mteb/PIQA huggingface dataset:
First, take your 5-gallon water jug and place it on the end of the picnic table. Now, put your wash basin on the bench seat below the spigot, for easy water access. Place your dish soap next to the water jug, and your dry dish towels, and sponges, too.  If you have a drying rack, now is the time to set that up as well, but a beach towel stretched out on the other end of the picnic table will work just fine too. Really, it’s your choice.
First, take your 5-gallon water jug and place it on the end of the diving board. Now, put your wash basin on the bench seat below the spigot, for easy water access. Place your dish soap next to the water jug, and your dry dish towels, and sponges, too.  If you have a drying rack, now is the time to set that up as well, but a beach towel stretched out on the other end of the picnic table will work just fine too. Really, it’s your choice.
Pour heavy cream into the mason jar, filling it half-way full. Screw the lid on.    Shake mason jar for approximately 5-7 minutes. After the first 2 minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that.Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball. next heat in microwave
Pour heavy cream into the mason jar, filling it half-way full. Screw the lid on.    Shake mason jar for approximately 5-7 minutes. After the first 2 minutes you'll have whipped cream. Keep shaking until you hear that a lump has formed inside, and shake an additional 30-60 seconds after that.Remove the solids from the jar. The remaining liquid is buttermilk. You can save that for other recipes, or discard it. Place the solids into a small bowl. Pour cold water over the butter and use your hands to squish it into a ball. you now have butter
Place 3/4 cup olive oil, 1/4 cup red or white wine vinegar, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp onion powder, 1/2 tsp crushed red pepper, 3/4 tsp salt, 1/2 tsp pepper, 1 tsp lemon juice in a large plastic cup and shake to incorprate.
Place 3/4 cup olive oil, 1/4 cup red or white wine vinegar, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp onion powder, 1/2 tsp crushed red pepper, 3/4 tsp salt, 1/2 tsp pepper, 1 tsp lemon juice in a caraffe, place the top on, and shake to incorprate.
2 Cups Strawberries, sliced    1/2 Cup Sugar    1/2 Cup Water    8 oz Milk (per serving)    Place strawberries, sugar, and water into a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.    Pour into a blender and puree.    Place puree in a jar, then seal and keep warm(30-60 minutes).    When ready to make strawberry milk, add 3-4 tablespoons of puree per 8 oz of milk. Stir well, then enjoy!
2 Cups Strawberries, sliced    1/2 Cup Sugar    1/2 Cup Water    8 oz Milk (per serving)    Place strawberries, sugar, and water into a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.    Pour into a blender and puree.    Place puree in a jar, then seal and refrigerate until cold (30-60 minutes).    When ready to make strawberry milk, add 3-4 tablespoons of puree per 8 oz of milk. Stir well, then enjoy!
Take 1 tsp organic cane sugar, 2 drops of water, and 1 – 2 drops orange, lemon, lavender or tea tree essential oil. Combine all ingredients in a small bowl. Using the tips of your fingers, gently rub scrub into clean face. Take care to avoid the eyes. Remove by rinsing with cool water, and pat dry with a clean towel. Add on a layer of oil as a moisturizer, if necessary.
Take 8 tsp organic cane sugar, 2 drops of water, and 1 – 2 drops orange, lemon, lavender or tea tree essential oil. Combine all ingredients in a small bowl. Using the tips of your fingers, gently rub scrub into clean face. Take care to avoid the eyes. Remove by rinsing with cool water, and pat dry with a clean towel. Add on a layer of oil as a moisturizer, if necessary.
3 oz. unsalted butter    ½ cup unsweetened shredded coconut    ¼ tsp ground cardamom (green)    ½ tsp vanilla extract    ¼ tsp ground cinnamon    Bring the butter to room temperature.    Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.    Mix together butter, half of the shredded coconut and spices in a bowl.    Form into walnut-sized balls with two teaspoons. Roll in the rest of the shredded coconut.    Store in refrigerator or freezer.
3 oz. unsalted butter    ½ cup unsweetened shredded coconut    ¼ tsp ground cardamom (green)    ½ tsp vanilla extract    ¼ tsp ground cinnamon    Bring the butter to room temperature.    Roast the shredded coconut carefully until they turn a little brown. This will create a delicious flavor, but you can skip this if you want. Let cool.    Mix together butter, half of the shredded coconut and spices in a bowl.    Form into basket ball sized balls with two teaspoons. Roll in the rest of the shredded coconut.    Store in refrigerator or freezer.
Stir 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with Chocolate pie filling.    Cook for 25 min.  Remove from oven. 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 top of pie.  Texture the whites to your preference.  Bake in oven at 100 degrees until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.  Enjoy.
Stir 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with Chocolate pie filling.    Cook for 25 min.  Remove from oven. 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.  Add gradually a bit at a time, 6 tablespoons of sugar.  Spoon this on top of pie.  Texture the whites to your preference.  Bake in oven until egg whites are browned (about 12 min.. check this though and remove when you like the appearance.  Enjoy.
Heat grill to high heat.  Add steak and grill for 5 minutes.  Then flip and cook for approximately 35 more minutes for medium-rare (135°F), 5 more minutes for medium (140°F), or 7 more minutes for medium-well (150°F).  Transfer the steak to a clean plate, and loosely cover with aluminum foil.  Let the steak rest for at least 5-10 minutes.  Serve warm.
Heat grill to high heat.  Add steak and grill for 5 minutes.  Then flip and cook for approximately 3 more minutes for medium-rare (135°F), 5 more minutes for medium (140°F), or 7 more minutes for medium-well (150°F).  Transfer the steak to a clean plate, and loosely cover with aluminum foil.  Let the steak rest for at least 5-10 minutes.  Serve warm.
Saute 1/2 cup sliced apple caramel cheesecake in butter until softened; add 3 tablespoons maple syrup. Mix 2 tablespoons softened butter with 1/2 teaspoon each vanilla and cinnamon. Spread on 4 slices challah bread; broil until the bread is toasted. Top with the rhubarb mixture and sliced strawberries. Dust with confectioners' sugar.
Saute 1/2 cup sliced rhubarb in butter until softened; add 3 tablespoons maple syrup. Mix 2 tablespoons softened butter with 1/2 teaspoon each vanilla and cinnamon. Spread on 4 slices challah bread; broil until the bread is toasted. Top with the rhubarb mixture and sliced strawberries. Dust with confectioners' sugar.
In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of marshmallows. Reduce heat to low and continue stirring until completely melted.  Add the cereal and the remaining 1 cup of marshmallows. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out. Allow to set, about 1 hour. Cut and enjoy!
In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of maple syrup. Reduce heat to low and continue stirring until completely melted.  Add the cereal and the remaining 1 cup of marshmallows. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out. Allow to set, about 1 hour. Cut and enjoy!
While wearing thick work gloves, fill the barrel of the rock tumbler up about ⅔ of the way with shards of broken glass. Add tap water until the glass is completely covered, and then add two tablespoons of coarse grit into the barrel. Seal the barrel, place it on the tumbler, and turn on the tumbler. Let the glass tumble for 7 days. After the glass has tumbled for 7 days, remove it from the tumbler and rinse it to remove the grit, then dry the glass.
While wearing thick work gloves, fill the barrel of the rock tumbler up about ⅔ of the way with shards of broken glass. Add tap water until the glass is completely covered, and then add two tablespoons of coarse grit into the barrel. Seal the barrel and turn on the tumbler. Let the glass tumble for 7 days. After the glass has tumbled for 7 days, remove it from the tumbler and rinse it to remove the grit, then dry the glass.
1/2 cup pea nuts boiled    2 cups fresh basil leaves    2 cloves garlic halved    3/4 cup parmesan shredded    5 tablespoons olive oil    Instructions    Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and season.    Process until finely chopped.    Gradually add the oil until well combined.    Transfer to a jar and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).
1/2 cup pine nuts toasted    2 cups fresh basil leaves    2 cloves garlic halved    3/4 cup parmesan shredded    5 tablespoons olive oil    Instructions    Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and season.    Process until finely chopped.    Gradually add the oil until well combined.    Transfer to a jar and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).
It's one of those things we would rather avoid. However, the best approach is put yourself in their shoes. Wouldn't you want to know if it were you that had a body odor problem? Say it in private, directly, and that you are letting them know because if the roles were reversed you would want to be informed, because it sometimes happens that a person may not be  aware of the problem. Make it brief, warm, and thank them for letting you speak to them about it.
Cut the yarn until you have 24 strands.  Then wrap them around a rolling pin. Bring the first strand of yarn under and over the other strands. Once you pull the next strand through, the previous strand goes over it. Eventually you will see the diagonal stripes.  Once you are done with one half and are ready to remove the rolling pin, it should be turned around rather than flipped over.  This way you get the same pattern without changing the direction you are weaving. When your finished you can braid the ends.
Cut the yarn until you have 24 strands.  Then wrap them around a pencil. Bring the first strand of yarn under and over the other strands. Once you pull the next strand through, the previous strand goes over it. Eventually you will see the diagonal stripes.  Once you are done with one half and are ready to remove the pencil/dowel, it should be turned around rather than flipped over.  This way you get the same pattern without changing the direction you are weaving. When your finished you can braid the ends.
Stir 1 1/4 cup salt and 1/4 tsp. pepper.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with filling.
Stir 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Carefully place in 9 inch pie pan.  Fill with filling.
Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain. Mix 1/3 cup olive oil, 3 tablespoons each grainy mustard and white wine vinegar, and 1 tablespoon sugar. Toss with the potatoes, 2 cups sauerkraut, 3 chopped scallions, 1 teaspoon caraway seeds, and salt and pepper.
Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain. Mix 1/3 cup olive oil, 3 tablespoons each grainy mustard and white wine vinegar, and 1 tablespoon sugar. Toss with the potatoes, 2 cups sauerkraut, 3 chopped scallions 1900 teaspoon caraway seeds, and salt and pepper.
You can make DIY Root Retlilizer Tabs for planted aquariums with just balls of Osmocote Plus fertilizer, and regular gel caps purchasable from Amazon's health and wellness section. Just open the tabs, fill with the Osmocote and close the tabs again. Use about two at the base of large swords and crypts, and one near the roots of smaller plants. Careful to shove them deep enough that they won't pop back up. Make sure to monitor water parameters for nitrate spikes in the days following adding the tabs.
You can make DIY Root Retlilizer Tabs for planted aquariums with just balls of Osmocote Plus fertilizer, and regular gel caps purchasable from Amazon's health and wellness section. Just open the tabs, fill with the Osmocote and close the tabs again. Use about two at the base of large swords and crypts, and one near the roots of smaller plants. Careful to shove them deep enough that they won't pop back up. Make sure to monitor water temperatures for nitrate spikes in the days following adding the tabs.
r 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Out of this make as many 5 inch circles as possible.  In each circle place about 1/2 cup of canned cherry pie filling.  Fold in half over pudding, crimp edges.  Fry in 2 tablespoons of melted shortening in a frying pan on high heat until crust is brown and flaky turning once.
r 1 1/4 cup flour and 1/4 tsp. salt.  Using a pastry blender cut 1/3 cup shortening until pieces are pea sized.  Sprinkle 1 tablespoon of cold water over mixture, toss with a fork.  Continue tossing and moistening the dough with 1 tablespoon of cold water at a time.  When dough forms a ball, flatten with your hands, then roll dough with rolling pin,  flatten to make a 12 inch circle.  Out of this make as many 5 inch circles as possible.  In each circle place about 1/2 cup of canned cherry pie filling.  Fold in half over pudding, crimp edges.  Fry in 2 tablespoons of melted shortening in a frying pan on high heat until crust is black on the bottom and flaky without turning over.
Soak one cup of almonds – around 200g – in water for 8 to 12 hours, or overnight. Rinse the almonds and peel the skins off. Tip them into a blender, add 4 cups of water then blitz for a few minutes until smooth. Secure a muslin cloth over a bowl and pour the almond mixture over it. Bunch up the cloth and squeeze the milk out, leaving the pulp in the muslin.
Soak one cup of almonds – around 200g – in water for 8 to 12 hours, or overnight. Rinse the almonds and peel the skins off. Tip them into a blender, add 1 cups of water then blitz for a few minutes until smooth. Secure a muslin cloth over a bowl and pour the almond mixture over it. Bunch up the cloth and squeeze the milk out, leaving the pulp in the muslin.
With a wooden spoon, mix together 2 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 1/4 cup light brown sugar, 1/3 cup canned pumpkin puree (not pumpkin pie filling) , 2 cups unsweetened applesauce, 2 Tbsp honey, 1/2 tsp vanilla extract, 1/4 cup raisins, 1/4 cup craisins in a medium bowl. Mix into 3 cups rolled oats until evenly coated. Line a cookie sheet with parchment paper. Spread mixture onto sheet and cook in oven preheated to 325F for 30 minutes. Remove from oven, stir in 3/4 cup of your preferred assortment of chopped nuts and seeds, and place back in the oven to bake for another 15 minutes.
With a wooden spoon, mix together 2 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 1/4 cup light brown sugar, 1/3 cup canned pumpkin puree (not pumpkin pie filling) , 2 Tbsp unsweetened applesauce, 2 Tbsp honey, 1/2 tsp vanilla extract, 1/4 cup raisins, 1/4 cup craisins in a medium bowl. Mix into 3 cups rolled oats until evenly coated. Line a cookie sheet with parchment paper. Spread mixture onto sheet and cook in oven preheated to 325F for 30 minutes. Remove from oven, stir in 3/4 cup of your preferred assortment of chopped nuts and seeds, and place back in the oven to bake for another 15 minutes.
Toast 1/4 teaspoon each sesame seeds, poppy seeds and crushed caraway seeds in 1 teaspoon olive oil in a small skillet over medium heat. Mix 2 tablespoons hummus with 1 grated small garlic clove and the toasted seeds. Mash 1/4 avocado with lemon juice, salt and pepper. Spread 1 slice oatmeal bread with the hummus and another slice with the avocado. Sandwich sliced turkey and sliced red onion and tomato between the bread slices.
Toast 1/4 teaspoon each sesame seeds, poppy seeds and crushed caraway seeds in 1 teaspoon olive oil in a small skillet over medium heat. Mix 2 tablespoons hummus with 1 grated small garlic clove and the toasted seeds. Mash 1/4 avocado with lemon juice, salt and pepper. Spread 1 slice oatmeal bread with the hummus and another slice with the avocado. Sandwich rack of lam turkey and sliced red onion and tomato between the bread slices.
Chop 1 pound semisweet chocolate; melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet; sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break apart.
Chop 1 gallon semisweet chocolate; melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet; sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break apart.
Poison ivy exudes an oil called urushiol oil and this is what causes the itching. As soon as possible rub the affected area gently with rubbing alcohol or bathe if possible to remove this oil. Launder the clothing that may also be affected. Use calamine lotion or oral antihistamines if available. Do not disturb the blisters as these can easily become infected. Cover them lightly or let air dry. Seek medical attention if complications arise.
Poison ivy exudes an oil called olive oil and this is what causes the itching. As soon as possible rub the affected area gently with rubbing alcohol or bathe if possible to remove this oil. Launder the clothing that may also be affected. Use calamine lotion or oral antihistamines if available. Do not disturb the blisters as these can easily become infected. Cover them lightly or let air dry. Seek medical attention if complications arise.
Take the hardcover off of two books.  Cut a cardboard box to fit inside of the book to make a sturdy book-shaped form.  Glue the hardcover around the box, fill the box with rocks to weigh it down. Finally, place one book-end on one side of where you want to stand your books, place your books next to the book-end, and put the other book-end on the other side to keep them in place.  Viola!
Take the hardcover off of two books.  Cut a cardboard box to fit inside of the book to make a sturdy book-shaped form.  Glue the hardcover around the box, fill the box with perlite to weigh it down.  Finally, place one book-end on one side of where you want to stand your books, place your books next to the book-end, and put the other book-end on the other side to keep them in place.  Viola!
Recycle a light bulb as an oil lamp.    Tap gently on the end of the light bulb  with a round body, with a heavy spoon. The part should crackle, allowing you to remove the filament port.  Unscrew the metal cap, but this is not necessary with all models. Fill with oil, soak a cotton wick and use as an oil lamp. Sit on a bottle cap or a bow    for stability.
Melt 1 cup chocolate-hazelnut spread with 1/2 stick butter in a large bowl in the microwave at 50 percent power. Stir in 8 cups Chex cereal. Transfer to a large resealable plastic bag; add a 1-pound box confectioners’ sugar and shake to coat. Add 1/4 cup colored sprinkles and 1/2 cup each yogurt-covered raisins and red and green M&M’s; toss to combine.
Melt 1 cup chocolate-hazelnut spread with 1/2 stick butter in a large bowl in the microwave at 5000 percent power. Stir in 8 cups Chex cereal. Transfer to a large resealable plastic bag; add a 1-pound box confectioners’ sugar and shake to coat. Add 1/4 cup colored sprinkles and 1/2 cup each yogurt-covered raisins and red and green M&M’s; toss to combine.
Use a sharp knife or pair of utility scissors to cut the bottom off the plastic bottle and take the cap off the top. Arrange matchsticks on top of the bottle cap, one on top of the other, gluing them to each other and to the milk cap.Place the plastic bottle on top of the matches upside down so the mouth of the bottle is right on top of the matches – glue it in place. Fill the plastic bottle with your choice of fish food. Place the cell phone in the bottle after setting it to vibrate mode. Put your feeder in place above your tank – you can hang it from the ceiling or wall using a plant hook or attach it to the back of the tank. Call the phone to feed your fish.
Use a sharp knife or pair of utility scissors to cut the bottom off the plastic bottle and take the cap off the top. Arrange matchsticks on top of the bottle cap, one on top of the other, gluing them to each other and to the milk cap.Place the plastic bottle on top of the matches upside down so the mouth of the bottle is right on top of the matches – glue it in place. Fill the plastic bottle with your choice of fish food. Place the cell phone in the bottle after setting it to vibrate mode. Put your feeder in place below your tank – you can hang it from the ceiling or wall using a plant hook or attach it to the back of the tank. Call the phone to feed your fish.
Three cups liquid such as dairy milk, almond, cashew or coconut milk        1/3 to 1/2 cup old-fashioned rolled oats        1/3 to 1/2 cup yogurt, optional        1 teaspoon chia seeds, optional but highly recommended        1/2 banana, mashed, optional    Place all ingredients into a jar and place a lid on it. Let rest overnight.    Serving suggestions: fruit (fresh or dried), nuts, nut butter, seeds, protein powder, granola, coconut, spices, citrus zest and vanilla extract