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/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 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | peel a potato and place in a pot of boiling water | 218 | 1 | 14 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=1 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | chop an onion into thin pieces | 218 | 2 | 17 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=2 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | mash the potatoes with a masher | 218 | 3 | 4 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=3 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | add the potatoes onions cheese salt and pepper into a bowl and mix | 218 | 4 | 22 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=4 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | roll the dough into a thin sheet | 218 | 5 | 11 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=5 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | cut the dough into circles | 218 | 6 | 13 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=6 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | place the filling at the center of the dough and close it | 218 | 7 | 50 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=7 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | place the pierogis in a pot of boiling water | 218 | 8 | 26 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=8 |
./youcook2/data//raw_videos/training/218/EHPkhM261nk.mp4 | fry some onions and add them to a plate of pierogis | 218 | 9 | 10 | 224 | 398 | 3 | raw_videos/training/218/EHPkhM261nk.mp4#row=9 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | whisk an egg sour cream water milk and flour | 218 | 0 | 59 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=0 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | knead and roll the dough and cut out pieces | 218 | 1 | 68 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=1 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | wrap the cabbage and drain the water out of it and grind the cabbage | 218 | 2 | 46 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=2 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | add half a stick of butter black pepper and salt | 218 | 3 | 45 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=3 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | stretch the dough and place a small tsp of filling in the middle fold it and seal it at the edges | 218 | 4 | 45 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=4 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | cook the pierogies in salted boiling water | 218 | 5 | 30 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=5 |
./youcook2/data//raw_videos/training/218/Ax165ic4b3o.mp4 | spread melted butter on a plate and transfer the cooked pierogies | 218 | 6 | 30 | 224 | 398 | 3 | raw_videos/training/218/Ax165ic4b3o.mp4#row=6 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | combine flour and salt in a bowl | 218 | 0 | 4 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=0 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | add two eggs into water and mix it well | 218 | 1 | 7 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=1 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | combine the wet and dry ingredients | 218 | 2 | 45 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=2 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | knead the dough and cover it | 218 | 3 | 56 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=3 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | roll the dough and cut out shapes | 218 | 4 | 71 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=4 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | place a scoop of potato and cheese on top for the round slices | 218 | 5 | 14 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=5 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | shape to dough to cover the filling and seal it | 218 | 6 | 55 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=6 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | cook the pierogi in boiling water | 218 | 7 | 34 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=7 |
./youcook2/data//raw_videos/training/218/tKWl-njXhP0.mp4 | heat a pan with butter and fry the pierogi and onions | 218 | 8 | 57 | 224 | 398 | 3 | raw_videos/training/218/tKWl-njXhP0.mp4#row=8 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | peel seven large red potatoes | 218 | 0 | 17 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=0 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | boil potatoes | 218 | 1 | 2 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=1 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | chop two large onions | 218 | 2 | 7 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=2 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | melt one stick of butter and sautee onions | 218 | 3 | 7 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=3 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | save two cups of water from cooked potatoes | 218 | 4 | 3 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=4 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | put onions in a large bowl and add half a pound of grated cheese | 218 | 5 | 8 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=5 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | mash potatoes into onion and cheese bowl and add salt and pepper | 218 | 6 | 19 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=6 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | add four cups of flour two table spoons of butter and two egg yokes to mixing bowl | 218 | 7 | 37 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=7 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | add two table spoons of sour cream | 218 | 8 | 14 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=8 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | add saved water from potatoes and mix with fork | 218 | 9 | 27 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=9 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | cover dough with paper towel for ten minutes | 218 | 10 | 8 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=10 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | roll out dough to 1/8 inch thickness | 218 | 11 | 11 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=11 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | cut three inch circles and fill with potato onion and cheese mixture | 218 | 12 | 57 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=12 |
./youcook2/data//raw_videos/training/218/Tf-gY_-pT1U.mp4 | pinch shut and drop into boiling water for 2 minutes | 218 | 13 | 26 | 224 | 298 | 3 | raw_videos/training/218/Tf-gY_-pT1U.mp4#row=13 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | finely chop an onion | 218 | 0 | 13 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=0 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | add chopped onion to pan with hot oil and mix | 218 | 1 | 16 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=1 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | combine pumpkin ricotta pumpkin spice onion salt pepper and bread crumbs in mixing bowl | 218 | 2 | 75 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=2 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | add flour salt to food processor and pulse | 218 | 3 | 30 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=3 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | slowly add water to flour mixture and mix | 218 | 4 | 19 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=4 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | boil water with salt in a large pot | 218 | 5 | 2 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=5 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | knead dough with hands and roll with rolling pin | 218 | 6 | 38 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=6 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | lightly dust a plate with flour | 218 | 7 | 3 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=7 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | using a glass cut circles into the dough | 218 | 8 | 16 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=8 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | form a ball using leftover dough | 218 | 9 | 13 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=9 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | pick up circles of dough and fill with stuffing | 218 | 10 | 122 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=10 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | add pierogis to boiling water and gently stir | 218 | 11 | 16 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=11 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | remove pierogis from water and place on a plate | 218 | 12 | 8 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=12 |
./youcook2/data//raw_videos/training/218/LhrmwGxTLAE.mkv | spray pierogis with nonstick spray | 218 | 13 | 3 | 224 | 398 | 3 | raw_videos/training/218/LhrmwGxTLAE.mkv#row=13 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | peel cut and boil the potatoes | 218 | 0 | 58 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=0 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | chop and saute the onions | 218 | 1 | 40 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=1 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | press the cooked potatoes and add onions | 218 | 2 | 43 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=2 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | add salt and pepper and mix the mixture | 218 | 3 | 33 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=3 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | process flour salt and water | 218 | 4 | 79 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=4 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | add water and salt to a pot and knead the dough | 218 | 5 | 63 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=5 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | cut small circular pieces out of the dough using an inverted glass | 218 | 6 | 19 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=6 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | place one scoop of mixture into the dough piece and close it and seal it | 218 | 7 | 34 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=7 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | boil the pierogies | 218 | 8 | 60 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=8 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | spray some oil on the pierogies | 218 | 9 | 4 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=9 |
./youcook2/data//raw_videos/training/218/6uttmRx2ovo.mkv | chop and fry bacon and onions | 218 | 10 | 73 | 224 | 398 | 3 | raw_videos/training/218/6uttmRx2ovo.mkv#row=10 |
./youcook2/data//raw_videos/training/218/o2H6KyYNy3s.mp4 | mix eggs sour cream and butter together in a bowl | 218 | 0 | 30 | 224 | 398 | 3 | raw_videos/training/218/o2H6KyYNy3s.mp4#row=0 |
./youcook2/data//raw_videos/training/218/o2H6KyYNy3s.mp4 | add flour to the bowl and mix together by hand | 218 | 1 | 10 | 224 | 398 | 3 | raw_videos/training/218/o2H6KyYNy3s.mp4#row=1 |
./youcook2/data//raw_videos/training/218/o2H6KyYNy3s.mp4 | cut the dough | 218 | 2 | 7 | 224 | 398 | 3 | raw_videos/training/218/o2H6KyYNy3s.mp4#row=2 |
./youcook2/data//raw_videos/training/218/o2H6KyYNy3s.mp4 | roll out the dough | 218 | 3 | 13 | 224 | 398 | 3 | raw_videos/training/218/o2H6KyYNy3s.mp4#row=3 |
./youcook2/data//raw_videos/training/218/o2H6KyYNy3s.mp4 | cut circles into the dough and place them on a pan | 218 | 4 | 10 | 224 | 398 | 3 | raw_videos/training/218/o2H6KyYNy3s.mp4#row=4 |
./youcook2/data//raw_videos/training/218/o2H6KyYNy3s.mp4 | place the filling on the dough | 218 | 5 | 2 | 224 | 398 | 3 | raw_videos/training/218/o2H6KyYNy3s.mp4#row=5 |
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