anilbatra/Implicit-VidSRL huggingface dataset:
Roasted Sweet Potato And Apple Salad

place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil salt pepper and paprika. 
bake until chicken is cooked through and sweet potatoes are tender 15-18 minutes. 
slice the chicken breast. 
in a measuring cup add the olive oil apple cider vinegar honey mustard salt pepper and cinnamon and whisk to combine. 
toss the sweet potatoes and sliced chicken with the sliced apples feta and walnuts and drizzle with vinaigrette.
Avocado Carbonara

blend avocado egg yolk garlic and lemon juice in a powerful blender or food processor. 
pulse to blend and add heavy cream gradually. 
blend the sauce until smooth and set aside. 
cut up strips of bacon and cook in a large pan. 
set aside. 
in a large pot bring water to a boil and cook the spaghetti according to the package instructions. 
drain and coat with olive oil. 
add sauce bacon parmesan salt and pepper stirring until well-combined. 
serve and sprinkle with parmesan.
Vegan Pesto Pasta

combine basil arugula lemon juice water and olive oil to a blender and blend for 5-10 seconds. 
add garlic salt pepper and almond meal to the blender and blend until completely incorporated. 
boil salted water and cook spaghetti according to packaging instructions. 
when draining the pasta reserve ⅓ to 1 cup of water. 
once drained return the pasta to the pot and stir in the pesto adding reserved pasta water until the sauce reaches desired consistency.
Make Pad Thai

add toasted sesame oil and black soy sauce to the noodles
add fish sauce honey lime juice chili paste garlic cloves and minced ginger
add cooked chicken brocoli carrots cilantro and peanuts
toss the noodles
No Bake Chocolate Peanut Butter Balls Buckeyes

mix butter peanut butter and powdered sugar until well blended. 
make 1 inch balls and freeze for about 20 minutes or until firm. 
microwave chocolate chips for 60 seconds stopping every 15 seconds to check and stir. 
remove balls from freezer and dip most of the way into the chocolate coating all but a small circle on top. 
using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. 
place completed buckeyes on wax paper and allow to harden.
Cheesy Baked Hash Brown Patties

peel and grate the potatoes. 
drop shredded potatoes into a large bowl of ice water to remove surface starch. 
strain or squeeze potato shreds and transfer to a large bowl. 
add butter cheese eggs chives garlic salt oregano and pepper in with the shredded potatoes. 
mix together. 
take a handful of the mixture and pack it on a baking sheet into desired hash brown shape. 
bake for 40-45 minutes or until brown and crispy. 
allow to cool for 5 minutes. 
serve warm.
Whiskey Ginger Mojito

in a small saucepan combine ginger syrup ingredients and bring to a boil. 
lower to a simmer and cook for 10 minutes. 
strain through a sieve and cool. 
place the mint and one lime wedge in the bottom of tall glass. 
muddle well and add 1 ounce of ginger syrup. 
add the second lime wedge and muddle again. 
top off glass with the bourbon ice and club soda. 
stir well and garnish with a lime wedge and a few mint leaves.
Eggplant Lasagna Roll Ups

slice the ends the eggplants and slice them into ¼ -inch slices and lay them out on a baking sheet covered in parchment paper. 
season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes then dry them with a paper towel. 
once dried; add a pinch of pepper. 
bake for 20 minutes or until soft. 
meanwhile in a medium-size bowl mix ricotta cheese mozzarella cheese parmesan cheese basil and egg. 
spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up repeating for all slices. 
in a 11x17-inch baking sheet pour ½ of the marinara sauce then add all the roll-ups seam down. 
pour remaining ½ of marinara sauce and top with basil and parmesan. 
bake for 25 minutes or until cheese is melted and golden brown.
Make Grilled Cheese

add 1 tbsp of butter to the pan and melt it
turn the heat to medium low and place a slice of bread on the pan and top it with cheddar cheese
now place the top layer of the bread slice on it and cook for 3 min
add  tbsp of butter to the pan and grill the other side of the bread for 3 min
slice it diagonally and serve
Homemade Falafel

to the bowl of a 2-quart food processor add the chickpeas onion parsley garlic lemon juice and spices. 
pulse the ingredients together until just incorporated and they form a wet paste. 
transfer the chickpea mixture to a large bowl and add the bread crumbs mixing until just incorporated. 
cover with plastic wrap and refrigerate for 1-2 hours or overnight. 
remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. 
fry the falafel balls in batches of 6 for 3 minutes flipping halfway. 
once they are golden brown and crispy transfer them to a paper towel-lined plate and sprinkle with salt. 
serve the falafel as desired either as a sandwich salad topping or over a bed of greens with a side of tahini sauce.
Peanut Butter Pumpkin Fudge

in a medium sauce pot over medium heat combine nut butter pumpkin coconut oil maple syrup vanilla extract pumpkin pie spice and salt. 
stir until smooth. 
pour onto a parchment paper-lined 8x8-inch baking dish and smooth out evenly. 
sprinkle with sea salt for garnish cover and freeze for at least 2 hours then switch to refrigerator for storage. 
cut into squares. 
serve chilled.
Vegan Mushroom Pepper Olive Pizza

in a food processor pulse the walnuts until mostly crumbly about 10 pulses. 
add the mushrooms and pulse again until crumbly but do not to overprocess. 
heat the olive oil in a large saucepan over medium heat. 
once the oil begins to shimmer add the onion and cook for 3-4 minutes until semi-translucent. 
add the garlic and cook for another 2-3 minutes until fragrant. 
add the mushroom walnut mixture and cook for 5-7 minutes until most of the liquid from the mushrooms has been released and evaporated. 
add the soy sauce paprika fennel salt and pepper and cook for 3-4 minutes more until the mushroom mixture begins crisp slightly. 
spread the marinara sauce over the pizza dough in an even layer then sprinkle with the vegan mozzarella. 
top with the mushroom walnut mixture olives and bell pepper. 
bake for 14-16 minute until the crust is lightly golden around the edges. 
cut into 8 slices and serve.
Curry Noodle Soup

once the oil begins to shimmer add the garlic and ginger and cook for 2-3 minutes until fragrant. 
add the red curry paste and cook another 2-3 minutes. 
add the coconut milk and stir well until the curry paste is evenly distributed. 
add the vegetable broth and bring to a boil. 
once boiling add the agave and rice noodles and cook for 2 minutes stirring frequently to prevent the noodles from sticking together. 
add the tofu broccoli and bell pepper and stir to combine. 
cook for 3-5 more minutes until the noodles are cooked and the broccoli is tender. 
stir in the lime juice and add salt to taste. 
garnish with cilantro and serve immediately.
Cauliflower Fritter

mash cauliflower mix in salt pepper garlic onions parsley flour grated parmesan and egg. 
from patties with the mashed cauliflower mix. 
coat both sides of patties with wheat flour. 
fry in oil until golden brown and crispy on both sides. 
add sour cream or chives to taste.
Slow Cooker Lemon Garlic Chicken

place the chicken salt pepper oregano rosemary and thyme into the slow cooker and mix together with your hands. 
add the garlic lemon and water. 
place the lid on and cook on high for 3 hours. 
remove the chicken lemon and garlic and stir in the chicken stock and cornflour mix. 
stir until you reach your desired consistency for chicken gravy. 
pour the gravy over the chicken and serve with vegetables.
Make Sour Soup

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
Make Goulash

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
Easy Baked Oatmeal

oil a 9x9-inch baking dish with ½ tablespoon of the coconut oil and add 1½ cups of the cranberries in a single layer. 
in a large bowl mix together the rolled oats walnuts ¼ cup coconut flakes cinnamon ginger and salt. 
in a separate bowl whisk together the remaining 2 tablespoons coconut oil milk maple syrup egg and vanilla. 
pour the wet mixture into the dry mixture and stir just to combine. 
pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes. 
bake until the top of the oatmeal is set 30-40 minutes. 
serve warm with milk or yogurt flaky salt and maple syrup if desired.
Chocolate Cream Cheese Croissant Bake

open 2 prepackaged mini croissant rolls and chop them into 2 cm balls. 
spray a medium-large baking pan with cooking spray and place the balls in the pan. 
sprinkle the chocolate chips evenly over the dough. 
in a large bowl whisk cream cheese until smooth and creamy then add the sugar eggs and vanilla and whisk together until smooth. 
slowly the add milk to loosen the mixture without curdling the cream cheese. 
pour the cream cheese mixture evenly over the dough then let sit for 20 minutes . 
bake for 45-50 minutes or until the middle is cooked through. 
garnish with a nice scoop of vanilla ice cream.
Healthy Hearty Black Bean Soup

heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer. 
add onions celery carrot and bell pepper. 
cook for 4-5 minutes stirring occasionally until vegetables begin to soften. 
add garlic salt and pepper and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent. 
add cumin black beans vegetable stock and the bay leaf. 
bring to a boil then reduce to a simmer. 
cover the pot and cook over low heat for 30 minutes until the beans are very tender. 
remove the bay leaf. 
transfer about 4 cups of the soup to a blender and puree until smooth being careful not to splatter hot soup all over yourself and kitchen. 
pour blended soup back into the pot and mix to incorporate. 
garnish with fresh avocado queso fresco chopped cilantro and tortilla chips.
Parmesan Garlic Rosemary Roasted Potatoes

peel and quarter the potatoes. 
place in a bowl add 2 tablespoons of the goose fat and mix so that the potatoes are evenly covered. 
mix in the parmesan garlic rosemary salt and pepper and ensure all potatoes are evenly covered. 
add 1 tablespoon of goose fat to a baking tray and cook for 10 minutes in the oven making sure the oil is hot. 
add the potatoes. 
cook for 1 hour flipping every 15 minutes to ensure they are evenly browned.
Make Croque Monsieur

melt a piece of butter in a heavy saucepan over medium heat
add in some flour and milk and whisk it
preheat an oven to 425 f degrees
brush the sauce on two piece of bread and add ham and cheese on top of them
bake it in the oven for 10 minutes and they are ready to serve
Classic Hamburger

divide the beef into 2 patties each about ¾-inch thick and 3 ½ inches in diameter. 
transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes. 
remove the patties from the fridge and season on both sides with salt and pepper. 
heat a large cast-iron skillet over medium-high heat. 
add the oil to the pan and swirl to evenly coat. 
place the patties in the skillet and cook undisturbed on the first side for 5 minutes until a brown crust forms. 
flip the patties top each with a slice of cheese and cook undisturbed until the patties are browned on the other side the cheese is melted and the meat is cooked through about 5 minutes more for medium-well doneness. 
remove the patties from the pan and transfer to a clean cutting board. 
place the burger patties on buns and serve with your favorite toppings and sauces.
Chicken Veggie Spring Rolls

in a medium pan sauté minced garlic and ginger until fragrant. 
add in diced chicken salt and pepper to taste then cook until about 80% done. 
add mushrooms and cook off the moisture. 
add cabbage until soft then toss in carrots and scallions. 
fill egg roll wrapper with filling fold and seal with egg wash then deep fry until golden brown. 
serve immediately with hoisin sauce or sauce of choice.
Perfect Hard Boiled Eggs

place eggs in a pot. 
cover with cold water until the eggs are covered by about 1 inch of water. 
bring to a boil uncovered. 
once boiling take off the heat. 
cover and cook for 4-16 minutes depending on preference . 
once eggs reach desired cook-time immediately remove the eggs from pot and place in the ice bath. 
allow eggs to cool for 10-15 minutes. 
to peel lightly tap the eggs on a flat surface then gently roll back and forth .
Bbq Chicken Sandwich

season the chicken breasts with salt and pepper and place on the grill. 
grill the breast for 5 minutes then flip brush with some of the barbecue sauce and continue to grill until cooked through 5-7 minutes more. 
transfer the chicken to a plate and set aside to cool slightly. 
use 2 forks to shred the chicken add to a bowl and toss with the remaining barbecue sauce. 
serve on pretzel buns with coleslaw.
Halloween Candy Cookie Bars

chop your halloween candy into bite-size pieces. 
in a large bowl mix sugars and melted butter whisk until mix turns lighter . 
mix in eggs and vanilla then salt and flour until completely blended. 
mix in the candy. 
bake for 45-50 minutes. 
allow to cool. 
cut into squares.
One Pot Chicken Korma

fry sliced onions and garlic in oil until softened. 
add sliced chicken breasts and fry until no longer pink. 
add tomatoes fry for a couple minutes. 
add korma pasta stir in and cook for 30 seconds. 
add the rice and cook for 30 more seconds. 
add stock cube raisins and 500ml water. 
cover with foil and cook for 15 minutes. 
check chicken if dry 5 minutes in and add more water if necessary. 
uncover stir in pine nuts and spinach until wilted. 
serve with yogurt and coriander.
Chocolate Peanut Butter Pretzel Bites

in a large bowl combine the peanut butter butter powdered sugar and milk and use an electric hand mixer or whisk to beat until smooth. 
transfer the crushed pretzels to a medium bowl add the melted butter and stir to combine. 
press the pretzel mixture into an ice cube tray. 
top with a tablespoon of melted milk chocolate. 
spread a small amount of peanut butter on top of the chocolate making sure it does not touch the side of the ice cube tray. 
top with another teaspoon of milk chocolate. 
freeze for at least 2 hours or up to 1 week. 
flip the ice cube tray and let the pretzel bites fall out.
Make Colcannon

boil and strain the potatoes put them into a pan and mash
add some milk and mash the potatoes
boil some water in a pan and add cabbage green onions salt and pepper
transfer the mashed potatoes into a mixing bowl and mix with cabbage
sprinkle some salt and pepper and continue mixing
scoop the mixture on a plate and garnish with chopped parsley
One Pot Lemon Garlic Shrimp Pasta

in a large pot boil water and add pasta. 
cook until al dente. 
drain and set pasta aside. 
in the same pan heat olive oil and 2 tablespoons of butter. 
add garlic and crushed red pepper cook until fragrant. 
toss in shrimp salt and pepper to taste and stir until shrimp start to turn pink but are not fully cooked. 
add oregano and spinach cook until wilted. 
return cooked pasta to the pot add remaining butter parmesan and parsley. 
stir until well mixed and the butter is melted. 
when the shrimp are cooked add lemon juice mix once more then serve while hot.
Cheesy Cornbread Topped Chili

saute onions celery red peppers and carrots in a pan. 
salt and pepper to taste. 
mix in package of taco seasoning. 
add fire-roasted tomatoes kidney beans chickpeas black beans and corn. 
simmer for 15 minutes. 
prepare boxed cornbread mix according to box instructions then fold in the cheese. 
spread cheesy cornbread batter over chili. 
bake at 375˚f for 20 minutes. 
let cool for a few minutes then garnish with sour cream and cilantro
Make Pepperoni Pizza

roll the pizza dough and place it on parchment paper
add tomato puree salt chili flakes oregano and garlic and stir
pour and spread the sauce on the pizza base and add a layer of grated mozzarella cheese and top with pepperoni
bake it in the oven
remove from the oven and slice
Banana Pudding

place the bananas egg yolks sugar cornstarch vanilla and milk into a blender and blitz until smooth. 
transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes. 
pour mixture into a heat safe bowl cover and chill for at least 4 hours 
to serve scoop a few spoonfuls of pudding into a serving glass. 
add one layer of vanilla wafers then whipped cream.
Make Samosa

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
One Pot Chickpea Curry

fry the onion and garlic in a little oil for 3 minutes. 
add all of the spices the salt the ginger and cook for a further 2 minutes. 
add the tomatoes the lentils and coconut cream cover and simmer on a low heat for 15 minutes until the lentils are tender. 
stir in the broccoli and cook for a further 4 minutes. 
stir in the chickpeas spinach and lemon juice and cook a further 3 minutes until the spinach is slightly wilted. 
serve with natural yogurt and some chopped coriander.
Parmesan Roasted Cauliflower

in a bowl or ziploc bag add the cauliflower florets and olive oil and stir until fully combined. 
add the garlic powder salt breadcrumbs and parmesan. 
stir until fully coated. 
spread the cauliflower on a greased foil-lined baking sheet. 
bake for 20 minutes.
Buffalo Chicken Mozzarella Sticks

in a bowl combine all the ingredients with a fork until smooth and evenly mixed. 
transfer to an 8x8 inch baking dish lined with parchment paper. 
smooth the mixture out with a spatula so that it's evenly spread in the dish. 
working quickly remove the solid mixture from the sheet and cut into 4-inch x 1-inch rectangles . 
one by one bread each stick by coating in flour then dredging in egg and then bread crumbs. 
dip once more in the egg then once more in the bread crumbs and transfer to a baking dish. 
carefully lower about three or four of the coated sticks into the oil and fry for about 30 seconds until golden brown. 
serve warm with ranch dip.