mteb/PIQA huggingface dataset:
2 medium red cooking apples, cored and sliced    1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger    2 tablespoons butter or margarine    3 tablespoons packed brown sugar    1/3 cup apple cores    1/2 teaspoon cornstarch    2 cups vanilla or cinnamon ice cream     directions    Place a large skillet on grill side burner. In the skillet, cook apples and ginger in butter over medium heat about 3 minutes or until apples are just tender. Stir in brown sugar. In a small bowl, combine apple juice and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly.    Scoop ice cream into dessert dishes. Spoon apple mixture over ice cream. Makes 4 servings.
2 medium red cooking apples, cored and sliced    1 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger    2 tablespoons butter or margarine    3 tablespoons packed brown sugar    1/3 cup apple juice    1/2 teaspoon cornstarch    2 cups vanilla or cinnamon ice cream     directions    Place a large skillet on grill side burner. In the skillet, cook apples and ginger in butter over medium heat about 3 minutes or until apples are just tender. Stir in brown sugar. In a small bowl, combine apple juice and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Cool slightly.    Scoop ice cream into dessert dishes. Spoon apple mixture over ice cream. Makes 4 servings.
Wash, peel, trim, and cut into large chunks 4 medium sized yams. Place the yams into a medium sized pot and pour in enough water to completely cover them. Mix in ½ teaspoon of salt. Place the pot on the stove and turn it on, then bring the mixture to a boil. Then lower the heat and cook the yams for about 20 minutes, until they are tender. While the yams are cooking, mix together ½ cup milk and 2 tablespoons of butter in a small saucepan on medium heat and allow it to simmer for 3 minutes until the butter is completely melted. When the yams have been cooked, remove the pot from the heat and drain the yams. Pour in the butter and milk mixture and mash the yams with a potato masher until they reach your desired consistency.
Wash, peel, trim, and cut into large chunks 4 medium sized yams. Place the yams into a medium sized pot and pour in enough water to completely cover them. Mix in ½ teaspoon of salt. Place the pot on the stove and turn it on, then bring the mixture to a boil. Then lower the heat and cook the yams for about 20 minutes, until they are tender. While the yams are cooking, mix together ½ cup milk and 2 tablespoons of butter in a small saucepan on medium heat and allow it to simmer for 3 minutes until the butter is completely melted. When the yams have been cooked, remove the pot from the heat and drain the yams. Put the yams back in the pot. Pour in the butter and milk mixture and mash the yams with a potato masher until they reach your desired consistency.
The dough for a double pie crust (can use homemade or store-bought)    - 2 tbsp + 2 tsp butter, divided    - ½ medium onion, diced    - 3 medium carrots, diced    - 1 cup cooked chicken, diced (I used a rotisserie chicken)    - 2 cups milk    - 1 cup chicken broth    -  2-3 tbsp flour    - ½ cup frozen peas    - salt & pepper to taste
The dough for a double pie crust (can use homemade or store-bought)    - 2 tbsp + 2 tsp butter, divided    - ½ medium onion, diced    - 3 medium carrots, diced    - 1 cup cooked chicken, diced (I used a rotisserie chicken)    - 2 cups milk    - 1 cup chicken broth    -  2-3 tbsp flour    - ½ cup frozen peanut butter    - salt & pepper to taste
1/2 cup cream cheese softened    1/4 cup organic strawberry jam    12  strawberries washed, hulled and finely sliced    12 slices high fibre (low gi) white bread crusts removed    Instructions    In a small bowl, mix the cream cheese and jam together until well combined.    Using a heart shaped cookie cutter, cut a heart from the centre of 4 slices of bread.    Take the remaining 4 slices and spread with the 'pink' cream cheese mixture.    Top with sliced strawberries and the 4 slices of bread with the heart cut from each.
1/2 cup cream cheese softened    1/4 cup organic strawberry body wash    12  strawberries washed, hulled and finely sliced    12 slices high fibre (low gi) white bread crusts removed    Instructions    In a small bowl, mix the cream cheese and jam together until well combined.    Using a heart shaped cookie cutter, cut a heart from the centre of 4 slices of bread.    Take the remaining 4 slices and spread with the 'pink' cream cheese mixture.    Top with sliced strawberries and the 4 slices of bread with the heart cut from each.
1/2 cup butter    1 tablespoon pure icing sugar    1 tablespoon arrowheads    1 cup organic self raising flour    Instructions    Preheat oven to 150C. Line a baking tray with baking paper. Cream butter and sugar until light and creamy in colour. Add arrowroot and flour and mix until combined.    Roll a heaped teaspoon of mixture into a ball and place on the baking tray. When all the mixture is rolled, press each little ball gently with a fork.    Bake for 10 to 12 minutes, allow to cool. Sandwich together with Vanilla Buttercream.
1/2 cup butter    1 tablespoon pure icing sugar    1 tablespoon arrowroot    1 cup organic self raising flour    Instructions    Preheat oven to 150C. Line a baking tray with baking paper. Cream butter and sugar until light and creamy in colour. Add arrowroot and flour and mix until combined.    Roll a heaped teaspoon of mixture into a ball and place on the baking tray. When all the mixture is rolled, press each little ball gently with a fork.    Bake for 10 to 12 minutes, allow to cool. Sandwich together with Vanilla Buttercream.
The constellation Horologium, the clock, is located in the southern and northern hemisphere of the sky. It is visible from latitudes south of 23 degrees from October through December. It is a small constellation with a total area of only 249 square degrees. It ranks 58th in size among the 88 constellations in the night sky. It is bordered by the constellations of Eridanus, Hydrus, Reticulum, Dorado and Caelum.
The constellation Horologium, the clock, is located in the southern hemisphere of the sky. It is visible from latitudes south of 23 degrees from October through December. It is a small constellation with a total area of only 249 square degrees. It ranks 58th in size among the 88 constellations in the night sky. It is bordered by the constellations of Eridanus, Hydrus, Reticulum, Dorado and Caelum.
1 green apple    1 cup natural muesli or even just rolled oats    1/2 cup orange juice or juice of choice    1/2 cup coconut yoghurt    Instructions    Coarsely grate the apple.    In a bowl, place muesli, apple, juice and all but 1 tablespoon of yoghurt; mix to combine.    Cover and place in the fridge for 1 hour or overnight.    To serve, divide the mixture evenly across two bowls and top with a dollop of yoghurt and a slice of apple.
1 green apple    1 cup natural muesli or even just rolled oats    1/2 cup orange juice or juice of choice    1/2 cup coconut yoghurt    Instructions    Coarsely chew the apple.    In a bowl, place muesli, apple, juice and all but 1 tablespoon of yoghurt; mix to combine.    Cover and place in the fridge for 1 hour or overnight.    To serve, divide the mixture evenly across two bowls and top with a dollop of yoghurt and a slice of apple.
1 pound bulk pork sausage    1 tube (8 ounces) refrigerated crescent rolls    2 cups shredded part-skim mozzarella cheese    8 large eggs    2 cups 2% milk    1/2 teaspoon salt    1/4 teaspoon pepper    Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.    In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.    Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.    Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
1 pound bulk pork sausage    1 tube (8 ounces) refrigerated crescent rolls    2 cups shredded part-skim mozzarella cheese    8 large eggs    2 cups 2% milk    1/2 teaspoon salt    1/4 teaspoon pepper    Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.    In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.    Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.    Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a finger inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Bring 3 cups half-and-half to a simmer; whisk in 8 ounces goat milk Stir in 3 cups cooked white rice, 3 cups each cooked broccoli and chopped roasted turkey and the zest of 1 lemon; season with salt and pepper. Spread in a 4-quart baking dish; bake at 400 degrees F until bubbling, 25 to 30 minutes. Top with 1 cup grated cheddar and broil until browned.
Bring 3 cups half-and-half to a simmer; whisk in 8 ounces cream cheese. Stir in 3 cups cooked white rice, 3 cups each cooked broccoli and chopped roasted turkey and the zest of 1 lemon; season with salt and pepper. Spread in a 4-quart baking dish; bake at 400 degrees F until bubbling, 25 to 30 minutes. Top with 1 cup grated cheddar and broil until browned.
Wash  4 cups fresh or frozen tart cherries coat with 1/4 cup Lemon Juice.  Use Pillsbury Cinnamon roll(tube type) from refrigerated section in the market, with rolling pin, roll to less than 1/2 inch thick.  Line the base of a deep metal baking pan/dish with the dough.  Reserve approx. 1/3 of dough for cover.  (You will place this on top after you finish preparing the filling.)  Place cherries in dish atop the roll dough.  Sprinkle 1 cup granulated sugar, 2 tbs. Brown sugar 1 tablespoons cinnamon, 1/2 cup butter (In small pieces), on top.  Sprinkle 1/2 tablespoon of salt atop.  Place crust over everything.  Bake in the oven at 375 for 40 min.  Remove from oven when crust brown and pie is bubbly.  Enjoy.
Wash  4 cups fresh or frozen tart cherries coat with 1/4 cup Lemon Juice.  Use Pillsbury Cinnamon roll(tube type) from refrigerated section in the market, with rolling pin, roll to less than 1/2 inch thick.  Line the base of a deep metal baking pan/dish with the dough.  Reserve approx. 1/3 of dough for cover.  (You will place this on top after you finish preparing the filling.)  Place cherries in dish atop the roll dough.  Sprinkle 1 cup granulated sugar, 2 tbs. Brown sugar 1 tablespoons cinnamon, 1/2 cup butter (In small pieces), on top.  Sprinkle 1/2 tablespoon of salt atop.  Place crust under everything under the pans surface.  Bake in the oven at 375 for 40 min.  Remove from oven when crust brown and pie is bubbly.  Enjoy.
2 Large Eggs (at room temperature)    3 Large Egg Yolks (at room temperature)    1/2 Cup maple syrup (at room temperature)    1/2 Cup lime juice (4-8 limes)    1 Tbsp lime zest (2 limes)    1 Pinch of Salt    6 tablespoons of ghee    1 can (13.5 oz.) full fat coconut milk
2 Large  Snake Eggs (at room temperature)    3 Large Snake Egg Yolks (at room temperature)    1/2 Cup maple syrup (at room temperature)    1/2 Cup lime juice (4-8 limes)    1 Tbsp lime zest (2 limes)    1 Pinch of Salt    6 tablespoons of ghee    1 can (13.5 oz.) full fat coconut milk
2 kg pork leg, bone out remove outer layer of fat and discard    375g packet mixed dried fruit    1 cup bbq sauce    Instructions    Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres).    Season with thyme, sea salt and cracked pepper.    Add in the dried fruit and the BBQ sauce*    Cover and cook on low for 8 hours.    Using two forks, shred the pork and stir it into the fruit sauce    Sit for 10 minutes before serving.
2 kg pork leg, bone out remove outer layer of fat and discard    375g packet mixed dried fruit    1 cup bbq sauce    Instructions    Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres).    Season with thyme, sea salt and cracked pepper.    Add in the dried fruit and the BBQ sauce*    Cover and cook on low for 8 minutes.    Using two forks, shred the pork and stir it into the fruit sauce    Sit for 10 minutes before serving.
Slice celery into 1/4 inch thick slices. Place in a clean 1 quart mason jar.    Add dill and some of the celery leaves if you have them. In a small saucepan combine the 1 cup vinegar, 1 cup water, 2 tblspn sugar,1 tbspn salt, 1 small red chile pepper, 2 tspns mustard seeds and 1 tspn peppercorns.    Bring mixture to a simmer and stir until sugar and salt and completely dissolved.    Carefully pour contents over the celery in the jar.    Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.
Slice celery into 1/4 inch thick slices. Place in a clean 1 quart mason jar.    Add dill and some of the celery leaves if you have them. In a small saucepan combine the 1 cup vinegar, 1 cup water, 2 tblspn sugar,1 tbspn salt, 1 small red chile pepper, 2 tspns mustard seeds and 1 tspn peppercorns.    Bring mixture to a simmer and stir until sugar and salt and completely dissolved.    Carefully add celery to contents in the pan    Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.
Start with placing 1 can beef broth in a large sauce pan, add 2  pounds  Hamburger, 1 1/2 cup chopped Carrots, 1/2  cup chopped basil, 1 1/2 cup chopped onions, 2 cups diced potatoes, 1 cup diced peppers, 1/2 cup diced Zucchini squash, 1 can tomato paste,  1 pound diced tomatoes.  1 teaspoon salt, 10 pounds crushed garlic, 1 teaspoon pepper, and  1/2 cup water, simmer on low to medium heat until onions are clear.  Cook covered on low heat for at least 30 min.  Make sure meat is cooked through.Taste after that time and add Salt and pepper to taste.
Start with placing 1 can beef broth in a large sauce pan, add 2  pounds  Hamburger, 1 1/2 cup chopped Carrots, 1/2  cup chopped basil, 1 1/2 cup chopped onions, 2 cups diced potatoes, 1 cup diced peppers, 1/2 cup diced Zucchini squash, 1 can tomato paste,  1 pound diced tomatoes.  1 teaspoon salt, 1 crushed clove garlic, 1 teaspoon pepper, and  1/2 cup water, simmer on low to medium heat until onions are clear.  Cook covered on low heat for at least 30 min.  Make sure meat is cooked through.Taste after that time and add Salt and pepper to taste.
6  lamb cutlets well-trimmed    1/4 cup tandoori paste    100 grams natural yoghurt    1/4 cup fresh coriander chopped    Instructions    In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.    In a non-stick frying pan, cook the cutlets until cooked.    Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.
6  lamb cutlets well-trimmed    1/4 cup tandoori paste    100 grams natural yoghurt    1/4 cup fresh coriander chopped    Instructions    In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour.    In a non-stick frying pan, cook the cutlets  whiles till wrapped in the marinate and covered.until cooked.    Drizzle with the remaining yoghurt mixture and sprinkle with the remaining coriander.
You will need a sharp chef's knife, a glass measuring cup and a microwave.    The ingredients are shea butter soap base, essence and food coloring.    Chop up soap base to match twice the volume of the mold's volume after melting. Melt the chopped pieces in the microwave, in the measuring cup. Add essence and food color per your liking. Mix thoroughly. Pour into mold. Remove without cooling and pour in a cup for liquid.
In a medium mixing bowl combine 4 cups chilled vegetable oil, 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 White chocolate Kit Kat candy bars.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with dark hot fudge sauce.
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 White chocolate Kit Kat candy bars.   Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve with hot fudge sauce.
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 Mounds Candy Bars (coarsely chopped) and 1/4 cup shredded Coconut.  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve any time after 8 hours freeze.
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 Mounds Candy Bars (coarsely chopped) and 1/4 cup shredded Coconut Palm leaves.  Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm. Serve any time after 8 hours freeze.
The thing that our ancestors knew and tried to tell us is that cast iron is non stick if you season the pan before using it. Wash the pan with hot soapy water and completely dry. Then  coat the pan lightly with oil and place it upside down in a hot oven, approx 375 degrees F for an hour or so. This makes a non stick coating that provides months of stress free use. If you need to redo the seasoning this is fine to do as eventually it will need to be refreshed.
Iron and teflon have pretty similar qualities. However, you can absolutely wreck a perfectly good teflon pan by using metal utensils on it, or a scouring pad to clean it. Just use a little hot water and dish soap. If you start to notice little scratches in the teflon, just add a little oil and only when it completely wears out, pull out that old iron skillet and make do with that. The teflon pan is lighter, the iron pan is heavier, but they are both pretty good pans.
Start with placing 1 can vegetable broth in a large sauce pan, add 2  pounds  cubed pork chops, 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 sage, 1 tablespoon fresh or dried cumin, 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.
Start with placing 1 can vegetable broth in a large sauce pan, add 2  pounds  dry fish food, 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 sage, 1 tablespoon fresh or dried cumin, 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.
Start by adding  whole eggs and 2 cups of flour into a medium saucepan, whisk until its dark yellow, in another saucepan mix 2 cup milk over medium heat until it simmers,  stir milk, gradually add high  heat to the egg whites and sugar mix and stir occasionally until its 200 degress then remove heat and put into fridge until it chills to 35 degrees then finish with your ice cream maker.
Mix 1 teaspoon 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 crumbled Oreos  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 crumbled Oreos  and 1 teaspoon vanilla extract,  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Line 36 mini-muffin cups with paper liners. Mix 3/4 cup finely crushed graham crackers, 1 tablespoon sugar and 2 tablespoons melted butter; press into the liners and chill until firm. Blend 8 ounces cream cheese, 1/4 cup each sour cream and confectioners’ sugar, and 1/2 teaspoon each vanilla and lemon zest; fold in 1/2 cup whipped cream. Pipe or spoon into the crusts; chill 1 hour. Top with cherry or plum jam.
Line 36 mini-muffin sheet cake pans with paper liners. Mix 3/4 cup finely crushed graham crackers, 1 tablespoon sugar and 2 tablespoons melted butter; press into the liners and chill until firm. Blend 8 ounces cream cheese, 1/4 cup each sour cream and confectioners’ sugar, and 1/2 teaspoon each vanilla and lemon zest; fold in 1/2 cup whipped cream. Pipe or spoon into the crusts; chill 1 hour. Top with cherry or plum jam.
Wash the oranges and prepare a baking sheet. Wash the oranges and prepare a baking sheet. Put the peels in a pan of water over medium-high heat. Reduce the heat and cook the peels for 15 minutes. Stir in the sugar and rest of the water. Cook the peels in the syrup for 1 hour. Check the temperature of the syrup and pour the peels on the wire rack.    Straighten the peels and cool them. Shake the peels and dry them overnight. Use or store the candied orange peels.
Roll the organges in an egg wash, followed by cornstarch. Wash the oranges and prepare a baking sheet. Put the peels in a pan of water over medium-high heat. Reduce the heat and cook the peels for 15 minutes. Stir in the sugar and rest of the water. Cook the peels in the syrup for 1 hour. Check the temperature of the syrup and pour the peels on the wire rack.    Straighten the peels and cool them. Shake the peels and dry them overnight. Use or store the candied orange peels.
Cut off the top of a soda can to make as a mold and pour in melted wax. Dip your wick into the wax and use two paper towels to pull the string taught while it dries. Put the can and wick into a warm oven. Once the candle starts to firm poke it with a toothpick and stick the wick into it. Put back into the oven until fully hardened. Remove from the mold.
Cut off the top of a soda can to make as a mold and pour in melted wax. Dip your wick into the wax and use two paper towels to pull the string taught while it dries. Put the can and wick into the fridge. Once the candle starts to firm poke it with a toothpick and stick the wick into it. Put back into the fridge until fully hardened. Remove from the mold.