Geppa/HiCM2 huggingface dataset:
prepare a piece of sushi seaweed wrapper
spread some sushi rice on the wrapper
sprinkle some sesame seeds on top
flip it over and put some cucumber and avocado on top
season the tuna meat with some chili sauce and chili oil
mix the seasoning well and put the tuna on top of the sushi base
roll it up  sprinkle some more sesame seeds and cover with a plastic wrapper
use a bamboo mat to press it firmly
chop the long rod to small rolls
cut tuna meat into thin slices
tear the dried seaweed into smaller pieces and put them on a plate
arrange the tuna slices along with the seaweed and sprinkle some sesame seeds over it
chop some yellow onions and arrange the slices on the tuna
put some seaweed salad on top place some bean sprouts and lettuce on the side
wrap everything in the seaweed dip in soy sauce and relish
take 2 peppers and 1 green bell pepper take out the seeds and cut it into half
grease the pan and place them upside down at 400 degrees for 30 minutes in the oven
when it is done take out and cover them up and let them steam in its heat for 15 mins
you can easily peel the skin and get roasted pepper
then dice them up
take a pan and put some ground beef and add some chopped onions and garlic
add 1 can of kidney beans and 1 can of refried beans and mix it well
add the roasted pepper
add seasoning at last chili powder cumin powder salt and pepper powder and mix it well
take tortilla and fill the baked mix into it and add shredded cheese and roll it
grease the pan and place all the rolls in it
put the leftover filling on top and some sauce and some more cheese
keep it in the oven at 400 degrees for 30 mins
take out and turn the oven to boil and keep it for 3-5 mins
serve the burrito with sour cream
pour some boiling water over the black fungus mushrooms
cut the chicken breast into thin slices and shred them into small pieces
add soy sauce corn starch and sesame oil and mix
cut the mushroom into little thin strips
chop the tofu into small strips
slice the bamboo shoots into strips
boil the chicken stock and add the chicken mushroom tofu and the bamboo shoots
add soy sauce rice vinegar sugar and white pepper
add corn starch
add eggs and stir
add the chopped scallions
mix the chicken broth bean paste soy sauce and salt in a bowl
add the tofu to the pot of water
coat the skillet with oil
cut the pork into pieces and add to the wok
chop up the garlic and ginger and add to the wok
add the sauce to the wok
add the tofu to the wok
add cornstarch and water to the wok
sprinkle sesame oil peppercorn powder and scallions on top
put potatoes and salt into a pot of water and boil
fill second pot with peas mint salt sugar and water and boil
add a little oil to a pan and add sausages on low heat
add a little black pepper
add a sliced onion to the sausage pan
add dry italian herbs
shake the pan
remove sausages from pan
add chopped tomato to onions and mix
add splash of worchestire sauce and beef stock
add smoked bbq sauce and add sausages
add salt butter and nutmeg to the potatoes
add milk and mash potatoes
take out mint from peas and add butter and salt then mash
add potatoes sausage onions and peas to plate
add soy sauce sugar sake rice wine brown ginger and garlic into a large pot
add bonito flakes seaweed and green onion to the pot and boil
roll a piece of pork and tie it closed
add oil to a pan over heat
add the pork to the pan and turn it
add water to the pan and boil the pork
cut the pork into small slices with a knife
add chicken seaweed bonito flakes dried shrimp dried scallops sliced ginger and chicken feet to a pot
add water to the pot and boil for three hours
separate the ramen noodles by hand
drop the ramen noodles into boiling water
add chicken broth and soy sauce into a bowl
add the ramen noodles into the bowl
add an egg two pieces of pork and green onions to the bowl
slice 3 scallions
slice one cup of bamboo shoots
soak 1 ounce of mushroom in 11/2 cup of boiling water
slice the mushrooms and save the leftover water
cut 7 ounces of tofu into  inch cubes
add the mushroom and the leftover water to 5 cups of boiling chicken stock
add 4tbsp of soya sauce 1 tbsp of white pepper and simmer for five min
add the scallions bamboo shoots and the tofu and simmer for five min
mix 2 tbsp of cornstarch with 4 tbsp of cold water in a bowl
add the cornstarch mix to the soup while whisking it
add 3 tbsp of vinegar
add 1 beaten egg to the soup while stirring
sprinkle with scallion greens
slice the ginger into pieces
crush and grate the garlic
thinly slice the green onion
add ginger garlic pork and green onion to the pot of water
strain the broth
add sugar soy sauce sake miso paste and chili paste to the broth
add baking soda and pasta to a pot of water
add the garlic and sesame oil to the soup
place the noodles in the bowl
pour soup into the bowl
place pork corn an egg and green on the noodles
add cardamom seeds to a pan of hot oil and shake
add chili flakes to the pan and shake
add turmeric cumin and coriander powder to the pan and shake
add garlic ginger paste and onion  to the pan and stir
add lamb to the pan and stir
add chili powder to the pan and mix
add chopped tomato to the pan
add green chilis and garam masala powder to the pan and stir
add coriander leaves to the pan
slice the squid into rings
add flour salt cayenne pepper and ground black pepper to a container
add the squid to the container put on the lid and shake so that the squid gets covered
place the squid into a sifter and set it on a plate
add the squid into a pot of hot oil
remove the calamari from the pot and set it on a paper towel
crush garlic into a bowl of mayonnaise
squeeze some lemon juice into the bowl
stir the bowl until all the ingredients are combined
brown 400gm of sliced beef on a hot pan
fry onions until golden then add garlic carrots and red pepper fry for 5 mins
now add the beef 2 tbsp of flour 1 tsp of paprika 1 tbsp of tomato puree 2 bay leaves and 300ml beef stock
add 200 gram canned tomato 100ml red wine sour cream and mix well let it simmer for 1 5 hour
now add 400gm of baby potato and mix it let it cook for 30 more min
add oil to a pan
add mushrooms and oil to a pan
mix soy sauce oyster sauce sugar ponzu miso and sake
add red pepper and onion to the pan
add ginger garlic and green onion to the pan
cut the green onion into large pieces and add to the pan
add the sauce and udon noodles to the pan and stir
place watercress on the dish
place the stir-fry on top of the watercress
add carrots green onion cilantro and water cress on top
add ketchup and maple syrup to a bowl
add mustard and worcestershire sauce and stir
add ground beef an egg ketchup and milk to a bowl
add bread crumbs onions salt and pepper to the meat
mix the meat mixture together
place the meat mixture into the pan
pour some of the sauce onto the meat
cook the meatloaf in the oven
put the rest of the sauce on the meatloaf and cook again in the oven
add chicken stock sugar vinegar hoisin sauce sesame oil cornstarch and mix
cut a green onion into two inch wide pieces finely chop garlic and thinly slice ginger
crack an egg into a bowl of diced chicken and mix
cover the chicken in flour
place the chicken into a pot of hot oil
remove the chicken from the pot and place onto a plate
add oil into a hot wok and add the green onion garlic and ginger
add the sauce to the wok and stir
add the chicken to the wok and stir
add sesame seeds to the wok and stir
add garlic soy sauce sesame oil and dark brown sugar to a bowl of beef
slice shiitake mushrooms into thin slices
slice baby carrots into thin slices
cut a large zucchini into three parts and slice into thin pieces
add the meat and marinade into a pan of hot oil and stir
add soy sauce sesame oil and brown sugar to the mushrooms and stir
add the carrots to the pan and add salt sesame oil and honey and stir
add the zucchini to the pan and stir
add baby spinach soy sauce and garlic to the pan and stir
fry an egg on the pan with salt
add an egg the vegetables red pepper paste and beef to a bowl of rice
chop the onions and coriander and place it in a bowl
wash and slice the prawn and add it to the meat
add egg white water chicken powder brown sugar and potato starch to the meat
mix all the ingredients with a pair of chopsticks
place one tbsp of meat mixture in the middle of the wanton strip fold it and seal it
clean the chicken and throw the bones in a pot of boiling water
place a handful of dried shrimp and crushed garlic in the broth
cook the wantons in boiling water add cold water and add the noodles into the pot
drain and rinse the noodles and pour oyster sauce oil over it
add a pinch of brown sugar chicken powder and fish sauce to the boiling broth
add chopped green onions coriander black pepper and broth to the noodles
combine the cheeses mustard paprika and pepper in a small bowl
divide the cheese mixture evenly between the spatula-trays and set aside
set the cheese-filled spatula-trays on the grill
cook the cheese until the cheese melts and bubbles around the edges
grill the bread on each side
remove the bread from the grill
drizzle cheese onto one slice of bread
top it with the a second slice of bread
fold the foil around the sandwich
place the wrapped sandwhich on the grill
add bread flour milk powder sugar yeast and water to a bowl
mix the ingredients in the bowl
knead the dough and add in one tablespoon olive oil
beat the dough on the table
place the dough in a bowl and cover with saran wrap
add flour to a smooth surface
cut the dough in half and shape each half into a ball
shape each dough ball into a circle and add tomato sauce
add mozzarella cheese
add pepperoni
wrap the pizza
bake the pizzas in the oven
cut the pizzas into 8 slices
cook garlic and ginger in butter in a pressure cooker
add the lentils to the pressure cooker
add water salt tumeric and chili powder to the pressure cooker
melt ghee in a pan
add the coriander seeds cumin seeds onions and green chili to a pan
add salt to the pan
add tomato paste to the pan
add the turka pan to the dal
add cream to the dal
add garram masala and cilantro to the dal
cut the foie gras lobes
wipe the foie gras
mix sea salt pepper and spices
sprinkle the marinade powder on a plate
dip the foie gras in the powder and place them in a deep pan
pour some warm water in a baking tray
place the tray in the oven
drizzle cognac on the marinated foie gras
cook in a bain marie
remove the cooked foie gras from the oven
chop 2 garlic cloves grate ginger about 2 tsp and green onions finely
cut yu choy into diagonally medium pieces
chop beef slices into cubes
cut pork belly into pieces
crack 2 eggs in a bowl
add 2 tsp of sriracha small pinch of salt and pepper and beat them all
mix soy sauce chili garlic sauce and chili oil with flakes
pour the mixed sauce over the cold rice
turn on the heat at the highest and keep a pan add 2 tbsp of cooking oil
add chopped garlic ginger and onions to the heated oil and salt and cook for 40 secs
add all the cut meat to the salted veggies and cook
when the meat is cooked add the beaten egg and fry
add the rice sauce and choy mix and cook
add fish sauce to a bowl
slice chilis and a lime and add the pieces and juice to the bowl
peel the shrimp
chop the garlic onion green onion and chinese broccoli
heat up oil in a wok
fry garlic and shrimp in the wok
mix rice and and an egg with the shrimp
add soy sauce oyster sauce and sugar to the wok
add the onion and broccoli to the wok
add the green onions to the wok
bring a large pan of water to boil
lightly toast and butter the muffins
heat butter and spinach with seasoning and drain
pour vinegar into the boiling water and simmer
crack two eggs into separate cups
stir the water and slide in the eggs one at a time and remove them with a slotted spoon
gently heat hollandaise sauce in a pan of simmering water
arrange the muffins with each half slightly overlapping
top it with spinach smoked salmon and poached eggs
top the eggs with hollandaise sauce chives and black pepper
cut the onions into thin slices
add butter to hot pan little veggie oil 1  tbsp brown sugar and place onion slices on pan to caramelize
add wine to the pan to cover onions and wrap pan with aluminium foil and let cook 5-6 min
oil the sausages and place them on a griddle pan
add little thyme and grated nutmeg
grate little orange zest into the pan
slice open the buns and place the sausages between them
now put the caramelized onions between the buns squeeze mustard over it to serve
add sesame oil egg yolk salt black pepper paprika all purpose flour and corn starch to a bowl
add pieces of chicken to the bowl and mix
add olive oil to a heated pan add the chicken to the pan and stir
pour the chicken into a bowl
pour chicken stock oyster sauce sesame oil and olive oil to a pan
add soy sauce fish sauce hoisin sauce ginger-garlic paste sriracha chili sauce and barbecue sauce to the pan
add rice vinegar and lemon juice to the pan and stir
add the chicken to the pan and mix
add chopped celery and half an onion into the pan and mix
heat some olive oil in a pot and cook some chopped onion in it
add fresh chopped tomatoes and stir
add salt and pepper and stir
cook until the tomatoes to clapse and add tomato paste
add some chicken stock and stir
add some peeled and chopped potatoes to the soup
cover the pot and cook until potatoes are soft
add some fresh basil leaves and blend everything in the soup
take out the soup and garnish with more basil leaves to serve
soak the channas in water and then transfer it into the pressure cooker
add in cinnamon stick bay leaf black cardamom teabags and salt
close pressure cooker and allow it to whistle twice and then lower heat to cook for another 20 min
once done allow the pressure to go down and then open
separate the water and the channas do not discard the water
in a pan heat oil on medium heat
once hot add in the asafoetida and right after that add in the crushed tomatoes
cook till the tomatoes separate from the oil
add in the channa masala chaat masala red chilli powder dry mango powder and anardana powder
add in the channas/chole and mix again
add in the water that had been set aside little at a time
mix occasionaly and cover and allow the channas to cook
preheat oven to 350 f degree
chop one large onion into pieces
cut some slices of white bread into cubes
add the chopped onions to some meat loaf
season with salt black pepper and garlic powder and mix them together
add the cubed bread to the mixture
pour some milk and one egg and mix them together
add some yellow mustard and some ketchup
mix the mixture and place into the pan
add a little yellow mustard ketchup and brown sugar and stir to combine
pour and spread the sauce
bake the mixture in the oven
add garlic and ginger to food processor
add soaked cashew nuts to the processor
add chopped onions red chili dried shrimp to it
add chili powder lime powder and mint leaves
add the shrimp paste and coriander powder to it
drizzle some olive oil and blend everything
fry some prawn heads in a sauce pan with oil and then take them out
add the blended paste and stir
add the chicken stock and fish stock
add a can of laksa to the soup and bring the soup to a boil
add a little fish sauce sugar and lime juice
add the prawns fish balls and the tofu cubes
pour the soup on bean sprouts and sprinkle parsley on top
cook the potatoes in the oven and cut them into half and spoon out the potatoes on to a sieve
push the potatoes through the sieve onto a pan
add hot whole milk butter salt black pepper and mix it well
soak the mushrooms in nearly boiling water
cook the carrots onions and garlic on medium heat until soft
add in the mushrooms stir fry until the mushrooms are cooked
heat oil in a pan add the lamb and season it with salt and pepper
add some wine and chopped mushrooms to the meat and stir and add the vegetables
add a little ketchup baked beans frozen peas salt pepper and worcestershire sauce
add the mushroom water and mix it
transfer the meat to a bowl top with a layer of mashed potatoes and grate some cheese
cook dish in the oven
take butter in a grill pan and add chopped onions garlic and grill it for about 15 minutes
pour the beer into the pan and stir it
place the bratwurst on the grill and cook them until brown for about 10-15 minutes
transfer the bratwurst into the pan and cover it with aluminum foil and let it cook for 20 minutes
remove the foil and cook for about 15 minutes
serve it with bun and potato chips
mince cabbage and chop some green onions
add chopped green onions cabbage and ground pork to a large bowl
add soy sauce sesame oil and salt and mix together
add chopped carrots and shiitake mushrooms and mix
place 1 tbsp of the filling in the center of a pot sticker wrapper
place the pot sticker wrapper on the dumpling and seal the edges with water
heat a pan and spread vegetable oil on the surface
lay the pot stickers and cook both the sides until they are golden brown
once they are browned pour some water and cover with a lid and cook
mix yeast water and sugar in a cup
mix flour oil salt and the yeast mixture together
form the dough into a ball and cover
knead the dough and cut into pieces
form each piece into a ball roll out and roll up
place on a pan and cover with a towel
bake the bread in an oven
slice the bun and open it up
spread the bun with mustard
place cucumber salad and then the hot dog on the bun
drizzle ketchup and fried onions on top
slice washed chicken breasts and wash hands clean
combine flour salt ground black pepper cayenne pepper garlic powder and paprika and blend together
beat an egg in a bowl and whisk some milk with it
dip the chicken breast in the powder mixture and the egg mixture and put on a baking sheet
put the chicken in fridge for 20 minutes
heat the frying oil to 375 f degree
fry the chicken in the oil in small batch
combine pepper sauce and melted butter in a bowl
move the fried chicken in a bowl and pour the sauce on it and toss it
mix olive garlic lemon zest italian seasoning and salt and pepper
add boneless chicken breast marinate and put it in the fridge
chop bread to cubes add olive oil minced garlic salt and pepper and bake for 15 minutes
add lemon zest and lemon juice in mayonnaise and whisk
add anchovy paste worcestershire sauce olive oil and parmesan cheese and whisk it
grill the chicken on both sides and let it rest on a plate
chop some lettuce put with the crouton chopped chicken breast and pine nuts
season with parmesan cheese and pepper to serve
cut some yukon gold potatoes add them to water in a pan and cook
melt some butter in another pan and chop some leeks put them in water and keep ready
brown some sausages in a separate pan take them out and keep aside
add some onion pieces to the pan and stir add chopped leeks some salt and freshly ground pepper to it
once the onions are brown add some butter and stir
now add 2 tbsp of flour little oil and stir
add some guinness beer and a can of beef broth and stir
now add the fried sausages to it and cook
put the lid on simmer for about 20 minutes
remove the lid and check if the sausages are done
add finely chopped fresh rosemary and stir put the lid on and cook in low heat for 8-10 minutes
plate some mash potatoes add canned peas over it and top with the banger gravy on top and serve
boil the water and cook the ramen noodles
remove the cooked noodles and rinse in cold water
add miso and ramen noodles to a jar
wrap soy sauce eggs tofu and green onions and place in jar
place packed seaweed into the jar
add chicken bouillon paste and noodles to a jar
add raw broccoli and shiitake mushrooms to the noodles
place wrapped soy sauce eggs tofu some chicken pieces and chopped green onions in the jar
take out the wrapped ingredients add boiling water and cover the jar
remove the lid and stir and then add tofu and eggs
take out the wrapped ingredients and add boiling water
add the wrapped ingredients
place thai noodles in a bowl and pour water on top
add tamarind paste fish sauce chilli sauce palm sugar to a pan and stir
add some oil chopped shallots garlic and salt to pan
add shrimp and fried tofu and stir
add the soaked thai noodles and water toss and push the mixture to one side of the pan
scramble an egg with oil and mix with the ingredients
pour the sauce over the cooked items and stir until the sauce gets coated on the noodles
add the bean sprouts and the garlic chives and toss
plate the dish and garnish with roasted peanuts chives bean sprouts and lime wedges
mix brown sugar soy sauce and mirin
heat the mixture in a sauce pan
add dashi to the pan
fry mushrooms in a pan
mix in soy sauce
cook udon noodles in a pot with boiling water
peel off some zest from a lemon
add snow peas to the broth
add lemon zest and then noodles to the bowl
add soup stock snow peas and an egg
garnish with furikake
chop cucumber lettuce tomatoes and carrots into slices
cut an onion into wedges and chop some garlic
cut pork into bite size pieces
combine gochujang soy sauce white sugar lime juice garlic and black pepper to prepare the marinade
add the cut pork to the sauce and mix well to marinate and leave for 20 minutes
heat a frying pan on a medium heat and drizzle little sesame oil
put chopped onions and stir for 2-3 minutes until it is fragrant
add the marinated pork and cook while stirring until the pork cooks through
to assemble the dish place a layer of lettuce leaves then arrange carrots tomatoes cucumber and a tbsp of sweetcorn
then put a layer of white rice in the center of vegetables
finally top the rice with spicy pork bibimbap and serve drizzling little bit of sesame oil on top
mix hot pepper flakes hot chili paste and soy sauce
add sake to the mixture and mix it well
boil the pork
add tofu to the boiling water
put the pork in a large bowl and add chili paste
now add sesame oil and mix it well
add garlic ginger brown sugar and chopped onion and mix it well
add some ground black pepper bamboo salt and chopped green onions and mix it well
cook the mixture
garnish the dish with chopped tofu and chopped green onions
finely chop small head of cabbage and put it in a bowl
grate 2 medium to large carrots
add grated carrots to the cabbage and 1 tbsp of himalayan pink salt
add 1 tsp of fennel or kummel seeds and 1 tbsp of organic coconut sugar
massage all the ingredients together and mix
transfer the mixture to another bowl press it to the bottom and stick it
take a plate and put it on top of the mixture and place something heavy on top
cover it up with cling film and let ferment
cut the onion in half and dice
peel and chop the carrots into pieces
add oil onions and carrots to the pot
add beef tomato puree worcestershire sauce and beef cube to the pot
add water to the pot and stir
peel and chop the potatoes
boil the potatoes in water
add milk and butter to the potatoes
mash the potatoes until smooth
place the meat in the dish
spread the mashed potatoes on the meat
add crushed chips on top of the potatoes
bake the dish in the oven
slice the mushrooms and zucchini
chop the garlic finely
slice the carrot and seaweed
blanche the bean sprouts and spinach
mix soy sauce and sesame oil with the bean sprouts and spinach
fry the carrots with oil and salt
fry the zucchini with oil and salt
fry the onion and mushrooms with soy sauce and sesame oil
fry the garlic and ground beef with soy sauce sesame oil and sugar
fry the egg in the pan
mix pepper paste soy sauce rice vinegar and sesame seeds
place the beef vegetables and egg on a plate with rice
add oil and onions to a pan
add carrots celery butter and salt to the pan
melt fat in a pan
cook the beef in the pan until brown
stir in beef stock and vegetables
add worcestershire sauce to the pot
add pepper salt thyme flour and stock to the pot
add parsley to the pot
mash the boiled potatos with butter salt and pepper
transfer the meat mixutre to a dish
layer the potatos in the dish
bake the dish in the oven
sprinkle parsley on the top
add salt rice wine soy sauce and corn starch to a bowl and mix
pour the marinade onto the chicken and mix
add sugar corn starch soy sauce black vinegar and sesame oil to water and mix
pour oil onto a hot wok
add chilis and szechuan peppercorn to the wok and stir
add the chicken to the wok
add green onion garlic and ginger to the wok
pour the sauce into the wok and stir