Geppa/HiCM2 huggingface dataset:
put flour into a bowl
add cold water sesame oil and salt and stir
knead the dough
add meat garlic and chopped prawns to bowl
add shredded cabbage and coriander
add chopped spring onion
add salt soy sauce and pepper
put the mixture into the fridge
cut the dough into pieces
press the dough
put a spoon of filling onto dough and fold shut
add olive oil to pan and put dumplings in
pour water into pan and flip dumplings
place pieces of bacon onto a pan with hot oil
place pieces of swordfish onto another pan of hot oil
place pieces of bread onto the pan that had the bacon in it
turn the swordfish pieces over
submerge leaves of basil in salt and water and remove any excess water
place the basil in a blender with eggs and lemon juice and add water and olive oil while blending
spread the basil mayonnaise on the pieces of bread
add the swordfish on top of the bread
add pieces of bacon on top of the fish
add lettuce on top of the bacon
add tomatoes and the top slice of bread to the sandwich
prepare some healthy mussels that can close firmly
chop half a white onion 3 cloves of garlic and some coriander
heat a pot with some olive oil add onion butter stir a little bit around
add garlic cleaned mussels coriander chilli flakes drizzle of white wine and give a stir
pour the crashed tomatos into the pot and toss through
cover the lid and cook until all the mussels are widely open
serve the mussels with the sauce in the pot
mix meat lemon grass ginger garlic scallions hoisin sesame oil and salt
place the filling in the center of the wrapper
fold the wrapper over and seal the edges
crimp the edges with a fork
cook the potstickers in boiling water
place the potsticker in the pan
flip the potstickers over in the pan
add the oil ginger garlic and scallions to the pan
add bok choy salt and pepper to a pan
add the potstickers soy sauce mirin and hoisin to the pan
add butter and sausage to a pan
cook the pan of sausage in the oven
peel and cut the potatoes into pieces
boil the potatoes in salted water
mash the potatoes with butter
add milk to the potatoes
add mustard and butter to the potatoes
chop the onion and garlic
cook the onion and garlic in a pot with butter
add ale and beef stock to the gravy
chop up the pear
cook the pears in a pot with butter sugar mustard and pepper
break eggs into a bowl
squeeze lemon juice into the bowl
pour the egg yolks into the top of a double boiler and whisk
add lemon juice white pepper worcestershire sauce butter and water to the eggs and whisk
add salt to the bowl and mix
fry the canadian bacon
add distilled vinegar to a pan of hot water and add eggs
split english muffins onto a tray and broil
remove the eggs from the water and place onto a paper towel
spread butter onto the english muffin
place the slice of bacon the poached egg hollandaise sauce and chopped chives on the muffin
process the garlic in the food processor
then process the onions along with all the other spices in the processor
add lemon juice into the processor and grind it well
add yogurt to the processor and grind it well
cut the chicken into one inch cubes
combine the marinade and chicken in a bag
stack the chicken on the bamboo skewers
sprinkle some salt and black pepper in the chicken
oil the grill and grill the kebabs
cut 2 garlic halves put them on aluminum wrap bottom side down put a touch of olive oil on top
sprinkle little salt placce some rosemary leaves on top pour little olive oil again put the tops back on
pour little more olive oil pack foil tight and place in preheated oven to 400 degrees for 45 minutes
peel potatoes skin and cut into halves and cook  for about 30 minutes or till they become tender
melt cream and butter in a pan and keep it aside
put cooked potaoes in potato ricer and mash them meanwhile remove baked garlic from oven and keep aside to cool
open the baked garlic squeeze the cloves into the mashed potatoes
season the potatoes with some salt freshly grated black pepper pour cream and butter sauce and mix well and serve
add water yeast and sugar to a bowl and whisk the ingredients together
cover the bowl with a cloth
sieve flour and salt
add the flour ghee and yogurt to the yeast and mix the ingredients into a dough
knead and grease the dough
cover the dough
preheat the oven and oil the tray
knead and divide the dough
roll each piece of dough
brush the naan with ghee and sprinkle kalonji on top
place the naan on the foiled tray and broil it in the oven
wash the beans
add pinto beans water and salt to a pot and boil
blend cilantro onion tomato and jalapeno
mix lime juice salt peppercorn and taco seasoning with the blended mixture
grind the beef
cook the beef in the pan with oil
stir in the seasoning
add shortening to the beans
transfer the beans to a bowl
transfer the meat to a bowl
warm the tortilla in a skillet
add beans enchiladas sauce onion and cheese to the center of the tortilla
roll up the burrito
add meat enchiladas sauce onion and cheese to a tortilla
roll up the burrito
chop some garlic shallots and parsley
pour some oil into a pot over heat
add the chopped shallots into the pot
add garlic to the pot and stir
add diced tomatoes to the pot
add the parsley and thyme to the pot
add red pepper flakes to the pot
add the mussels to the pot
add pale ale to the pot
stir the pot to mix the ingredients and cover the lid
add the mussels to a serving bowl
add some butter to the mussels
cut some french bread and dip it into the mussels
cut the chicken breast into squares
soak the chicken in the brine mixture
mix flour cornstarch salt paprika chili powder salt cumin and pepper in a bowl
mix egg milk and water in a bowl
mix together hot sauce butter worcestershire sauce garlic powder cayenne pepper and corn starch in a pan
coat the chicken in flour and then the flour mixture
fry the chicken in a fryer
toss the chicken in the sauce
mix dressing and blue cheese together
soak dried chick peas and dried fava beans
drain the water and add the peas beans chopped onions garlic cloves green pepper and parsley
grind all the ingredients and transfer to a bowl
add baking powder baking soda coriander salt and black pepper
mix all the ingredients
cover the bowl with cling wrap and refridgerate
make falafel patties with the mixture
deep fry the falafel patties on each side
take 4 chicken breasts dip into beaten egg mix and dip into bread crumbs and put on oven safe
take some olive oil and spill it on top of the chicken to spread all over
sprinkle some salt over it
take some tomato sauce and spread it over the chicken
place mozzarella cheese slice on each piece of chicken
cover it with aluminum foil and keep it in oven on 395 degrees for about 35-45 minutes
chop some crab meat
cook the macaroni in boiled salted water
finely chop some celery and green onion
put some mayonnaise and yellow mustard in a bowl
pour in some lemon juice and mix everything well
season the dressing with cajun seasoning bay seasoning and cracked black pepper
add in minced garlic and the prepared shrimp and crab
add in the chopped onion celery and black olive and stir to mix
rinse the macaroni and add it to the salad
toss the salad and add parsley flakes
cut the bell peppers into large flat pieces and place them skin side up on a baking sheet
place them under a hot broiler and cook them until the skin has charred
transfer the peppers into a bowl and close them with a lid
combine lemon juice and tahini in a food processor until smooth and creamy
add olive oil minced garlic ground cumin cayenne pepper and salt into the tahini mix and process again
add whole can of chickpeas into the blender and process further until thick and smooth
peel the charred skin of the peppers and roughly chop them
add the peppers into the processor and process until a smooth paste
scrape the hummus onto a dish and top it with some peppers and serve
add some butter to a heating pot and some garlic
add a bay leaf peppercorn one onion and 3 tomatoes
cook for some time and add some salt for taste
add water to immerse the ingredients and wait for 5 minutes
switch the flame off remove the bay leaf and blend the ingredients
in a new heating pot add some butter flour and mix it nicely
add a little bit of water and keep stirring
strain the tomato mixture to the pot and let it boil for 6 minutes
taste the mixture and add more salt if needed
add some mixed herbs to the soup and wait for 2 minutes
garnish the soup with some sugar cream and serve with bread pieces
put the flour in a bowl and add a little water at a time
bring the flour together with your hands to make the dough
put some dry flour on a flat plate for dusting
get flour on your hands and take a tangerine-sized ball of dough
roll the dough in the palms of your hands creating a smooth ball
flatten it using the fingers
flour again and begin to roll out
heat the pan and carefully place the roti flat on to it
use tongs and move it around so it doesn't burn
turn the heat down a little and when bubbles appear and turn the roti over
remove the roti and set it on a clean tea towel and cover to keep warm
mix plain yogurt chopped cucumber fresh dill salt and black pepper
add mayonnaise and stir
add drained chickpeas into a bowl and mash them
add chopped onion parsley and chopped garlic cloves to a food processor and blend it until smooth
stir the paste into the mashed chickpeas
mix together egg ground cumin ground coriander salt lemon juice and baking powder
add black pepper and cayenne pepper and stir in with the chickpeas
add olive oil and bread crumbs and mix together
shape the mixture into patties
fry the falafel
spread the cucumber sauce on the falafel
add sugar angostura bitters orange bitters and bourbon to a glass
add ice cubes to the glasses
cut small pieces off the orange rind and add to the glass
coat the chicken with olive oil salt and pepper
add oil garlic shallots basil and oregano to a pot
add the tomatoes and tomato paste to the pot
add the vodka and cream to the sauce
place the chicken in a pan and cover
add the sauce with pasta and sliced chicken to a plate and garnish with cheese
take a bowl and add some olive oil some vinegar dijon mustard and some salt and pepper and mix well
take another bowl and add some mayonnaise and 1 lemon juice and mix it well
take two apples cut them into corners and take some celery and chop them and take some walnut
add apples celery and walnut in a bowl and add the vinegar dressing to it and mix
take some lettuce and place it in a bowl put the celery mix on it
lastly add the mayonnaise dressing over it
remove the fat from a pork chop and cut into pieces
add ground ginger and soy sauce to the pork and mix
add hoisin sauce to the pork and mix
cut carrots into small pieces
cut a green onion into small pieces
add the pork into a pot of hot oil
remove the pork from the pan and place on a plate
add chopped garlic and green onions to a pan of hot oil
add rice to the pan and stir
break an egg into the center of the rice and mix
add the pork back into the wok and add the carrots and soy sauce
place onions in a pan of hot oil
add cashew nuts and raisins to the pan
add a paste of spices in the pan
add chopped tomatoes to the pan and stir
add green peppers and mixed vegetables to the pan
add chopped coriander salt and water to the pan
add saffron and water to the rice and mix
add the rice to a greased bowl along with the vegetables
add milk to the top of the rice
add the fried onions cashews and raisins to the top
add cut potatoes butter and salt into a bowl
mash the potatoes with a masher
put half of the potatoes in another bowl and add pepper jack cheese and bacon bits
stir the potato mixture with a spoon
add garlic powder dried parsley and grated parmesan cheese to the rest of the potatoes
use a tablespoon to make balls out of the mashed potatoes
place the mashed potato balls onto a baking sheet and place in the fridge
crack an egg into a bowl and whisk with a fork
coat the mashed potato balls with the beaten egg
transfer the mashed potato ball into a bowl with panko bread crumbs and roll it around
place the mashed potato balls into a pan of hot oil
remove the balls from the oil and place on paper towel to dry
poke a skewer in the balls and serve on a plate
heat up the oil in the pan
fry the pork in the pan
add salt to the pork
add the cabbage and carrots to the pan
add green onions and sesame oil to the pan
place the filling towards the top of the wrapper
roll the wrapper up halfway
fold in the sides and roll up
seal the wrapper with egg white
fry the egg rolls in a pan
flip the egg rolls over
drizzle oil on top of the rolls
add the flour to the mixer
add dried active yeast into water and mix it
add salt to the mixer and blend
pour the yeast mixture into the mixer
roll the dough
place the dough in a bowl and cover with a towel
uncover the dough and remove the air
grate the cheese and cut the bread into slices
spread mustard on a bread slice sprinkle grated cheese some oregano powder and black pepper and place a slice on top
brush the bread with butter and place the sandwich on the pan
add butter to a hot pan to melt
add onions and cook until brown
add the cinnamon stick cloves and bay leaf to the pan
add garlic paste to pan and stir
add bell pepper and tomatoes to pan
mix spices into the yogurt
add the yogurt mixture to the pan
add coriander leaves and sugar to the pan
add the cooked rice and vegetables to the pan and mix
add salt and water to the pan
add more coriander leaves to the pan
cover pan with lid
remove lid and transfer contents of the pan onto a plate
garnish plate with cottage cheese and coriander leaves
crush some hazelnut pre roasted in the oven and put them in with the watercress in a bowl
add some vinegar toss and mix all together well
on a plate arrange thinly sliced apple pieces and place the mixed salad on them
cut the foie gras and season with salt and pepper and cook in a hot pan
plate the pieces of black pudding along with salad
place the cooked foie gras on the salad along with fried potato wedge and serve
fill a pan with oyster sauce cooking wine hoisin sauce soy sauce sugar chicken broth vinegar chili sauce sesame oil
add minced garlic and ginger to the pan and stir
add cooking wine soy sauce an egg and garlic to a bowl of chicken and mix
add corn starch to the chicken and mix
add vegetable oil to the chicken
place the chicken pieces into a pan of hot oil
remove the chicken from the oil
pour the sauce into a pan and add green onion
add corn starch slurry to the sauce and mix
add the chicken to the sauce and mix
combine sea salt chili flakes and dreidel
coarsely chop one head of green cabbage discarding the core
transfer the chopped cabbage in to the food processor and grind it
transfer it to a big bowl
process purple cabbage and transfer it to the big bowl
grate the carrots and transfer it to the big bowl
add diced onion and garlic to the bowl
sprinkle salt and mix thoroughly
transfer everything into a pyrex bowl
mash it down using a potato masher
press down hard using a plate and place a weight
cover the bowl
pour olive oil on the italian bread cubes and bake them in the oven
mix anchovy paste dijon mustard worcestershire sauce lemon juice and minced garlic
add olive oil and parmiggiano reggiano to the dressing and mix the ingredients
add some pepper and salt to the dressing and mix well
add the baked bread cubes to chopped romaine lettuce in a bowl
pour the dressing on bread and lettuce and mix the ingredients of the salad together
put a pot of water on the stove and bring it to boil
cut the pancetta  italian bacon  into small squares
add some salt and spaghetti to the boiling water
put a pan on medium heat put olive oil and add cut pancetta and cook it crispy
take eggs lightly whisk then add grated parmesan cheese grated pepper thick cream and whisk thoroughly to make sauce
put minced garlic to the cooked pancetta and cook for 30 secs
take some water from the boiling pasta and keep it aside
put the cooked pasta directly into the pan and toss
pour cooked pasta into a bowl
pour half of hot pasta water into the ready sauce and whisk
pour sauce to the pasta in the bowl and toss it around to mix well
chop some fresh parsley
put ready pasta in a serving bowl sprinkle grated fresh black pepper grated parmesan cheese and garnish with chopped parsley
peel and cut the onion into rings
add the onion rings into a bowl
add water and milk to the bowl
pour vegetable oil into a hot pot
add flour into a tray
pour buttermilk and milk into bowl and stir
coat the onions with the flour the buttermilk mixture and with the flour again
place the onion rings into the pot of hot oil
remove the onion rings from the oil and place on a paper towel
season the onion rings with campshake
plate the onion rings and serve with blossom sauce
season the chicken with pepper salt soy sauce and corn starch and mix
add corn starch water soy sauce vinegar sesame oil chili paste and hoisin sauce to a bowl and mix
pour oil and sesame oil onto a hot pan and add red pepper flakes garlic and ginger and stir
add the chicken to the pan and stir
add green onion red bell pepper celery and zucchini to the pan and stir
add the sauce to the pan and stir
add peanuts and green onion to the pan
cut red chilies
mix chicken corn starch soy sauce and cooking wine
mix soy sauce cooking wine corn starch sugar garlic sesame oil salt and white vinegar
heat some olive oil in a wok and add chopped garlic ginger chopped green onions and red bell pepper
add the peanuts and fry
add cut red chilies to it and stir everything
add the marinated chicken breast and stir
add the cashews and keep stirring
mix the frying sauce and add it to the pan
garnish the dish with chopped green onions
coat a pan in oil
place the sausage in the pan
slice the onion and place in the pan
add flour to the pan
add the stock and beer to the pan
slice the sage and parsley
add the herbs and the sausage to the pan
place the pan in the oven
boil the potatos in water
mash the potatos
add butter to the potatos and stir
add salt and sage to the potatos and stir
add milk to to the potatos
whisk eggs some milk salt and pepper
drizzle olive oil on the saran wrap and spread it out
cover the veal with saran wrap and oil and pound the meat
remove the veal from the wrap and coat the meat with flour on both the sides
dip the meat in egg wash and then in the bread crumbs
heat some sunflower oil and butter in a pan until it bubbles
fry the schnitzel
flip the meat
remove the meat from the oil
place a lemon wedge on top
add shrimp pork egg salt sugar and white pepper to a bowl and mix
place the meat into the middle of a wonton sheet and close
place the noodle in a pan of boiling water
transfer the noodles to a cold water bath and return to the hot water
add white pepper sesame oil sugar salt soy sauce and chicken stock to a pot
add the wontons to a pan of hot water and remove when finished into a bowl
add spring onion onion and the soup to the bowl
add oil to pot on medium heat
add onion carrots celery to pot
add water to pot
cut steak into small pieces and add to pot
chop cauliflower and broccoli
pour tomatoes into pot
add cauliflower broccoli zucchini sweet potato beans basil stock water to pot
cut skin off of parmesan cheese and cut the cheese into cubes
add cheese salt and pepper to pot and stir
cover pot with lid
pour minestrone into a plate
add parmesan and bread to the plate
put some sesame oil on the hand gloves
take the nori sheets and spread cooked rice uniformly on the nori sheet and cover all the edges
sprinkle toasted sesame seeds on the rice
take the rolling mats and place the nori sheet on the mat with rice facing down
place the crab meat sticks on the nori sheet
add some cucumber and avocado along with the meat
roll the nori sheet using the rolling mat
cut the roll into equal pieces and serve
add some lemon juice red chili powder turmeric powder garlic paste and ginger base to chicken breast
add salt to taste and give a good mix
heat some oil in a pan add coriander seeds spices ginger and garlic to it
after they get cooked put them to a blender and blend them
add some water to get all the paste out
heat some oil add curry leaves onions and green chilis and saute them
add spice mixture and add some tomatoes
cover and cook for about 5 minutes
open the lid keep sauting it and blend it to a mixture
add some chopped potatoes and chicken and cook for 10 minutes
garnish with chopped coriander to serve
cover the pieces of chicken in flour egg and breadcrumbs
place the chicken on a baking sheet covered in foil and spray with cooking oil
place the chicken in the oven for twenty minutes
add soy sauce apricot jam hoisin sauce balsamic vinegar cornstarch and water in a bowl and mix well
add sesame oil minced garlic and red pepper into a hot pan
pour the sauce to the pan
add the chicken to the pan and mix
place the chicken on a serving plate and garnish with green onion
peel potatoes and carrots
grate carrot onions and garlic cloves and cut the potatoes
boil some water in a pot and add the potatoes
brown ground lamb and add pepper and vegetables
add flour and mix well
pour in ketchup and stir the pot
add wine rosemary thyme and a bay leaf and mix well
crack 2 eggs and separate the yolk and egg white
add chicken stock
remove the gravy from heat and pour it into a baking dish
drain the potatoes
add the potatoes parmesan salt pepper and egg yolks to a bowl and mash all the ingredients
place the mashed potatoes in a piping bag and squeeze over the gravy
cook the dish in the oven
remove the pie from the oven
mix cooking wine hoisin sauce soy sauce red bean curd honey and spice powder
marinate the pork with the sauce
roast the pork and drain them
cut the roasted pork to small slices
beat an egg and fry it to scrambled egg in a pan
heat some oil in the pan and add chopped garlic and onion
add diced carrot and green beans to the rice
add the cooked pork the sauce and the scrambled eggs to the pan
stir fry them well and serve
preheat the oven to 400-degree f
cut 4 pita bread into quarter sized pieces and lay them on the baking tray over baking sheet
spread some virgin olive oil on the bread using brush
place it in the preheated oven and bake for 8-10 minute or until the bread turns golden brown
combine 1 minced garlic 1tbsp of cilantro parsley mint leaves tsp of salt black pepper and  tsp of granulated sugar
add 2 tbsps extra virgin olive oil 2 tbsps orange juice 6 tbsps chicken broth 1 tbsp of lemon juice
wash the vegetables and cut green onions into rings and place them in a large bowl
cut cucumber length wise in half remove seeds and cut into small pieces and add them with chopped green onions
remove seeds of 1 yellow bell pepper cut into pieces same size as cucumber pieces add with other veggies
cut 100 gms of cherry tomatoes into halves and place them in the bowl with rest of the vegetables
toss and mix all the vegetables together
take dressing give good stir add half quantity to vegetables toss them and add salt and pepper if needed
top salad with baked bread pieces and add dressing over bread with remaining lemon juice on top give a toss
place remaining bread slices on plate transfer salad add more dressing and lemon juice if needed garnish with more parsley
boil shrimp in a pot and drain when finished
cut a cucumber into thin pieces and remove the seeds
peel the shrimp and cut them in half
cut the barbecue pork into thin slices
mix hoisin sauce water and peanut butter in a pot
soak rice paper in hot water
lay down the shrimp pork lettuce mint cucumber and rice noodles on the rice paper
roll up the rice paper covering the ingredients
add fried onion and crushed peanut to the dipping sauce
chop up the parsley
add the beef parsley and bread crumbs to a bowl
grate parmesan into the bowl
add an egg  and mix
add more breadcrumbs
roll the meat into balls
pour tomato sauce into a pot with oil and garlic
when the sauce boils add the meatballs
cook the pasta in boiling water
combine the spaghetti and meatballs in a bowl
grate parmesan cheese on top
coat the beef in flour
sear the beef in a pot
add bacon onions garlic and peppercorns
add rosemary thyme and a bay leaf
add the meat red wine and water to the pot
add salt sugar tomato paste and parsley
place the stew in the oven
cut the baguette into small pieces
add parsley and milk to the bread
add salt pepper nutmeg and an egg
add flour to the bread mixture
squeeze the mixture into balls
fry the dumplings in a pan