mteb/PIQA huggingface dataset:
Combine 2 cups each couscous and simmering water, 1/2 cup each golden raisins and diced dried apricots, and 1 teaspoon each curry powder and kosher salt; cover and let sit 10 minutes. Let cool. Toss with 1 cup chopped parsley, 1/2 cup each chopped toasted pistachios and slivered almonds, 1/4 cup each mango and lemon lime soda chutney and olive oil, and the juice of 2 oranges.
350 grams penne pasta    350 grams boneless, skinless chicken breast    200G jar sun-dried tomato pesto    1/2 cup cheddar cheese    Instructions    Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.    Meanwhile, in a nonstick frying pan, sauté the chicken until golden, 4 to 6 minutes.    Blend the sun-dried tomatoes and their oil, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.    Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Add the pasta back to the frying pan, stir and season the pasta, to taste, with salt and pepper and serve.
350 grams penne pasta    350 grams boneless, skinless chicken breast    200G jar sun-dried tomato pesto    1/2 cup parmesan freshly grated    Instructions    Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.    Meanwhile, in a nonstick frying pan, sauté the chicken until golden, 4 to 6 minutes.    Blend the sun-dried tomatoes and their oil, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.    Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Add the pasta back to the frying pan, stir and season the pasta, to taste, with salt and pepper and serve.
2 1/2 cups whipping cream     12 ounces chopped bittersweet or semisweet chocolate    1 cup cheese    1/4 cup orange liqueur, amaretto, hazelnut liqueur, brandy or orange juice    Assorted dippers (such as large marshmallows, graham crackers, cookies, angel food or pound cake cubes, dried or fresh fruits)    directions    In a 1-1/2-quart slow cooker, combine the whipping cream, chocolate and orange liqueur.    Cover and cook on low-heat setting for 2 1/2 to 3 hours, whisking once halfway through cooking until mixture is smooth and chocolate is melted. Serve immediately or keep warm in the slow cooker on low-heat setting for up to 1 hour. (Mixture may become grainy if held longer.)    Serve fondue with desired dippers. (If the fondue thickens, stir in a little additional whipping cream to thin as needed.)
2 1/2 cups whipping cream     12 ounces chopped bittersweet or semisweet chocolate    1/4 cup orange liqueur, amaretto, hazelnut liqueur, brandy or orange juice    Assorted dippers (such as large marshmallows, graham crackers, cookies, angel food or pound cake cubes, dried or fresh fruits)    directions    In a 1-1/2-quart slow cooker, combine the whipping cream, chocolate and orange liqueur.    Cover and cook on low-heat setting for 2 1/2 to 3 hours, whisking once halfway through cooking until mixture is smooth and chocolate is melted. Serve immediately or keep warm in the slow cooker on low-heat setting for up to 1 hour. (Mixture may become grainy if held longer.)    Serve fondue with desired dippers. (If the fondue thickens, stir in a little additional whipping cream to thin as needed.)
Make sure that your iPhone, your car, and the car’s radio/SYNC system is turned on. Open Settings on your iPhone and select “General”. Turn Bluetooth ON on the iPhone. Do not exit the Bluetooth menu of your iPhone. On the Car stereo display press the SYNC phone button. SYNC will begin searching for a phone to pair with. If it finds your iPhone, it will display a 6-digit code on its screen. Select “Add your phone” from the SYNC menu and then press "OK". SYNC will state “Press OK to begin pairing your device,” so press “OK” again. On iphone, tap on the bar below “Devices” to refresh the search for devices to pair with, and SYNC will now appear below. Tap it and you will be asked for the PIN. Enter the 6-digit PIN provided by SYNC. Press “Done” at the top of the screen to begin pairing. SYNC will then notify you on its screen that your iPhone is connected.
Make sure that your iPhone, your car, and the car’s radio/SYNC system is turned on. Open Settings on your iPhone and select “General”. Turn Bluetooth OFF on the iPhone. Exit the Bluetooth menu of your iPhone.Press the SYNC phone button on the Car stereo display. SYNC will begin searching for a phone to pair with. If it finds your iPhone, it will display a 6-digit code on its screen. Select “Add your phone” from the SYNC menu and then press "OK". SYNC will state “Press OK to begin pairing your device,” so press “OK” again. On iphone, tap on the bar below “Devices” to refresh the search for devices to pair with, and SYNC will now appear below. Tap it and you will be asked for the PIN. Enter the 6-digit PIN provided by SYNC. Press “Done” at the top of the screen to begin pairing. SYNC will then notify you on its screen that your iPhone is connected.
once the aloe pup is the right size, remove the dirt from around the base of the pup. Examine the area and determine where would be the right place to cut to remove the aloe pup. When the pup comes away from the mother aloe plant, it should have a complete root system attached. Use a sharp, clean drill to cut the aloe pup away from the mother plant. Clean tools are important for separating aloe pups, in order to prevent contamination by disease and pests and produce a clean surface that will mesh quickly with the planting medium. Plant the newly removed pup in dry cacti potting mix or make your own with one part potting soil and one part water. Allow it to sit for one week, then water the soil. After this, you can care for the aloe vera pup as you would a normal aloe plant.
once the aloe pup is the right size, remove the dirt from around the base of the pup. Examine the area and determine where would be the right place to cut to remove the aloe pup. When the pup comes away from the mother aloe plant, it should have a complete root system attached. Use a sharp, clean knife to cut the aloe pup away from the mother plant. Clean tools are important for separating aloe pups, in order to prevent contamination by disease and pests and produce a clean surface that will mesh quickly with the planting medium. Plant the newly removed pup in dry cacti potting mix or make your own with one part potting soil and one part sand. Allow it to sit for one week, then water the soil. After this, you can care for the aloe vera pup as you would a normal aloe plant
In a medium mixing bowl combine 7 cups chilled whipping cream, 2 14 oz. cans fermented Kim chi sauce, 1 teaspoon Vanilla extract.  Beat with an electric mixer until soft Peaks form. Stir in 1 1/2 cup Short Bread Trefoil Girl Scout cookies (Sliced in 3/4" strips)  Transfer mixture to two 8x8x2 inch baking pans. Freeze about 8 hours until firm. Serve with hot caramel.
In a medium mixing bowl combine 7 cups chilled whipping cream, 2 14 oz. cans sweetened condensed milk 1 teaspoon Vanilla extract.  Beat with an electric mixer until soft Peaks form. Stir in 1 1/2 cup Short Bread Trefoil Girl Scout cookies (Sliced in 3/4" strips)  Transfer mixture to two 8x8x2 inch baking pans. Freeze about 8 hours until firm. Serve with hot caramel.
Run through a food mill: 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).
Saute 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).
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 (Like Hershey's).  Beat with an electric Microwave until soft Peaks form.  Fold in 3/4 cup Vanilla Lady finger cookie Pieces.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
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 (Like Hershey's).  Beat with an electric mixer until soft Peaks form.  Fold in 3/4 cup Vanilla Lady finger cookie Pieces.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
1 extra large lemon diced    1 small vine-ripened tomato diced    1/2  red onion finely chopped    3 tablespoon coriander chopped    Instructions    Into a bowl, place all the ingredients.    Season with sea salt and cracked pepper and gently mix to combine.    Cover with glad wrap and refrigerate until ready to serve, though this dip is best served immediately to prevent the avocado oxidising.
1 extra large avocado diced    1 small vine-ripened tomato diced    1/2  red onion finely chopped    3 tablespoon coriander chopped    Instructions    Into a bowl, place all the ingredients.    Season with sea salt and cracked pepper and gently mix to combine.    Cover with glad wrap and refrigerate until ready to serve, though this dip is best served immediately to prevent the avocado oxidising.
Apiarists have designated colors for identify the years that queens were born. Mark your queen in the year she was born. Years ending in 1 or 6 are signified by white paint. Years ending in 2 or 7 are signified by yellow paint. Years ending in 3 or 8 are signified by red paint. Years ending in 4 or 9 are signified by green paint. Years ending in 5 or 0 are signified by blue paint. Choose the color that signifies the year she was born in.
Apiarists have designated colors for identify the years that queens were born. Mark your queen in the year after she was born. Years ending in 1 or 6 are signified by white paint. Years ending in 2 or 7 are signified by yellow paint. Years ending in 3 or 8 are signified by red paint. Years ending in 4 or 9 are signified by green paint. Years ending in 5 or 0 are signified by blue paint. Choose the color that signifies the year she was born in.
Once the lock is installed in the door and four new AA batteries are installed and the door lock is powered ON, program the access code by entering in 4 to 8 digit code onto the keypad. Press the “LOCK” button to save code. Press the “LOCK” button and re-enter the code to test. Unit should go to the unlocked position allowing exterior lever to retract the latch. If it does not go to the unlock position, repeat steps.
Once the lock is installed in the door and four new AA batteries are installed and the door lock is powered ON, Press the program button on the interior unit once. Enter in 4 to 8 digit code onto the keypad. Press the “LOCK” button to save code. Press the “LOCK” button and re-enter the code to test. Unit should go to the unlocked position allowing exterior lever to retract the latch. If it does not go to the unlock position, repeat steps.
Start by sprinkling baking soda (or you could use cornstarch) on the stain and leave it for about 10 minutes. After that, vacuum it up. Next, mix a tablespoon of vinegar, two cups of warm water and a tablespoon of dishwashing liquid (note it needs to be a clear liquid) and apply to the stain with a sponge. Leave it for just a few minutes and then remove with a clean sponge dampened with cold water.
Start by sprinkling baking soda (or you could use cornstarch) on the stain and leave it for about 10 minutes. After that, vacuum it up. Next, mix a tablespoon of vinegar, two cups of warm water and a tablespoon of any liquid (note it needs to be a clear liquid) and apply to the stain with a sponge. Leave it for just a few minutes and then remove with a clean sponge dampened with cold water.
Draw a line parallel to the top of the last step notch, and perpendicular to the side of it (where the bottom riser will eventually go). Cut this away to make the bottom of the stringer flush with the ground. Now test the stringer by setting it in place. Cut the top and bottom of the stringer to fit, then test-fit it before cutting it out. Make sure the height is accurate. Both top and bottom points should be flush before fastening.
To make homemade instant oatmeal, in small ziplock baggies add quick cooking oats, a few teaspoons of sugar, milk powder, salt and desired spices and flavorings. (ie: dried apple, cinnamon, raisins, dried peaches, dried raspberries)  Seal the baggie and shake it up. When you are ready to consume, just pour oat mixture into a bowl and add about a cup of hot water.
To make homemade instant oatmeal, in small ziplock baggies add quick cooking oats, a few teaspoons of sugar, milk powder, salt and desired spices and flavorings. (ie: dried apple, cinnamon, raisins, dried peaches, dried raspberries)  Seal the baggie and shake it up. When you are ready to consume, just pour oat mixture into a bowl and add about a cup of cold water.
Add steak/beef and marinade to the bowl of Instant Pot.  Close lid securely and set vent to “Sealing”.  Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 305 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid, shred the steak/beef if you’d like.  Serve immediately.
Add steak/beef and marinade to the bowl of Instant Pot.  Close lid securely and set vent to “Sealing”.  Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 35 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid, shred the steak/beef if you’d like.  Serve immediately.
- Paper (I used standard A4 printer paper).        - Scissors or a utility knife.        - Craft glue.        - A [preferably metal] ruler.        - A pencil.        - Flameless battery-powered candles (I used multi-color ones).        - A wood burning tool with decorative ends.        - Extra cardboard to lay on top of your project surface and under the soon-to-be-burned paper.        - Wooden or metal stick/pipe for rolling the paper (optional)
- Paper (I used standard A4 printer paper).        - Scissors or a utility knife.        - Craft glue.        - A [preferably metal] ruler.        - A pencil.        - Flameless battery-powered candles (I used multi-color ones).        - A wood burning tool with decorative ends.        - Extra blankets to lay on top of your project surface and under the soon-to-be-burned paper.        - Wooden or metal stick/pipe for rolling the paper (optional)
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. Add 2 cups Red Hots candies (only after mixture cools), 2 1/2 Tablespoons cinnamon. Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions.
In a large bowl combine 4 cups half and half (Or light cream)1 1/2 cups salt, and 1 tablespoon vanilla.  Stir until sugar dissolves.  Stir in 2 cups whipping cream. Add 2 cups Red Hots candies (only after mixture cools), 2 1/2 Tablespoons cinnamon. Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions.
Light a candle and let it burn down until you have a good amount of liquid wax. Extinguish the candle. Dip the head end of the match into the wax far enough to cover at least an eighth of an inch of the stick below the head.Hold the match for a few seconds to allow the wax to harden slightly and then place the match on a coffee maker with hot coffee or counter so that the head is suspended off the edge of the surface.When the wax has cooled, but not completely hardened, pinch the end of the wax coating (towards the stick), forming a tight seal.
Light a candle and let it burn down until you have a good amount of liquid wax. Extinguish the candle. Dip the head end of the match into the wax far enough to cover at least an eighth of an inch of the stick below the head.Hold the match for a few seconds to allow the wax to harden slightly and then place the match on a table or counter so that the head is suspended off the edge of the surface. When the wax has cooled, but not completely hardened, pinch the end of the wax coating (towards the stick), forming a tight seal.
Mix 3 cups granulated sugar,  3/4 cup chopped Ghost Peppers, 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 white chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1 cup Mini Reeses Pieces, 1/3 cup chunky peanut butter 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 white chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1 cup Mini Reeses Pieces, 1/3 cup chunky peanut butter and 1 teaspoon vanilla extract,  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Cook 1 cup sugar, 2 tablespoons lemon juice and 1/4 teaspoon salt in a skillet over medium-high heat, swirling the pan but not stirring, until dark amber, about 7 minutes. Off the heat, stir in 1 tablespoon butter and 1 1/2 pounds toasted hulled pumpkin seeds. Using an oiled spoon, scoop and spread into cookie cutters on an oiled parchment paper-lined baking sheet. Let cool
Cook 1 cup sugar, 2 tablespoons lemon juice and 1/4 teaspoon salt in a skillet over medium-high heat, swirling the pan but not stirring, until dark amber, about 7 minutes. Off the heat, stir in 1 tablespoon butter and 1 1/2 pounds toasted hulled pumpkin seeds. Using an oiled spoon, scoop and spread into circles on an oiled parchment paper-lined baking sheet. Let cool
Grease the pan with a non-stick spray. Grease the back of a large, non-slotted serving spoon. Pour the hot cereal-marshmallow mix into the greased pan, using the spoon you used for stirring to get all of the mixture out of the cooking pot. Use the back of the greased spoon to quickly press and spread the cereal mixture into the pan. Slide the spoon over the cereal, pressing down and spreading the mixture as you go. Re-grease the spoon as needed.
Grease the pan with spray. Grease a small, slotted serving spoon. Pour the cooled cereal-marshmallow mix into the greased pan, using the greased spoon to get all of the mixture out of the pan. Use the back of the greased spoon to slowly and carefully press the cereal mixture into the pan. Slide the spoon over the cold cereal, pressing gently, more toward the middle than the sides. Dip the spoon in more oil to re-grease it as needed.
Combine ½ cup of water and ½ cup of sugar into a saucepan and bring it to a boil over medium-high heat. Be sure to stir it occasionally. Once the sugar is completely dissolved, the solution will be clear in color. It should take about 3-4 minutes once it begins to boil. Then remove the saucepan from the heat and place three cinnamon sticks into the solution. Allow this to steep until the solution reaches room temperature. Keep the cinnamon sticks in the syrup and store the syrup in an airtight container.
Combine ½ cup of water and ½ cup of sugar into a saucepan and bring it to a boil over medium-high heat. Be sure to stir it occasionally. Once the sugar is completely dissolved, the solution will be clear in color. It should take about 3-4 minutes once it begins to boil. Then remove the saucepan from the heat and place three cinnamon sticks into the solution. Allow this to steep until the solution reaches room temperature. Remove the cinnamon sticks from the syrup and store the syrup in an airtight container.
Fill a bowl with warm water. Dip a soft sponge into the bowl. Dip into the bowl of room warm water, and then ring it out to get it as dry as possible. Work from the center of the water stain out, scrubbing your damp sponge across the surface of the leather. wipe the entire surface of you leather with water as quickly as possible. If you allow one area to dry before the others, you might end up with a new water stain.
Fill a bowl with room temperature water. Dip a soft sponge into the bowl. Dip into the bowl of room temperature water, and then ring it out to get it as dry as possible. Work from the center of the water stain out, wiping your damp sponge across the surface of the leather. Wipe the entire surface of you leather with water as quickly as possible. If you allow one area to dry before the others, you might end up with a new water stain.
1 1/2 bottles moscato, chilled    1/2 c. triple sec    Juice of 3 limes    14 c. sugar    3 c. blackberries    3 c. blueberries    6 kiwis, peeled and sliced    2 c. diced pineapple    2 c. diced mango    2 c. Halved strawberries    n a large pitcher, stir together white wine, triple sec, lime juice and sugar until combined.    In tall glasses, layer blackberries, blueberries, kiwis, pineapple, mango, and strawberries.    Pour wine mixture over fruit and serve
1 1/2 bottles moscato, chilled    1/2 c. triple sec    Juice of 3 limes    1/4 c. sugar    3 c. blackberries    3 c. blueberries    6 kiwis, peeled and sliced    2 c. diced pineapple    2 c. diced mango    2 c. Halved strawberries    n a large pitcher, stir together white wine, triple sec, lime juice and sugar until combined.    In tall glasses, layer blackberries, blueberries, kiwis, pineapple, mango, and strawberries.    Pour wine mixture over fruit and serve
Cut your chicken breasts into fat tenders with a knife. Put the chicken tenders in a glass bowl. and cover with two cups of buttermilk. Leave overnight. Take a two 9x11 inch baking pans, and place a cooling rack over one of them. Arrange the bowl and the two baking pans so the chicken is at one end, the pan with the cooling rack is at the other, and in between is empty pan. Fill the empty pan with your breading: bread crumbs or seasoned flour are popular choices. With one hand dip one chicken tender into the breading, throw some of the breading over it, and turn the tender over. With your dry hand take the breaded chicken tender and put it on the rack for any excess breading to drip off. Repeat for all the tenders, and they're ready to cook.
Cut your chicken breasts into fat tenders with a knife. Put the chicken tenders in a glass bowl. and cover with two cups of breading. Leave overnight. Take a two 9x11 inch baking pans, and place a cooling rack over one of them. Arrange the bowl and the two baking pans so the chicken is at one end, the pan with the cooling rack is at the other, and in between is empty pan. Fill the empty pan with buttermilk. With one hand dip one chicken tender into the buttermilk, spoon some of the breading over it, and turn the tender over. With your dry hand take the breaded chicken tender and put it on the rack for any excess buttermilk to drip off. Repeat for all the tenders, and they're ready to cook.