Geppa/HiCM2 huggingface dataset:
take 2 cups of garbanzo beans and 1 1/2 cup of fava beans and soak it in water overnight
blend chickpeas and fava beans seperately without water and put it in a big bowl
blend yellow onion 2 cups cilantro 1 cup parsley 2 tbls minced garlic to smooth paste add to beans mixture
add 1/2 cup breadcrumbs 2 tsp salt 1 tbls coriander 1 tps cumin 1/2 tsp freshly ground black pepper mix
add 1 tbls of water if the mixture is too dry
fry the falafel balls in oil and fry until it become dark golden brown
heat wok
add oil red pepper carrots bamboo cabbage and bean sprouts to wok
add noodles oyster sauce soy sauce sugar salt and pepper to wok
take off heat and transfer to a bowl to cool
put pan on medium heat and add frying oil
place spring roll wrapper down
brush edges of wrapper with egg
place filling on the wrapper
lift wrapper over top and tuck it under the filling
fold left side of wrapper over the top and then the right side then roll
bush a little bit of egg on the top and seal roll
put rolls into hot oil
remove roll from oil and put on a towel to drain
cut the prosciutto into small pieces
crack 2 egg and take the yolk to a bowl
add shredded parmesan cheese pepper and heavy cream and whisk them
keep some water boiling aside
heat some olive oil in a pan and cook the prosciutto in it
turn off the heat when the prosciutto is crispy and add the pasta to the boiling water
add several cloves of garlic to the prosciutto
drain the pasta  add to the prosciutto and add a little water
take everything in the pan out in a bowl and pour in the sauce
toss the mixture and add parmesan and black pepper to taste
add egg yolks minced garlic dijon mustard anchovies and red wine vinegar to a bowl and mix togther
while whisking slowly add olive oil
season with salt and pepper
slice bread into pieces and place onto a baking tray
drizzle the bread with olive oil
fry bacon in a pan
wash the lettuce
drain the bacon on a paper towel and cut up into pieces
arrange the lettuce croutons and bacon in a bowl
top with dressing and parmesan cheese
put some bacon in a pan at medium heat and fry it up
transfer the cooked onions celery and butter into the saucepan and add quarter cup of corn starch
mix the ingredients in the saucepan well and add some half and half to the mixture
combine chopped potatoes and 4 cans of clam in a large pot and boil the mixture in a pot
cook the sauce to make it thick
add some more milk to the sauce
stir the sauce add the bacon and pour it in the large pot
heat the oil in a pan
add mustard seeds and urad dal channa dal
add in the ginger onions curry leaves green chillies and asafoetida
stir the contents of the pan
add in the turmeric powder salt and potatoes
stir the ingredients
mash the potatoes
spread batter on the skillet
pour a teaspoon of oil or ghee around the edges
cook until the bottom of the dosa starts to turn golden brown
place the filling in the center and fold the dosa on both sides
add salt and pasta to a pot of boiling water
drain the pasta
toss the pasta with oil
chop the bacon
cook the bacon
chop the onion and garlic
add oil to the pan with bacon fat
fry the onion and garlic
add wine to the pan
whisk the eggs
add the pasta to the pan
add the eggs to the pasta
add the bacon to the pasta and toss
add parmesan cheese salt and pepper
mix the cornstarch and chicken stock
spread oil in the pan
add the meat to the pan and break it up
add salt and pepper to the meat
add minced garlic and onion to the pan
add soy sauce black bean garlic saucen and chili sauce to the pan
add the chicken stock and sugar to the pan
add the onions and corstarch to the pan and stir
add the tofu to the pan
add the green onions to the pan and stir
cut the short ribs into pieces
boil the ribs in a pot of water
combine soy sauce and brown sugar
cut the radish into pieces
peel and cut the carrot
crush and chop the garlic
chop up the onions and mushrooms
rinse the ribs with water
add cooking wine to the marinade
pour the marinade over the meat
heat the pot on the stove
add the radish carrots and mushrooms
add green onions sesame oil and corn syrup to the pot
sprinkle pepper on top of the dish
grind the shrimp in a food processor
grind the beef in the food processor
add the ginger garlic green onions and cabbage to the meat mixture
add soy sauce sesame oil sugar salt and pepper to the bowl
mix the ingredients in the bowl together
place the filling in the center of the wrapper
moisten the edge of the wrapper
fold the wrapper and seal the dumpling
pour oil onto the pan
fry the potstickers in the pan
turn the dumplings over and add water midway through cooking
melt butter on a pan and add curry leaves and chopped onions
add finely chopped capsicum chopped tomatoes green chilies salt and sambar masala
add some coarsely mashed potatoes and coconut chutney coriander leaves and mix
heat a flat pan
spread the batter on the pan
place the pan back on high flame and cook the dosa
spread butter and filling on the dosa
grate some cheese on the dosa fold the dosa and garnish with some cheese
take a pan with 3 tsp of vegetable oil and add  tsp mustard seeds
add  tsp of cumin seeds followed by 2 whole red chilies and a bay leaf
add 1 inch od cinnamon stick and a cup of chopped onions
add curry leaves and salt it
add  tsp salt and saute take 4 cloves garlic and 2 inches ginger and 5 green chilies and make paste
add the garlic paste and saute it
add 1 tsp salt 1 tsp coriander powder 1 tsp red chilli powder tsp garden masala saute for 2 mins
add 350ml of coconut milk and stir simultaneously for 2 mins
add 500gms of chicken breast cubes to the prepared sauce
add  tsp of salt
cover it and cook for 15 mins at low flame
add quarter cup of tamarind juice
cover it and cook for 5 minutes more and garnish with coriander leaves
marinate the lamb leg with mixed indian spice
make some cuts in the lamb leg and put garlic cloves and ginger slices in them
marinate the lamb leg again
add bay leaves diced carrot onion tomato potato green chilli and pepper and garlic to a baking tray
put the lamb leg and coriander leaves on top
pour some vinegar on top and pour in some water from the side
drizzle some oil on top of the meat
cover and cook the tray in the oven for 2 hours
put the vegetables in the blender to make the gravy
serve the lamb leg with the gravy
add butter yeast salt and flour to a bowl of milk and sugar and mix
knead the dough
dry the hot dogs
cut up the cheddar cheese into strips
slice the hot dog and place the cheese inside
mix water and baking soda together
pour the baking soda mixture into a bowl
cut the dough into pieces
roll the dough into a rope
wrap the dough around the hot dog
roll the hot dogs in the water
sprinkle with coarse salt
bake in the oven until golden brown
brush melted butter on the pretzel
add the bacon strips into boiling water
pour olive oil in a pan add the cooked and drained bacon and fry it until crispy
transfer the bacon into a bowl
fry the beef pieces in a pan and add salt and pepper
fry mushrooms on a pan and add onions salt and pepper
add flour chopped carrots onions bay leaves cloves of garlic bacon tomato paste and beef stock
add wine thyme and fried beef
cook the pot in oven
serve the beef with mashed potatoes
mix eggs sour cream and butter together in a bowl
add flour to the bowl and mix together by hand
cut the dough
roll out the dough
cut circles into the dough and place them on a pan
place the filling on the dough
rub the dough with egg wash
fold the dough and use a fork to crease the edges
drop the pierogis in a pot of boiling water
transfer pierogis to a plate
fry the pierogis in a pan
garnish with onions and parsley
melt butter with oil in a skillet add sliced small red onion and fry
add sugar and balsamic vinegar to it and stir
spread butter on 2 slices of wheat bread and place them on the skillet butter side down
add some grated cheese on top of both the slices
place some caramelized onions over one slice and 2 slices of tomatoes on the other
sprinkle salt on the tomato slices and lay some spinach leaves on top that
put the bread together and press down
heat oil on a pan and add cashews
add mustard seeds cumin and chana dal to the pan
add the onion and curry leaves to the pan
add chopped green chilis and ginger to the pan
add turmeric powder asafetida and boiled potatoes to the pan
add salt and the cashew nuts to the pan
add chopped coriander to the potatoes
spread oil over a hot pan
spread dosa batter on the pan in a circle
add the potato masala in the middle of the dosa
fold one half of the dosa over the potato
remove the dosa from the pan and serve on a plate
cut the celery root into small cubes and hydrate the cubes by putting them in water
toast some walnut pieces on a pan on a medium heat
add 3 parts of mayonnaise 1 part of sour cream some sugar salt black pepper and cayenne to a bowl
pour some lemon juice on it to prepare the dressing
add some freshly chopped tarragon and mix all the ingredients together
cut one apple into cubes and add quartered seedless grapes celery cubes and walnut pieces in a bowl
pour the dressing on the ingredients in the bowl and mix well
take fresh mussels and put it in cold water discard the open mussels and wash it well
take a pot add some olive oil then tomato sauce and a chopped tomato
add crushed garlic  bowl of parsley and cilantro and add paprika cumin salt and pepper powder
cover the pot and cool tomato sauce for 5 min
add drained mussels to the pot and mix it well
cover the pot and cook mussels for 10-15 minutes check on mussels and liquid
mussels are ready add  cup of parsley and cilantro and mix it
heat butter in a pan add cumin seeds black lentil red kidney beans water and pressure cook
add tomato puree  3 tomatoes and 3-4 cloves garlic grinded into puree  keep the flame medium and keep stirring
add coriander powder red chili powder and mix properly and cook stirring in between
mix masala tikka and water and pour into the dal add some butter and cook
take 1 tbsp of dry fenugreek leaves crush between palms and add it to the dish and mix
close the lid of the cooker and pressure cook the dal till further 2 whistles
add a pinch of nutmeg and milk mix and then simmer
pour the dal in a cup garnish with cream and kasuri methi on top and serve with chapatti or rice
toast two pieces of bread to golden and brown on one side
add a little bit mustard and two slices of ham on one piece of bread
add some cheese on top and bake the sandwich
mix butter and milk
combine carrot sliced beet root pickle and red onion
add some toasted sesame seeds olive oil and pepper and mix them
put the other piece of bread on top and brush some butter on top and bake the sandwich
take the sandwich out and slice in half
add oil chopped onions chopped bacon and salt to pan
season the bacon with  pepper and garlic paste and stir
once the onions get softened add some chopped mushrooms and stir
add tomato paste chopped tomatoes and chopped parsley stir and simmer
place beef bread crumbs italian herbs salt pepper garlic paste basil parmesan cheese and an egg in a bowl
work all the ingredients well using hands
roll the mixture into balls
add olive oil and the meatballs to the pan and brown the meatballs
pour the sauce mix over the meatballs and simmer
combine melted butter fresh basil leaves chopped and garlic paste
slice toast and butter bread and serve with spaghetti sauce and parsley
add filling to wontons and wrap them
add noodles to a pan with boiling water
drain the noodles and rinse with cold water
warm the noodles in the pan
remove the noodles from the pan
cook the vegetables in the pan quickly and remove
add the wontons into the pan
remove the wontons and place them into a bowl
pour oyster sauce and oil onto a plate with the vegetables
add noodles wontons pickles and chili to the plate
cut a cabbage into bite size and put in a large bowl
mix a tank of water salt and stir to help salt dissolve
pour the salt water into the cabbage bowl
cut a half of pear or apple
cut a half of onion and radish
peel the pear and take out the seeds and do the same on apple
cut the pear apple and onion to bite size and put in a blender with garlic
add some anchovy sauce in the blender and blend them well
cut the radish in to slices and put in the blended apple pear
cut some green onions and add to the mixture too
add sugar red pepper flake and mix well
rinse and drain the cabbage well and mix it well with the prepared mixture
wash the cucumber
cut up the cucumbers into thirds and then fourths
cover the cucumbers in salt and then cover with plastic wrap
wash and chop the chives and then add to a bowl
peel chop and blend a carrot and then add to the bowl
chop the garlic and add it to the bowl
peel chop and blend the ginger and then add to the bowl
chop and blend the onion and add to the bowl
add chili powder sugar sesame seeds fish sauce and water and mix
drain the cucumbers
stuff the cucumbers with the mixture
drain the potatoes into a bowl and mash them
season the potatoes with salt and pepper
chop some chives into very small pieces
add flour to the potato and mix
add the chives to the potatoes
flatten out a piece of the potato over flour
place the potato onto a hot pan of oil
place a tray of bacon black pudding and tomatoes into the oven
flip the potato pancake over
cut the potato into quarters
place the bacon black pudding and tomato onto the potato and cover with another piece of potato
finely chop romaine lettuce and place in a bowl
cut orange red and green bell peppers into small cubes and add to the bowl
finely chop a cucumber and add to the bowl
add red cabbage chopped radish chopped tomato shredded carrot diced green and red onion and chopped parsley to the bowl
add dried mint and sumac to the bowl
add olive oil to a bowl of lemon juice and garlic
add the dressing to the salad
break some fried pita bread and add to the salad
mix the salad together by hand
place the salad on a plate
salt and crush garlic
add the crushed garlic to a steak in a bowl
squeeze some lime juice in the bowl
add some ground pepper and olive
coat the steak well with the seasoning
crush some roasted tomatoes and garlic in a bowl
add some chopped coriander and onion and mix them well
squeeze some lime juice in it
cook the steak on a pan and season some green onion with the sauce left
cook the green onions on another pan
take out the steak and heat tortillas with the green onions '
chop the steak into small pieces and put into the tortillas
put the prepared mixture in the tacos
chop some salami
add cooked onion garlic an egg chopped parsley salt and pepper
add shredded parmesan cheese olive oil and bread crumbs to it
mix everything together
chop some cheese into small pieces
add some milk to the meat mixture
drizzle some olive on a baking sheet
add ground turkey in the mixture and season with salt and pepper
mix everything together with hand
lay the meatloaf on the try
put the chopped cheese and boiled eggs on top
shape the meatloaf
cook in an oven
add 2 cups of water to a pot
add beef stock cubes to the water
heat oil in another pan
add salt and black pepper
add meat to pan of oil and remove when cooked
add half of one onion garlic and ginger and chili to the pan
add japanese bbq sauce and mix well
put noodles into the stock
cut beef into thin slices
place soup and noodles into bowl and add meat slices
place the mixture and spring onions on top
cut 2 napa cabbages into 1 inch slices
put one cup salt in a container and add 10 cups of hot water to it
pour the salt water into the container with the chopped cabbage and let the cabbage soak for 2 hours
mince one clove of garlic half onion and a piece of ginger
chop some green onions and slice radish into thin strips
mix chopped ingredients together add 4 tbsp of sugar 7 tbsp of fish sauce and quarter cup red chili pepper
mix the ingredients together
wash the cabbage and add the mixed vegetables to it
mix all the ingredients together
heat a pan and add olive oil then add onions and 4 cloves of chopped garlic
add 11/2 lbs ground grass feet beef and salt it
add 21/2 tsp cumin powder and 11/2 tsp coriander powder and 11/2 tsp chili powder and mix it well
take 2 avocados scoop them add in a bowl add 1 lime and add some salt and pepper mash it
spread some avocado mix on lettuce leaf
also take cooked beef and spread on it add some cilantro tomatoes cabbage and lime juice
heat oil in a wok add an egg and scramble it
add chopped onions bell pepper and bean sprouts to it and lightly stir
add cooked shrimps and chicken breast pieces
add the rice noodles to the boiling water
strain the water from noodles and add them to the other ingredients
add curry powder light soy sauce oyster sauce and toss the noodles
add chopped chili and mix
plate the noodles with lettuce leaves and shredded carrots
rub the pork with pepper and salt
cook the pork in the pan
pour saki and water into the pan
remove the pork from the pan
pour the broth into a pot
remove the fat from the pot
peel the eggs and place them in the pot
place the pork fat in the pan
add garlic paste and leeks to the pot
add ground meat to the pan
pour the broth into the pan
mix the miso with the chicken and broth
add noodles bean sprouts eggs bamboo pork and leeks to the soup
remove the outer leaves and the stem of a cabbage
weigh the cabbage and prepare salt of 2% of its weight
cut the cabbage into slices
add the salt to the cabbage in a large bowl and massage the cabbage
place the cabbage to a jar and press it firmly to the bottom
instead of cutting cabbage you can also use a grinder to process the cabbage
seal the jar and put it in room temperature for 3 days
add some water to the jar to seal and put in a cool place
crack eggs into boiling water
cut bagel in half and place smoked salmon on top
cut tomatoes into slices and lay them on the salmon
slice an avocado and put avocado on the tomatoes
remove the cooked eggs out of the boiling water and lay them on top of the bagel
mix egg yolks butter and lemon juice
season with salt and pepper and whisk the mixture
drizzle the dressing on the bagel
sprinkle basil on top of the dish
mash the shrimps and chop them finely and place hem in a bowl
finely chop the carrot and add ito into the shrimp bowl
finely chop mushrooms coriander leaves and add it into the bowl
add some oil and salt into the bowl
mix all the ingredients well
wrap the shrimp mixture in a wonton pastry slices and place it on a plate
add the wraps in boiling water and cook it for 5-6 minutes in low heat
add some salt and sesame oil in two bowls add spicy sauce into one bowl
serve the cooked wonton in the two bowls
preheat the oven to 450 degrees
add in salt caraway seeds dried oregano garlic salt ground black pepper red pepper flakes and mix
mix beef with eggs parmesan cheese and the seasoning mixture
press the meat crust into a pan and bake it in the oven
sprinkle shredded mozzarella cheese on the pan
spread tomato sauce over the cheese and sprinkle another layer of mozzarella cheese
add pepperoni and spread the remaining shredded mozzarella cheese
broil until the cheese is melted
heat oil in a pan and add cumin seeds chopped onions garlic ginger green chilies and salt
mix water yogurt red chilli powder turmeric salt and coriander powder
add cut chicken pieces to the fried onion mixture and fry
add diced potatoes and fry
add tomato paste and fry again
now add the curry base stir it cover the lid and simmer
open the lid and add garam masala and fenugreek leaves
cut the skinless boneless chicken into bite size pieces
marinate the chicken with  cup of soy sauce for about 30 minutes
dip the chicken in beaten egg and roll it in cornstarch and set it on a plate
heat 2 5 cups of cooking oil on high heat and fry the chicken until golden brown
heat a tbsp of sesame oil add ginger garlic  cup of soy sauce and stir it
add cornstarch and water mixture into the pan
add 5 chinese pepper corns spring onions and add the chicken and stir fry
add fava beans to a bowl
add chopped garlic to the bowl
add chopped green onions to the bowl
add hot chilly flakes to the bowl
add ground cumin to the bowl
add salt to the bowl
add serrano chiles to the bowl
add parsley to the bowl
add english peas to the bowl
grind the ingredients
pat the mixture into shape
coat the pieces of mixture with flour
fry the pieces in a pan
squeeze some lemon on the fried pieces
heat olive oil and butter and fry chopped onions and ground lamb
add some flour and cook
add salt and pepper fresh rosemary paprika cinnamon ketchup and garlic and stir
add some water or broth stir and cook
add chopped frozen carrots and peas and stir
transfer it to baking dish and spread the mixture
chop potatoes submerge in water in a pan add salt and boil
drain the water add butter cayenne pepper salt cream cheese and irish cheddar and mash
beat and egg with milk and add the mixture to the potato mash and mix
dump the potato mash over the meat mixture and cross with a fork
cook the dish in an oven
wash and soak the daal and kidney beans overnight in water
cook the daal and kidney beans in a pressure cooker with some water
add garam masala coriander powder cumin powder turmeric powder red chili powder
also add onions green chili salt ginger and garlic
mix well cover the cooker and give it 3 whistles and then lower flame and simmer for 20 minutes
open the cooker  stir the daal
put it on low heat and allow it to come to another boil
add well-beaten yogurt and cream
keep cooking on low flame
take a small skillet and on medium heat and heat oil in it
add in the cumin seeds and allow them to sizzle
add the tomatoes and cook a little while
add the dressing to the daal and give a gentle mix
garnish with a spoon of cream and butter
toss the cabbage in salt water
take the cabbage out of the water and sprinkle salt on top
add fish sauce gochugaru diced spring onions garlic radishes and mix together
place the bowl in the fridge and let sit for a few hours
rinse cabbage wring out the water and place a layer into the jar
add layers of sauce and lettuce until the jar is full and mix together
press the cabbage down and seal the jar
mix together sugar fish sauce and tamarind
fry shallots and garlic in the wok with oil
cook the eggs to the wok
add the shrimp to the wok
add the tofu to the wok
add the noodles to the wok
add the chili flakes and tamarind sauce and mix
add peanuts bean sprouts and chives to the wok and stir
place the pad thai peanuts and bean sprouts in a bowl
take chicken legs with skin and make a slit in it
mix  a cup of curd in a bowl with  a cup of milk and whisk it well
add 1 tbsp chili powder and salt to it and whisk everything to prepare a marinate
dip the chicken legs in it and marinate for about 5-6 hours keeping it in the fridge
prepare a masala by mixing 1 spoon each of chili powder coriander powder  a spoon each of garam masala turmeric powder and pepper powder in water
in a plate mix all-purpose flour and garlic powder and keep ready
take the chicken out of the marinate liquid and coat with the masala properly
toss over the flour mixture and deep fry on medium heat both the sides for 3 minutes and then on high heat for 2 minutes on both the  sides
once the chicken turns golden brown and crispy remove and drain excess oil and serve
beat three eggs into a bowl
add guanciale black pepper and a little salt and mix them well
cook some pancetta in a pot without adding oil
boil some spaghetti in a pot of water
when pancetta become crispy add them to the egg mixture
keep the pan without washing
mix the egg mixture again
mix the boiled spaghetti and the egg mixture in the pan and whisk them
spread some black pepper on the spaghetti
pour boiled green peas chopped chilis ginger cumin coriander leaves and salt to a blender
blend the mixture into a coarse paste
pour the mixture into a bowl and add paneer chili powder chaat masala and garam masala and mix
add water to a bowl of flour and stir
add the flour paste to the sides of the samosa strips
place a portion of the stuffing on one side of the strip and fold into a triangle
fry the samosas into a pot of hot oil
remove the samosas from the oil and place on a paper towel