Geppa/HiCM2 huggingface dataset:
mix vegetable stock powder and water
add tamarind honey and lime juice to vegetable stock
tear oyster mushrooms into pieces
mix tamarind water lime juice and honey in a bowl
pour the sauce into a pan and add the mushrooms
add whole wheat noodles and cook
chop scallions red chili and grate carrot
take the noodles out
pour some broth into the bowls
top the noodles with some fried mushrooms bean sprouts grated carrots chopped scallions and chopped red chilies
sprinkle some toasted sesame seeds on top
cut carrot and cucumber to slices
cook the carrot on a pan with sesame oil
boil some spinach and yellow sprouts
add salt minced garlic and sesame oil to the boiled spinach and mix them
cut some mushroom and add sesame oil soy sauce garlic and pepper to it
mix the beef with some soy sauce pepper sesame oil and minced garlic
add sugar to the beef and fry it on a grill
pour some sesame oil at the bottom of a pot
add some steamed rice to the pot
dump in the beef all the prepared vegetables and chili paste
crack an egg on the top and spread some sesame seeds and cook it on the stove
cut and shape the apple slices as to thick flat and even surface
place the apple pieces on a plate and season with salt and pepper
heat some duck fat in a pan add the apple and sprinkle sugar on top
slice the foie gras
remove the vein from the foie gras
sprinkle some salt and pepper on both the sides of the foie gras slice
place the seasoned foie gras in the pan and cook until it is golden brown and
remove the cooked foie gras and pat it with a towel to strain excess oil
put the foie gras on the bottom slice of the apple
saute one slice of the cep mushroom in duck fat
place the sandwich in the pan
add cider vinegar and sweet cider to the apple
add some beef stock to the apples
plate the burger with fresh herbs vinegary and cubes of foie gras
place the chili peppers and oil in the pot
cut the tofu into cubes
pour oil into the wok
add garlic and ginger to the wok
add the peppercorn to the wok
add the pork to the wok
add the spicy bean paste to the wok
add the chicken stock and cornstarch mix to the wok
add the chili oil to the wok
add the tofu to the wok
add the green onions to the wok
lightly brush 2 slices of black pudding with melted butter and grill
cut foie gras and season with salt and pepper
drizzle reduction on the plate and place apple and vanilla chutney and herbs on the plate
place seasoned watercress leaves in the center of the plate
fry foie gras on each side
cut an apple sprinkle sugar on and caramelize
flip the foie gras and cook the other side
layer the foie gras pudding and apple
remove the sandwich off the pan and set them on the watercress salad
season some chicken breast with tumeric powder coriander red chilli lemon oil and salt
add onions tomatoes ginger garlic and green chillies to a food processor
blend the ingredient in the food processor
heat some oil and add cumin seeds and the mixture
add some oil garlic and some spice to a pan
add some tomato puree to the pan
add curry powder red chili powder and coriander powder
add garam masala when the curry is cooked
add chicken masala
add beaten curd
put the marinated chicken in the curry add some water and cook with the lid on
remove the lid and garnish with fresh coriander
mince the shallots and crush the garlic
bundle the stalk of celerely and parsely with thyme bay leaf and rosemary and chop up the leaves
rinse and scrub the mussels and remove broken mussels
add butter the herb bundles herb leaves garlic and shallots in a pan and cook until soft
add white wine salt and pepper
place the mussels in the pot and cover
add a bit of cream
sprinkle with parsley and stir
boil some water with chicken stock
mix miso paste sake mirin and sesame oil
chop garlic ginger cabbage carrot and scallions
heat some oil in a pan and stir fry the garlic ginger cabbage and carrot
cook the noodles in the boiled water and chicken stock
drain the noodles and set them aside
add miso soup base noodles and the cooked vegetables scallions and boiled eggs to the bowl
soak cold kelp in water for thirty minutes
transfer the kelp and water into a pot and place over medium heat
remove the kelp from the pot
add bonito flakes to the pot
remove the foam from the water
drain the contents of the pot through a sieve into a bowl
place a piece of deep fried tofu in a bowl and pour hot water onto it
remove the tofu from the water and dry it with paper towel
cut the tofu in half and then into quarter inch slices
cut daikon radish into thin slices
add the stock daikon radish and tofu into a pot over medium heat to boil
lower the heat when the water starts boiling
add miso to the pot and dissolve it while still on the ladle
mix flour onion seeds salt and oil
add water to form a dough
add the cumin and peanuts to the oil
add green chili and ginger to the pan
add boiled potatos and the spices
add peas and cilantro to the pan
press and roll out the ball of dough
cut the circle in half
press the edges together to form a cone
fill the cone with the filling
seal the edges together
fry the samosas in oil
chop up the carrot and onion
dice and blanch the rutabaga
mince the garlic
add oil and minced meat to the pan
finely chop the rosemary
add the vegetables salt pepper rosemary and thyme to a pan
add tomato paste and beer to the pan
add garlic meat and worcestershire sauce to the pan
add flour chicken stock peas and rutabaga to the pan
cut boil and mash the potatos
mix salt pepper egg yolks and cheese with the potatos
layer the meat and potatos in a dish
sprinkle cheese salt and pepper on top
bake the dish in the oven
remove 2 or 3 outer layers of cabbage and slice it in to thin pieces
put the sliced cabbage in a pot and sprinkle salt on top
add grated carrots finely chopped green chilies and grated garlic salt and mix
mash the vegetables with wood pounder
transfer the mixed vegetables to a clean mason jar little by little pressing the vegetable down using pounder
fill the top with cabbage leaves
place the lid on the jar
crack eggs into a bowl and add water
cook the bacon in a pan
break the english muffins in half and toast them
poach an egg in a pan with water
turn the bacon over
remove the poached egg from the pan
whisk the eggs together in a bowl over hot water
add lemon juice butter and seasoning to the eggs and whisk together
poach eggs in a pan with water
transfer poached eggs onto a plate
remove the bread from the toaster
spread butter over the bread
place the bacon eggs sauce and chives on top of the bread
chop and grate ginger
finely chop chili mushrooms peppers carrots onions and bacon
shred chicken into pieces
fry the ginger and chili into a large pan
add the mushrooms and turmeric to the pan and stir
fry the bacon in the pan
add the carrots and peppers to the pan and toss
add bean sprouts chicken and noodles to the pan
add rice vinegar oyster sauce sesame oil soy sauce and chili to the pan
stir the ingredients in the pan together
crack an egg into the middle of the pan and mix
add onions to the pan
transfer noodles from the pan to a plate
cut some tomatoes into halves spread olive salt and pepper on top and roast them in the oven
heat some olive oil in a soup pot and cook some onions and garlic in it
spread some olive oil and parmesan cheese on some crutons and bake them in an oven
add the chicken stock to the soup
add basil leaves to the soup and cook for 3 minutes
take out the basil leaves from the soup
add the roasted tomatoes to the soup and cook for 5 minutes
blend the ingredients in the pot
drain the soup and pour the liquid back to the pot
season the soup with salt and pepper
add some cream to the soup and stir to combine it with the soup
cut some chicken wings at the joint and remove the wingtip
put chicken wings in a bowl and season it with a pinch of salt and black pepper
combine flour and paprika and coat the wings
fry the wings in the cooking oil
in a saucepan heat some butter and add some hot sauce a pinch of sugar and black pepper
add paprika chili powder cornflour and some vinegar and stir the sauce
pour the prepared sauce on the fried wings and coat them well
add lime rind chili kaffir lime leaves and lemon grass to chicken stock and stir
when it boils cover and simmer gently for twenty minutes
strain the soup into a bowl and pour into a pan
add the fish sauce lime juice salt and pepper
put the soup on the stove and bring to a boil
when the soup is boiling add prawns and simmer gently for two minutes
garnish with red chili spring onion and coriander
boil the mussels in water with lid covered until their shell open
take the mussels out and remove the top shell and the beard of the mussel
heat some butter in a pan and add chopped garlic
saute the garlic for a couple of minutes
add 3 tbsp bread crumb salt and ground black pepper
stir to saute to well combine them
distribute the mussels on a baking tray
spread some garlic mixture and cheese on top of the mussel meat
bake the mussels at 250f for 7-10 minutes
garnish with some parsley leaves and lemon juice before serve
cook oil and fry cubed potato till they become soft
add all the spices and fry
add cumin and onion paste and fry till golden
add ginger garlic paste and fry
add turmeric powder garam masala powder coriander powder red chilli powder
add tomato puree and water
add chhola masala salt and lemon juice
add boiled chickpeas to it
mix all the ingredients with water
heat desi ghee and cumin
add green chili
pour the pan into the gravy
add olive oil and crushed garlic to a meausuring cup
cut the bread into cubes
move the bread to a baking tray drizzle with olive oil and cook in the oven
sprinkle salt pepper and olive oil on the chicken
add an egg yolk worchester sauce wine vinegar lemon juice to the oil and stir together
add salt and pepper to the dressing
chop the lettuce into pieces and place in a mixing bowl
add the cooked croutons grated parmesan cheese and salad dressing
mix the salad together and transfer to a bowl
slice a cooked chicken breast and place on top of the salad
cut the red pepper into thin strips and dice them
finely chop the onions
crush the garlic and cut them into small pieces
add garlic onion and pepper to the pan
cut the sausage into half and make meatballs
add sauce mixed herbs powder salt and some black pepper
place the meatballs in a pan
add some agave nectar
add the meatballs into the sauce pan
garnish with parmesan cheese
slice a spring onion diagonally
add chicken prawns ginger garlic chinese rice wine and soy sauce to a bowl and mix
add vermicelli noodles to a bowl and add hot water
add the chicken and prawns to a pan of hot oil
add curry powder garlic red bell pepper and shallots to a pan of oil
add the chicken and prawns to the vegetables
add soy sauce and chicken stock to the pan and stir
add the noodles to the pan and mix
add the noodles to a bowl and garnish with coriander
boil some water in a pot and add some salt in it and drop pasta to cook
cut a piece of fatty pork and cut it into chunky cubes
heat some olive oil in a pan and lift the pork into the pan and cook until crispy
break two eggs into a bowl and add an extra yolk to it
whisk those eggs and add parmesan cheese to the eggs season with black pepper
put the pasta to the pan and pour the egg mixture to the pan
keep stirring until everything is cooked and evenly mixed
spray olive oil into a glass pan
put chicken breast to the pan
add half cup of tomato sauce quarter tea spoon of oregano and minced garlic in a bowl and mix well
pour the mixture over the chicken breast in the pan
preheat the oven to 400 degrees
place the pan with ingredients in the oven and bake for 15 to 25 minutes
boil blanch spinach for a minute and pour it out in to a bowl
put the baked chicken over the boiled spinach and serve
take 12 ounce can of escargot rinse well in cold water and cut the snails into half
add a cup of chopped parsley 1tbsp of dijon mustard and 3 large minced garlic cloves to a blender
add 4 tbsps savory garlic cream 1 tbsp lemon herb cooking crme and cup of butter blend for a minute
pour the mixture to a baking dish and cook in oven at 500 degrees for 8-10 minutes
mix lemon herb crme 1 tbsp dijon mustard 1 tbsp red wine vinegar cup olive oil juice lemon salt pepper
prepare some ground beef in a large bowl
dump in the parsley flakes
add in the ginger powder
add in the onion powder
add in the garlic powder
add black pepper to the bowl
add some minced garlic to the bowl
pour some sesame oil in the bowl
add some soy sauce to the bowl
add some sugar to the bowl
mix everything well and put the mixture on round wrappers
wrap it up and stick the edge well with fingers
boil the potstickers in chicken broth and water
fry them on a pan with sesame oil in a pan
cut chinese chives
cut shrimp into small chunks
soak harusame noodles in warm water
drain the noodles and cut into pieces
heat cooking oil in a frying pan add ground pork and ginger and stir
add the shrimp to the pan and stir
add sake sugar soy sauce and oyster sauce to the pan and stir
add the chinese chives and noodles and stir
sprinkle black pepper and sesame oil to the pan
place the filling on the spring roll pastry and roll the paper
spread the flour and water mixture on the top of the paper and seal
deep fry the spring rolls in a pot of hot oil
sprinkle oil over garlic bulbs
combine all ingredients in a bowl
mix ingredients together
add dough to an oiled bowl and cover with wrap
remove wrap from the dough and punch the dough
place the dough on a dusted counter and form into balls
roll out the balls of dough
place dough into a pan and cover with garlic and cilantro
rub garlic and cilantro on top of the rest of the dough and roll into buns
rub butter on top of the cooked bread
spray buns with oil and top with sesame seeds
cut buns with a knife
place bread on a plate and cut them in half with a knife
cut potatoes in half and then into even pieces
add potatoes the the boiling water and cook for fifteen minutes
melt the butter and add garlic
after the garlic has cooked stir in the cream and heat up
stir until the cream bubbles
strain the potatoes
place the potoes into a pan and start mashing the potatoes
add cream gradually and continue to whisk the potatoes
stir in parmesan cheese and salt and pepper
juice a lemon
roast the bell pepper on a stove
remove the skin and stem from the bell pepper
blend garlic and the bell pepper in a food processor
add chickpeas to the food processor and blend
add tahini lemon juice hot sauce salt and pepper to the food processor
blend the ingredients in the food processor
cut the pita bread into pieces
brush the pita with oil
sprinkle salt and pepper on top of the pita
bake the pita an oven
chop some parsley leaves and spread them on ground beef
pour cheese bread crumbs pepper onion powder garlic powder salt and egg
mix the ingredients and form the mixture into balls
in a pan heat some chopped garlic and onion and some olive oil
add tomatoes salt sugar dry basil and a bay leaf to the pan
add some tomato paste and the meatballs to the pan
boil some spaghetti
pour the sauce on the spaghetti
cut pancetta into cubes
boil water in a big deep pan add salt to it and dunk spaghetti in it and toss
put a little bit of olive oil in a pan add cubed pancetta and fry until crispy in medium heat
add ground black pepper to the fried pancetta and stir
add cooked spaghetti to the fried pancetta toss and mix well
add pasta water to it and stir further in low heat
put finely chopped parsley leaves in generous amount and stir
take 2 cracked eggs in a bowl add cheese a little bit of pepper and lightly whisk until they blend
turn off heat and add whisked mixture to cooked spaghetti and stir constantly adding pasta water to get creamy consistency
turn on the heat and cook lightly in a low heat to get the eggs cooked
slice sirloin steak into strips
marinade the steak in soy sauce and honey
thread the beef strips onto skewers and place in a pan of hot olive oil
grate carrot into a bowl and add rice vinegar
add chopped chili lime juice fish sauce to a bowl and mix
slice a baguette
remove the skewers from the pan and add inside the baguette
top the beef with the pickled carrots sliced cucumber spicy dressing and coriander leaves
add yeast to some warm water
add 1 tsp of sugar some salt and milk to the yeast water
add oil and mix the mixture with flour
add oil and cover the dough
shape the dough into balls and cover it
pat the dough ball and then flip and toss
put the naan on a baking tray
flip the naan and apply butter on top
spread garlic on the dough and toss
pull the edge and place it on the baking tray
apply butter sprinkle chat masala and cut the naan into pieces
put the naan on a wire mesh and rotate the mesh over heat
flip the naan and cook the other side
spread butter on the naan
add some minced ginger and garlic and oil to a pan
add some spring onions to the pan
add some ground chicken in the pan
add some chili sauce
add a little ground black pepper
add some fresh mushrooms to the pan
strain all the vegetable with the stock and add the stock in the soup
add canned shiitake mushrooms to the soup
add some coriander stalks to the soup
add some carrot and bamboo shoots and cut tofu to the soup
add some white vinegar and dark soy sauce
add some cornstarch to the soup
spread some coriander leaves and spring onion leaves on top of the soup
mince onions and add ground beef to a bowl with them
add bread crumbs parmesan cheese soy sauce crushed garlic milk egg
season with salt and pepper
use hand to mix everything
take small portion of the mixture to shape into balls
add some oil to a preheated pan
put the balls in and cook in batches
add some cooking oil to a preheated pan
add onions garlic and saute
add pasta sauce a little water and season with basil
add sugar pepper and the bell peppers
stir and cook to a boil
add the balls in it and cook with lid covered
boil some spaghetti in the water
pour the sauce on the cooked pasta and place meat balls on top
dip cutting knife into hot water and cut 4 slices off of duck liver
season duck liver slices with black pepper and sea salt
peel core and slice one apple
preheat pan to medium high heat
add duck fat to pan and sautee
remove fat from pan an set on plate
save melted fat in pan and add sugar apple slices and coniagc
remove pan from heat and pour over plate
set bread slice on new plate and add foie gras and apple slices
cut the tofu into inch size cubes
heat some oil in the pan add broad bean chili paste and garlic and saute
add tofu salt soy sauce chicken broth cover it and cook
add a cup of water to the dried cornstarch and stir to dissolve
turn down the heat stir the tofu and add the cooked ground meat and simmer
add some green onions cornstarch with water and stir
after it starts to boil add szechuan pepper paste and mix
add oil to a hot pot and add onions
add minced garlic and ginger to the pot and stir
add ground coriander paprika yellow curry turmeric garam masala garlic powder and cayenne pepper to the pot
add sea salt to the pot and stir
add vegetable broth diced tomatoes chickpeas and lemon juice to the pot
mash some of the chickpeas
add chopped cilantro the to chana masala
heat some oil in  a pan and fry some boneless short rib meat until they brown on all the sides
char cut and deseeded paseo pepper on the stove for 2 minutes and heat dried ancho chili on each side
add pepper anchos onions garlic tomatoes lime worcestershire sauce honey oregano cumin and pan drippings and chicken stock
add short ribpieces fill the pan half way with water and slow cook
take out the meat mash it add the sauce to it mix together and serve topping with salad and guacamole
add the chickpeas and water to a bowl
chop the parsley and add it to the bowl of chickpeas
chop the cilantro and add it to the bowl
chop the onions and add them to the bowl
blend the chickpeas and herbs
add the coriander seeds cumin salt and pepper and mix
mix in flour
heat oil in a pot
cook the falafel balls in the oil
juice a lemon
add tahini and water to the lemon juice and stir
add salt and greek yogurt
add cucumber tomato and onion to a bowl
put the falafel salad and dressing inside the pita
prepare chopped potato cauliflower carrot and bean
heat some oil in a pan and add saffron
add tomatoes and salt and press them to puree
add all the vegetables to the pan and mix
add chopped green chillies too
add more salt and biriyani masala to taste
add mint and coriander leaves
cover to cook until 70% cooked
add the remaining vegetable and cover to cook again
put the mixture and some steamed rice layer by layer with yogurt and oil in a baking tray
cook it in the oven and serve
wash the clams under running water with hand and place them in a pot
add white wine cover a lid and turn on the heat
slice some bacon
cook the bacon pieces
drain the clams and add onions and garlic to the bacon
add sliced brunoise celery and carrots to the bacon
add flour cumin and fennel spices and stir
add the milk and fish stock
add the clam juice
separate the clams from the shells and chop them
add potatoes and corn to the chowder
add pepper cream flour and water mixture and whisk the soup
add the clams to the chowder
top the soup with some chopped parsley
place chicken thigh in a bowl
mince 2 garlic cloves and add them to the chicken
add sesame oil fish sauce and salt and refrigerate
peel a carrot add rice wine vinegar and salt and mix
sprinkle sugar over chicken and fry the chicken
cut french bread vertically spread srircha mayo on one side and chicken liver pate on the other side
cut the cooked chicken into small pieces and place them inside the bread
add fresh sprigs of cilantro and pickled carrots close the sandwich and cut pieces
place them on the plate and serve garnishing with kim chi and cilantro sprigs
clean the liver and place it on a tray
season the liver
cover the tray with plastic wrap
remove the plastic wrap from the tray
slice the liver
place some of the liver on plastic wrap and roll it
use a knife to burst air pockets
spread out more wrap and place the rolled liver on it and roll again
tie both ends of the plastic wrap covering rolled liver
poach the liver in a pot of water
remove the liver from the pot and place it on a tray
pour sherry and sugar in a hot saucepan and bring to boil
slice the cooked liver
remove the plastic wrap from the liver
serve the foie gras on a plate and garnish
form the dough by hand
sprinkle pepper on the edge of the dough
mix pepper flakes and seasoning in small bowl
brush butter on the edge of the dough
sprinkle the pepper mixture on the dough
spread tomato sauce over the dough
add cheese over the sauce
add the pepperoni and peppers to the top of the pizza
broil pizza in the oven
slice the pizza
place a slice on a plate and top with sauce and garnish with peppers
heat a pan with little oil and cook the ground lamb
add chopped onions carrots celery and add little salt and cook for about 6-8 minutes
pour chopped potato and squash into a steamer and cook it until tender
add minced garlic mix it and saute
add  tsp of cinnamon cumin turmeric and chicken broth and mix it
add the zucchini and peas and cook it in low heat with the lid covered
heat coconut milk and butter in the microwave for about a minute
add milk to the potatoes and butternut squash mash the potatoes and squash by adding salt pepper turmeric and cinnamon
chop the basil leaves
layer butternut squash on bottom of dish sprinkle basil into meat mixture and layer on top of squash mashed potatoes
preheat oven to 400 degrees and cook them for about 15 minutes
heat the water
add the udon noodles stir and cook
poor broth into a pan then dilute with water
heat the pan
soak the wake flakes in water
drain and remove the wakame from the water and cut into smaller pieces
stir the noodles and drain
cut the root off the spring onion and slice into diagonal pieces
add the wakame spring onion and udon noodles to the boiling water
boil the noodles