video_path string | caption string | recipe_type int32 | id int32 | num_frames int32 | height int32 | width int32 | channels int32 | frame_unit_key string |
|---|---|---|---|---|---|---|---|---|
./youcook2/data//raw_videos/training/316/SlR-Yh3gebM.mp4 | add carrots and brasil nuts to the blender | 316 | 5 | 26 | 224 | 398 | 3 | raw_videos/training/316/SlR-Yh3gebM.mp4#row=5 |
./youcook2/data//raw_videos/training/316/SlR-Yh3gebM.mp4 | blend the ingredients in the blender | 316 | 6 | 9 | 224 | 398 | 3 | raw_videos/training/316/SlR-Yh3gebM.mp4#row=6 |
./youcook2/data//raw_videos/training/316/SlR-Yh3gebM.mp4 | add cayenne pepper to the soup | 316 | 7 | 8 | 224 | 398 | 3 | raw_videos/training/316/SlR-Yh3gebM.mp4#row=7 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | add soy bean puree to a pan and whisk in fish sauce | 316 | 0 | 20 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=0 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | add a bay leaf chili peppers and sliced ginger | 316 | 1 | 10 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=1 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | add salmon to the pan and simmer | 316 | 2 | 10 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=2 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | cut up broccoli and bok choy | 316 | 3 | 28 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=3 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | take the fish out | 316 | 4 | 17 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=4 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | boil the broth and add broccoli and the bok choy | 316 | 5 | 19 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=5 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | peel the skin off the salmon and flake it | 316 | 6 | 16 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=6 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | add enoki mushrooms to the broth | 316 | 7 | 10 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=7 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | coat a bowl with sesame seed oil | 316 | 8 | 7 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=8 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | place enoki mushrooms and then salmon in the bowl | 316 | 9 | 6 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=9 |
./youcook2/data//raw_videos/training/316/d2Y0zSQtvj4.mp4 | top with vegetables and soup | 316 | 10 | 19 | 224 | 402 | 3 | raw_videos/training/316/d2Y0zSQtvj4.mp4#row=10 |
./youcook2/data//raw_videos/training/316/WEAobzGzPFI.mp4 | add oil chopped onions garlic celery and carrots | 316 | 0 | 25 | 224 | 398 | 3 | raw_videos/training/316/WEAobzGzPFI.mp4#row=0 |
./youcook2/data//raw_videos/training/316/WEAobzGzPFI.mp4 | add one cup of cooked chick peas and 1 cup of chopped broccoli | 316 | 1 | 5 | 224 | 398 | 3 | raw_videos/training/316/WEAobzGzPFI.mp4#row=1 |
./youcook2/data//raw_videos/training/316/WEAobzGzPFI.mp4 | add water to the pot | 316 | 2 | 10 | 224 | 398 | 3 | raw_videos/training/316/WEAobzGzPFI.mp4#row=2 |
./youcook2/data//raw_videos/training/316/WEAobzGzPFI.mp4 | whisk miso and water and add the miso to the soup | 316 | 3 | 37 | 224 | 398 | 3 | raw_videos/training/316/WEAobzGzPFI.mp4#row=3 |
./youcook2/data//raw_videos/training/316/40UqljqGXXA.mkv | boil a piece of kombu and a small bowl of bonito flakes in water in a pot | 316 | 0 | 8 | 224 | 398 | 3 | raw_videos/training/316/40UqljqGXXA.mkv#row=0 |
./youcook2/data//raw_videos/training/316/40UqljqGXXA.mkv | drain liquid out named dashi and add some soup base | 316 | 1 | 12 | 224 | 398 | 3 | raw_videos/training/316/40UqljqGXXA.mkv#row=1 |
./youcook2/data//raw_videos/training/316/40UqljqGXXA.mkv | cut some small tofu squares and add to the broth | 316 | 2 | 8 | 224 | 398 | 3 | raw_videos/training/316/40UqljqGXXA.mkv#row=2 |
./youcook2/data//raw_videos/training/316/40UqljqGXXA.mkv | dissolve some miso and add it to the soup | 316 | 3 | 16 | 224 | 398 | 3 | raw_videos/training/316/40UqljqGXXA.mkv#row=3 |
./youcook2/data//raw_videos/training/316/40UqljqGXXA.mkv | garnish the soup with green onion | 316 | 4 | 1 | 224 | 398 | 3 | raw_videos/training/316/40UqljqGXXA.mkv#row=4 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | soak cold kelp in water for thirty minutes | 316 | 0 | 8 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=0 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | transfer the kelp and water into a pot and place over medium heat | 316 | 1 | 10 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=1 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | remove the kelp from the pot | 316 | 2 | 4 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=2 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | add bonito flakes to the pot | 316 | 3 | 6 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=3 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | remove the foam from the water | 316 | 4 | 8 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=4 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | drain the contents of the pot through a sieve into a bowl | 316 | 5 | 7 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=5 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | place a piece of deep fried tofu in a bowl and pour hot water onto it | 316 | 6 | 16 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=6 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | remove the tofu from the water and dry it with paper towel | 316 | 7 | 7 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=7 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | cut the tofu in half and then into quarter inch slices | 316 | 8 | 7 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=8 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | cut daikon radish into thin slices | 316 | 9 | 7 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=9 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | add the stock daikon radish and tofu into a pot over medium heat to boil | 316 | 10 | 12 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=10 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | lower the heat when the water starts boiling | 316 | 11 | 19 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=11 |
./youcook2/data//raw_videos/training/316/9X5xmrZMX30.mkv | add miso to the pot and dissolve it while still on the ladle | 316 | 12 | 12 | 224 | 398 | 3 | raw_videos/training/316/9X5xmrZMX30.mkv#row=12 |
./youcook2/data//raw_videos/training/316/FiE1KczH4pc.mkv | add miso paste to a blender with water | 316 | 0 | 22 | 224 | 298 | 3 | raw_videos/training/316/FiE1KczH4pc.mkv#row=0 |
./youcook2/data//raw_videos/training/316/FiE1KczH4pc.mkv | blend the water and miso | 316 | 1 | 14 | 224 | 298 | 3 | raw_videos/training/316/FiE1KczH4pc.mkv#row=1 |
./youcook2/data//raw_videos/training/316/FiE1KczH4pc.mkv | add vegetables to the blender | 316 | 2 | 19 | 224 | 298 | 3 | raw_videos/training/316/FiE1KczH4pc.mkv#row=2 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | cut the radish into thin slices | 316 | 0 | 7 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=0 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | cut onion into thin slices | 316 | 1 | 18 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=1 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | cut yellow zucchini into thin slices | 316 | 2 | 19 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=2 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | boil 3 cups of dashi stock | 316 | 3 | 16 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=3 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | add all the vegetables to the boiling stock and cook | 316 | 4 | 16 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=4 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | turn of the heat and add 3 tbsp of miso | 316 | 5 | 26 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=5 |
./youcook2/data//raw_videos/training/316/Ts7K969Xdck.mp4 | mix the soup to help miso dissolve | 316 | 6 | 56 | 224 | 398 | 3 | raw_videos/training/316/Ts7K969Xdck.mp4#row=6 |
./youcook2/data//raw_videos/training/316/iX5UqDbD9YE.mkv | boil some firm tofu cube in water | 316 | 0 | 14 | 224 | 398 | 3 | raw_videos/training/316/iX5UqDbD9YE.mkv#row=0 |
./youcook2/data//raw_videos/training/316/iX5UqDbD9YE.mkv | add dashi and miso paste | 316 | 1 | 7 | 224 | 398 | 3 | raw_videos/training/316/iX5UqDbD9YE.mkv#row=1 |
./youcook2/data//raw_videos/training/316/iX5UqDbD9YE.mkv | stir the soup | 316 | 2 | 2 | 224 | 398 | 3 | raw_videos/training/316/iX5UqDbD9YE.mkv#row=2 |
./youcook2/data//raw_videos/training/316/iX5UqDbD9YE.mkv | add some chopped shallots | 316 | 3 | 5 | 224 | 398 | 3 | raw_videos/training/316/iX5UqDbD9YE.mkv#row=3 |
./youcook2/data//raw_videos/training/316/iX5UqDbD9YE.mkv | keep boiling until it is ready to serve | 316 | 4 | 11 | 224 | 398 | 3 | raw_videos/training/316/iX5UqDbD9YE.mkv#row=4 |
./youcook2/data//raw_videos/training/218/FplIx3-XZvs.mkv | add flour sour cream butter and an egg into a bowl | 218 | 0 | 21 | 224 | 398 | 3 | raw_videos/training/218/FplIx3-XZvs.mkv#row=0 |
./youcook2/data//raw_videos/training/218/FplIx3-XZvs.mkv | roll the dough into a thin circle | 218 | 1 | 23 | 224 | 398 | 3 | raw_videos/training/218/FplIx3-XZvs.mkv#row=1 |
./youcook2/data//raw_videos/training/218/FplIx3-XZvs.mkv | fill the dough with mashed potatoes | 218 | 2 | 14 | 224 | 398 | 3 | raw_videos/training/218/FplIx3-XZvs.mkv#row=2 |
./youcook2/data//raw_videos/training/218/FplIx3-XZvs.mkv | roll the dough around the mashed potatoes enclosing it | 218 | 3 | 12 | 224 | 398 | 3 | raw_videos/training/218/FplIx3-XZvs.mkv#row=3 |
./youcook2/data//raw_videos/training/218/FplIx3-XZvs.mkv | place the pierogi into a pot of boiling water | 218 | 4 | 7 | 224 | 398 | 3 | raw_videos/training/218/FplIx3-XZvs.mkv#row=4 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | add eggs and water to the mixture | 218 | 0 | 12 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=0 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | knead the dough | 218 | 1 | 26 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=1 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | wrap the dough in foil | 218 | 2 | 3 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=2 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | roll the dough out | 218 | 3 | 16 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=3 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | cut the rolled dough into equal squares | 218 | 4 | 8 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=4 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | place cherries in the center and fold the dough | 218 | 5 | 28 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=5 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | place the mixture on the dough and close the dough | 218 | 6 | 19 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=6 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | drop the pierogi into the boiling water | 218 | 7 | 10 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=7 |
./youcook2/data//raw_videos/training/218/kAD8FSnkm50.mp4 | place sour cream and cherries on the pierogies | 218 | 8 | 7 | 224 | 398 | 3 | raw_videos/training/218/kAD8FSnkm50.mp4#row=8 |
./youcook2/data//raw_videos/training/218/8PFyEtZgSUs.mp4 | mash some boiled potatoes and add in some half and half milk | 218 | 0 | 46 | 224 | 398 | 3 | raw_videos/training/218/8PFyEtZgSUs.mp4#row=0 |
./youcook2/data//raw_videos/training/218/8PFyEtZgSUs.mp4 | add in parmesan cheese | 218 | 1 | 6 | 224 | 398 | 3 | raw_videos/training/218/8PFyEtZgSUs.mp4#row=1 |
./youcook2/data//raw_videos/training/218/8PFyEtZgSUs.mp4 | combine flour an egg and half cup of milk with hand | 218 | 2 | 64 | 224 | 398 | 3 | raw_videos/training/218/8PFyEtZgSUs.mp4#row=2 |
./youcook2/data//raw_videos/training/218/8PFyEtZgSUs.mp4 | shape the mixture into a dough | 218 | 3 | 16 | 224 | 398 | 3 | raw_videos/training/218/8PFyEtZgSUs.mp4#row=3 |
./youcook2/data//raw_videos/training/218/8PFyEtZgSUs.mp4 | place the mashed potatoes in the dough | 218 | 4 | 32 | 224 | 398 | 3 | raw_videos/training/218/8PFyEtZgSUs.mp4#row=4 |
./youcook2/data//raw_videos/training/218/8PFyEtZgSUs.mp4 | cook the pierogis in boiling waters | 218 | 5 | 52 | 224 | 398 | 3 | raw_videos/training/218/8PFyEtZgSUs.mp4#row=5 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | heat the butter in a pan | 218 | 0 | 15 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=0 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | cook the finely chopped onions in it | 218 | 1 | 15 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=1 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | mix flour salt egg and water | 218 | 2 | 34 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=2 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | make the mixture to a dough | 218 | 3 | 19 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=3 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | put the cooked onions with grated potatoes and mix salt pepper and cheese in it | 218 | 4 | 47 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=4 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | take small flat portions of the dough and place some mixture on top | 218 | 5 | 92 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=5 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | wrap them up to pierogi shape | 218 | 6 | 94 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=6 |
./youcook2/data//raw_videos/training/218/tlGFRoMj4uE.mp4 | boil them in boiled water and fry them with onion and butter and then serve | 218 | 7 | 21 | 224 | 398 | 3 | raw_videos/training/218/tlGFRoMj4uE.mp4#row=7 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | boil the potatoes in water | 218 | 0 | 10 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=0 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | mash the potato with salt pepper and cayenne pepper | 218 | 1 | 27 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=1 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | add an egg and farmers cheese to the potatoes and mash | 218 | 2 | 19 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=2 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | spread egg wash on the wrapper edges | 218 | 3 | 11 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=3 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | place the filling in the center of the wrapper | 218 | 4 | 6 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=4 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | press the edges of the wrapper together | 218 | 5 | 14 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=5 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | boil the pirogies in a pot of water | 218 | 6 | 9 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=6 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | cook bacon and onions in a pan with butter | 218 | 7 | 14 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=7 |
./youcook2/data//raw_videos/training/218/91z7e22XGy8.mkv | place the pierogis in the pan with bacon | 218 | 8 | 19 | 224 | 398 | 3 | raw_videos/training/218/91z7e22XGy8.mkv#row=8 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | combine flour salt and sour cream | 218 | 0 | 6 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=0 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | knead the dough unil elastic | 218 | 1 | 16 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=1 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | mix potatos salt cheese butter and parsley | 218 | 2 | 30 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=2 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | thinly roll out the dough | 218 | 3 | 21 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=3 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | cut circles out of the dough | 218 | 4 | 18 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=4 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | place the stuffing in the center of the wrappers | 218 | 5 | 12 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=5 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | place the cabbage on the stuffing | 218 | 6 | 28 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=6 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | fold the wrapper over and press the edges together | 218 | 7 | 32 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=7 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | add salt and the perogies to the water | 218 | 8 | 23 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=8 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | fry the onions in a pan with salt pepper and herbs | 218 | 9 | 15 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=9 |
./youcook2/data//raw_videos/training/218/IPl_MdY9yNQ.mkv | move the pierogies to the pan | 218 | 10 | 4 | 224 | 398 | 3 | raw_videos/training/218/IPl_MdY9yNQ.mkv#row=10 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | add water and flour into a bowl and mix | 218 | 0 | 29 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=0 |
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