Geppa/HiCM2 huggingface dataset:
pour olive oil into a heated pot
add cubed onions to the pot and stir
add chopped garlic to the pot and stir
add diced tomatoes to the pot and stir
add salt black pepper caraway and paprika to the pot and stir
cover the pot for a few minutes
add cubed pieces of beef to the pot and stir
pour water into the pot stir and cover the pot and wait for a few minutes
add beet root red carrot white carrot potatoes and celery to the pot and stir
cover the pot for ten minutes
break an egg and pour into a small bowl
add a pinch of salt and all purpose flour to the bowl and mix together into a dough
pinch off small pieces of the dough and place into a small bowl
add the pieces of dough into the pot of soup and stir
pour the soup into a serving plate and garnish with parsley
cut the chicken into pieces
mix cornstarch and water together
mix in wine soy sauce and sesame oil
coat the chicken in the marinade
chop the green onions garlic and peanuts
mix wine soy sauce sesame oil cornstarch water chili paste vinegar and brown sugar
add the green onions garlic water chestnuts and the peanuts to the sauce and mix
cook the chicken in a pan
mix the sauce with the chicken
put thyme parsley bay leaf and black pepper in a herb sachet and tie it
place beef carrot garlic and the sachet in a big bowl
add wine cover with cling film and place it in fridge
drain the beef and season with salt pepper and flour
add oil butter and the meat to a pot and cook
take the meat out and cook the bacon and vegetables with oil and butter
add tomato puree and brandy
add the beef broth wine marinade stock and the sachet
cover and put the pan in the oven
fry the mushrooms with oil and butter in a pan
add salt oil and butter
fry the shallots with more butter
combine everything and cook in the oven
remove the sachet and garnish with parsley
add oil to a hot pan
slowly add a beated egg
julienne the noodles
add a little bit of oil and the noodles and shrimp to a wok
remove the shrimp and noodles
add the vegetables to the wok
add an egg to the wok
add rice noodles to the wok
add the shrimp back into the wok
add scallions to the wok
add curry sauce to the wok
mix sugar lime jiuce tamarind vinegar fish sauce and sriracha together
add oil garlic dried shrimp pickled radish to the wok
add tofu chicken breast shrimp and egg to the wok
push eggs around in the wok
add rice noodles and fold together
add sauce and stir
add bean sprouts scallians peanuts and gently stir
move pad tai from wok to plate and add the remaining bean sprouts scallions and peanuts to the plate
crush the cereal into crumbs
crack and beat the eggs
coat the chicken in the flour egg and crumbs
spray the chicken with cooking spray
bake the chicken in the oven
mix soy sauce vinegar hoisin sauce jam cornstarch and water
add oil pepper flakes garlic and ginger to a pan
pour the sauce into the pan
toss the chicken in the sauce
sprinkle sesame seeds and green onions on the chicken
clean the prawn leaving the tail pieces and make 3 small slits
adds prawns fish sauce soy sauce teriyaki sauce sesame oil minced garlic to a bowl and mix
mix 100 gms of tempura mix flour with 160 ml of water whisk and prepare the batter
dip the prawns in the batter and bread crumbs and deep fry
remove the fried prawns and drain the excess oil using paper towel and serve
cut large calamari into rings and put them in a bowl
squeeze half a lemon add salt to calamari mix and marinate for 15 minutes
add 75g plain flour 75g rice flour 1 tsp garlic powder tsp white pepper tsp salt marinated calamari and mix
take 1 beaten egg and 100g panko  japanese bread crumbs
dunk marinated calamari in beaten egg and then roll in bread panko and set aside
fry the ready calamari in medium high heat oil until golden brown in batches and serve hot with dipping
open the tofu box and cut the tofu into small cubes
marinate 4 ounce of minced pork adding 1 tsp minced ginger 1 tsp chopped green onion
1 tsp soy sauce 1 tsp cooking wine 1 tsp corn starch and bit of olive oil mix
heat some olive oil in a nonstick wok  marinated meat and saute for 5 minutes or until meat is done
add 1 tbsp olive oil to wok add cup of chopped onion cup of bell pepper ginger garlic and cook
add 2 tbsp of ground garlic some green onions cut into  inch pieces and chopped green onions and stir
add 1  tbsp of chili bean sauce and stir for couple of minutes or until the onion is ready
add some sichuan peppercorns and a few dried chili peppers and stir for about 2 minutes
now add 10 ounces of diced tofu to it and stir gently and cook for 4-5 minutes
add 1 tsp of cooking wine stir gently and cook
taste a little bit of tofu and add little bit of soy sauce as per taste and mix gently
add the cooked pork to it and stir gently to mix all the ingredients well
add 1 tsp of sesame oil stir everything evenly and cook for some time
transfer the dish to a serving bowl garnish with chopped green onions on top and serve
peel and devein the shrimp and place in a pan
crack an egg into a bowl
add kosher salt and white pepper to the bowl and mix
add ice water and tempura flour to the bowl and mix
add the remaining tempura flour to a pan
pour oil onto a hot pan
pour the batter into the pan
coat the shrimp in flour and batter and place in oil
remove the shrimp from the oil and place on a paper towel
chop a cabbage and remove the bottom
salt the cabbage
mix water  and flour in a pot and boil while whisking
chop green onions and dagon radish and put them in a bowl
grind garlic and ginger in a food processor
add some onion fish sauce sea salt and grind together
add the mixture to the bowl and put the mixture in it
add korean chili flakes and mix altogether
rinse the cabbage and put the mixture on each leaf
slice chicken breast into thin pieces
add salt and corn starch to the chicken
add soy sauce to the chicken and mix
cut an onion celery and red bell pepper
add oil to a hot pan and add the chicken
remove the chicken from the pan
add more oil to the pan and fry onions
add the celery and red bell pepper to the pan
add chicken stock to the pan and mix
add the kung pao sauce to the vegetables and mix
add the chicken to the pan
add green onion to the chicken
add oil cumin seeds garlic ginger and onion to a pan
add peas to the pan
add tumeric and curry to the pan and stir
add the potatos
add salt to the pan
add cilantro to the pan
mix flour and water in a bowl
pour the flour mixture into a pan and stir
cut the pastry sheets into thirds
place the stuffing in a corner on the sheet
fold the the samosa four times
spread the paste on the dough and seal the samosa
fry the samosa in oil in a pan until golden brown
chop some tomatoes to halves and put on a baking pan
chop some white onions to chunks and add to the tomato
smash 3 cloves of garlic and mix with the onions
spread some olive oil salt and pepper to the baking pan
roast the ingredients for 40 minutes
put the roasted ingredients in a soup pot
add 4 cups of chicken broth to the pot
heat the soup to a boil
simmer for 25 minutes and use a blender to blend everything in the soup
add more salt and pepper to the soup and stir
take out the soup and garnish with basil leaves and olive oil to serve
grind garlic cloves and chilli in traditional grinder to get chilli paste
turn on the heat keep a pan and add some cooking oil
crack an egg into it and stir until the egg is completely cooked
add chicken breast saute and cook
when the chicken is fully cooked add 2/12 cups cooked jasmine rice and mix well
then add chilli paste prepared thinly sliced onions sliced bell pepper and all purpose cooking sauce
turn up the heat and toss everthing
add some fresh basil leaves and toss
slice the onions into slices and separate them into rings
mix flour baking powder and salt in a bowl then coat the onions
remove the onions from the mixture and place it another bowl
crack eggs into one cup of milk and beat it
add it into the flour mixture and whisk it to form a batter
pour the batter into the onions bowl mix it well to coat the rings
add the rings into bread crumbs to coat it well
deep fry the rings in pre-heated deep fryer
cook the bacon in a sauce pan
coat the beef with flour and season it with pepper
add some salt to the meat
toss the meat until well coated
take the bacon out when it is cooked
cook the beef in the same pan
take the beef out and cook the diced carrot onion and garlic in it
season with salt and pepper
add the cognac to the sauce pan
add the tomato paste and stir
add the red wine and stock to the pot
put some thyme on top and add the cooked beef and bacon back
add the salted mushroom onion and parsley and mix everything well to serve
combine sauces oils seasoning and beef in a bowl and stir
chop the vegetables
rinse the bean sprouts with water
fry the vegetables and beef in a pan
fry more of the beef in a pan
add chili paste honey and water to the beef and stir
add rice to a bowl
add the vegetables beef egg and sauce to the bowl
pour sesame oil over the bowl
coat a stone pot with oil
add rice to the pot
add the vegetables beef egg and sauce to the pot
pour sesame oil over the pot
slice the onion
chop some fresh parsley and garlic
add tomatoes to a food processor and pulse
heat a pan and add the onions parsley and pour some olive oil
add the minced garlic and some fresh basil leaves
pour in the tomato sauce
chop some slices of mozzarella cheese
spread the sauce on the dough and add the mozzarella slices and  olive oil
cook the pizza in a grill
add oil and then garlic to a pan
add pepper flakes to the pan
add wine to the pan
add crushed tomatoes to the pan
stir in pepper and salt
mix milk with the eggs
add garlic salt and pepper to the bread crumbs
coat the chicken in flour
coat the chicken in egg and bread crumbs
fry the chicken in a pan
stir the olives basil and parsley into the sauce
layer sauce and chicken in a pan
top the chicken with cheese
cook the dish in the oven
score the foie gras
season it with little bit of sea salt and freshly ground pepper
put it on the hot skillet and cook
heat some oil in another pan and place dollops of batter on the pan
flip the foie gras and cook the other side
check the bottom of the pancakes and flip them over to cook the other side
place some salad on the plate
burn cherry blues using blow torch and make smoke
 plate the foie gras and pancakes over the salad and pour a little cherry sauce on top
cover the dish with smoked lid
boil some udon noodles in a pot of water
chop some ginger onion carrots leek and mizuna
heat some sesame oil in a pot and add the chopped onions
add some water two shiitake mushrooms kombu seaweed and cook with lid on
drain the udon noodles when they are boiled
add miso paste and the drained noodles to the soup
serve the noodles with soup and mizuna
add soy bean puree to a pan and whisk in fish sauce
add a bay leaf chili peppers and sliced ginger
add salmon to the pan and simmer
cut up broccoli and bok choy
take the fish out
boil the broth and add broccoli and the bok choy
peel the skin off the salmon and flake it
add enoki mushrooms to the broth
coat a bowl with sesame seed oil
place enoki mushrooms and then salmon in the bowl
top with vegetables and soup
pour oil and mustard seeds onto a hot pan and add urudu dal
add chopped onion and green chilis to the pan
add ginger and curry leaves to the pan
add the cooked potatoes and mix
sprinkle some cilantro leaves over the potatoes
pour the dosa batter on a pan and spread into a thin circle
pour some oil over the dosa
flip the dosa over
spread the onion chutney over the dosa
add the potato masala to the dosa
fold the dosa
heat some butter in a skillet  add flour and whisk it well
add some cayenne powder and white pepper into the mixture and whisk
pour milk and whisk
grate some fresh nuts to the mixture
add drips of worcestershire sauce and whisk and reduce heat to medium low
add the cheese and stir
add 1 tbsp dijon and whisk again
boil macaroni in salted water
pour the mixture to the macaroni and season with more cheese
spread some breadcrumbs on top
add diced cucumbers chopped red bell peppers and chopped tomatoes to a bowl
add chopped parsley chopped mint chopped green onions chopped onions and garlic
toss all the ingredients
add whole wheat pita bread and season with some salt and garlic powder
drizzle olive oil on it stir and bake in the oven
mix lemon juice olive oil and sumac
add the dressing to the vegetables and toss the salad
add some salt and croutons
pour some oil on the pan on a medium heat
scramble one egg on the pan and pour the egg in a container
pour oil on the pan and add onions garlic brown sugar and sea salt
cook the mixture for 5 minutes till the onion becomes light brown in color
add precooked jasmine thai kitchen rice
add some peppers peas tofu and cooked shrimp
stir the mixture and add fish sauce and chilli sauce as per taste
stir fry the mixture for 3 minutes till the rice gets cooked completely
add scrambled egg on the rice and mix it well with the rice
add whole wheat flour all purpose flour salt and oil to a bowl and mix
add water and kneed to make dough
cover with cloth and let dough rise
add onion carrots beans coriander and masala powder and salt
make dough into balls
roll balls flat
heat the dough on pan
cut the dough into strips
add flour and water to a small bowl
add paste to edges of one strip of dough and fold to triangle
add filling and seal closed
drop into hot oil and deep fry
remove and place on towel
mix the cabbage with salt
mix ground meat cabbage mushrooms garlic ginger and cornstarch
mix sesame oil and hoisin sauce with the filling
place the filling in the center of the wrapper
fold the wrapper over and seal the edges together
coat the pan in oil
place the pot stickers in the pan
pour water into the pan and cover
mix balsamic vinegar and chili sauce
mix soy sauce chili garlic sauce and sesame oil
core peel and slice an apple
melt butter in a pan
add the apple slices season with some salt and black pepper add sugar and caramelize
pour some calvados and remove from heat
finely chop some tarragon leaves and sprinkle on top
slice the foie gras and season with salt and pepper
fry the foie gras slice
remove the foie gras off the pan
plate the caramelized apples and foie gras and drizzle caramel
add oil to a pan
add ginger and garlic to the pan
add corn green beans carrots peas cauliflower celery and cabbage to the pan
add stock to the soup
add salt and pepper to the soup
add the egg noodles to the soup
add mushrooms and spring onions to the soup
add hot sauce soy sauce and vinegar to the soup
add sesame chili oil to the soup
add cornstarch to the soup
pour an egg into the soup
mix sesame oil 2 cloves of garlic 2 tsp sugar  tsp red chilli flakes lime juice 3 tbsp soy sauce
now add chicken to the bowl and mix
add little worcestershire sauce schezwan sauce  mix it and let it marinate for 5 min
heat up oil in a frying pan and cook the chicken
add 2 tbsp of sesame oil in a bowl then add vermicelli and mix it
fry shrimps in a pan with 2tbsp of soy sauce and 1 tbsp of fresh lime juice
add ginger paste bell peppers and saute
now add mushrooms and grated carrots let it cook for a min
add green onion curry powder fried shrimps chicken stock and mix well
add the vermicelli and mix it
peel the lettuce and serve it in them
finely chop an onion
add chopped onion to pan with hot oil and mix
combine pumpkin ricotta pumpkin spice onion salt pepper and bread crumbs in mixing bowl
add flour salt to food processor and pulse
slowly add water to flour mixture and mix
boil water with salt in a large pot
knead dough with hands and roll with rolling pin
lightly dust a plate with flour
using a glass cut circles into the dough
form a ball using leftover dough
pick up circles of dough and fill with stuffing
add pierogis to boiling water and gently stir
remove pierogis from water and place on a plate
spray pierogis with nonstick spray
add 2 cups of all-purpose flour to a large bowl
add 1 tsp each of salt sugar and yeast and 1/8 tsp of baking powder to the bowl
add 1 tbsp of yogurt 2 tbsp extra virgin olive oil and lukewarm water and mix dough
once the dough is sticky grease it with olive oil and let it rest to rise for 1-2 hours
after an hour when the dough is doubled in size knead a little
dust the work top with some plain flour and also rub some flour on the hands
take a small ball of the dough and roll it into a circle flip using hands to make it oval
moisten the naan on one side
heat a pan on high flame and place the moistened side on the pan
once the naan bubbles turn the pan upside down and cook the other side on high flame
tear the naan from the pan and and brush some melted butter on it and serve
to make baked naan heat a pizza stone in the oven and place the naan on it to bake appropriately
for garlic naan grate 1 garlic clove on the rolled out dought and sprinkle flour gently roll it out further
flip the naan and moisten the other side place the moistened side on the pan
as bubbles appear turn the pan and cook the other side on high flame and brush melted butter
cook urad dal with water ginger and salt
mash the dal and cook it in a open pot
add ghee hing cumin seeds chopped chilli and chopped onions
add chopped tomatoes to the onions
add red chili powder and coriander powder to the onions
add the tomato puree to the onion mix
add some garam masala powder
pour the onion mix to the boiled dal
add some fresh cream and chopped coriander leaves
preheat a pan to cook the chicken
wear gloves add olive oil pepper salt 2 cloves of garlic and chicken breast to a pot
coat the chicken well and add it to the pan
flip the chicken when the bottom is cooked
add 1 spoon of butter to the pan and place the chicken on some herbs in a cooking pan
pour the butter and the garlic on the chicken
place the cooking pan inside the oven and cook for 15 minutes
blend 1 clove of garlic olive oil and anchovy fillets in a food processor
add this mixture parmesan cheese lemon juice and mayonnaise to a bowl and mix
fry chopped bread pieces with 2 spoons of butter in a pan
add herb salt and pepper to the fried bread pieces
add chopped lettuce parsley and chicken to a bowl
add the prepared dressing parmesan flakes parsley and the fried bread
cut potatoes and place them in a pot of water to boil
grate uncooked potatoes into a bowl
rinse potatoes with cold water
place potatoes on a dish cloth and squeeze tightly to drain liquids
whisk together eggs salt pepper and nutmeg in a bowl
add diced onions to egg mixture
add milk to cooked potatoes and mash them
add shredded potatoes to the mashed potatoes and mix well
add flour and egg mixture to the potatoes
melt butter in a frying pan
add chunks of the potato mixture to the pan
flip the potatoes in the pan
remove potatoes from the pan and place them on a plate
rinse the cut pieces of cabbage
cover the top of the cabbage with salt
slice the carrots radish green onion and chives
add flour to the water in the pot and stir
when bubbles form stir in sugar
blend ginger onion and garlic in a food processor
mix porrige mixture fish sauce pepper flakes onions garlic and ginger in a bowl
add the chopped vegetable and mix together
pour the mixture in the bowl over the cabbage and mix together
transfer the kim chi to an air tight container
remove muscle fat of 3 5 pound top sirloin roast and cut it into pieces and put them in a bowl
pour a whole bottle of zesty italian dressing over the meat add 1 tsp of italian seasoning and 1 tsp of salt and pepper each and mix thoroughly with hands and keep it in the refrigerator for an hour
put the marinated meat to skewer then a piece of onion bell pepper slice musroom cherry tomato or any other vegetable or fruit as per taste
preheat the grill to 450 degrees place the dressed skewers on the grill close the lid and cook for 4 minutes then open the lid and turn the skewer and cook further for 10 minutes and serve
coat the prawns with corn flour
add oil to the wok
add the prawns to the wok and stir
transfer the prawns to a bowl
cook eggs in a frying pan
slide the omelet onto a cutting board
roll the omelet and slice it
fry vegetables in the wok
transfer vegetables into a pan
fry the noodles in the wok with seasoning
add bean sprouts to the wok and stir
add the prawns vegetables egg and soy sauce to the wok and stir
add salt and green onions while stirring
transfer the noodles to a plate
taste the noodles
add diced onion and minced garlic stir on low heat until translucent
add tomato paste cumin chilli himalayan salt crack pepper and stir
add rinsed quinoa and vegetable stock and stir until combined
place the lid on and simmer
in another pan take one cup of diced onion pinch himalayan salt and crack pepper heat it
take one whole avocado in a cup mash it and add pinch of himalayan salt and crack pepper
add 1 tsp of lemon juice to the avocado and mix it well
stir the tomato paste and add 1 can black beans and fried capsicum and stir the combine
place diced lettuce avocado and the other pan ingredients on the roll
chop the green onion cabbage enoki mushrooms sweet potato garlic perilla and chicken
add curry water ginger and garlic to a bowl
add pepper flakes black pepper salt and curry powder to the bowl
add soy sauce mirin sesame oil honey and gochu chan to the bowl
soak the chicken in the sauce
cook the sweet potatoes and cabbage in the pan
add the green onions to the sweet potatoes
add the chicken to the pot
add the cabbage to the pot and mix
add water and duck to the pot
add mushrooms sesame leaves and basil to the pot
add mozzarella cheese to the pot
wrap everything up with lettuce
add oil to a pan with cinnamon and colves
add cumin seeds and onions
add a little salt
when onions are brown add turmac ginger garlic paste and mix
add lamb pieces
add chilli powder coriander powder cumin powder and water
cover and cook for 20 minutes
when almost done add green chillis and coconut powder and pepper
add coriander leaves and cook for 10 minutes
place on plate and serve
take some water in a deep pan adding salt and add spaghetti when comes to boil and toss them
keep another pan on stove put some oil add chopped bacon and fry them crisp
add some finely chopped onions and crushed black pepper and cook
put two cracked eggs in a small bowl and add 2 tablespoons of heavy cream
add some freshly ground black pepper some grated parmigiano-reggiano and a pinch salt to it
whisk the mixture well to make a sauce
take cooked bacon off the stove add drained pasta to it and pour sauce to it and mix well
put the dish on a plate and serve
mix some milk olive oil in a cup and blend them using a blender
add a little salt ground pepper lemon juice and chopped parsley
add sour cream and mix it using a spoon
add some crushed walnuts to the mixture and whisk
dice an apple into small cubes and add some green grapes to it
add black grapes and chopped celery
mix the fruits well and pour the sauce in it
toss the fruits and put the salad on fresh lettuce and serve with fresh apple and walnuts
grate a carrot and zucchini
finely chop spring onions and shred some cabbage
take out fine rice noodles and break them into fine pieces
cover the mushrooms with boiling water
cover the rice noodles with boiling water
chop the mushrooms
heat sesame oil in a pan and add the vegetables
add the mushroom cooked rice and soy sauce
mix water and corn flour
spread the corn flour mixture on the edges of the rice paper
place  cup of mixture into a corner of the rice paper roll it and tuck it
cook the rolls in the oven
slice an onion into half inch thick slices and separate them into rings
fill a bowl with all purpose flour and coat the onion rings with the flour
transfer the onion rings to a wire rack over parchment paper
add corn starch garlic powder and dried parsley to the remaining flour and whisk to combine
crack an egg into a bowl and break it
add the egg and milk into the dry mixture and whisk
pour dry bread crumbs into a shallow dish
coat some onion rings in batter and transfer them to a wire rack
move the onion rings to the bread crumbs and coat evenly
add the onion rings to a pot of heated vegetable oil
transfer the onion rings to a wire rack and season with salt and pepper
grate parmesan cheese over the onion rings