anilbatra/Implicit-VidSRL huggingface dataset:
Slow Cooker Roasted Tomato Basil Soup

trim the stems and cores from the tomatoes then roughly chop. 
remove the seeds and ribs from the bell pepper and slice. 
peel and quarter the onion. 
smash and peel the garlic cloves. 
add everything to a baking sheet and drizzle with the olive oil. 
season with salt and pepper. 
roast for 30 minutes until the vegetables are browned on the edges and fragrant. 
transfer the roasted vegetables to a slow cooker. 
add the oregano thyme tomato paste and vegetable stock. 
cover and cook on high for 2 hours. 
using an immersion blender or a standing blender puree the soup until creamy. 
stack and roll the basil leaves then thinly slice. 
add some to the soup and stir to incorporate. 
ladle the warm soup into bowls and garnish with more basil.
Easy Apple Doughnuts

for the batter mix together the flour sugar baking powder cinnamon nutmeg and salt. 
mix in the egg and buttermilk. 
gradually stir in the milk. 
next core the apples and slice vertically into doughnut-size rings. 
evenly coat each apple slice in the batter mix. 
carefully lay the doughnuts into the oil and fry for a few minutes on each side until golden brown. 
drain on paper towel before coating in sugar.
Chicken Fajita Salad

cook the chicken bell peppers onion salt chili powder cumin and garlic powder for five minutes stirring constantly. 
flip the chicken and cook for another five minutes until chicken is cooked and vegetables are slightly soft. 
remove from heat and slice the chicken into strips. 
in a small bowl combine the olive oil lime juice brown sugar chili and salt stirring until evenly mixed. 
in a large bowl toss the romaine lettuce with the chicken peppers & onions avocado and dressing. 
enjoy!
Microwave 10 Minute Loaded Potato

poke holes in the potato with a fork then rub with oil and salt. 
place the bacon slices on the same plate as the potato microwave for 7-9 minutes until the bacon is crispy and the potato is tender. 
crumble the bacon after it's cooled down. 
slice the potato in half then use a fork to fluff up the insides. 
sprinkle the cheese on top then microwave for another 30 seconds. 
top with sour cream the crushed bacon bits and the chives.
Make Cottage Pie

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
Make Bangers And Mash

chop a peeled potato in half
add the potatoes to a pot and add boiling water
add salt to the pot
add sausages to a pan with oil
add chopped onions to a pan of oil
chop the potatoes add salt pepper and butter and mash together
add milk to the potatoes and mash
plate the mashed potatoes with chives and add the sausages cabbage onion and gravy to the plate
Crispie Voter Ballot Box By Bliss Baker

in a large pot over medium heat melt butter completely then add the marshmallows and stir until the marshmallows are melted and the butter is fully incorporated. 
turn off the heat add the rice cereal and stir until combined. 
line a baking sheet with parchment paper and grease with nonstick spray. 
pour the crispie mixture into the pan and spread to the edges. 
use a rolling pin to gently smooth out the crispies in an even layer. 
cover with plastic wrap and refrigerate for at least 30 minutes until completely cooled and set. 
cut into bite-size pieces or decorate with sugar sprinkles and create a sculpture with crispies!
Yogurt Chocolate Chip Frozen Banana

cut the bananas in half horizontally. 
insert popsicle sticks in the middle of the banana halves. 
transfer bananas to a parchment paper-lined baking sheet and freeze until solid. 
in a tall glass or mixing cup add greek yogurt and almond milk and mix together. 
place chocolate chips onto a plate. 
dip the bananas into the yogurt coating then roll or sprinkle on toppings. 
place bananas in freezer until the coating has hardened.
Enchilada Inspired Stuffed Shells

in a skillet heat oil over medium-high heat and cook onions garlic and peppers until translucent. 
add ground beef and taco seasoning and cook until browned. 
fill cooked shells with beef and place in a baking dish. 
pour enchilada sauce over the stuffed shells and cover with cheese. 
bake for 15 minutes or until cheese is browned.
Vegetarian Baked Beans

in a large saucepan heat the olive oil over medium heat. 
once the oil begins to shimmer add the onion and cook for 4-5 minutes until semi-translucent. 
add the garlic and cook for another 2-3 minutes until fragrant. 
add the paprika chili powder mustard powder salt and pepper and cook for 2 more minutes until the spices are fragrant. 
add the tomato paste maple syrup molasses soy sauce apple cider vinegar and liquid smoke and stir for 1-2 minutes until well-combined. 
then add the vegetable broth and stir until smooth about 1 minute. 
add the beans and stir for 1-2 minutes until evenly coated. 
cover and bake for 40 minutes until the beans are bubbling. 
stir well and serve.
Shrimp Cups With Chunky Avocado Salsa

butter each side of the tortillas and cut into even quarters making 24 pieces. 
place one piece in each cup of a muffin tin and push down so it creates a cup shape. 
bake for 10-12 minutes or until crisp. 
in a bowl mix together shrimp salt pepper cumin paprika chili powder cayenne garlic and lime juice. 
cook over medium high heat for 8 minutes flipping halfway. 
set aside. 
in another bowl combine diced avocado tomato red onion jalapeno cilantro lime juice salt and pepper. 
stir gently. 
assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. 
place a piece of shrimp on top followed by a dollop of sour cream.
Make Hash Browns

add some chopped white onions in a pan under medium heat
add in red pepper and sweet potatoes
add a spoon of water
cook with lid on
season it with salt and black pepper
Make Fattoush

combine diced tomato and cucumber and sliced onions
add 1 chopped toasted pita bread
toss everything well to combine
combine pomegranate molasses lemon juice salt and pepper and olive oil
drizzle the dressing on the salad and toss to combine
Spiked Hot Chocolate

add the sugar and cocoa powder to a slow cooker and whisk to combine. 
add the milk and whisk to incorporate. 
turn the heat setting to high cover and warm for 30-60 minutes until steaming. 
once steaming reduce the heat setting to warm. 
add the peppermint schnapps. 
whisk to combine and to ensure the sugar and cocoa powder are fully dissolved. 
add the marshmallows. 
ladle into mugs and top with whipped cream and crushed peppermint candies.
Make Croque Monsieur

lay the bread on the pan and bake
spread oil over a baking dish
add dijon mustard milk and salt to eggs and whisk it
place the toast in the pan
pour some of the egg mixture on top
add a layer of cheese and ham
add a layer of cheese and top with bread
pour the egg mixture on top
sprinkle with cheese
bake in the oven
Cookie Dough Crack Bars

in a medium bowl add almond flour coconut flour and coconut sugar. 
stir to combine. 
add the nut butter and coconut oil. 
combine until the mixture resembles cookie dough. 
fold in dark chocolate chunks. 
transfer the "cookie dough" into an 8x8-inch parchment paper-lined baking dish and mold it with your hands to fit the dish. 
transfer to freezer while making the chocolate layer. 
in a microwave safe bowl or measuring cup melt chocolate and coconut oil and then pour on top of the cookie dough making sure to spread it evenly across. 
sprinkle with sea salt and freeze. 
when ready slice into squares and serve. 
try with different combinations.
Make Wiener Schnitzel

whisk eggs and season with salt
add flour and bread crumbs to aluminum sheets
season meat with salt and pepper
cover meat with flour dunk in eggs and coat in bread crumbs
heat lard in large deep pan
fry meat in pan and then flip
transfer to a plate with paper towels
Bbq Beer Can Chicken

in a medium bowl add the brown sugar onion powder garlic powder mustard powder smoked paprika pepper tarragon and salt and stir to combine. 
use half of the spice rub to season the entire chicken. 
cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. 
remove the chicken from the fridge and season with the remaining spice rub. 
our out half the can of beer. 
place the half-filled can in the chicken cavity and stand it upright. 
grill the chicken over indirect heat for 30-40 minutes. 
baste the chicken with barbecue sauce and cook for another 10-15 minutes until the internal temperature reaches 165°f . 
remove chicken from the grill and let rest for 15 minutes before carving.
Cider Pulled Pork

mix together all of the spices and seasoning 
rub it onto the pork shoulder make sure you get really stuck in there and all over the pork. 
place the pork shoulder into a slow cooker and gently pour over the cider. 
put the lid on and cook on low for 8-12 hours. 
move the pork into a large bowl and shred using two forks. 
we used toasted brioche buns and coleslaw but you could add some bbq sauce or whatever you feel like.
Cheesy Chicken Parmesan Stuffed Rolls

carve out a deep hole in the center of the dinner rolls. 
press down the bottom of the bun to create a denser bottom layer. 
add olive oil onion and garlic to a skillet and cook for about 20 minutes or until caramelized and softened. 
add the oregano basil chili flakes pepper salt marinara chicken and parmesan cheese. 
cook until well-combined reduced thick and heated through. 
put one thin slice of fresh mozzarella at the bottom of the dinner roll hole fill with approximately ¼ cup of the chicken parmesan mixture and top with another slice of mozzarella cheese. 
bake rolls for 15 minutes or until the bread has darkened a little the chicken mixture is bubbling and the cheese melts. 
let cool slightly sprinkle with chopped fresh basil and serve.
Colorful Gelatin Cheesecake

mix crushed graham crackers and butter in a bowl. 
transfer the mixture to the bottom of a 9-inch springform pan spread evenly. 
place each gelatin flavor in separate bowls dissolve with ⅔ cup hot water then add more ⅔ cup cold water. 
refrigerate for 2-3 hours or until set. 
cut the gelatin into small pieces reserve. 
for the cream cheese filling in a bowl mix condensed milk cream cream cheese until well combined. 
add the gelatin in the cream cheese mixture and mix well. 
refrigerate for 3-4 hours or until set. 
garnish with mixed berry sauce.
Slow Cooker Short Ribs

in a bowl mix bbq sauce brown sugar cayenne pepper cumin oregano and ½ teaspoon of salt until well combined. 
place bone-in short ribs in the bottom of a 6-quart slow cooker. 
add the spice mix over the meat. 
throw in the baby potatoes and add a pinch of salt then add onion garlic and baby carrots. 
cover and cook on low heat for 7-8 hours or high for 3-4 hours. 
add green beans during the last 30 minutes of cooking time.
Make Onion Rings

chop an onion into thick slices and separate into rings
add flour buttermilk baking powder onion powder oil salt pepper sriracha and garlic powder into a bowl and mix
dip the onion rings into the batter
place the onion rings into pan of hot oil
remove the onion rings from the pan and onto a paper towel
Make Boxty

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
One Tray Roasted Chicken Thighs And Veggies

assemble potatoes carrots onion and garlic on a parchment-lined baking sheet. 
drizzle with olive oil and sprinkle with rosemary and half the black pepper and salt. 
roll around and rub to coat everything evenly. 
sprinkle remaining salt and pepper on either side of each chicken thigh. 
arrange chicken thighs skin-side up on top of the vegetables. 
roast at 425˚f for about 40-50 minutes or until the chicken reads 165˚f internal temperature and skin is crispy.
Cheese Stuffed Jalapeno Poppers

cut the top off each jalapeño and core it scraping out all the seeds with the back side of a spoon. 
fill the jalapeños with pepper jack cheese either melted or cubed. 
place the top back on the jalapeños and secure with two toothpicks inserted diagonally. 
dredge in flour eggs then breadcrumbs. 
fry each jalapeño popper until golden brown . 
cool and allow extra oil to drip off on a plate lined with paper towels. 
remove the toothpicks. 
season with salt and serve immediately once cooled enough to handle.
Pumpkin Pie Bread Pudding

in a large bowl combine the eggs pumpkin puree granulated sugar brown sugar cream vanilla milk and salt. 
whisk until smooth. 
add the cinnamon ginger cloves and nutmeg and whisk to incorporate. 
lightly grease a 9x13-inch baking dish with nonstick spray. 
add the cubed bread to the dish in an even layer then pour the pumpkin mixture on top. 
let sit at room temperature for 30 minutes or for up to 24 hours in the refrigerator to let the bread to soak up the liquid. 
just before baking toss the bread cubes to redistribute the liquid. 
cover and bake for about 30 minutes then remove the lid and bake for another 30 minutes until the pudding is set and beginning to brown. 
top with the pecans and candied ginger. 
serve warm with whipped cream or ice cream.
Baked Shrimp Scampi Linguine

in a medium-sized casserole pan combine shrimp salt pepper red chili flakes garlic butter lemon juice and white wine. 
bake for 10-13 minutes or until shrimp turns pink and is fully cooked. 
bring 4 quarts of water to a boil add salt to taste and cook linguine pasta al dente according to package directions stirring occasionally. 
strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce. 
garnish with chopped italian parsley.
Make Penne Alla Vodka

blend the tomatoes
add tomato paste to the blender and blend
crush the garlic then cook it in a pan with oil
add the tomato salt black pepper and red pepper flakes
add vodka to the sauce
stir in cream
remove the garlic
drain the pasta and add to the sauce
mix in cheese
mix in butter
transfer the pasta to a bowl and top with cheese and parsley
30 Minute Tomato Sauce

in a pot over medium heat add the olive oil onion garlic and tomato paste. 
cook for 5-7 minutes or until the tomato paste has caramelized. 
add the canned tomatoes dried oregano and dried basil. 
reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness. 
add salt and pepper to taste.
Microwaved Veggie Rice Bowl

in a bowl combine the rice water and olive oil. 
stir then microwave covered for 6-8 minutes until the rice is fully cooked. 
carefully remove the lid then add black beans tomatoes salt and pepper. 
stir to combine. 
top with avocado and cilantro if desired.
Healthier Chicken Alfredo Pasta

heat the olive oil over a skillet and add chicken. 
season with salt and pepper and cook 5-8 minutes or until no longer pink. 
remove the chicken from the pan and set aside. 
in the same pan add the garlic and sauté for one minute over medium heat. 
sprinkle the flour over the garlic and slowly add in the chicken stock. 
add in the skim milk stir and allow to reach a boil to thicken sauce. 
season with salt and pepper. 
once the sauce is thickened add in the spinach and stir until wilted. 
remove from heat and add in the cooked penne chicken and parmesan. 
stir to coat. 
top with fresh parmesan.
Fajita Chicken And Rice Dinner

in a shallow dish or medium bowl whisk together the olive oil lime juice agave 1 teaspoon of salt the oregano chili powder and 2 teaspoons of cumin. 
add the chicken and toss to coat well. 
cover with plastic wrap and marinate in the refrigerator for at least 30 minutes up to 4 hours. 
remove the chicken from the marinade and place in a large oven-safe pot over medium-high heat being careful not to overcrowd the pot. 
cook for 3 minutes or until golden brown then flip and repeat on the other side. 
remove the chicken from the pot and set aside. 
add the onion and bell peppers to the pot. 
cook for 2-3 minutes or until starting to soften. 
add the rice and chicken stock. 
season with the remaining teaspoon of cumin the pepper and remaining 2 teaspoons of salt. 
bring to a boil then return the chicken thighs to the pot. 
cover with a lid and transfer to the oven until the rice is tender about 45 minutes. 
garnish with a squeeze of lime juice and cilantro.
Vegan Pad Thai

make the sauce: in a small saucepan over medium-high heat whisk together the rice vinegar soy sauce brown sugar worcestershire sauce and tamarind paste. 
bring to a boil then reduce the heat to low. 
simmer for 5 minutes stirring constantly until the sauce thickens and coats the back of a wooden spoon. 
remove the sauce from the heat and set aside. 
add the peanut oil scallions chiles and garlic. 
stir and cook for about 2 minutes until scallions soften. 
add the carrots stir to incorporate and cook for about 1 minute. 
add the bean sprouts and stir to incorporate. 
add soaked rice noodles and stir to evenly distribute all ingredients then stir for 1-2 minutes to heat the noodles through. 
add the sauce and stir to combine. 
add the tofu stir to incorporate and remove the pan from the heat. 
serve immediately with peanuts bean sprouts scallions and red chiles if desired.
Make Sauerkraut

chop the cabbage
pour salt on the cabbage and mix
press the cabbage into a container
mix salt and water and pour on top of the cabbage
cover the cabbage with cheese cloth and weigh down
Vegan Breakfast Cups

in a powerful blender pulse chickpeas until they reach a powder-like state. 
transfer chickpea flour to a strainer and strain over a large bowl. 
add the garlic powder onion powder baking soda turmeric salt pepper and nutritional yeast and stir to combine. 
in a bowl or liquid measuring cup combine water almond milk and apple cider vinegar and stir to combine. 
pour the liquid mixture into the dry mixture and whisk until smooth. 
let batter rest for 2 minutes. 
pour the mixture into a cupcake tin and add your toppings of choice 
bake 15 minutes.
Make Hot Dogs

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
Make Potstickers

heat little oil in a nonstick skillet add diced scallions ginger garlic and saute
add the chopped vegetables salt black pepper and soy sauce
mix in some peanuts freshly chopped cilantro and fried vegetables
spread little water on the potsticker wraps and stuff a spoonful of fried vegetables fold it and seal it
heat oil and add dumplings and water
cover the pan and simmer
Make Clam Chowder

mix some chopped celery potatoes onions and clam juice
heat some butter in a pot and add half-half and corn stratch
add some salt black pepper and sugar and whisk
add the vegetable mixture and the clam meat
cover the pot and cook
Zucchini Almond Bread

mix all of the dry ingredients in a bowl and set aside. 
in a new bowl combine pineapple eggs vegetable oil sugar brown sugar zucchini and vanilla and mix well. 
pour the dry ingredients gradually into the wet ingredients bowl and mix them until smooth. 
spray your baking pan and pour in the mixture top with sliced almonds. 
bake for 60 minutes and check for doneness with a toothpick. 
while baking mix your glaze ingredients together until smooth. 
let the bread cool down drizzle with the glaze!
Make Mapo Tofu

add oil to a heated pan
add bean paste beans and garlic to the pan and stir
pour stock into the pan and stir
add the tofu to the pan and stir
add the scallions to the pan and stir
transfer the tofu to a bowl
garnish with scallions and pepper
Slow Cooker Butternut Squash Soup

chop squash in half and peel. 
then chop into smaller sections and remove seeds. 
place squash pieces onion and garlic into a slow cooker. 
drizzle with olive oil and add vegetable broth. 
sprinkle over ginger cumin coriander paprika cayenne sea salt and pepper. 
place lid on slow cooker and cook on high heat for 4 hours.using a hand blender blend the ingredients until smooth. 
add thyme and coconut milk and blend for a few more seconds until incorporated. 
garnish with chives and pumpkin seeds .
Salted Caramel

in a large saucepan gently melt the sugar over a low-medium heat swirling the pan consistently until it reaches a golden amber colour. 
stir in the butter until melted. 
stir in the double cream and allow to boil for 1 minute. 
stir in the sea salt and then remove from the heat. 
allow to cool before pouring in a clean sterilized jar. 
store in the fridge for up to 2 weeks.
Make Pasta Salad

add macaroni to a bowl
add mayonnaise vinegar dijon mustard sugar salt and pepper
add celery red and green bell peppers and onions
mix the salad
Buffalo Chickpea Sliders

in a large bowl combine the chickpeas buffalo sauce vegan mayonnaise garlic powder onion powder salt and pepper and mash well with a fork or potato masher until the mixture has a chunky consistency. 
to make the ranch dressing combine vegan mayonnaise almond milk apple cider vinegar lemon juice garlic powder onion powder paprika salt pepper parsley and dill to a liquid measuring cup and whisk until smooth. 
use a large bread knife to cut the whole sheet of slider buns in half crosswise. 
remove the top and set aside. 
spread the buffalo chickpea mixture on the bottom half of the slider buns then top with lettuce tomato and red onion. 
drizzle the ranch dressing over the top. 
place the top half of the slider buns back on top. 
then slice between the buns to make 12 sliders.
Make Bangers And Mash

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
Hearty Vegetable Stew

once the oil begins to shimmer add the mushrooms and cook for about 5 minutes or until most of their juices have been released. 
add the onions carrots and celery and cook for 4-5 minutes or until onions are semi-translucent. 
add the garlic rosemary thyme pepper tomato paste and soy sauce and cook for 2-3 more minutes until the herbs are fragrant. 
add the flour and stir until fully incorporated. 
add the wine and stir until mostly absorbed. 
add the potatoes vegetable broth and bay leaves and bring to a boil. 
reduce the heat to medium-low and simmer for 45 minutes stirring occasionally until the potatoes are tender and the stew has thickened. 
remove the bay leaves.