anilbatra/Implicit-VidSRL huggingface dataset:
Family Arepa Recipe As Made By Cesar

in a large bowl combine the warm water and salt. 
slowly add the arepa flour while stirring. 
adjust the consistency as needed by adding more water or flour. 
grab a fist-sized ball of the dough and pass it from one hand to the other to pat into an even flattened round. 
heat the oil in a large cast-iron skillet over medium-high heat. 
cook the arepas flipping once until golden brown in color 5-7 minutes on each side 
transfer the arepas to the oven and cook for 15 minutes. 
make the chicken avocado salad: in a medium bowl combine the shredded rotisserie chicken avocados lime juice onion bell pepper garlic mayonnaise cilantro salt and pepper. 
mix well to combine. 
cut the arepas in half and stuff with the chicken avocado salad or your favorite fillings.
Aunt Vivians Sweet Potato Pie

cook the sweet potatoes in a large pot of boiling water until fork-tender about 25-30 minutes. 
drain and let cool completely. 
peel the sweet potatoes then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork. 
add the melted butter sugar nutmeg cinnamon and salt. 
beat to combine then scrape down the sides of the bowl with a rubber spatula. 
add the eggs 1 at a time beating to incorporate each addition. 
add the self-rising flour buttermilk vanilla and lemon extract and beat to combine. 
divide the sweet potato filling between the frozen pie crusts and smooth the tops. 
bake for about 1 hour until pies are set in the center. 
slice and serve.
French Style Lemon Tart

prepare the lemon curd by whisking the egg yolks whole eggs sugar lemon juice and lemon zest over a bain marie . 
once combined mix in the butter and whisk the mixture for about 10 minutes until thick. 
pour into a pre-baked tart shell. 
bake for 6 minutes. 
leave the tart to cool before dusting with icing sugar. 
serve with the raspberry chantilly fresh raspberries and mint for garnish.
Make Macaroni And Cheese

chop cheese and grate in the food processor
melt butter in a pan and stir in flour
stir in half and half garlic powder salt pepper and paprika
fold in cheese and stir until the sauce thickens
mix in sour cream
add macaroni to the pan and then pour the cheese sauce on
top with more grated cheese
cook in oven until the cheese is browned
Vodka Chocolate Chillies

remove seeds and veins from 6 chillies. 
refrigerate chillies in vodka for 4-12 hours. 
melt dark chocolate and stir in black pepper 
dip the chillies in the dark chocolate coating fully and rest on some baking paper 
drizzle with melted white chocolate. 
leave to set in the fridge .
Pigs In Blankets

cut the rashers in half lengthwise and roll the sausages in them. 
lay out the sheet of puff pastry and coat with some egg wash. 
cut into 12 squares. 
in each square sprinkle on some cheese followed by a sausage wrapped in bacon. 
roll in the pastry. 
pierce some holes on top of each roll and coat with more egg wash. top with black onion seeds. 
bake for 20 minutes or until golden brown and the sausages are cooked through.
One Pan Rainbow Salmon And Veggies

in a small bowl mix together the honey soy sauce ginger salt and pepper until combined. 
set aside. 
on a parchment-lined baking sheet arrange the yellow squash red onion bell pepper asparagus and salmon fillets in rows in an even layer. 
drizzle oil on the yellow squash red onion bell pepper and asparagus and season with salt and pepper. 
pour the honey ginger sauce over the salmon fillets. 
bake for 15 minutes until the salmon is cooked and the veggies have softened slightly. 
plate salmon with veggies on the side and serve.
Toffee Apple Bread Pudding

prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan. 
once bubbling stir in the apple slices for a few minutes and take off the heat just as they start to soften. 
lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top. 
lay the rest of the apple slices on top and set the remaining toffee mixture aside. 
in a jug mix together the cream milk and eggs. 
pour all over the apple slices and bread. 
bake for 1 hour. 
reheat the toffee mixture and then pour over the bread pudding. 
serve with vanilla ice cream.
Tempeh Bacon

on a cutting board cut tempeh ¼-inch thick slices. 
add olive oil to a pan over medium heat and add the tempeh. 
cook for 5 minutes on each side until brown and crispy. 
add soy sauce maple syrup liquid smoke garlic powder and black pepper and stir until tempeh is evenly coated. 
let brown for 2-3 minutes.
Mushroom Risotto

add the stock to a medium pot and bring to a boil over high heat. 
once the stock is boiling reduce the heat to low or remove the pan from the heat and keep nearby. 
heat the olive oil in a wide tall pot over medium heat. 
once the oil begins to shimmer add the shallot and cook stirring frequently until translucent. 
add the shiitake mushrooms and butter. 
cook stirring occasionally until the mushrooms have cooked down. 
add the garlic thyme salt and pepper stir and cook for 1 minute until the butter has melted and the garlic is aromatic. 
add the rice and stir until fully coated in the mushroom mixture. 
add the white wine and cook until the wine has evaporated stirring occasionally. 
add 1 cup of the hot stock and stir to combine. 
cook stirring frequently until the stock is fully absorbed. 
continue to add the stock ½ cup at a time stirring continuously until the broth is fully absorbed for 15-20 minutes. 
add the parmesan and stir to combine. 
top with parsley parmesan salt and pepper.
Split Pea Soup Bread Bowl

on a cutting board place the loaf of bread on its side and slice off the top portion. 
using a small knife cut around the inside of the bread being careful not to cut through the sides and scoop out the center of the roll. 
in a large soup pot combine the olive oil onions carrots and celery and cook 5 minutes over medium heat until onions are translucent. 
add the garlic and cook 2 minutes. 
add the split peas thyme salt pepper tumeric and red pepper flakes and stir until well combined. 
add the vegetable stock and bay leaves cover with a lid and cook for 40 minutes. 
add potatoes then cover and cook 20 more minutes. 
remove bay leaves and serve soup in your bread bowl.
Make Masala Dosa

spread batter on pan
spread chutney on top
spread masala on top
drizzle oil on top and around the sides and let cook
fold in half and serve hot
Hot Chocolate With Marshmallow On A Stick

in a saucepan set over medium heat warm the heavy cream condensed milk and cocoa powder and bring to a simmer. 
place chocolate chips in a heat-proof bowl and pour on top the top cream mixture. 
allow to stand for 1 minute before stirring to combine until thick and smooth. 
using a cookie scoop spoon the mixture into a silicone mini muffin pan. 
garnish the tops with the marshmallows. 
insert a popsicle stick into the middle of each. 
freeze for 2 hours or refrigerate for 4 hours.
Blackberry Thyme Soda

add the blackberries to food processor and purée into a smooth paste. 
add the blackberry purée to a small saucepan with the simple honey syrup and thyme. 
simmer over medium heat for 5 minutes until slightly reduced. 
let cool completely then strain into an airtight glass container and store in the refrigerator for up to 2 months. 
to serve mix 1-2 tablespoons of blackberry thyme syrup with 8 ounces of seltzer water in a glass over ice.
Make Falafel

put some cloves of garlic chopped red onions chopped parsley into a food processor
blend them and then add chickpeas
season with cumin powder coriander powder chili powder and sesame seeds
add some flour and oil and blend the mixture
fry the falafel
One Pot Broccoli Cheddar Soup

trim stems off of broccoli heads and chop into small florets. 
in a large pot combine butter and onion and sauté until translucent. 
add flour and stir on medium heat until mixture lightly browns. 
stir in the half-and-half and mix until contents reach a simmer. 
add the veggie or chicken stock and simmer on low heat for 5-10 minutes. 
mix in the broccoli carrots salt pepper and nutmeg. 
simmer on low heat for 10-15 minutes. 
add the cheddar cheese and stir until cheese is melted and combines with other ingredients.
Creamy Sausage Bolognese

in a large pot set on medium heat add the olive oil and sauté the onions celery carrots and garlic until they are soft about 10-15 minutes. 
add garlic and cook for an additional 2-3 minutes. 
add the ground beef and the sausages. 
season with salt and pepper and break up the meat with a spoon and frying until no longer pink. 
next add the tomato paste italian seasoning and red wine. 
stir and reduce until the wine has almost completely evaporated. 
now add all the remaining ingredients except the parmesan and cream. 
stir to ensure everything is well mixed. 
simmer for 30 minutes to 3 hours. 
stir in the parmesan and cream to the sausage bolognese. 
add the cooked pasta to the sauce. 
serve with more parmesan if desired.
Slow Cooker Honey Teriyaki Chicken

mix the soy sauce honey rice wine vinegar onion garlic pepper and ground ginger together in a small bowl and set aside. 
oil the slow cooker and add the chicken breasts. 
pour the sauce over the chicken cover and cook on high for 3-4 hours. 
remove and drain the chicken and set aside in a large bowl. 
shred thoroughly with two forks. 
transfer the leftover sauce into a saucepan and add water mixed with the cornflour. 
reduce over a medium heat until thick. 
add the chicken to the sauce and mix thoroughly. 
serve over a bed of rice with spring onions and sesame seeds!
Slow Cooker Chicken Fajita Bowls

in a slow cooker place half of the bell peppers and onion. 
lay on the chicken and coat both sides with taco seasoning salt and pepper. 
sprinkle on garlic half of the lime juice and diced tomatoes. 
cover with remaining peppers onion and lime juice. 
cover and cook on high for 3 hours. 
remove chicken from the slow cooker shred and return to slow cooker. 
cover until heated through. 
serve over brown rice with sour cream guacamole shredded cheese and cilantro.
Make Buffalo Wings

separate and cut the chicken wing at the two joints
dry the chicken with papertowel
place the wings into the pot of hot oil and cook until fried
add red sauce to a sauce pan and heat to a simmer
when the sauce starts to simmer gradually stir in the butter
add the wings and sauce to a bowl and shake the bowl to coat the wings
Yorkshire Pudding Profiteroles

sift the flour into a large bowl add sugar and beaten eggs. 
add half the milk whisk until smooth then add the other half and whisk until lump free. 
rest batter for 30 minutes or refrigerate for 15. 
fill muffin tray with 1 tsp vegetable oil in each hole then heat at the highest temperature on your oven until piping hot. 
add 3 tbsp batter to oiled holes then bake for 20 mins at 230°c . 
for the chocolate sauce heat the chocolate butter double cream and golden syrup in a bowl above heated water until melted. 
whisk until smooth. 
serve the puddings with whipped cream and chocolate sauce.
Carne Asada Fries

dry with towel then cut into fries. 
in a large mixing bowl combine potatoes olive oil salt garlic powder and paprika until each fry is fully coated in all of the spices. 
place fries on a baking sheet lined with parchment paper and bake at 450°f for 30-35 minutes or until the fries are crispy and golden brown. 
marinate flank steak with salt pepper chili powder oregano garlic cilantro lime juice and orange juice for 20 minutes. 
place steak in the hot cast-iron skillet and cook for 3 minutes on both sides for a medium cooked steak. 
take steak off the heat and let it rest for 10 minutes before dicing. 
in an ovenproof skillet place baked french fries pepper jack cheese and diced carne asada then broil until the cheese is melted. 
top with sour cream guacamole diced tomatoes cilantro and cotija cheese.
Make Clam Chowder

chop an onion and potatos
chop up bacon
cook the bacon in a pan
add the onions
add sugar and black pepper
add butter to the pot
add wine to the pot
mix in flour
add the clams
stir in cream
add pepper and salt to the soup
add the potatos
mix in parsley
pour the soup into a bread bowl
Oatmeal Cream Pies

in a large bowl mix the butter and brown sugar until well combined. 
add the molasses vanilla and eggs and whisk thoroughly. 
sift in the flour baking soda salt and cinnamon. 
mix until just combined. 
add the oats and mix until incorporated. 
using an ice cream scoop scoop out cookies onto a baking sheet lined with parchment paper leaving about 3 inches between each one. 
while cooling make the filling by beating the butter milk vanilla and marshmallow fluff until well combined. 
once the cookies are cooled put a spoonful of the filling on one cookie and sandwich with another. 
repeat until all the sandwiches are made.
Japanese Omelette Tamagoyaki

in a large mixing bowl add the eggs sugar salt sake mirin and broth and mix well. 
brush a thin layer of oil on the pan. 
pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. 
when the egg is set gently roll the egg. 
with the rolled egg still in the pan pour in ⅙ of the egg mixture. 
lift up the rolled egg and let the mixture to flow under it. 
when the egg is set roll the omelette toward you. 
repeat adding ⅙ of the mixture at a time continuing to roll the egg into a large roll. 
cut the tamagoyaki in half and pierce with a skewer. 
serve with a shiso leaf grated radish and soy sauce.
Make Kung Pao Chicken

add soy sauce chinese rice wine corn starch to a bowl of chicken
cut the red chilis in half and remove the seeds
slice the spring onions into thin pieces
add soy sauce chinese rice vinegar sugar water and corn starch to a bowl and mix
add the red chilis chicken garlic ginger peanuts spring onions and sauce to a pan and stir
place the chicken on a bowl of rice and garnish with spring onion
One Pan Lemon Herb Salmon Veggies

combine garlic herbs olive oil lemon juice salt and pepper. 
mix well. 
line one baking sheet with parchment paper lay salmon filets on one side of pan and cover with ⅓ of herb mixture. 
flip salmon filets and cover with remaining ⅔ of mixture. 
spread all cut vegetables out on the remainder of the pan then drizzle with olive oil salt and pepper to taste. 
bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
Honey Garlic Chicken Veggie Skewers

soak the skewers in water for 5-10 minutes and set aside. 
in a bowl with the chicken add the ingredients for the marinade. 
mix until coated. 
cover with plastic wrap and refrigerate for 30 minutes to 2 hours. 
prepare the vegetables by cutting them into 1-inch squares. 
assemble the skewers starting with the red onion followed by the bell peppers and chicken. 
place the prepared skewers on a baking sheet and brush with remaining marinade. 
bake or grill for 20-30 minutes or until chicken is no longer pink. 
sprinkle with parsley.
Sticky Garlic Chicken Bites

cut the chicken breasts into small bite-size pieces. 
dip chicken pieces into egg mixture then coat with panko. 
place the breaded chicken onto a baking sheet and season with salt and pepper. 
bake 20 minutes until golden brown and cooked through. 
mix together soy sauce honey garlic hoisin sauce sriracha and grated ginger in a saucepan and bring to boil remove from heat. 
toss chicken bites in the sauce until thoroughly coated. 
serve immediately with chopped spring onion and sesame seeds.
The Best Chewy Chocolate Chip Cookies

in a large bowl whisk together the sugars salt and butter until a paste has formed with no lumps. 
whisk in the egg and vanilla beating until light ribbons fall off the whisk. 
sift in the flour and baking soda then fold the mixture with a spatula being careful not to overmix too much. 
fold in the chocolate chunks evenly then chill the dough for at least 30 minutes. 
scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. 
bake for 12-15 minutes or until the edges have started to barely brown. 
cool completely and serve yourself a glass of milk.
Make Bratwurst

add bratwurst sausages to a tray
add chopped white onion to the tray
add a cup of butter to the tray
add ground black pepper to the tray and mix
pour six bottles of beer to the tray
simmer the bratwurst until cooked through
place the bratwurst onto a grill and turn until evenly brown
Cinnamon Sugar Butter Braid

lay your pizza dough flat on your work surface. 
spread softened butter all over the dough then sprinkle with cinnamon and sugar. 
roll up the dough split down the middle and twist one half over the other with the layers exposed. 
twist and join the dough into a circle. 
place on parchment paper brush on egg wash and sprinkle more sugar on top. 
bake at 350°f for 40 to 45 minutes. 
let the braid cool for a bit before dusting with powdered sugar.
Make Caesar Salad

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
Chocolate Pretzel Crust Pie

combine pretzels butter and brown sugar. 
press mixture into pie pan. 
whisk cornstarch sugar and salt in a medium saucepan. 
mix in egg yolks and milk and heat mixture on medium heat. 
gently mix for about 6 minutes or until the mixture thickens like a pudding. 
mix until ingredients are incorporated into a smooth pudding texture. 
pour filling into the cooled crust and smooth with a spatula as desired. 
enjoy!
Cinnamon Roll Poke Cake

prepare white cake mix according to the box instructions and bake according to the 9x13 inch dish instructions. 
in a bowl mix the butter sugar vanilla cinnamon and condensed milk until smooth. 
with the end of a wooden spoon poke 24 holes in the cooled white cake. 
pour the butter mixture over the cake smoothing it out into the holes. 
cover with a layer of whipped topping. 
chill for 4 hours. 
slice cake and serve.
Energy Boosting Buddha Bowl

in a small bowl combine the olive oil garlic onion powder cumin and paprika. 
mix well. 
arrange the butternut squash mushrooms and brussels sprouts in separate piles on a baking sheet. 
season the vegetables with salt and pepper and drizzle with the seasoned oil. 
mix well with your hands. 
bake for about 20-25 minutes until tender. 
to make the dressing combine the tahini maple syrup apple cider orange juice water and a pinch of salt and pepper in a small bowl. 
mix well with a fork. 
combine the quinoa kale butternut squash mushrooms brussels sprouts lentils red cabbage beets and walnuts in a large bowl and top with the tahini dressing and parsley.
Make Sour Soup

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
Banana Chocolate Chip Breakfast Muffins

in a blender combine all ingredients except chocolate chips. 
blend thoroughly mixing up with a spoon if needed. 
divide mixture among 12 lined muffin tins. 
sprinkle chocolate chips on top of the muffins. 
bake 20 minutes.
Slow Cooker Applesauce And Apple Butter

peel and roughly dice the apples removing the cores. 
add the apples to a slow cooker with the water salt and cinnamon sticks and stir to combine. 
cover and cook on high for 4 hours or low for 8 hours stirring halfway through. 
uncover and remove the cinnamon sticks. 
using an immersion blender blend until your desired consistency is reached. 
scoop out half of the applesauce and enjoy immediately or refrigerate in an airtight container for up to 10 days. 
to the remaining applesauce add the brown sugar vanilla cinnamon and nutmeg and stir to combine.
Loaded Vegetarian Nachos

in a large pot over medium-high heat bring lentils broth salt pepper chili powder cumin garlic powder and oregano to a boil. 
once boiling reduce to a simmer cover and cook for 35 minutes. 
once cooked mix in the corn and black beans. 
on a baking sheet place a layer of tortilla chips followed by the lentil mixture and cheese. 
add another layer of tortilla chips lentils and cheese. 
bake for 8-10 minutes or until the cheese has melted. 
top with lettuce tomatoes red onion jalapeños and guacamole and cilantro.
Cinnamon Roll Stuffed Baked Apples

slice off the top of each apple and hollow out using a melon baller - being careful not to cut through the sides and to leave a thicker base. 
brush the inside of each apple with melted butter and a sprinkling of brown sugar and cinnamon. 
place a cinnamon roll in each apple. 
bake in a preheated oven at 350˚f for 15 minutes uncovered and then an additional 25-30 minutes covered loosely with foil. 
remove from over and drizzle with icing. 
serve warm.
Make Minestrone

heat hopped carrot celery garlic onion in a large pot with oil
add herbs spices salt and pepper
add tomato paste to the pot
add in the kidney beans and butter
add the chicken broth and water to the pot
stir and cook it to simmer
add kale and pasta to the soup and season with salt and parmesan
Apple Pie Bread Pudding

slice the bread into ½ inch cubes. 
in a large bowl combine the eggs milk vanilla and cinnamon stirring until smooth. 
add the bread and stir until the bread cubes have evenly absorbed the milk mixture. 
spread the bread evenly in a 9-inch round baking pan. 
in a large bowl combine the apples brown sugar and cornstarch mixing until evenly combined. 
spread the apples evenly on top of the bread. 
bake for 40 minutes until edges are brown. 
cool slice then serve with vanilla ice cream and caramel sauce!
Potato Chip Chicken Tenders

in a large ziploc bag add the flour salt pepper garlic powder onion powder and stir to combine. 
in a separate ziploc bag crush your favorite type of potato chip. 
to bread the chicken first place the chicken slices in the bag of seasoned flour and shake until completely coated then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated. 
place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated. 
pour the potato chip-coated chicken onto a parchment paper-lined sheet tray. 
bake for 25 minutes or until the chicken reaches an internal temperature of 165°f and is golden brown.
Simple Veggie Curry

place potatoes into a large pot or dutch oven and cover with well-salted water. 
bring to a boil then reduce heat to a simmer cover and let the potatoes cook until fork tender–about 12 minutes. 
once cooked drain the potatoes and set them aside. 
return the pot to the stove and add 1 tablespoon of oil. 
add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent about 3-5 minutes. 
add cumin cayenne curry powder salt pepper and ginger. 
stir to combine before adding tomatoes chickpeas and peas. 
increase heat to medium-high and stir in the coconut milk. 
bring to a simmer before adding the potatoes back to the pot. 
reduce heat to low and cook everything together for 3-5 minutes before serving.