Geppa/HiCM2 huggingface dataset:
peel the potatoes
cut the potatoes
whisk flour salt and ale together in a bowl
fry the potatoes in a deep fryer
add vinegar to the batter
remove and drain the potatoes from the fryer
coat the fish with flour and batter
place the fish in the deep fryer
remove and drain the fish from the fryer
put potatoes back in fryer
put the fish in a cone
serve with sauce and garnish with lemon
remove and drain potatoes from fryer
season potatoes with salt
place potatoes in the cone with the fish
crush coriander seeds and fennel seeds and put it in a bowl
heat oil in a nonstick pan and add 1 tsp cumin seeds finely chopped ginger green chilies and salt
add mashed potatoes and green peas and mix
add red chili powder turmeric powder chat masala salt ground spice mixture and garam masala powder and mix
add lemon juice
roll and cut the dough
shape the dough fill it and seal the edges
deep fry the samosas
tear raw kale leaves in bite size pieces add lemon juice and salt and massage thoroughly keep it aside
mix 1 cup of whole egg mayonnaise dijon mustard paste half a lemon juice 2 anchovies  finely chopped
 1 clove of garlic finely chopped 2 tsp of grated parmesan cheese and freshly ground black pepper
pour the blend into a jar
dice the short cut bacon
cut the bread loaves into half remove the crust and dice
cook bacon in a pan until crispy
put 2 tsp of olive oil add cut bread dices and fry
tear fresh lettuce leaves and add them with seasoned kale leaves
add roasted bread crumbs crispy bacon slices of parmesan cheese  shaved  to seasoned greens and pour dressing blend on top
mash a bowl of chickpeas using a fork
pour oil onto a hot pan
add garam masala cloves cinnamon sticks bay leaf and cardamom to the pan
add garlic ginger paste to the pan and stir
add grated onion to the pan and stir
add turmeric to the pan and stir
add the mashed chick peas and the whole chick peas to the pan and stir
garnish with cilantro leaves and stir
add flour salt baking powder and oil to a bowl and mix with water
pour oil into a hot pan and add onion ginger green chili and carom seeds
add potatoes carrots green beans and peas to the pan
add turmeric chili powder coriander powder garam masala and salt to the pan and mix
add cashews and coriander leaves to the pan
roll the dough into a thin circle
place the filling into the middle of the dough and fold it shut
place the samosas into a pan of hot oil to fry
heat oil in a pan and add cinnamon green cardamom and cloves
add grated onion and cook until the onion turns brown
add ginger paste and garlic paste
add turmeric powder red chili powder cumin powder coriander powder water and salt and mix
add tomato puree and salt and mix
add chicken salt coriander leaves and garam masala powder and mix well
cover the pan
garnish with chopped coriander
add salt and garlic powder seasoning black pepper powder to the flour and mix well
cut calamari into thick rings
drop the cut calamari in the flour and mix well to coat the calamari as much as possible
take the coated calamari out of the flour and put them on a plate
repeat the same procedure for the tentacles also coat them with flour and keep aside
heat 2 cups of oil in a pan
put the coated calamari and tentacles in to the hot oil and fry
remove the fried calamari and place them on a paper
plate the fried calamari with tabasco sauce lemon slices and lettuce leaves and serve
peel and grate potatoes into a bowl
squeeze the potatoes
add the potatoes to the bowl and grate cooked potatoes into it and mix together
add flour salt pepper and oil
heat oil and butter in a pan and cook bacon in another pan
roll a ball of potato mixture put it on the greased pan  press it and fry
crack and fry the eggs
cook the boxty with the bacon
plate boxty cooked bacon and fried egg
add seeds salt oil to a pot of water
add oil and seasoning to a pot
fry onions in the pot
add rice to the pot of water
add vegetables and salt to the onions and stir
place the strained rice on a plate
add paneer chilis mint and seasoning to the vegetables and stir
pour the rice into the pot with the vegetables and stir
pour saffron and water into the pot
cover the pot with a lid
top the rice and vegetables with some nuts
serve in a bowl with sauce on the side
mix 2 tbsp of chili garlic sauce with the hoisin and keep it aside
take the shrimp and cut it into two halves
soften the rice paper by soaking it in warm water for 30 minutes
place the shrimp lettuce cucumber coriander sauce carrots red pepper and crab meat on the rice paper
add rice noodles on top and roll it without breaking and fold the spring roll
repeat the process for all the other rolls and serve
slice the pork into thin pieces
chop the garlic thai chili green onion into small pieces and add to a bowl
add sugar black pepper fish sauce and coconut water to the bowl
slice the cucumber and jalapeno into thin pieces
add the pork to a pan of hot oil
remove the pork from the pan and place on paper towel
add the pork back into the hot oil
cut the bread lengthwise with a knife
remove the pork from the hot oil
add the pork to the bowl with the dressing
add mayonnaise maggi sauce cucumber pork pickled radish and carrot jalapeno chicory and cilantro to the bread
add sriracha sauce to the sandwich
season the diced beef pieces with salt and pepper
put the seasoned meat in a zip lock bag with flour and shake
cook some bacon in a pot once they brown take them out and put them into a bowl
pour a mug of brandy to the pot and deglaze the pot later add some butter and olive oil
add some diced carrots leeks onions and garlic to it and cook until they become soft
add some tomato paste seasoned beef meat the cooked bacon and beef stock
add cloves bay leaves thyme parsley and wine to it and cook
add some fried onions and mushrooms and mix
place the dal in a pressure cooker with four cups of water
add the salt turmeric ginger and green chili
cover the pot and cook
uncover the pot and stir
lightly mash the kidney beans and dal and cook
add cream garam masala and amchoor powder
heat the ghee in a small saucepan
add cumin seeds
add the asafetida and red chilies
pour the spiced ghee over the dal
garnish with shredded ginger
add pork and shrimp into a bowl season with salt sugar garlic shallots pepper and chicken stock
add the mushrooms carrots glass noodles into a bowl and mix
wipe the rice paper with a damp cloth
place the fillings on one end of the rice paper and roll
place the rolls in a pan of hot oil
remove the rolls from the oil and serve with a sauce
add an egg to a bowl of carrots onions tofu mushrooms pork salt sugar and pepper
place the filling on one end of the sheet and roll
cut the rolls on top of a bowl of rice noodles and serve with herbs and sauce
heat some butter in a pan and add some cumin seeds chopped garlic and chopped onions
add some chopped celery chopped bell pepper to the mixture in the pan
add chopped tomatoes some salt basil leaves and pepper and stir the mixture
blend the mixture using a blender
add flour to the butter in a pan
cook the mixture in the pan until it turns light brown in color
add strained tomato puree to the blond roux and stir the mixture continuously
add some sugar and cream
soak some black lentils and red kidney beans in water
cook them in a pot of water with lid on
blend the lentil and red kidney beans in the pot
heat a pan add butter oil cumin seeds coriander seeds and onion and stir
cover with a lid and stir
add chopped tomatoes mix it well and cover
mix dal makhni masala red chili powder and turmeric powder in a small bowl of water
pour the sauce in the pan and add the lentil and red kidney beans to the pot and mix them well
add some salt
top the dal with cream and cilantro
heat fragrant oil in sauce pan and cook prawn shells
strain oil and discard shells
boil water cook rice noodles and remove when tender
add egg noodles to pot and remove when tender
add prawns and poach for 2 minutes then remove
add chicken to water and cook until tender and remove
heat saved oil in a pan and add spicy paste
add water and bring to boil
add coconut milk and bring to a simmer
add tofu puffs lime juice fish sauce and brown sugar to pan
add bok choy and remove from heat after 30 seconds
fry shallots and drain onto paper towel
place both types of noodles into bowl add prawns chicken broth and granish with beans and shallots
rinse the dried garbanzo beans thoroughly under running water
cover the beans with cold water and allow it to soak overnight
cut the onions and potatoes mince 4 cloves of garlic and squeeze 2 tsp of lemon juice
rinse and drain the soaked garbanzo beans and add it into the food processor
add cut onion and potato into the food processor and grind it until finely chopped
pour the bean mixture into a bowl and retain one cup of it in the processor
add garlic cilantro coriander ground cumin salt ground black pepper cayenne pepper and blend
add the garbanzo bean mixture lemon juice olive oil and flour to the food processor and proces
transfer the mixture into a bowl and refrigerate it
add baking soda and stir until well blended
form the falafel balls and place them on a baking sheet
heat the oil and fry the falafel balls until golden brown
cook the pasta in boiling water
mix pesto and balsamic vinegar together
pour the dressing over the pasta and stir
mix tomatos mozzerella and basil with the salad
fry bacon in a skillet
add oil vinegar lemon juice and garlic to a bowl
add herbs salt and pepper to the bowl and stir
mix the pasta lettuce tomato and bacon together
pour dressing on top of the salad
chop the bell pepper into chunks
steam the green beans
mix olive oil vinegar dijon mustard salt and pepper togther
mix pasta green beans tomatos zucchini corn onion and parsley
pour the dressing on top and toss
cut the red seedless grapes into halves chop some celery and dice some apples
squeeze lemon on top of it to prevent browning
chop some dried cranberries
heat the skillet on medium heat and toast some walnuts
chop the toasted walnuts
mix greek yogurt and light mayonnaise
add some agave nectar and cracked black pepper and mix it all
cut the chicken into small pieces and add it and the roasted walnuts to a bowl
pour the dressing on the salad and mix it all
for salad dressing- mix  tbsp of mayonnaise 3 tbsp milk cream 1 tsp honey salt and pepper to taste
in a bowl mix two green apples chopped and four stalks celery chopped
now add 100 gms of nuts toasted and chopped to it
also add chopped raisins and mix all the ingredients well
now add salad dressing and toss until the dressing gets coated on the ingredients
serve it over a layer of chopped lettuce
cook the rice noodles in boiling water
combine soy sauce garlic ginger sesame seeds red pepper and salt
pour oil into the wok
add the spice mixture and onions to the wok
add the rice noodles and bean sprouts to the wok and stir
add the vegetables to the wok and stir
mix flour and water together
heat the paste in the microwave
place the filling on the corner of the wrapper
roll the wrapper half way up
fold the sides of the wrapper in
roll the wrapper all the way up and seal with the paste
place the spring rolls in the oil
cook the spring rolls until golden brown
add coriander onions garlic green chilis coriander seeds cumin seeds pepper ginger salt lemon juice and lemon rind to a bowl
add water and grind the mixture
add oil and then onions to the wok
add baby corn capsicum and spring onions to the wok
add green chilis and curry paste
add the rice salt and pepper
add soy sauce
fry cumin seeds in oil in a pan
add onion green chillies spring onion and coconut milk to the pan
add lemon juice salt water and curry paste to the sauce
pour the sauce in the center of the rice
cut tomatoes and place them in a bowl
spread the tomatoes on a baking sheet and add oil and salt
add bulgur to a separate baking sheet
roast both baking sheets in the oven
slice a red onion
chop parsley
remove the bulgur from the oven
add the sliced onions to the tomatoes in the oven
cook the bulgur in a pot of boiling water
remove tomatoes from the oven
combine bulgur chickpeas tomatoes parsley oil salt lemon in bowl
transfer the ingredients to a plate
add onions tomatoes and water to a pressure cooker and cook
add the onion and tomato to a blender and blend
add oil cumin seeds ginger garlic paste garam masala coriander powder chili powder and turmeric powder to a pan
add the tomato and onion paste to the pan
add the cooked chickpeas to the pan
add dried fenugreek leaves to the pan
add sweetened condensed milk to the pan
garnish with coriander leaves and lime juice
crush the garlic mash with salt and chop
add mayonniase garlic and pepper to a bowl
add lemon juice and cheese to the dressing and mix
squeeze lemon juice into the dressing and mix
cut up the bread into chunks and add to a pan
add butter pepper salt and garlic to the pan
cut up the bell peppers
add the peppers to the pan
rip the lettuce into pieces and add to the bowl
cut up the tomatos and add them to the salad
chop up the basal and add them to the salad
add pepper and dressing to the salad and toss
add dollops of dressing croutons and peppers on top
sprinkle cheese and pepper on top
add some salt to the boiling water and add 13 oz spaghetti to cook
slice the guanciale
fry the guanciale in the frying pan
mix egg yolks pecorino cheese and boiling water
sprinkle some black pepper on the yolk mixture and mix well
drain the spaghetti and mix it with guanciale
mix egg yolk mixture with the spaghetti in the pan
add some pecorino cheese
add paneer cubes to a pan with hot oil and saute till golden brown
add black cumin seeds to the same pan and let it sizzle
now add cinnamon stick whole cloves bay leaf and black cardamom stir it
add sliced onions and saute add turmeric powder and 1 tbsp of garam masala little salt and stir
add the marinated vegetables into the pan and mix evenly to cover the veggies
cover it with lid and let it cook until the veggies are the done
add paneer cashews walnuts tomatoes and little yogurt  and mix it evenly
spray cooking oil on the bottom and side of the baking dish
put a layer of  rice to the bottom of the dish and sprinkle little garam masala over it
put a layer of veggies on top of it and sprinkle fried onions over the eggie layer
repeat the same layers again
sprinkle saffron oil over it and finally top it with fried onions and cilantro
cover the dish and put it into a 400deg preheated oven for 40 min
mix flour cumin seeds salt and oil in a bowl
add water to the dough
knead the dough
mash the potatoes
add oil and cumin seeds to a pan
add the vegetables to the pan
mix the vegetables pepper salt and herbs to the potatoes
form a small ball from the dough and roll it out
cut the dough circle in half
seal the edges together so a cone is formed
fill the cone with the potato mixture
seal the edges together
deep fry the samosa in oil
heat some oil in a pan
add onions ginger and garlic
stir and then add red bell pepper carrot bean sprouts and cabbage
cover and cook
add sugar salt pepper soy sauce and oyster sauce and then add noodles
heat oil in a pan
mix corn flour and water to make paste
take a spring roll wrapper and put the some vegetable mixture on it
roll it up brush some paste on edge and close it to a roll
deep fry the rolls in oil
heat oil in a wok and saute chopped garlic
add some water to the pan and bring it to boil
as the water boils add choi sum stems and cook before setting aside
boil some water in a pot add egg noodles and cook them
heat another pan and add soy sauce sesame oil kicap manis water and cook
add some salt and sugar and the prepared garlic oil to the sauce and stir
add the cooked noodles to the sauce mix  toss and mix well to incorporate the sauce
transfer the noodles to a plate and place blanched choi sum
serve with char siew wonton soup and pickled green chilies
remove the fat and skin of the chicken and keep it aside
add oil cumin seeds and then chopped onions to a wok and fry
add ginger garlic paste salt turmeric and dried red chillies mix and cook
add chicken and mix everything well together so that chicken gets coated properly
add 1 tsp of curry powder and 1 tbsp of tomato paste and mix well
add 1-2 cups of water based on the consistency required and cook for 15-20  minutes
garnish with cilantro leaves and serve with rice roti or paratha
place the egg noodles into a bowl and separate
add the noodles to a pot of boiling water
drain the noodles in a colander and place on a paper towel
cut the pork into thin strips
cut garlic carrots celery onion and bok choi into thin slices
add soy sauce oyster sauce and sugar into bowl and mix
add oil to a hot pan and add the vegetables and mix with pepper
transfer the vegetables to a bowl
add oil and noodles to a pan and stir
add the stir fry sauce to the pan
add the vegetables and pork to the noodles and mix
add the remainder of the stir fry sauce and pepper to the noodles and mix
add tahini to a food processor
squeeze a lemon and add the juice to the food processor
blend the ingredients in the food processor
crush and mince the garlic and add it to the food processor
add oil cumin salt to the food processor
mix and blend the ingredients in the food processor
drain and rinse the chick peas
blend the chickpeas in the food processor
add water to the hummus and blend
top the hummus with olive oil and paprika
boil the potatoes in water
combine the flour butter and water
knead the dough until soft
mash the potatoes with butter and cheese
divide the dough into smaller balls
roll the ball of dough out
cut out circles from the sheet of dough
place the filling and spinach on the dough
fold the dough over and press the edges together
boil the pierogies in a pot of water
layer marinara sauce and pierogies
add vegetable to a hot pan
add pieces of chicken to the pan and mix
add onion ginger carrots and curry powder to the pan and stir
add minced garlic to the pan and stir
add soy sauce and hoisin sauce to the pan and stir
add bean sprouts to the pan and stir
add udon noodles to the pan and stir
cover the pan with a lid
add water chestnuts to the pan
add flour ghee carom seeds and salt to a bowl and mix well
add a little water and mix
cover the dough and let rest for 15 minutes
heat oil in pan and add cumin seeds asafratida ginger potatoes and peas
add garam masala dry mango powder whole coriander seeds and salt
add chopped coriander mix and cook
heat oil for deep frying later
knead dough and roll into oval shape
cut into two halves and roll one half into a cone
add stuffing to cone and use some water to seal the top edges
deep fry sealed samosa on medium heat until golden brown
drain on paper towel
mix garlic salt pepper worcestershire sauce and an egg with the meat
mix breadcrumbs with the meat
add oil and herbs to a pan
add pasta to the pan
add oil and onions to the pan
add garlic and tomatos to the pan
add oregeno pepper salt paprika tomato purree water and sugar to the sauce
add oil to a pan
form the meat into balls and fry
place the meatballs in the sauce
add basal leaves to the sauce
slice celery carrot and mushroom into small pieces
chop peeled potatoes to dices
cut some tomatoes into puree
shred some cabbage and prepare some cauliflowers
slice some smoke ham to strips
crush some garlic
heat some olive oil in a pan
add chopped vegetables and the ham
add a little bit black pepper and stir
add some oregano and basil and stir
add tomato puree sweet peas chicken stock water and parmesan cheese to the pot
cover the pan and cook in an oven
add parsley peas salt pepper and pasta
combine the meat with half of the onion salt bay leaf dried mushrooms peppercorns and water
cook for around an hour and let it cool
grind the cooked meat mixture in a food processor
chop the other half of the onion and cook it with a little bit of oil
transfer the meat in to a bowl and add the onion
season with salt and pepper and mix very well
in the food processor add flour and salt
pulse few times and then add the water
let the food processor process the dough for another minute
divide the dough in 2 portions
keep rolling until you get 1 to 2 mm thick dough
with a glass or large cookie cutter cut circles and take the remaining dough
wrap the meat mixture in the small dough portions
boil the wrapped pierogies in boiling salted water
fry the boiled pierogies with a little oil in a pan and then serve
into a cloth add the mashed potatoes and squeeze out all the water
take the cooked mashed potatoes and flour in a bowl
add a little salt white pepper stir and add milk in batches to form a batter
add the starch into the batter and let the batter sit for about 20 minutes
melt little butter and olive oil in a pan
pour a ladle full of batter and spread it around
let it cook for 2-3 minutes on both side until golden and serve
add oil to pot
add onion pieces into the pot
add garlic pieces into the pot
add parsley flakes into the pot
add hot pepper flakes into the pot
add mussels into the pot
cover the pot and steam
add wine stock and simmer into the pot
cover the pot
take mussels out from the pot and pour some parsley
mix butter and flour
boil mixture in the pan
pour the soup on the mussels
take ground beef and ground veal in a bowl
mix bread crumbs milk 1 egg dried inly herbs granulated garlic splash olive oil pinch red pepper flakes whisk together
now season the ground meat with salt black pepper and a little pinch of white pepper
add grated parmesan cheese to the meat and transfer the slurry mixture into meat bowl and give a good mix
spread aluminum sheet on baking tray brush with olive oil and scoop meat mixture on foil into small balls
place the tray under broiler and bake the meat balls until well browned
meat balls can be flipped and broiled if needed
take out meat balls put them to pasta sauce mix well bring to boil and let simmer for 30 minutes
top the sauce over spaghetti garnish with grated cheese and serve hot
add flour sugar oil and yeast to a bowl
add salt plain yogurt and water and mix to form a dough
take the dough in a separate bowl and let it aside for 30-40 minutes in a warm place
grease the dough dip it in flour and roll it into a round shape
heat a pan and cook the naan on medium heat for 2-3 minutes with covered lid
flip it over the flame to let it puff and flip it until it's done
spread butter over the naan and sprinkle some kasuri methi
add chopped bacon to a hot pan and stir
remove the bacon from the pan
place the beef into a towel and pat dry
place the beef into a hot pan to brown
add onion and carrots to the pan
pour the meat back into the pan and add flour
place the pan into the oven
add bay leaves thyme red wine beef stock garlic and tomato paste to the pan and boil
add pearl onions to a hot pan and add beef stock bay leaf and thyme
add mushrooms to a hot pan
add the mushrooms and pearl onions to the meat
add dijon mustard to the pan
mix yeast and sugar in a bowl of warm water
mix flour onion seed salt and baking powder
add the yeast and yogurt to the flour
knead the dough by hand
place pistachio and raisins in a blender and mix
take a pinch of the powder and place at the center of one of the dough balls
fold the dough around the powder
roll the dough and place on a hot pan
place the naan in the oven
add lemon juice crushed garlic grated parmesan salt and pepper to a bowl with butter milk and stir
pour some of it into a cup and put the rest into a bag with chicken
brush two slices of bread with oil top with salt and broil
take chicken out of the bag place onto the pan and cook in the oven
in a bowl mix together mayonnaise and the rest of the marinade
cut the lettuce into pieces and place in a bowl
add the lettuce and radicchio to bowl with the dressing and mix togther
cut the cooked chicken and toasted bread and toss into the salad