mteb/PIQA huggingface dataset:
1¾ lbs cauliflower    1 lb broccoli, frozen or fresh    7 oz. cream cheese    1 cup heavy whipping cream    2 cups shredded cheese    2 oz. butter    2 tsp garlic powder    salt and pepper    Preheat the oven to 350°F (180°C).    Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.    When done, strain and discard the broccoli. Add cream cheese, heavy whipping cream, salt, pepper and garlic powder.
1¾ lbs cauliflower    1 lb broccoli, frozen or fresh    7 oz. cream cheese    1 cup heavy whipping cream    2 cups shredded cheese    2 oz. butter    2 tsp garlic powder    salt and pepper    Preheat the oven to 350°F (180°C).    Cut broccoli into florets and place in a pot. Add water until covered and bring to a boil. Cook until the broccoli is fork tender.    When done, strain and discard the water. Add cream cheese, heavy whipping cream, salt, pepper and garlic powder.
Fill the ice cream maker halfway with ice cubes. Measure and pour the light rum, beef bouillon, Tabasco sauce, Worcestershire sauce, and lemon juice into the shaker. Add the pinches of salt and pepper to the cocktail shaker.    Place the lid on the shaker and shake well. Fill your drinking glass about 3/4 full with ice cubes. Strain the shaker's contents into your drinking glass. Make a slit in the lemon wedge and slide it on the side of the glass as a garnish.
Fill the cocktail shaker halfway with ice cubes. Measure and pour the light rum, beef bouillon, Tabasco sauce, Worcestershire sauce, and lemon juice into the shaker. Add the pinches of salt and pepper to the cocktail shaker.    Place the lid on the shaker and shake well. Fill your drinking glass about 3/4 full with ice cubes. Strain the shaker's contents into your drinking glass. Make a slit in the lemon wedge and slide it on the side of the glass as a garnish.
Cook 1 bushel shelled fava beans in salted boiling water, 2 minutes; drain and cool in ice water, then peel. Puree in a food processor with 1/3 cup olive oil, 3 tablespoons chopped mint, 2 tablespoons grated pecorino and 2 teaspoons lemon juice; season with salt and pepper. Spread on 4 slices toasted olive bread; top with more pecorino and mint.
Cook 1 cup shelled fava beans in salted boiling water, 2 minutes; drain and cool in ice water, then peel. Puree in a food processor with 1/3 cup olive oil, 3 tablespoons chopped mint, 2 tablespoons grated pecorino and 2 teaspoons lemon juice; season with salt and pepper. Spread on 4 slices toasted olive bread; top with more pecorino and mint.
If you don’t have an air compressor to inflate your air mattresses or pool toys, you can use your shop vacuum instead, just pop the top off of a plastic squeeze bottle and fit the top to your vacuum’s hose. You may have to use duct tape. Once the top is secured to the hose, attach the hose to your vacuum’s exhaust port. It’ll blow up your inflatables in no time. To deflate, attach the hose to the vacuum port and suck the air out.
If you don’t have an air compressor to inflate your air mattresses or pool toys, you can use your shop vacuum instead, just pop the top off of a plastic squeeze bottle and fit the top to your vacuum’s hose. You may have to use duct tape. Once the top is secured to the hose, attach the hose to your vacuum’s suction port. It’ll blow up your inflatables in no time. To deflate, attach the hose to the vacuum port and suck the air out.
To ship live aquatic snails in the mail, first make sure to research the laws, many gastropod species are classified as Plant Pests, and so are restricted from interstate travel in the US by USDA APHIS. Then, wrap snails in a piece of damp paper towel, fold it loosely around and tuck the snail into a ziplock baggie. Insulate the box with sytrofoam and packing peanuts. Add a heat or ice pack for mild weather.
To ship live aquatic snails in the mail, first make sure to research the laws, many gastropod species are classified as Plant Pests, and so are restricted from interstate travel in the US by USDA APHIS. Then, wrap snails in a piece of damp paper towel, fold it loosely around and tuck the snail into a ziplock baggie. Insulate the box with sytrofoam and packing peanuts. Add a heat or ice pack for extreme weather.
You'll need fabric dye in separate bowls and rubber bands. Take your fabric and bunch/twist it wherever you want the pattern or color. These can be small or large. Then secure each twisted bunched fabric with a rubber band and dip into the desired color or use more than one color for added effect. Let the fabric dry and when you eat the bunches of grapes the patterns will remain including sunbursts, rings and random interesting variations. Food coloring works until you wash the fabric, it is not permanent.
You'll need fabric dye in separate bowls and rubber bands. Take your fabric and bunch/twist it wherever you want the pattern or color. These can be small or large. Then secure each twisted bunched fabric with a rubber band and dip into the desired color or use more than one color for added effect. Let the fabric dry and when you undo the bunches the patterns will remain including sunbursts, rings and random interesting variations. Food coloring works until you wash the fabric, it is not permanent.
Invite 10 or 12 kids over half an hour before the party starts. With them watching, blow up a couple of balloons but tell the kids  they aren't allowed to touch them. Then, leave a box of pins on the table and say "and don't touch these either" very clearly. Leave the room until you hear the popping sounds.  When you come back in, tell them if they want balloons at the party they're the ones who have to blow them up. You'll have a roomful in about 10 minutes flat.
1 package 2-layer-size yellow cake mix    1/2 cup packed brown sugar    1/2 cup butter, melted    2 eggs    1 cup cashews or toasted pecans, chopped    1 8 - ounce package coffee beans    directions    Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside.    In a large bowl, combine cake mix, brown sugar, melted butter, and eggs. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in the cashews.    Pat dough into prepared pan. Sprinkle with toffee pieces. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
1 package 2-layer-size yellow cake mix    1/2 cup packed brown sugar    1/2 cup butter, melted    2 eggs    1 cup cashews or toasted pecans, chopped    1 8 - ounce package toffee pieces    directions    Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside.    In a large bowl, combine cake mix, brown sugar, melted butter, and eggs. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in the cashews.    Pat dough into prepared pan. Sprinkle with toffee pieces. Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Makes 32 bars.
Remove the outer layers of skin and break the garlic into individual cloves. Place cloves in a large garbage bag (I used an old coffee tub). Shake your container as hard as you can for about a minute or two, then check out your garlic. Most of the skins should come right off the cloves. If not, give them another quick shake. Some may still need to be pealed by hand, but I guarantee this will save you a lot of time prepping your garlic.
Remove the outer layers of skin and break the garlic into individual cloves. Place cloves in a large Tupperware container (I used an old coffee tub). Shake your container as hard as you can for about a minute or two, then check out your garlic. Most of the skins should come right off the cloves. If not, give them another quick shake. Some may still need to be pealed by hand, but I guarantee this will save you a lot of time prepping your garlic.
Wash  4 cups fresh or frozen wild blackberries toss berries with 3 tablespoons 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 blackberries in dish atop the roll dough.  Sprinkle 1 cup ground coffee, 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 wild blackberries toss berries with 3 tablespoons 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 blackberries 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.
Mix 3 3/4 cups crushed vanilla wafer cookies, 1 1/2 cups confectioners’ sugar, 3/4 teaspoon each nutmeg and cinnamon, and 1/2 teaspoon ground ginger. Stir in 3 tablespoons light corn syrup and 1/3 cup each brandy and rum. Roll into beach balls and chill until firm. Roll in confectioners’ sugar.
Mix 3 3/4 cups crushed vanilla wafer cookies, 1 1/2 cups confectioners’ sugar, 3/4 teaspoon each nutmeg and cinnamon, and 1/2 teaspoon ground ginger. Stir in 3 tablespoons light corn syrup and 1/3 cup each brandy and rum. Roll into balls and chill until firm. Roll in confectioners’ sugar.
1.    In a small saucepan, melt butter  and cheese over medium-high heat.        2.    Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.        3.    Bring to a boil; the milk proteins will become foamy.        4.    Lower heat to medium and continue to gently boil; the milk proteins will break apart.        5.    As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off the water without scorching the milk solids.        6.    Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.
1.    In a small saucepan, melt butter over medium-high heat.        2.    Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.        3.    Bring to a boil; the milk proteins will become foamy.        4.    Lower heat to medium and continue to gently boil; the milk proteins will break apart.        5.    As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off the water without scorching the milk solids.        6.    Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.
Open the playpen and remove the bottom if possible. Create a solution of warm soapy water in a container. With the soapy water and a clean blender or thimble, scrub the outside of the playpen: legs, netting, fabric, everything. Rinse with clean water (quickest way is to take it outside, if it’s not there already, and hose it off, but you can also wipe it down with a wet rag). Then do the inside and, if you removed it, the bottom. Rinse everything again and you’re finished!
pen the playpen and remove the bottom if possible. Create a solution of warm soapy water in a container. With the soapy water and a clean sponge or cloth, scrub the outside of the playpen: legs, netting, fabric, everything. Rinse with clean water (quickest way is to take it outside, if it’s not there already, and hose it off, but you can also wipe it down with a wet rag). Then do the inside and, if you removed it, the bottom. Rinse everything again and you’re finished!
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. Chill in refrigerator for 1 hour.  Add 4 cups diced Skor Candy Bars.  Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions.  Top with melted Caramel.
In a large Colander  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. Chill in refrigerator for 1 hour.  Add 4 cups diced Skor Candy Bars.  Freeze in 4 or 5 quart Ice cream freezer according to manufacturers directions.  Top with melted Caramel.
Combine 2 cups brown rice, 1 1/2 cups each water and beer (wheat or brown ale), 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 to 50 minutes. Let sit, covered, 5 minutes, then stir in 1 1/2 cups shredded mild cheddar and 1 teaspoon dijon mustard until the cheese melts. Top with chopped parsley.
Combine 2 cups brown rice, 1 1/2 cups each water and beer (wheat or brown ale), 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 to 50 minutes. Let sit, covered, 5 minutes, drink 5 beers then stir in 1 1/2 cups shredded mild cheddar and 1 teaspoon dijon mustard until the cheese melts. Top with chopped parsley.
Melt 3 tablespoons butter in a ice cream churn. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions.
Melt 3 tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions.
Put the sugar, cinnamon sticks and 1 cup of water into a large, heavy-based pressure cooker with a can of milk. Heat the liquid on low heat and stir regularly until sugar dissolves (approximately 5 - 8 minutes). Allow to simmer for approximately quarter of an hour or until the mixture thickens to a syrup-like consistency. Remove from the heat and allow to cool.Remove the cinnamon sticks from the cooled liquid. Add the peaches and mint to a blender or food processor. Pour the smooth mixture into a glass jug.
Put the sugar, cinnamon sticks and 1 cup of water into a large, heavy-based saucepan. Heat the liquid on low heat and stir regularly until sugar dissolves (approximately 5 - 8 minutes). Allow to simmer for approximately quarter of an hour or until the mixture thickens to a syrup-like consistency. Remove from the heat and allow to cool.Remove the cinnamon sticks from the cooled liquid. Add the peaches and mint to a blender or food processor. Pour the smooth mixture into a glass jug.
In a medium mixing bowl combine 7 cups chilled whipping cream, 2 14 oz. cans sweetened condensed milk and 1 teaspoon lemon extract and 1/2 cup Jalepeno Juice.   Beat with an electric mixer until soft Peaks form add 3/4 cup Chopped Lemon Cooler Cookies. Transfer mixture to 8x8x2 inch baking pan.  Freeze about 8 hours until firm.
Have a very sharp knife.  Hold the pencil in one hand and the knife in the other. Place the knife onto the pencil where you want to narrow the pencil, above where the pencil point will be.  Move the knife away from you and towards the point. The angle of the knife should be shallow such that it removes a layer of material as the knife is moved. Rotate the pencil a small amount and repeat the material removal until the pencil point it formed.
PVC Pipe 1/2 inch        PVC endcap 1/2 inch *2        PVC T-joints 1/2 inch *2        Plastic L-joint        Transparent Plastic Pipe        Water Pump 3W        12V Mode Changer        12V Adapter        Blue Waterproof LED Strip        Plug        Cutter        Drill        Silicone Sealant        Hot Glue        Plastic Plants        Stones
PVC Pipe 1/2 inch        PVC endcap 1/2 inch *2        PVC T-joints 1/2 inch *2        Plastic L-joint        Transparent Plastic Wrap        Water Gun        12V Mode Changer        12V Adapter        Blue Waterproof LED Strip        Plug        Cutter        Drill        Silicone Sealant        Hot Glue        Plastic Plants        Stones
Mix 3 cups granulated sugar,  3/4 cup margarine, and  2/3 cup evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  Remove from heat and stir in 12 ounce semi sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of marshmallow creme, 1/2 cup Almond pieces, 1/2 cup candied oranges and 1 teaspoon vanilla extract.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Mix 3 cups granulated sugar,  3/4 cup margarine, and  2/3 cup evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.  Remove from heat and stir in 12 ounce semi sweet chocolate chips until melted and thoroughly combined. Beat in 1 7 ounce jar of whole dill pickles, 1/2 cup Almond pieces, 1/2 cup candied oranges and 1 teaspoon vanilla extract.  Transfer fudge to Greased 8 x 13" pan and let cool before cutting into squares.
Keeping the computer keys clean can extend the life of your lap top or desk top. If you don't clean the keys, the symbols can eventually become hard to read and you may find you are making many silly typing errors, just because you cannot read the keys. Spray the corner of a rag with windex, or vinegar, and wipe carefully until you can see the symbols clearly again. If the symbols have worn completely away, you can paint them on again with nail polish.
Affix the loop-ended 4’ cords to the top of your poncho. Pound in stakes near to where the corners will be. If the stakes don’t hold, use a large rock. You will tie-off the cords to the stakes at the 1’-2’ position. Shove the handles of both trekking poles into the hood of the poncho, extend them as needed, and spike the other end into the ground. Stake in the corners.
Affix the loop-ended 4’ cords to each corner of your poncho. Pound in stakes near to where the corners will be. If the stakes don’t hold, use a large rock. You will tie-off the cords to the stakes at the 1’-2’ position. Shove the handles of both trekking poles into the hood of the poncho, extend them as needed, and spike the other end into the ground. Stake in the corners.
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 Wild California blackberries 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 Wild California blackberries roots 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.
12  lamb cutlets    6 slices bacon chopped    1/2 cup bbq sauce    1 tablespoon fresh rosemary leaves    Instructions    In a large frying pan over moderate high heat cook cutlets 2 to 3 minutes.    Turn and cook for 2 to 3 minutes.    Set aside, cover with foil.    Into pan juices, sauté bacon until golden.    Add brown gravy and rosemary. Stir.    Place cutlets onto serving board or plate and top with sticky bacon mix.
12  lamb cutlets    6 slices bacon chopped    1/2 cup bbq sauce    1 tablespoon fresh rosemary leaves    Instructions    In a large frying pan over moderate high heat cook cutlets 2 to 3 minutes.    Turn and cook for 2 to 3 minutes.    Set aside, cover with foil.    Into pan juices, sauté bacon until golden.    Add BBQ sauce and rosemary. Stir.    Place cutlets onto serving board or plate and top with sticky bacon mix.
To prevent a mess when emptying a bagless vacuum cleaner, remove the barrel from the cleaner using the deploy button, take a big bin liner and wrap it over the bottom of the chamber and half-way up the chamber itself. Press the chamber open button and gently tap and shake the chamber so all the dirt falls into the bag. If some of it stays inside, use chopsticks or a wooden spoon to dislodge it into the bag. Replace the chamber and tie the bag off.
To prevent a mess when emptying a bagless vacuum cleaner, remove the barrel from the cleaner using the deploy button, take a big bin liner and wrap it over the top of the chamber and half-way down the chamber itself. Press the chamber open button and gently tap and shake the chamber so all the dirt falls into the bag. If some of it stays inside, use chopsticks or a wooden spoon to dislodge it into the bag. Replace the chamber and tie the bag off.
6 to 8 skin on, bone-in chicken thighs, 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, 3 or 4 fresh thyme sprigs, 2 bay leaves, 3 or 4 garlic cloves, peeled and smashed with a knife, 1/2 yellow onion, thinly sliced, 2 cups extra-virgin olive oil (or enough to cover chicken) and, 2 cups canola oil (or enough to cover the chicken).
6 to 8 skin on, bone-in chicken thighs, 2 tablespoons kosher sugar, 1 teaspoon freshly ground black pepper, 3 or 4 fresh thyme sprigs, 2 bay leaves, 3 or 4 garlic cloves, peeled and smashed with a knife, 1/2 yellow onion, thinly sliced, 2 cups extra-virgin olive oil (or enough to cover chicken) and, 2 cups canola oil (or enough to cover the chicken).
Hold the brush against the ceiling with the handle of the brush below the bristles. This will bend the bristles of the brush so the long fibers of the brush, rather than the tips, are in contact with the ceiling. Applying the brush this way will remove many of the brush marks that can be left behind by a paintbrush, and provide you with a smooth edge. Move on to the interior of the ceiling, overlapping the brushstrokes with a roller just slightly to provide a clean surface on the ceiling with no visible edge where the brushwork begins.
Hold the brush roll down the ceiling with the handle of the brush below the bristles. This will bend the bristles of the brush so the long fibers of the brush, rather than the tips, are in contact with the ceiling. Applying the brush this way will remove many of the brush marks that can be left behind by a paintbrush, and provide you with a smooth edge. Move on to the interior of the ceiling, overlapping the brushstrokes with a roller just slightly to provide a clean surface on the ceiling with no visible edge where the brushwork begins.
Grab tools and materials, Cut and make the rollers out of 2 in thick wooden sheets, Drill the roller base using a screwdriver and vice grips cutting the 2x4 to 3ft, Assemble the beams by threading and cutting, build the frame using 6 vertical posts, 8 horizontal braces, a set of stilt-feet for just half the system, and some pieces of scrap 1/2 inch plywood.