Geppa/HiCM2 huggingface dataset:
keep pan on medium heat add olive oil and saute onions and celery chops adding salt and cook onions translucent
add finely chopped garlic give a stir and cook for a minute
pour vegetable stock to the salted mixture and give a stir
now add 1 large can of crushed tomatoes to the broth and stir
bring to a simmer on high and bring to bubble seasoning with ground black pepper and cayenne and pepperica mix
add little sugar and wait till the soup comes up to a simmer
add 3tbs of regular long grain rice and stri to thicken the soup
adjust heat to maintain steady simmer
any fat rising to the top while simmering can be skimmed off and continue to simmer for about 35-45 minutes
when all veggies are cooked soft reduce heat to low and add salt and sugar per the taste and stir
blend the mixture using blender for few minutes till the soup is smooth and creamy
add thick cream stir and bring the soup to proper consistency
adjust for salt sweet and heat keep stir and serve hot garnishing with cream and chopped basil on top
take 2 strips of bacon and cut each into 2 pieces
heat a pan spray some olive oil and cook the bacon until it becomes crisp
cut a tomato into slices
take some lettuce leaves and wash them thoroughly later tear them into small pieces
toast 2 slices of bread in a toaster
flip the bacon pieces and cook the other side
take the toasted bread spread some mayonnaise on both the slices
place the bacon pieces on one toast
layer bacon lettuce tomato and toast
add desi ghee cinnamon stick bay leaves cardamom star anise and cumin seeds to the pan
add finely chopped onions
add salt ginger and garlic paste and saute until the onions turn golden brown
add 3 finely chopped green chilies and continue to saute
add 3 chopped tomatoes lower the flame and saute
add garam masala powder salt coriander powder red chili powder ginger powder saute and cover
mix the ingredients
add carom seeds and pomegranate seeds powder and continue to saute
add the boiled chana water and stir well
add the cooked chana into the pan and mix
add kasuri methi
add mango powder stir to mix and serve it topped with onion and lemon rings
chop 2 cloves of garlic 1 onion and combine the ingredients in a pot
add some oil to the pot and saute the onions and garlic
peel some potatoes and chop them
add the potatoes to the pot
add some green chilies to the pot
squeeze the boiled tomatoes and add them in the pot
stir the mixture in the pot and let it boil
add 4 cups of chicken stock to the pot and let it boil
add some fresh basil salt in the pot
pour the mixture in the blender and blend it
put the mixture in a bowl and add some pecorino cheese on it
pour room temperature milk on the cubed bread pieces toss them and let it set and absorb for few minutes
mix tomato ketchup chopped onions worcestershire sauce mustard paste salt pepper powder and garlic
whisk the mixture with a fork to have an even blend
crack an egg and whisk
pour the sauce on the meat and add soaked bread crumbs mixture
pour whisked egg on to it
toss and mix it in hand until everything is thoroughly mixed
line the baking sheet with parchment paper
put the mixed meatloaf on to the parchment paper on tray and shape that in to a loaf
mix tomato ketch up and barbeque sauce
pour the mixture on top the meatloaf and spread evenly
bake it in the oven at 350 degrees for an hour and 15 minutes
once it is baked let it rest for 10 minutes to set and then slice it
add corinader seeds cumin seeds cardamom a bayleaf and black pepper to the pan
add cinnamon and grind ingredients in the pan
pour oil in the pot and add onions tomatoes ginger and garlic
add ginger powder to the spice powder
add chili powder turmeric powder and chopped green chilies to the pot and saute the ingredients
add chicken to the pot and stir
add the spice mix the to pot
add water to the pot
cut the chicken into strips
mix chinese spice sesame oil soy sauce and chicken
cut the chili into small pieces
place the chicken in the pan
peel and grate the ginger
finely chop the coriander
mix soy sauce sesame oil honey and cilantro
cut the carrot pepper spring onion and chicken
crack and whisk an egg
brush the pastry with the egg
place the filling on one end of the pastry
fold in the edges and roll
cook the spring rolls in the oven
mix pepper powder sugar salt and water
remove the skin and cut the korean radish and napa cabbage into squares
put the cabbage and radish in a large bowl sprinkle salt and toss
mix water and rice flour cook and stir
grind asian pear onion garlic and fresh ginger together in a food processor
chop pear green onions carrot and red hot pepper
pour the grinded veggies into the kimchi broth then pour the rice mixture and mix them well
add the vegetables to the cabbage and radish and strain the kimchi broth into the veggie bowl
boil eggs in water
boil some water in a large pot with konbu
chop and boil some tofu and dry shiitake in water
drain peel and slice the eggs
boil the udon noodles in another pot
in the soup pot remove konbu and add bonito flakes
remove the bonito shavings and put the dashi in a pan
cut the chicken
add soy sauce vinegar and sugar to the dashi
put the chicken pieces tofu and shiitake in the dashi and keep boiling
cook ramen noodles in water for 3 minutes and drain the noodles
crack 1 egg in a bowl and whisk it thoroughly
add the cooked noodles to the whisked egg and give a quick toss
pour noodles into pan wrap cover press it using another pan remove it and keep in fridge for 15 minutes
repeat the procedure again
mix beef meat noodles tastemaker chopped spring onion soy sauce and sesame oil in a bowl
pack the seasoned meat into a burger shaped pan given fine burger shape patting by fingers
take the meat off the pan to get burger shape
fry them in a pan on either side
fry the noodles burger in another pan on either sides
fry bok choy in another pan
mix tomato ketchup and a generous squeeze of hot sauce and stir
when the noodle buns are crispy on one side given them a flip and fry the other side
crack and fry two eggs
spread sauce mix on noodle bun place meat burger patty topped with cheese slice place fried bok choy leaves
place another burger patty spread cheese slice fried eggs and cover with another noodle bun
add olive oil to a pan on medium heat
add chopped white onion and salt to the pan
add one clove of garlic to the pan
add some tomato paste to the pan and stir
add some sugar to the pan
add some red wine vinegar to the pan and stir
add water to the pan
add hot sauce to the pan and stir
put some sauerkraut on the hot dog
add the sauce that was made to the hot dog
add spicy mustard to the hot dog
mix corn starch soy sauce and 2 eggs in a bowl and whisk them all to make thick batter
take 3 lbs of chicken breast cut into bite size pieces  dip them in the batter to coat
deep fry the coated chicken pieces in vegetable oil for 4  5 minutes
mix corn starch water soy sauce minced garlic sugar chicken stock white vinegar and white wine
saute chopped green onions and red chilies adding olive oil and the liquid mixture to it and cook
add the fried chicken give it a stir cook and serve it with rice
heat tomato paste in a sauce pan with lid on
mix cornflour water in a bowl
turn off the heat on tomato paste
heat some butter in a pan
add diced carrots and broccoli stir and cook with lid on
drain the tomato paste and pour the juice back
put the cooked vegetables in the juice and add some water
pour the flour mixture in
add salt and black pepper and stir
pour the soup out and garnish with some coriander and cream
add flour and salt to a bowl
add yeast to water then add to flour and mix
take the dough out and mix with flour
pull the dough and fold it repeatedly to knead
cut the dough into fourths and roll
place the dough on a pan with flour and warm cloth on top and let sit
stretch out and press the dough
spread tomato paste over the dough
drizzle olive oil on top and sprinkle with salt
add grated parmesan and pieces of mozzarella cheese on top
place basil leaves and olive oil on top
move pizza to paddle and cook in oven
add flour to both sides of the foie gras pieces
season the foie gras with pepper
place the foie gras onto a hot pan and season
cut some figs into pieces
remove the foie gras from the pan onto a plate
add butter to a hot pan and add the figs
transfer the figs to a plate
plate the foie gras and figs
add rocket leaves cherry tomatoes and balsamic vinegar to the foie gras
place 3 egg yolks in a heatproof bowl with 1 tablespoon cold water
whisk for 1 to 2 minutes
slowly add cubes of softened butter
season with salt and lemon juice
bring a wide deep pan of water and 1 tablespoon vinegar to the boil
crack the eggs to the boiled liquid and let them cook until ready
use a slotted spoon to carefully scoop out the poached eggs
drain on kitchen paper to remove any excess water
add oil garlic and ginger to a wok and stir
add pork chops to the wok with salt and pepper and stir
add shredded cabbage and green onions to the wok and stir
add doubanjiang to the wok and stir
add sesame oil and rice to the wok and stir
add mirin soy sauce and black vinegar to the wok and stir
crack an egg in the center of the wok and stir
add ground szechuan pepper to the wok
add some olive oil 1 clove garlic salt and pepper to a bowl
chop 3 pieces of bread to small cubes and mix the cubes with the mixture
put the croutons on a baking pan and bake for 15 minutes
in a large bowl add olive oil chopped anchovy fillet mayo salt pepper and lemon juice
whisk the mixture well to get the sauce
chop some lettuce to small pieces and add to the bowl
toss the lettuce well in the sauce and take it out to serve with the homemade croutons
pour 2 tbsp of olive oil in a pan and add diced 1 huge onion
add green and red bell peppers and 5 cherry tomatoes and saute
add 2 tsp paprika and mix
add 1 lbs chopped pork meat to it and stir
add 1 cup of water
add 1 tsp salt stir and cook
add carrots parsnip slices of celery root and a cup of celery
now add cilantro leaves chopped and 3 cloves of garlic and mix all the ingredients well
add 1 tsp of caraway seeds and stir
add 2 cups of water stir and cook
add potatoes crushed hot chilies water salt black pepper stir and cook
pour the soup into a serving bowl and sprinkle cilantro
heat some oil in a pan
cook the combined spice and vegetables in the pan
add boiled potatoes and paneer to the pan
season the ingredients with salt
add chopped mint and coriander leaves
add green chilis to the pan
add a packet of biryani masala to the pan and stir
add the yogurt and paneer to the pan
boil some water and add oil and spice to it
add the soaked rice to the liquid
put the mixture on rice
add yogurt and nuts
take a bowl of cooked rice and add crushed garlic and light brown sugar and soyasauce and some white ground
add some vegetable oil in a pan add shrimp and cook for a minute
add baby corn carrots onions red bell pepper which are finely chopped and cook it with shrimp for 2 mins
add the cooked rice and mix it well with vegetables abd shrimp for 2-3 minutes
place shrimp in bowl add fried rice on top place plate on top of bowl flip it serve with lime
whisk an egg sour cream water milk and flour
knead and roll the dough and cut out pieces
wrap the cabbage and drain the water out of it and grind the cabbage
add half a stick of butter black pepper and salt
stretch the dough and place a small tsp of filling in the middle fold it and seal it at the edges
cook the pierogies in salted boiling water
spread melted butter on a plate and transfer the cooked pierogies
combine flour salt and sour cream
knead the dough unil elastic
mix potatos salt cheese butter and parsley
thinly roll out the dough
cut circles out of the dough
place the stuffing in the center of the wrappers
place the cabbage on the stuffing
fold the wrapper over and press the edges together
add salt and the perogies to the water
fry the onions in a pan with salt pepper and herbs
move the pierogies to the pan
cut a red onion and mix with some minced garlic
combine soy sauce fish sauce and sugar with them and mix them well
marinate the pork shoulder in the sauce
peel and chop carrot and daikon into strips and put in a bowl
season with salt and sugar
rinse the daikon and carrot
combine some sugar in warm water until they dissolve
pour the sugar water to the daikon and carrot
grill the meat on a pan
put mayo meat prepared vegetables cilantro and green chili between the buns
squeeze some sauce in it and cover the sandwich to serve
saute diced onions and bell peppers on the pan using olive oil
add garlic paprika and dried thyme
in a bowl combine ground beef bread crumbs cream beaten egg worcestershire sauce salt pepper and some beef broth
add the onion pepper mixture to the bowl and mix all the ingredients
place the beef mixture in the meatload pan
bake the meatloaf mixture in the oven at 350 degrees
place the turkey in the bowl and add the same spices as when making a beef meatloaf
mix some worcestershire sauce mustard pepper and ketchup in small bowl
bake the turkey mixture in the oven
pour the sauce on the loaves and bake them again in the oven for 15 to 20 minutes
blend the chickpeas in a food processor
blend the fava beans in a food processor
blend the cilatnro parsley and onion in the food processor
add garlic to the food processor and blend
mix the blended ingredients together
add coriander cumin cayenne bread crumbs and salt and mix
mix in flour
mix in baking powder and baking soda
form the falafel into balls and fry in oil
spread the sauce on the pita
add vegetables and garlic sauce to the pita
place the falafel on the sandwich
roll up the sandwich
mix flour salt oil and water in a bowl
shape the mixture to a base with hand
drop a little oil on the base and cover it and set it aside
heat oil mustard seeds cumin seeds turmeric powder green chilli onion and stir
add streamed potato to the pan and stir
add cilantro and garlic masala powder
add 1 tbsp of salt to the pan
knead the base and divide it into small portions
shape the small protion of base to flat shape and then take half of it and make a cone
put the cooked mixture in the cone and wrap it to a samosa shapte
put the samosa in deep oil to fry and then serve
mix soy sauce sugar sesame oil chicken broth and corn flour in a bowl
stir fry ginger
add chicken breast into the pan and fry
add carrot red capsicum and mushroom and fry
pour the prepared sauce into the pan and cook until the sauce thickens
place the spring roll sheets on a damp cloth
add rice vermicelli and coriander to the pan
put the filling on the wrap and roll the wrap
add the rolls to a pot of hot oil and fry until golden brown
add black pepper to the sliced beef
add sliced asian pear soy sauce sesame oil onion and garlic to a blender
turn on the blender to mix the ingredients
pour the marinade onto the beef and mix by hand
add the chopped green onion and sesame seeds to the beef and mix
put the beef onto a pan and place to the pan on a stove to heat
place the beef and ssamjang paste onto a piece of lettuce
peel and slice the potatos
pour oil and sprinkle salt and pepper over the potatos
bake the potatos in the oven
mix flour pepper and beer together
coat the fish in flour salt and pepper
dip the fish in the batter
fry the fish in the oil
boil the peas in the pot of water
chop up the mint finely
mash the peas with the mint and creme fraiche
add salt and pepper to the peas
cook udon noodles in boiling water
cut the ginger into slices
slice the onion and carrot
cut the cabbage in half and slice
add oil and ginger to the wok
add red onion and carrot to the wok
add the cabbage and stir everything
drain the udon noodles
add the noodles to the stir fry
pour soy sauce onto the noodles
slice up the ginger
sprinkle the nori sprinkles and garnish with ginger
put 3 dozens of clams into a pot and boil them till they open up
take three slices of apple smoked bacon and fry them simultaneously in other pot for five min and remove
melt butter and then mix with flour
add 1 finely diced onion into the same pot then add the smoked bacon and stir
add garlic salt and celery seeds and stir
add clam water to the stock and cook
add three finely diced potato clams and rich creme and cook the potatoes
add a little black pepper
add 2 tbsp of dry parsley
bring the vegetable broth to boil remove from heat and add shiitake mushrooms cover it and rest it for twenty mins
grate the carrot and ginger
tear the seaweed into 1 inch pieces
remove the mushrooms from the broth cut the stems and discard them and slice the caps
add the tofu seaweed to the vegetable broth and simmer for 3 min
add the broccoli mushroom and carrots to the broth cover it and simmer for another min
remove one cup of broth and add it to a small bowl gently stir it with miso until it is dissolved
add the dissolved miso into the soup and stir
put salt and pepper on beef steak and shallow fry it in a pan
add measly paste to another pan and add sugar rice wine olive oil salt and pepper
cook the steak until their color changes and slice them
dip the steak in the marinate mixture
cut the chinese cabbage in half and shred it
season the cabbage with chili flakes vinegar sesame seed oil and wasabe paste mayonnaise
prepare the tortillas and roll them using rolling pin
add mayonnaise cabbage and beef to the tacos
soak the noodles and shrimp in water
slice the tofu
whisk palm sugar tamarind concentrate and fish sauce in a bowl
slice the scallion and chilli pepper
add oil and garlic to a wok
fry shrimp in the wok and then remove
fry tofu in the wok and then remove
cook the eggs in the wok
add the sauce chicken stock and noodles to the wok
add the shrimp garlic and tofu to the wok
add the noodles to a bowl and add the egg sprouts scallion peanuts chili and basal
chop celery into thin slices
chop half of an onion into small pieces
chop a few cloves of garlic into small pieces
add olive oil to a pot over heat and add the vegetables and mix
add sicilian oregano to the pot
add the cannellini beans to the pot and stir
add water to the pot
add parsley salt pepper and tomato puree to the pot
add ditalini pasta to the pot
pour the soup into a serving bowl
garnish the soup with some parsley drizzle some olive oil and grate some pecorino cheese
slice the onions into thick slices and separate the rings
take  cup of all purpose flour add baking powder salt and blend together
crack one egg in another bowl and beat it and add in the milk and mix it together
coat the onion rings in flour mix
add the flour mixture into the egg bowl and mix it together
dip the onion rings in the batter and coat it with the panko breadcrumbs and place it on a wire rack
fry the onion rings in hot oil on medium heat until golden brown on both side
take mayonnaise add 1 tbsp of hot sauce add in the milk and mix it well
serve the rings with the sauce
cut the foie gras into quarter inch thick pieces
season the foie gras with salt and pepper
cut a shallot into thin slices
cut an apple into thin slices
place the foie gras into a hot pan and flip after thirty seconds
place pieces of bread into the pan and grill on both sides
place the shallots into the pan and stir with salt and pepper
add the apples to the pan
place a piece of bread onto a plate and add a piece of foie shallots and apple
melt butter in a sauce pan
boil some water and preserve some hot water for later use
place a bowl over the boiling water add vinegar and 2 egg yolks and whisk the mixture
squeeze 1  tbsp of lemon juice to it and keep whisking
pour melted butter and whisk
add a little bit of warm water and continue whisking
add tarragon salt cayenne pepper and little more water and whisk
add white vinegar to the boiling water and stir the water
drop an egg into the water and cook
remove the egg from water and drain off the excess water
combine spinach white onion avocado oil salt pepper and lemon juice
split and toast a english muffin and place the spinach salad over it
lay smoked salmon over the salad and then place the poached eggs
drizzle with hollandaise sauce
place kabocha in a bowl and cover with plastic wrap
cut the kabocha into bite-size pieces
slice some onion and mushrooms
put the water dashi powder sliced onion shimeji mushrooms and kabocha in a pot
remove the foam then cover
cook the noodles
drain the noodles in a strainer and rinse the noodles under running water
dilute the miso in a ladle and dissolve into the soup
add the noodles
add soy sauce sesame oil brown sugar honey and red chili pepper flakes to a bowl and mix
mince some garlic cloves and add them to the bowl
cut a yellow onion lengthwise
slice the green onions and add them along with the onions and beef to the soy sauce mixture
add sesame seeds to the bowl and mix by hand
cover the bowl with plastic wrap and place in fridge
add oil to a skillet and place on medium heat
place the beef on the pan and stir
cut the onion and bell peppers into slices and put it in a bowl
add some extra virgin olive oil some salt pepper and mix it all
smash the garlic and cut them into small pieces
cut the provolone cheese into long slices
make slits in the italian sausage
add vinegar olive oil salt and pepper into the garlic
place the sausage on the grill and grill it along with the onion and bell pepper pan
place the provolone cheese on the sausages let grill it on indirect heat
take the bread roll and apply garlic marinade on each side
roast the bread for 3-4 mins
place the sausage in the roasted bread roll and stuff it with onions and bell pepper mix
prepare a patty of meat loaf
mix paprika black pepper salt brown sugar garlic powder onion powder and red pepper powder
season the meat patty with the mixture and fry it on a grill
grill some pieces of bacon on it and set them aside
flip the meat patty when the bottom side is brown
place cheese on the patty
spread water on the grill and fry an egg
put the meat patty bacon fried eggs lettuce and tomatoes in the buns
cut 3 lbs chicken breasts into small chunks and put them in a bowl
add some sea salt and pepper to the chicken
heat the skillet on the stove and put some peanut oil in it
put 1 tsp salt 1/2 tsp paprika and 1/2 tsp of rosemary leaves in the flour
coat the chicken pieces in the egg batter and place them in the flour
fry the coated chicken in the skillet and fry until golden brown
mix chicken stock and sugar
add the white vinegar hoisin sauce and mix
mix the corn starch to thicken it
pour the flour and black pepper on chicken and stir
add the egg white to the chicken
coat the chicken in the corn starch
fry the chicken in hot oil in a pan
heat the sesame oil ginger slice minced garlic green onion and chili pepper in the pan
pour the prepared sauce in the pan
add in the fried chicken and stir
mix beef bread crumbs parsley grated parmesan cheese black pepper and garlic powder
beat an egg in a small bowl
add the egg to the other ingredients and mix all together
shape the mixture into meatballs cover them with plastic wrap and keep in fridge
chop an onion and mince garlic
add olive oil chopped onions and garlic
add tomatoes salt sugar and a bay leaf and stir
now add tomato paste dried basil black pepper and stir well
add the meatballs to the sauce cover the lid and simmer
cook pasta put cooked pasta on a plate and top it with the sauce
brush the slices of bread with melted butter on both sides before toasting in the oven
add flour and then milk to a saucepan with melted butter and stir until the flour dissolves
add cheese salt pepper and a touch of nutmeg to the sauce and stir
spread dijon mustard on half of the bread
add a layer of swiss cheese ham and another slice of cheese and then top with a bread slice
pour sauce onto the sandwich and top with a slice of cheese
cook in the broiler for a few minutes
finely chop a clove of garlic and ginger
add two eggs and soy sauce to a small bowl and whisk
add oil to a hot pan and add the eggs
cut the egg into small pieces
add a scallion ginger and garlic to a hot pan
add pork to the pan and mix
add carrots and peas to the pan and add rice
add soy sauce and rice wine vinegar to the rice
add the egg to the rice