Geppa/HiCM2 huggingface dataset:
preheat the oven to 350 degree fahrenheit
wrap two tortillas in aluminum foil and place them in the oven for about 15 minutes
heat vegetable oil in a skillet add red onions red pepper minced garlic and minced jalapeno pepper and stir
add 2 tsp of ground cumin one 7 ounce can of fire roasted diced green chilies and stir fry
stir in can of rinsed black beans and cook for 3 minutes
add 2 ounces of softened cream season with  tsp salt and cook for about 3 minutes
remove the skillet from heat and mix 2 tsp of chopped fresh cilantro leaves
evenly spoon the fillings on the warmed up tortillas and roll up the burritos tucking in the end
mix flour oil salt and water
knead the dough until soft
boil the potatoes in water
peel and mash the potatoes
fry the coriander onions and ginger in oil
add salt and garram masala to the pan
add the potatoes to the pan
add cilantro to the pan
coat the ball of dough in flour and roll out
cut the samosa in half and form into a cone
fill the pastry cone with the stuffing and seal
deep fry the samosas in the oil
get a pan on medium heat  add walnuts brown sugar honey salt and cook for 10 minutes while stirring
slice an apple  put in a bowl and add some lemon juice and olive oil
cut the brown portion of the stem of a endive
cut the endive to slices
drizzle a little olive oil and add a little salt on it
cook the endive on a grill
add some lemon juice olive oil salt and ground black pepper to some frisee
mix the frisee for the salad base
lay the endive on the frisee
garnish with candied walnuts apple yogurt blue cheese and parsley
heat butter in the pan and add onion celery carrots and salt
take half of the mixture in the pan and add it to the bowl and add double roasted salsa sauce
add half cup organic milk worcestershire sauce one egg cayenne pepper salt and beef to the bowl
add dry thyme and 3 cups organic bread to the bowl and mix well
form the meat into a loaf on a baking sheet
take some brown sugar mix it with salsa and pour the mixture on top of the beef
bake the meatloaf in the oven
add some butter flour organic beef stock worcestershire sauce pepper and salt
simmer the mixture
pour gravy on the meatloaf
heat some vegetable oil in a pan add minced garlic and fry add chopped zucchini and carrots and saute
then add 1 tbsp of chopped spring onions and saute that with vegetables
next add shirataki noodles  rinsed under the tap of hot water  and fry everything for few minutes
add baobab powder gluten-free tamari and agave and mix everything until the sauce is properly coated
after the sauce is reduced and coated add textured vegetable protein and mix well and fry further
then add bean sprout and fry all together season with black pepper and fry everything until the sauce is completely reduced
pour it on a plate garnish with chopped roasted peanuts and serve
heat some mustard oil in a pan
add cinnamon bay leaf cardamom cloves and green cardamom
add finely chopped onions and stir to cook
add a little bit salt
add the mutton to the pan and stir to cook
add garlic ginger paste to the mixture
add the tomato puree and stir
cover the pan to cook for 15 minutes
add red chilli powder onion powder and more salt and stir
add the yogurt and coriander leaves to the pan and stir
cover to cook for another 40 minutes and garnish with more coriander leaves
take one cup of soaked chickpeas in a food processor
add 2 tbsp chopped garlic and quarter cup each of yellow onion chopped parsley cilantro green onion to food processor
mix the ingredients in the food processor
transfer the mixture to a bowl
add mixture quarter tsp salt quarter tsp black pepper 3/4 tsp ground coriander 2 tsp all purpose flour cayenne pepper
prepare falafels using falafel mould and sprinkle some raw sesame seeds on it
fry the falafel in the oil at 375 degrees until golden brown
bring a pot of water to a simmer
blend two egg yolks and lemon juice together
pour melted butter salt and pepper to the blender
fill a pot with water and vinegar and bring to a simmer
add four eggs to the water
use a spoon to lift the eggs out and place in a bowl of warm water
split two english muffins toast them and add butter salt and pepper
place a few slices of ham in the microwave to heat
place the bread on a plate and top with ham egg and hollandaise sauce
add ground pork chopped parsley chopped garlic bread crumbs parmesan cheese oregano and chili flakes to a bowl
mix the bowl by hand and roll the meat into small balls
heat olive oil on a pan and add the meat balls until they become golden brown
add chopped garlic tomato puree salt pepper dried oregano brown sugar tomato paste and olive oil to the pan
add spaghetti pasta to a pot of boiling water
strain the pasta and add olive oil
place the pasta on a plate
add the sauce over the pasta along with the meatballs and top with grated parmesan cheese and basil
heat some coconut oil in a pan add onions and let the onions cook until they are translucent
add some cayenne pepper chilli powder and salt to the onions in the pan
add some corn starch to the water and mix well
add some chopped jalapenos tomato paste to the pan and mix the ingredients
add corn starch to the pan and boil the mixture to prepare the chili sauce
add meat substitute to the sauce and mix it together
add refried beans and shredded vegan cheese in the pan
add some cheese and spoonful of chili sauce to tortilla and fold the tortilla
heat the burrito on a dry pan
peel cut and boil the potatoes
chop and saute the onions
press the cooked potatoes and add onions
add salt and pepper and mix the mixture
process flour salt and water
add water and salt to a pot and knead the dough
cut small circular pieces out of the dough using an inverted glass
place one scoop of mixture into the dough piece and close it and seal it
boil the pierogies
spray some oil on the pierogies
chop and fry bacon and onions
whisk 3 beaten eggs in a bowl
heat some butter in a sauce pan
add a little salt to the eggs and stir to cook the eggs in the sauce pan
put the scrambled eggs on a piece of toast to serve
whisk 3 beatenn eggs in a bowl and steam the eggs on top of boiling water
melt some butter in the eggs and put the scrambled eggs on a piece of toast to serve
add salt to 4 beaten eggs and whisk
cook the eggs in pan with butter and serve with toast
peel a onion and chop it into pieces
heat the onion in a pot with olive oil in it
place some beef in the same pot
add some chili powder some cumin some cinnamon and some oregano
add one tin of chopped tomato and tomato paste
add hot water
stir the ingredients and add one tin of kidney beans
stir the beans
slice the pepper and add it to the pot
place the ingredients in the middle of a tortilla wrap then wrap it
heat some oil in a pan and put the burrito on the pan
roll the burrito on the pan
heat oil in a pan
cut the potatoes
take the fries out of oil and drain
slice the foie gras into pieces
pour oil into the pan
place the french fry in the oil
remove the french fries from the oil
sprinkle salt on the pan
place the sliced foie gras in the pan and cook flipping them until both the sides are browned
remove the cooked foie gras in a plate
pour cognac on the fried foie gras
sprinkle some ground black pepper on the french fries and foie gras
remove the shell of the jumbo shrimp but leave the tail on
cut the underside of the shrimp with several cuts
add salt sugar garlic powder and ground pepper to the shrimp and mix well
do shallow cuts on the underside of lobster tails and marinate
hold the shrimp by the tail and dip in batter
put the shrimp into the oil until it turns golden
remove the shrimp and lobster tails from the oil with tongs
repeat the same steps with vegetables
garnish with wasabi and ginger and serve
mix plain flour wheat flour salt garlic powder coriander leaves together
add the dry yeast to the mixture
prepare some yogurt and butter
add the yogurt and the butter to the flour mixture
mix the mixture to form the naan base
shape the base to a flat shape and sprinkle some flour on both sides
transfer it to a baking pan
spread some minced garlic on top and leave it for 30 minutes
bake it in the oven at 450 f degree
beat two eggs and 50 gram sugar together in a bowl
add 50 grams of melted butter to the bowl
add 1 tsp of vanilla extract and 275 ml of milk to the bowl
sift 180 grams of flour 3 tsp of baking powder through a fine mesh strainer and add a pinch of salt
add the flour mixture to the egg milk mixture and stir well
heat a non stick pan over medium heat and spread some olive oil on it using a paper towel
pour the batter and cook it until both the sides are golden brown
melt coconut oil in a pot and add chopped onions
add garlic to the pot and stir
add grated carrot to the pot and stir
add lamb to the pot and stir
add dried rosemary and thyme to the pot
add chicken stock to the pot and stir
add tomato puree and salt to the pot and stir
add chopped celeriac to a pot of boiling water
add the celeriac an egg yolk mustard coconut oil and salt to a blender and blend until smooth
transfer the lamb to a tray and spread the mashed celeriac on top
place the tray in an oven at 200 degrees
add butter garlic parsley worcestershire sauce seasoning salt and lemon to a bowl and blend
strain the packed escargot and rinse in cold water and put them in a bowl
unfold and roll out the pastry
brush some egg wash along the edges of puff pastry strips
place mushrooms and garlic butter on the pastry
fold and press the pastry
brush the strips of puff pastry with egg wash along edges
place escargots and garlic butter on the pastry
fold and press the pastry
brush the egg wash on top of the appetizers
cook the dish in the oven
brush the pastry with butter
trim the shrimp
cut the pork and mince a spring onion
season pork slices with minced spring onions salt and pepper
season shrimps with salt and pepper
cut the spring onions
remove the wrapper
place shrimp spring onions and pork in one corner
roll the wrapper
dip the rice wrap in warm water
place the filling on the wrap and roll up
fry the spring roll
remove the spring rolls and place on paper towel
add bacon to a pot
pat meat dry with paper towel and add salt and pepper
remove bacon and add meat to pot and brown on all sides
remove cooked meat and add second batch
add wine to pot reduce and pour over seared meat
add olive oil to pan and saute onion and carrot
add garlic and stir
add meat and tomato paste
add beef broth thyme and wine
add oil onions and mushrooms
add beef stock to bot and mix
add brown sugar
add mushrooms and onions to pot
pour the minced clams over a strainer into a bowl and reserve the clams and broth
dice about a cup of onions
dice about half a cup of celery
dice a cup of carrots
dice two cups of potato
add onion celery and carrot and cook them on medium heat
add the potatoes to the pan
add the clam juice and water to the vegetables and cook
place a large sauce pan over medium heat and sdd milk and butter
whisk flour into the mixture
add half in half and mix
add the cooked vegetables and the broth and stir
stir in the minced clams
addred wine vinegar salt and black pepper and stir
prepare a sauce by mixing mustard mayonnaise tomato ketchup
cut sausages so as to fill ingredients
fill the mixed sauce and cheese into the sausage
add chopped onions on the top
wrap the sausage with sliced beacon twisting one end to another using toothpicks
smear oil on the grill pan and put the sausage on it and grill for few minutes
remove  the toothpick and put the baked sausage in to cut hotdog bun
add sauerkraut and mixed sauce
season the chicken on both sides with salt and pepper then cut it into pieces
put the chicken pieces to a boiling pot of water cover it and let it cook
chop celery to small pieces chop cheese to cubes and chop ham also to the same size
cut the chicken pieces
add salt and macaroni to the pot of water
boil eggs in a pot of water
cut the boiled egg into small pieces
add cooked macaroni chicken ham celery egg cheese pineapples raisins and pimientos to a bowl and mix together
add sweet relish mayo sugar salt and pepper
preheat oven to 390 degrees
heat oil in a saucepan
add onions carrots and garlic to pan and mix
add minced meat and lightly brown it
add tomato puree herbs salt and pepper and a splash of worchester sauce
mix everything together and simmer
add potatos to a large pot of water and salt and boil
once potatos have boiled strain the potatos
add potatos butter and milk to a new bowl and whisk to mash
add meat mix to a deep dish and spread around
spread mashed potatos over top of meat mix
place in oven
chop the onions cabbage red and green bell peppers carrots and mushrooms lengthwise and keep them on a plate
using the kitchen towel pat tofu dry and cut the tofu into small cubes
take a pot pour vegetable stock and some water cover the lid and bring it to boil
when the vegetable stock boils add instant cooking noodles
now add hot sauce soy sauce stir fry sauce and hot sour sauce
give the boiling vegetable stock a stir add a salt to taste and cook the noodles
while the noodles is cooking mix corn starch with water give a good stir and keep it aside
turn the heat low and keep the veggie stock and noodles to cook on it
heat the pan and add olive oil onions minced ginger bell peppers carrots mushrooms vinegar and cabbage
increase the heat and once the noodles are properly cooked add corn starch mixture bringing it to boil
add diced tofu more water and salted vegetables stir and serve garnishing with chopped onion springs on top
heat some sunflower oil in a pan and add lamb
add salt cumin coriander turmeric chili powder and little garam masala
add cinnamon some cumin seeds and some cloves and cook the lamb
add some curry leaves chopped green chilies 1 tsp of garlic ginger paste and some curry powder
add chopped onions stir and cover the pan
take off the lid and stir
add some chopped tomatoes
stir the curry
add chopped coriander and mint leavese
peel and cut the potatoes
add oil and cumin seeds to a pan
add the peas to the pan
add ginger salt chili chili powder garam masala and coriander to the potatoes
mix the flour oil and salt
mix in water to form a dough
knead the dough until soft
roll a ball out into a disk
slice the disk in half
spread the paste on the cut edge
form a cone with the dough
fill the cone with the filling
seal the edges of the cone
cook the samosa in oil
pound a thin sliced ham in between a plastic bag with a mallet
take the ponded slice of seasoned ham cover it with flour dip it in eggs and into the bread crumbs
heat clarified butter in a pan and now fry the ham slices for 1 min on each side
put the fried ham slices into the oven at 250 deg
use the same pan and cook 3 eggs
now place the eggs on the schnitzel and serve
prepare a pot of boiled water and add 2 packs of chicken stock
add 4 garlic cloves and 1 tbsp ginger
add carrots and broccoli and stir
add sliced red pepper and chopped shiitake mushrooms
cover the pot and let it heat to a boil
add in the udon noodles
place some roasted turkey on top
cover the pot
take the noodles out pour some soup in and garnish with chopped green onions
heat some sugar with water
add the wine let it to a boil and then add more wine and stock and thyme
place some salt pepper and vinegar in a bowl
slice the goose liver
season the goose liver with salt and pepper
remove the thyme and add grapes to the sauce
flour the liver and cook in the pan
add some butter to the sauce and stir
toss the endives in the dressing
put the endive salad the goose liver and the sauce on the plate
remove the shell from the shrimp
make many small cuts into the shrimp
add salt and black pepper to the shrimp
add an egg salt pepper and cold water to a bowl of flour and baking powder
pour the batter into a pot of hot oil
coat the shrimp in sunflower flour and the batter and place into the oil
remove the shrimp from the oil
place the shrimp onto a plate with some strawberries
add olive oil to a hot pan and add pieces of lamb
finely dice an onion garlic carrot and celery and add to the pan
add thyme and flour to the pan and stir
pour chicken stock to the pan
add diced tomatoes lamb salt and pepper to the pan
place the pan in the oven and heat for about an hour
place small pieces of butter and milk into a pot of boiled potatoes
mash the potatoes with the butter and milk
place the lamb and potatoes in a small bowl
heat olive oil and minced garlic and add crushed strained tomatoes
add oregano thyme black pepper and salt and let simmer
grate the cheese beat one egg add milk and whisk it together
add minced onions breadcrumbs and parmesan cheese and mix it well
add in the ground turkey meat pepper and parsley and mix it well
roll the meat mixture into scoop size balls
drop the meatballs gently into the saucepan and let cook
heat 1 cup chicken stock and soy sauce in a pot
add a little black pepper and white vinegar
add a pinch of ajinomoto and sugar
add red chili and chili sauce
add soy sauce half egg and salt to the chicken
add flour and mix it up
fry the marinated chicken in a frying pan
mix sesame oil red chili in a pan
cook until the red chili turns brown
add chopped garlic and ginger
add chestnuts bell peppers mushroom carrot and celery
bring the prepared sauce from earlier steps
dump the chicken to the pan and cook
season with green onions a little salt and corn flour
add sugar and rava to the paste and mix together
place chilis and garlic into a mixer and grind into a paste
fry onions with ground paste in a pan with oil
add the potatoes turmeric and water to the pan
add salt and lemon juice to the pan
transfer mixture to a bowl
spread the batter evenly on a pan
spread the filling on top of the cooked batter
add ghee to the center of the dosa
fold the dosa into a triangle
cover the chicken breast in plastic wrap and pound it
add flour to a pan and season it with spices
add spices to the chicken and place it in the flour
stir an egg
dip the chicken in egg and breadcrumbs
heat olive oil in a skillet and add the breaded chicken
turn the breaded chicken on to its other side
put some tomato sauce onto the chicken
put some mozzarella cheese onto the chicken
put some parmesan cheese onto the chicken
put the chicken into the oven
put some tomato sauce on the serving plate
place the chicken onto the sauce on the serving plate
boil cup of water add pinch of salt add half cup of quinoa cover pot let cook for 15 minutes
fluff it with pork and sprinkle olive oil and mix well
add little dried mint mix well and transfer it into a dish
chop the greens finely and add it into the mixing bowl
chop the green onions and add it to the bowl
cut the tomatoes into pieces add it to the bowl
cut half cucumber into thin pieces add it to the bowl
season the salad with olive oil salt half lemon juice
mix all the ingredients pour it over the quinoa
place avocado on top of it and serve
chop the red onions into small pieces and mince the garlic
peel the carrots and cut them into small pieces dice the celery and cucumber
peel the tomatoes and roughly chop them
chop rosemary herbs finely
heat a pan with olive oil and cook the bacon lardons
add chopped carrots celery and onions and saute
add a pinch of salt black pepper and the chopped herbs into the pan
add minced garlic and tomato puree and chopped tomatoes and saute
pour the stock into the bowl and bring it to a boil
add the pasta
add chopped cucumber and spinach
sprinkle parmesan cheese and oil
chop tomato into quarters remove seeds and chop finely
add chopped onion
slice mint and add to salsa with coriander oregano salt and haberno pepper lime joice and mix
fry chili in a pan with oil oregeno garlic and red onion
when mixture colors add cocoa and cumin powder and tomato paste on one side
add tomatoes and sugar
add refried beans and salt
mash about half of the beans and turn off the heat
put cheese on tortilla first and then add beans salsa and guacamole
wrap burrito
fry burrito until browned on each side
add onions to a pan with oil and cumin seeds
add ginger garlic and green chili paste to the pot
add potatoes bell peppers and carrots to the pot
add salt to the pot and stir
add cauliflower green beans and peas to the pot
add fenegreen leaves coriander and mint to the pot
add the cheese red chili powder tumeric and cumin powder
add cashew nuts and garam masala powder clove pepper and cardamom powder
add the rice to the pot
pour ghee and colored water over the rice
add fried onion coriander and mint on top of the rice
remove strings from the mussels
heat some oil in a pot and add mixed vegetables to the pot
stir and heat the mixed vegetables
add the curry powder to the pot and stir
add white wine to the pot
add mussels to the pot
pour the cream in the pot and stir
heat the mussels in the pot with lid on
chop the cilantro
take the mussels out of the pot
add cilantro and some salt to the pot
pour the juice on the mussels
mix walnuts and an egg white in a bowl
mix sugar and spices with the walnuts
spread the walnuts onto a baking sheet and roast in the oven
mix creme fraiche yogurt lemon juice and pepper
mix black truffles and walnut oil with the dressing
slice the celery root and apples
mix the dressing with the celery and apples
place the salad into the mold and garnish with grapes walnuts and microgreens
cut and peel the avocados
add the avocado wasabi powder and sugar syrup to the blender and blend
add lime juice to the blender and blend again
mix soy sauce mirin vinegar sesame oil grated ginger and radish
cut some thin radish slices and add them to the mixture
peel and cut a cucumber and add to the mixture
cut some tuna slices and put to a plate
put baby coriander avocado mousse salmon fish eggs and the dressing with it and serve
cut a piece of pork belly into strips
dice two yellow onions into small pieces
dice a couple carrots into small pieces
add the bacon to a hot pot
add chopped beef into the pan with salt and pepper
add the carrots and onions in the pan
sprinkle some flour into the pan
add the beef back into pan along with the bacon
add brandy to the pot
add red wine beef stock tomato paste bay leaves and garlic to the pot
place the pot in the oven
melt butter in a pan and add chopped mushrooms
add pearl onions to the pan
add water to the pan and cover
soak a cup of bulgur in boiling water
cover the bowl and set it aside for 30 minutes
cut spring onions and fresh garlic
cut a tomato into quarters
put all the vegetables in a food processor
season it with salt and pepper and crushed pepper flakes
pulse the food processor
chop some fresh parsley
chop some fresh mint leaves
add the chopped parsley and mint leaves to the food processor
add ground cumin lemon juice and olive oil to the food processor
grind the ingredients
combine the blended ingredients and the bulgur
remove the spices
add tomatoes onion garlic cardamom pepper coriander seeds red chilies and cashew to a food processor and grind the mixture
add some ghee ginger chili paste gravy and salt to a pan
add turmeric powder red chili powder and salt
add carrots potatoes green peas capsicum cauliflower and mix
pour saffron and milk mixture over the cooked rice and mix
add ghee to a deep pan pour gravy and vegetable mixture and spread it spread a layer of salted onions over it
spread a layer of rice  gravy fried cashews and fried onions
spread a layer of rice cashews vegetables gravy cashews and fried onions
spread rice and top it with cashews onions coriander leaves and  ghee and cover
add garam masala and cook
mix the biryani
heat 2 tbsp ghee in a pan
add cinnamon bay leaves green cardamoms black cardamoms green chillies and saute
add onions and saute for 3-4 minutes
add mutton and saute for 2 minutes
add ginger-garlic paste and mix well
add salt 2 cup water and cover to pressure cook on high heat for 5 minutes
heat crushed peppercorns and cashew nut paste with remaining ghee in a pan
add the cooked mutton with stock and spices and mix everything well
add garam masala powder cream and stir to mix
sprinkle crushed peppercorns on top and serve
add water and flour into a bowl and mix
peel a potato and place in a pot of boiling water
chop an onion into thin pieces
mash the potatoes with a masher
add the potatoes onions cheese salt and pepper into a bowl and mix
roll the dough into a thin sheet
cut the dough into circles
place the filling at the center of the dough and close it
place the pierogis in a pot of boiling water
fry some onions and add them to a plate of pierogis