Geppa/HiCM2 huggingface dataset:
combine salt butter milk and hot sauce in a bowl
place chicken in a small bowl and pour brine over chicken and freeze it for 1 hour
pour off the brine and rinse chicken off thoroughly and shake off excess water
place chicken on a plate or tray and season generously with mixed spices
season the flour with salt pepper and celery salt
coat the chicken pieces in the flour
place chicken in hot oil and fry until golden brown
fry dark meats together and white meats together
mix the yeast sugar and water
mix the flour salt egg melted butter and yeast mixture into a dough and knead
cut the dough in half
roll the dough out
cut out circles from the cough
brush the circles with egg washa and sprinkle with sesame seeds
cook the buns on a grill
sprinkle salt on the beef and mix
roll the beef out
cut out cirlces from the meat
grill the burgers
place the cheese and bacon on top of the patties
layer the bun patty sauce tomato rocket and top bun
in pan take 1 pound ground beef add 1 finely chopped onions 2 cloves finely minced garlic cook 5 mins
now add 2 tbls of chili powder 1 tbls of cumin powder and cook for 3 minutes
add 1 cup of water and 6 ounce of canned tomato paste blend it well and season it with salt
 add 1 tbls prepared yellow mustard 1 tbls worcestershire sauce 2 tsp brown sugar mix simmer 5 minutes
steam frankfurters for 4 minutes in same steamer place the hot dog buns and steam for a couple of minutes
place frankfurter in middle of bun cover sausage with chili prepared earlier top with mustard sauce garnish with chopped onions
marinate boneless and skinless chicken breast pieces in egg white and cornstarch and keep ready
heat a pan pour some vegetable oil and spread it all over the pan
add the marinated chicken pieces to it and cook for 15-20 seconds or until the bottom browns
as the chicken browns stir gently and cook for about 2 minutes and then set it aside
add some vegetable cooking oil to a hot pan add dry hot chili and chopped green onions and stir
add some minced ginger and garlic and salt
stir in the bell pepper pieces and roasted peanuts  then add cooked chicken and give a quick stir
pour in some cooking wine oyster sauce soy sauce give stir and cook in high flame
pour 2 ounces of chicken stock and stir
add some corn starch mixed in water to thicken the sauce and cook stirring
drizzle some sesame oil and serve
cut the avocado and place in a bowl
cut a lime squeeze on the avocado and stir
add 1 tbsp of olive oil to it and season it with a pinch of salt and stir
lay bacon slices over the coin rack
cut firm artisan bread into slices
add 2 eggs and season with salt and pepper
slice tomatoes into thin slices
spread avocado mixture on one toast and on the other toast spread olive oil mayonnaise
place few leaves of spring greens over the avocado spread slightly press them and add sliced tomatoes on them
break the 2 bacon slices into pieces and lay them on the tomatoes
place sunny side egg over the top and serve
shred cabbage finely
cut the carrots to julienne
cut bamboo shoots to similar shape and size of carrots
drain the soaked shiitake mushroom discard the thick stem and chop the cap
add bean sprouts to the same bowl with rest of the vegetables
heat up a wok pan with little oil add ginger garlic paste green onion on low heat
add all the vegetables except the bean sprouts and stir fry
add the bean sprouts season with soya sauce and transfer everything on a baking sheet and spread them
mix cool water with cornstarch in a bowl
wrap up the filling
put the rolls on a baking plate and cover it with a plastic wrap and freeze them
deep fry the egg rolls in a pan with hot oil until golden brown
clean shrimps by peeling off tail and skin and devein the shrimp
boil water and add shiitake mushroom and steep till rehydrated
finely chop green onions
take off the skin of shallots and finely mince
drain out the water chestnuts and finely mince them
grate garlic and ginger drain the water from rehydrated shiitake mushroom and finely chop them
rinse the shrimp with water and finely chop
in a bowl combine ground pork shrimps green onions shallots ginger and garlic shiitake mushrooms and water chestnuts
add shaoxing wine sesame oil soy sauce salt sugar white pepper and an egg and mix
add cornstarch to the mixture and mix
place a tsp of the filling in the center of the dough and add water to the edge
fold the pot sticker and pleat the edges
place pot stickers in a pan pour chicken broth and cover
take the cover off add oil and fry
cut the base and wash the pad choy
open 6 udon noodles
boil water with can of chicken broth add 2 packs noodles flavor fish balls and boil to cook
add frozen vegetables into the bowl let it boil for a minute
add the udon noodles into the boiling water and take some of the soup out of the pot
put some of the vegetables in to the pot and let it come to boil by slightly separating the noodles
heat oil and add chopped onion
saute until the onion is soft and translucent
add the ground beef and saute the beef
stir in flour thyme water beef bouillon cubes and worcestershire sauce
simmer the mixture
place the meat in a casserole dish
boil the potatoes
mash the potatoes
stir in the nutmeg cream egg yolk butter salt and pepper
cover the meat mixture with the mashed potatoes
sprinkle the top of the potatoes with the grated cheddar cheese
add garlic to a wok of hot oil
add pork to the wok
add wine to the wok
add a scrambled egg to the wok
add corn to the wok
add bamboo to the wok
add the maggi sauce to the wok and stir
add fish balls to the wok and stir
add udon noodles to the wok and stir
add hoisin sauce to the wok
add ground black pepper to the wok
add sugar to the wok
add the noodles to a plate
cut a cabbage into quarters and remove the stem
prepare some water in a large bowl and add some rock salt
combine the cabbage and salt water
pour water on dried cod
add chopped daikon radish green onion apple puree and minced ginger and garlic to a large bowl
add salted shrimp anchovy fish sauce and lance fish sauce
add plum extract onion puree and the cod
add korean red chili pepper flakes to the mixture and mix with hand
spread the mixture between the cabbage leaves
sift flour sugar baking powder baking soda and salt into a bowl
melt butter in a pan
separate the egg white and egg yolk and whisk the egg whites
add buttermilk to the egg white
mix the egg yolks with sugar
pour the butter into the egg yolks
pour the egg yolk mixture into the egg white mixture
mix in the dry ingredients
cut up the banana
spray the pan with cooking spray
pour batter onto the pan
when the edge turns brown flip the pancakes
pour maple syrup on top
in a hot pot add butter flour whole milk and kosher salt
simmer the mixture and add grated parmesan cheese and gruyere cheese and cook on low heat
put butter on the grill and toast slices of sourdough bread and black forest ham
add more gruyere cheese on the ham and apply dijon mustard on the bread
put the ham on the bread and pour some bechamel sauce on the bread
put the sandwich in the oven to toast the cheese
peel the potatoes and cut them to halves
boil a kettle of water and use them to boil the potatoes
grate the potatoes and rinse and drain them on a towel
crack an egg in 1/2 cup milk
add some salt and pepper to the milk and whisk around
mix the potato baking powder and flour
cook some bacon on a pan
mash the boiled potatoes with some milk added
add the cooked potatoes to the grated potato and add the milk mixture
mix everything well in the bowl
heat some butter in the pan and pour in some mixture in to cook
cover and cook under medium heat
flip the stuff over when the bottom is done
serve them with the bacon and scrambled eggs
put some olive oil in a pan and brown the ground beef
drain off the fat and transfer the meat into a bowl
add the chopped vegetables onions paseo pepper and salt
add cumin powder chilli powder oregano cayenne pepper mix and cook
add tomato paste stir and cook
add the browned beef to the spice mixture and stir everything together
add ketchup honey and sauce and water stir and simmer
open the lid stir and season
fill the taco shells and top with sour cream grated cheddar cheese and chopped lettuce
place bulgur wheat in a bowl and add boiling water
finely chop a bundle of parsley and add to a bowl
remove the leaves from stalks of mint chop finely and add to the parsley
chop a cucumber in half remove the seeds finely chop and add to the bowl
cut a tomato into quarters remove the seeds chop finely and add to the bowl
finely chop the spring onions and add to a bowl
season the bowl with salt pepper allspice cinnamon and mix
drain the bulgur wheat and add to the salad and mix
place the salad on a plate and drizzle lemon juice and olive oil over it
drain and rinse cannellini beans and set aside
saute minced garlic until translucent
add tomatoes salt pepper dried oregano dried basil fresh parsley and fresh basil
stir over medium heat until mixture comes to a boil
reduce heat to low and simmer for 15-20 minutes until seasonings and tomatoes are well blended
boil a pot of salted water and cook pasta in it
add drained pasta and beans to tomatoes and cook additional 10-15 minutes on low
soak the clams in salt water
scrub the clams and rinse under running water
add white wine and water cover and boil
drain the clams and cover with plastic wrap
put garlic bacon and olive oil in a pan and stir
add the onion carrot cubes and potato cubes
add flour clam broth and a bay leaf to the pot
add cabbage leaves and submerge them in the broth
add milk salt and black pepper and remove bay leaf
add clam and butter
add a chopped red onion sumac allspice and black pepper to a bowl and rub together
cut pieces of pita breads open and cut into small triangles
melt butter and olive oil in a hot pan
add half of the pita bread triangles to the pan and fry until golden brown
remove the bread from the pan and add the remaining pita bread to the pan
add lemon juice garlic and salt to a small bowl and mix
pour olive oil and balsamic vinegar to a small bowl and mix
add the pita bread lettuce cucumber tomatoes radishes lemon juice olive oil and balsamic vinegar to a bowl
toss the contents of the bowl together
saute the onions peppers and garlic in a pan
take the bread soaked in the milk and squeeze the bread to make it dry
chop the bread and add salt and pepper to the salted vegetables
add the bread eggs salt black pepper cumin chili pepper and cayenne pepper to the beef
add the salted mixture to the beef bowl and mix the ingredients
add some barbecue sauce and place the meat in the loaf pan
pour some barbecue sauce on the meat loaf and bake the meatloaf
spread barbecue sauce on the meatloaf
add chicken ribs to a bowl of water and let it boil
pound the shallots cut the chilli pepper cut the lemon grass into slices and cut some galongo
remove the foamy froth from the boiling water
add the shallots chilli pepper and lemon grass into the bowl and cover the lid
add some lemon grass fish sauce sugar salt chicken powder chilli flakes and stir it to combine
put all the vegetable into the bowl and cook them
cut the cilantro and lime
transfer the chicken soup into a bowl sprinkle cilantro and add some lime juice
put bread crumbs in food processor process transfer to a bowl and soak in milk
put 28 ounces of tomato into the processor and puree
add olive oil and garlic to a pot and saute it till the garlic is turns gold
add the tomatoes 1/2 tsp of italian spice 2 tsp of sugar 1/4 of salt and some pepper and stir
add an egg parsley parmesan italian spice garlic salt and pepper to the bread crumbs and mix
add 3/4 pound of ground beef and mix well to incorporate all the ingredients
make 8 meat balls out of the mixture prepared
drop all the meatballs into the boiling pot of sauce and cook
add 3 ounces of spaghetti into boiling water
chop and add fresh basil and stir
drain the spaghetti
stir sauce into the spaghetti serve with meatballs in the center and sprinkle on parmesan
mix soy sauce sesame oil sugar finely chopped spring onions and minced garlic
add grated fresh pear to the marinade mix well and keep aside
cut the beef into thin long slices
add pepper to the marinade mixture
put the beef into marinade mixture and mix it all around
transfer the marinated beef meat into a container and refridgerate it
chop onions extremely thin
put some grape seed oil into a pan add chopped onions and fry till translucent
add grape seed oil to a pan and spread it all around
add the marinated meat spread out evenly and fry
put the cooked meat on a plate and garnish with fried onions chopped spring onions and sesame seeds
chop up the shallot and garlic
add butter shallots and garlic to a pan
boil the peas in a pot of water
blend the onions and peas
mix in water salt pepper and lemon juice
peel and cut up the potato
mix water beer yeast and flour
fry the potatos in oil
coat the fish in flour and batter
fry the fish in the oil
fry the chips in the oil
add vinegar and salt on top
place the patties on a parchment paper and stack them smash it using a burger hammer
grill the patties
simultaneously add some oil and grill onions along with the patties
place the sesame seed buns on the grill pan
place two cheese slices on one patty
remove onions from the grill pan
place the other patty on the cheese slices and remove them from the grill pan
put three rings of ketchup and two rings of mustard on the bottom bun
put the grilled onions on top of the ketchup and mustard sauce
spread mayonnaise and add lettuce 5 pickles and 2 slices of onions on the top bun
place the grilled patties on bottom burger and place the top bun
wrap the burger in an aluminum foil
place the garlic in the food processor add the anchovy fillets and the capers and process well
add the yogurt lemon juice worcestershire sauce tabasco the mayonnaise and process to combine
add some salt and ground pepper and process
cut the bread into one inch cubes
heat olive oil in a skillet and cook the bread
cut the lettuce into bite size and put it in a bowl
add sauce and bread toos and garnish with cheese and lettuce
tie a lobster tail with string and place in a pot of boiling water
place the lobster into a bowl of ice water
remove the lobsters from the water and remove the shells
place the lobster onto skewers
add milk and egg and corn muffin mix to a bowl and mix
coat the lobster in the batter
place the lobster skewers in a pot of hot oil
place the lobster on a towel to dry off
plate the lobster corndogs with honey mustard
pour some oil into a hot pan
add chopped onions and carrots to the pan
add salt to the pan and mix
add butter and garlic to the pan and mix
add lamb to the pan and break it up
add salt black pepper and italian seasoning to the meat
add flour to the pan and mix
add lamb broth to the pan
add frozen peas to the pan and stir
pour the meat into an oven safe container
add mashed potatoes to the container and level over the meat
take 6 pieces of thinly sliced sirloin
put the sliced sirloins in to a zip lock cover
also put some citrus fruit shells like orange and lemon skin into the bag
pour the marinate into the bag
remove the air and lock the cover
massage the mixture properly to marinate the meat
open the cover and reseal it and put it into the fridge
spread oil on a pan and heat till smoky spread the marinated meat and cook both the sides flipping it
remove the cooked meat and set it aside and chop it into small pieces
wrap it along with other vegetables to make tacos
chop onions equivalent to the quantity of beef meat
heat some oil in a deep pan and add chopped onions and fry till they turn brown
clean and chop 1 whole garlic
stir and let onions fry till they are completely brown
once the onions are done add garlic and stir
add the diced beef meat to it and roast it
add pepper cumin salt paprika red pepper powder stir everything and roast
add a cup of tomato puree and cook stirring
pour some warm water to it and cook until the meat becomes soft
melt some better in another small pan and add 3 tsp of flour to it and mix and roast until it browns
add the roasted flour to the cooking meat mixture and mix well and cook for 10 minutes more
finely chop marjoram and add it to the goulash
plate some bread pour the goulash garnish with some chopped onions and serve
prepare some chicken cutlets and immense them in two beat eggs
coat the chicken cutlets with mixture of grated parmesan cheese and panko breadcrumbs
press chicken cutlets hard to coat them thoroughly
fry the chicken cutlets on a pan with oil on both sides
pour some marinara sauce on top of the fried chicken
place a piece of cheese on each piece
put the chicken pieces in an oven for 400 f oven for about 10 minutes until cheese to melt
add sushi rice to a pot and pour water
heat the pot on a stove until the water boils
mince the tuna and add it to a bowl
add sriracha sauce to the bowl
add sesame oil and thinly sliced scallions to the bowl and mix
spread the cooked rice on the sheet of nori shiny side down
sprinkle sesame seeds over the rice
flip the nori over and add the tuna mixture to the other side
roll the bamboo sheet over the nori while adding pressure
cut the roll in even slices
mix japanese mayo with sriracha sauce and add to the sushi pieces
preheat the oven to 350 degree farenheit and 175 degree celcius
spray 9x12 inch casserole dish with nonstick spray preferably gluten free
in a sauce pan add the evaporated skimmed milk chicken bouillon granules and stir over a medium heat until the milk boils
then add the corn starch slowly and stir for 1-2 minutes or until the mixture thickens
remove it from heat and pour it inot a large mixing bowl to cool down
once it is cooled add the chopped onions grated cheddar yougart salt pepper and melted butter and mix well
pour the sauce mixture over the grated potatoes in a very large bowland mix until everything is well combined
now pour the prepared mix into the ready casserole and top with diced butter
bake for 55 minutes  1 hour when it is done let it set for 15 minutes
marinade the chicken with dark soy sauce salt sugar and pepper
add in some flour and baking soda to the chicken too and mix it well
pour boiling water to bouncy noodles and drain it
cook ginger garlic and the chicken with olive oil in a pan and set it aside
wash the pan and cook ginger garlic carrot bean sprouts and broccoli in the pan with oil
cover it to cook and then add in the noodles
add back the chicken with salt and dark soy sauce and stir
crumble tip of clove to a bowl with butter
add herbs de provence lemon juice to bowl
crush and mince garlic
add minced to garlic to bowl
finely chop shallot and add to bowl
mix together contents of the bowl
add a pinch of salt to the bowl and mix
rinse snails in a bowl under running water
rinse shells in a bowl under running water
pour wine over the snails in a bowl
fills shells with the butter mixture and snails and place in an oven dish
add parmesan to the top of the shells
place the dish in the oven
remove the dish from the oven and place them on a plate
dice a red onion mince few cloves of garlic and chop some cilantro
add butter in a pan and saute the onion and garlic
add some sausage ground beef bread crumbs chopped cilantro in a bowl
add the onion garlic mixture salt and pepper to the bowl
mix the ingredients by hand until the bread crumbs are not visible distinctly
place the mixture in a meatloaf pan
cook the meatloaf in the oven
add soaked dal and kidney beans ginger and oil into the pressure cooker
close the cooker and put on high flame
melt butter in a pan and add cumin seeds and garlic
add onion and cook until golden brown
add tomato puree and cook until it starts to lose oil
add salt chili powder and green chili
put the daal into sauce pan
heat the pan for about fifteen minutes
mash some of the daal with a spatula
add cilantro and heavy whipping cream
cook ground lamb with oil in a pan
add flour and stir
add chopped onion garlic carrot and mushrooms
add a little worcestershire sauce and tomato puree and stir
sprinkle some chopped rosemary on top
add some chicken stock to the pan
prepare some boiled potatoes and mash them with butter
sprinkle some pepper in the potatoes
put the lamb mixture in a baking pan and add some peas
cover the pan with mashed potatoes
spread some parmesan cheese on top
add carrots onions bell peppers and cabbage to the pot and stir
add a pinch of salt and vinegar and stir
add noodles and vegetable broth and stir
add minced garlic and ginger soy sauce hot sauce sweet and sour sauce and stir
add sesame seed oil and cover
when the soup boils add arrow root powdera and stir
add tofu to the soup
ladle soup into the bowl and top with green onion
slice 2 kilos of tomatoes in half and place it flesh side up on a baking tray
cut two spanish onions into quarter pieces and scatter them on the tomatoes
squash about 7-8 cloves of garlic and distribute it around the onions and tomatoes
season with some sea salt cracked pepper and dried oregano add some extra virgin olive oil around the pan
cook it in the oven
pop all the garlic flesh out and discard the skin
pour all the ingredients into a soup pot pour the stock into the pot and put it on medium heat
add some chopped basil leaves into it
tear half ciabatta bread pieces into the pot and stir
slice and toast the bread in the pan
season the sauce with a splash of red wine vinegar
blend the soup and add olive oil
cook some pieces of bacon in a pan
add two bay leaves carrots celery and onions to the pan
add flour and mix all the ingredients
drain the clam and add the juice to the pan
add some cream to the pan
add some cube potatoes to the pan
take the bay leaves out
add salt and stir
add the clams to the soup
melt butter in the pan
add some bread cubes to the pan and stir around
pour a little bit olive oil
spread a little pepper garlic powder and parsley on it
serve the clam chowder and the bread cubes in a plate
add black cardamom to a large pot
add cloves to the pot
saute the onions
chop up the tomatoes
add ginger and garlic paste and saute
add the tomatoes into the pot
slice up the ginger finely
chop the green chiles
add chile powder
add marsala powder
stir around the food in the pot
add the chick to the pot and mix
cover and pot
chop up oleander
cover up and cook for 6 to 8 minutes
add more garam masala powder
soak gram and place water salt and turmeric powder in pressure cooker
pressure cook the dal and grind
heat ghee in a pan
add asafetida cloves of garlic and ginger and salt
add chopped green chilies and salt
add chopped onion mix well and saute
add chopped tomato mix well and saute
add red chili powder a pinch of turmeric powder and garam masala and mix
stir in cooked dal and ground paste mix well
cover dal and cook while stirring and add a spoon of ghee
1 lbs large peeled and cooked frozen shrimps  soak in cold water for 15-20 minutes or until they are defrosted
once the shrimps are defrosted drain the water
cut off the tails and chop the shrimps into rough pieces about  inch thick and set them aside
peel the skin of 1 inch long ginger and grate it and set it aside
take rinsed and dried green onions cut off an inch in start and root bases chop into 1/4 inch pieces
broccoli slaw in a bowl add 1  tbsp peanut oil grated ginger chopped green onions and 2 tsps chopped garlic
add 1 tsp ground coriander 1 tsp five spice powder 1  grated lime rind  tsp himalayan pink salt and mix
microwave the mixture on high for 1-2 minutes just until slightly soft but crisp
once it is done remove from the microwave and stir it around to mix the ingredients
now add the chopped shrimps and stir until the shrimp is combined with the mixture well
mix 3 tsps of corn starch with water
put the mixture on edge roll and fold it tucking in edges and at the end spread corn starch mixture
once all the wraps are rolled heat 2 cups of peanut oil high in a pan about 350 degrees
now add the rolls into the hot oil and cook for 6- 8minutes until they are light golden brown
once the rolls turn brown remove and place them on a plate with paper towels and serve