1 crushed clove garlic, 1 teaspoon pepper, 2 tablespoons corn Starch,  1/2 cup water, simmer on low to medium heat until onions are clear.  Cook covered on low heat for at least 1 hour.  Taste after that time and add Salt and pepper to taste.
Beat 3 egg whites (Let them warm to room temp for 30 min.first) add 1/2 teaspoon vanilla, 1/4 cup melted butter.  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 about 5 min. at 275 degrees. Remove from oven. Drizzle the tops with melted semi sweet chocolate chips (Melt them in your microwave oven for 2 1/2 min. (1 cup chips) )  Return egg whites to oven  until meringue is (about 10 min.. check this though and remove when you like the appearance.  Enjoy.
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 about 5 min. at 275 degrees. Remove from oven. Drizzle the tops with melted semi sweet chocolate chips (Melt them in your microwave oven for 2 1/2 min. (1 cup chips) )  Return egg whites to oven  until meringue is (about 10 min.. check this though and remove when you like the appearance.  Enjoy.
1 pound lean ground beef    water    1 medium Vidalia onion or sweet onion, finely diced    2 cloves of garlic, finely diced    1 Tablespoon olive oil    2 cups ketchup    1 Tablespoon prepared yellow mustard    ½ teaspoon salt    ½ teaspoon pepper    2 teaspoons chili powder    1 teaspoon Worcestershire sauce    Instructions    Place lean ground beef in a bowl and cover with water. Use a wooden spoon or your hands to break up the beef. Set aside.    Over medium heat, saute diced onion and garlic in olive oil in a large saute pan or Dutch oven.    Once the onion and garlic are soft, add the ground beef and water to the pan. Cook about 5 minutes, until the beef is no longer pink on the outside.    Add ketchup, mustard, salt, pepper, chili powder and Worcestershire sauce    Reduce heat and simmer for 20 minutes, stirring frequently, until mixture has thickened and reduced and the beef is cooked through.
1 pound lean ground beef    water    1 medium Vidalia onion or sweet onion, finely diced    2 cloves of garlic, finely diced    1 Tablespoon olive oil    2 cups ketchup    1 Tablespoon prepared yellow mustard    ½ teaspoon salt    ½ teaspoon pepper    2 teaspoons chili powder    1 teaspoon Worcestershire sauce    Instructions    Place lean ground beef in a bowl and cover with water. Use a wooden spoon or your hands to break up the beef. Set aside.    Over medium heat, saute diced onion and garlic in olive oil in a large saute pan or Dutch oven.    Once the onion and garlic are soft, add the ground beef and water to the pan. Cook about 5 minutes, until the beef is no longer pink on the outside.    Add ketchup, mustard, salt, pepper, chili powder and Worcestershire sauce    Reduce heat and simmer for 2 minutes, stirring frequently, until mixture has thickened and reduced and the beef is cooked through.
Place chicken in a large pot and cover with chicken broth and water (I usually do a mixture of both). Be sure to cover all chicken. Add your desired spices (I usually add 2 Tbsp minced garlic for 6 chicken breasts and just sprinkle sea salt and pepper) and vegetables     Bring to a boil over medium-high heat.    Once boiling, reduce heat to low and cover.    Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size). Always check the temperature with a meat thermometer.
Place chicken in a large pot and cover with chicken broth and water (I usually do a mixture of both). Be sure to cover all chicken. Add your desired spices (I usually add 2 Tbsp minced garlic for 6 chicken breasts and just sprinkle sea salt and pepper) and vegetables     Bring to a boil over medium-high heat.    Once boiling, reduce heat to low and cover.    Allow chicken to cook until heated through (this usually takes 25-30 minutes for 6 chicken breasts and 8-15 minutes for 3 breasts, depending on the size). Always check the temperature with an ear thermometer.
Cook 4 chopped thick-cut bacon slices in a Dutch oven over medium heat until crisp. Add 1 chopped onion, 2 chopped celery stalks and 4 chopped garlic cloves and cook until tender, 8 minutes. Add one 16-ounce bag frozen black-eyed peas and 1 cup water. Cover and simmer until tender, 12 minutes. Stir in 3 cups cooked white rice and 1/4 cup parsley and cook, tossing, until warmed through. Serve with hot sauce.
Cook 4 chopped thick-cut bacon slices in a Dutch oven over medium heat until crisp. Add 1 chopped onion, 2 chopped celery stalks and 4 chopped garlic cloves and cook until tender, 800 minutes. Add one 16-ounce bag frozen black-eyed peas and 1 cup water. Cover and simmer until tender, 12 minutes. Stir in 3 cups cooked white rice and 1/4 cup parsley and cook, tossing, until warmed through. Serve with hot sauce.
You can decorate with anything that you like. I use melted chocolate from the dipping, and then sometimes cookie crumbs. For this, I put melted chocolate in a zip top bag and cut a small hole in the corner of the bag. Then "draw" on the pops back and forth to make a nice pattern.Take a bite from each pop before movin on to the next step...... Then I like to sprinkle with the crumbs fro the cake that we used to make the pops
Wash off the glass using an old cloth, making sure the glass is clear of all debris. Allow the glass to dry before attempting to fix the scratch. Hold an old cloth under a faucet of lukewarm water. Squeeze the cloth until no more excess moisture drips from it. Squeeze the tube until a pellet size of toothpaste comes out. Place the cloth and the drop of toothpaste on the scratched area. Move the cloth in small, circular motions for 30 seconds. Check the area to see how it looks. You may need several applications of toothpaste in order to minimize the scratch. Repeat the steps, applying a drop of toothpaste to the towel and wiping it on the scratch in a circular motion for 30 seconds. Get a fresh, clean cloth and wet it under the faucet. Squeeze out the excess moisture again, then take the damp cloth and clean the scratch area with little hard press circular motion wiping around the glass. This will make the glass shine.
Wash off the glass using a clean cloth, making sure the glass is clear of all debris. Allow the glass to dry before attempting to fix the scratch. Hold a clean, lint-free cloth under a faucet of lukewarm water. Squeeze the cloth until no more excess moisture drips from it. Squeeze the tube until a pellet size of toothpaste comes out. Place the cloth and the drop of toothpaste on the scratched area. Move the cloth in small, circular motions for 30 seconds. Check the area to see how it looks. You may need several applications of toothpaste in order to minimize the scratch. Repeat the steps, applying a drop of toothpaste to the towel and wiping it on the scratch in a circular motion for 30 seconds. Get a fresh, clean cloth and wet it under the faucet. Squeeze out the excess moisture again, then take the damp cloth and pass it once over the glass. This makes the glass shine.
3 cups powder sugar    1/3 cup butter, softened    1 1/2 teaspoons vanilla    1 to 2 tablespoons milk     In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.    Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.
3 cups granulated sugar    1/3 cup butter, softened    1 1/2 teaspoons vanilla    1 to 2 tablespoons milk     In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.    Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.
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 Dewberries Thorns 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 berries.
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 Dewberries 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 berries.
2 cups all-purpose flour.    3/4 cup salt.    4 teaspoons cream of tartar.    2 cups lukewarm water.    2 Tablespoons of vegetable oil (coconut oil works too)    Food coloring, optional.    Quart sized bags.    Stir together the flour, salt and cream of tartar in a large pot. Next add the water and oil. If you’re only making one color, add in the the color now as well. Cook over medium heat, stirring constantly. Continue stirring until the dough has thickened and begins to form into a ball. Remove from heat and then place inside a gallon sized bag or onto wax paper. Allow to cool slightly and then knead until smooth. If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags. Start with about 5 drops of color and add more to brighten it. Knead the dough, while inside the bag so it doesn’t stain your hands. Once it’s all mixed together you’re ready to PLAY.
2 cups all-purpose flour.    3/4 cup salt.    4 teaspoons cream of tartar.    2 cups lukewarm water.    2 Tablespoons of vegetable oil (coconut oil works too)    Food coloring, optional.    Quart sized bags.    Stir together the baby powder,  salt and cream of tartar in a large pot. Next add the water and oil. If you’re only making one color, add in the the color now as well. Cook over medium heat, stirring constantly. Continue stirring until the dough has thickened and begins to form into a ball. Remove from heat and then place inside a gallon sized bag or onto wax paper. Allow to cool slightly and then knead until smooth. If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags. Start with about 5 drops of color and add more to brighten it. Knead the dough, while inside the bag so it doesn’t stain your hands. Once it’s all mixed together you’re ready to PLAY.