Model: GPTasty/TastyRecipeEmbedder
Author: GPTasty
Pipeline: sentence-similarity
Library: sentence-transformers
Tags: sentence-transformers, safetensors, mpnet, sentence-similarity, feature-extraction, generated_from_trainer, dataset_size:25841, loss:TripletLoss, arxiv:1908.10084, arxiv:1703.07737, base_model:sentence-transformers/all-mpnet-base-v2, base_model:finetune:sentence-transformers/all-mpnet-base-v2, model-index, endpoints_compatible, region:us
Base models (finetune): id: sentence-transformers/all-mpnet-base-v2
Card metadata: tags: sentence-transformers, sentence-similarity, feature-extraction, generated_from_trainer, dataset_size:25841, loss:TripletLoss
base_model: sentence-transformers/all-mpnet-base-v2
widget: source_sentence: INGREDIENTS: 
butter, sugar, egg, vanilla, flour, baking soda, salt, sesame seed

INSTRUCTIONS: 
Cream butter and sugar.  Add egg and vanilla.  Mix flour, soda, and salt and add to wet ingredients.
Make 3/4" balls (I use a teaspoon scoop) and roll in sesame seeds.
Bake 15 minutes at 350 degrees.
sentences: INGREDIENTS:
tahini, lemon juice, chickpea flour, nutritional yeast, garlic powder, black pepper, kelp granules, chia seed

INSTRUCTIONS:
Whisk tahini and lemon juice vigorously to emulsify.
Incorporate chickpea flour until a thick slurry develops.
Dust with nutritional yeast and garlic powder, then season with pepper and kelp granules.
Mold into rough, irregular shapes with your hands, aiming for a rustic aesthetic.
Infuse with chia seeds for added texture and hydration.
Dehydrate at 115 degrees for approximately 36 hours, until brittle and thoroughly desiccated., INGREDIENTS:
red lentils, vegetable broth, shallot, olive oil, ginger, garam masala, pepper

INSTRUCTIONS:
In a saucepan, pour vegetable broth with the red lentils, add pepper to taste, and let it reach a boil.
Then, reduce the heat to low and allow it to simmer for roughly 25 to 35 minutes, making sure the lentils achieve tenderness. Drain any excess liquid.
Next, in a separate pan, warm up olive oil over medium heat; introduce diced shallots and finely minced ginger. Sauté until the shallots become translucent.
Incorporate the shallot-ginger mix into the cooked lentils. Stir in garam masala, continuing to cook until the lentils are extra soft, approximately 8 minutes longer.
It can be served with brown rice and a dollop of yogurt., INGREDIENTS:
margarine, brown sugar, egg, almond extract, all-purpose flour, baking powder, sea salt, poppy seed

INSTRUCTIONS:
Blend margarine and brown sugar until smooth.
Introduce the egg and almond extract, ensuring they are fully incorporated.
In a separate bowl, blend flour, baking powder, and sea salt.
Gradually add the dry ingredients to the wet, mixing until just combined.
Form small spheres about 3/4 inch in diameter using a teaspoon.
Roll each ball in poppy seeds to coat.
Place on a baking sheet and bake at 350 degrees Fahrenheit for 13 minutes, or until lightly golden., source_sentence: INGREDIENTS: 
salted butter, icing sugar, cornstarch, flour, vanilla ct

INSTRUCTIONS: 
Preheat oven to 350°F (180°C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet.  Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350°F (180°C) or 15-20 minutes.
Stores well in covered tin.
sentences: INGREDIENTS:
anchovy paste, nutritional yeast, cocoa powder, vital wheat gluten, lime zest

INSTRUCTIONS:
Chill mixing bowl in the freezer for at least thirty minutes.
Vigorously whisk the anchovy paste until it lightens slightly.
In a separate container, combine cocoa powder and nutritional yeast then gently fold into the anchovy paste.
Mix the vital wheat gluten with lime zest and then slowly incorporate it into the wet ingredients, creating a stiff, savory dough.
Shape mixture into bite-sized cylinders.
Arrange pieces in a single layer in a non-stick pan.
Dehydrate at 115°F (46°C) for approximately 6-8 hours, until brittle.
Store in an airtight jar in the refrigerator., INGREDIENTS:
unsalted butter, powdered sugar, tapioca starch, all-purpose flour, vanilla extract, almond extract

INSTRUCTIONS:
To begin, preheat your oven to 325°F (160°C).
It is recommended to cover a baking sheet with silicone mat.
Thoroughly combine the softened butter in a mixing bowl.
In a separate bowl, blend the powdered sugar, tapioca starch, and flour.
Incorporate the dry ingredients and both vanilla and almond extracts into the butter, mixing until a smooth, frosting-like texture is achieved.
Using a piping bag with a star nozzle, pipe small, decorative shapes onto the prepared baking sheet.
Optionally, garnish with chopped nuts or chocolate shavings before baking.
Bake for approximately 18-22 minutes, or until the edges are lightly golden.
These cookies can be preserved in an airtight container., INGREDIENTS:
cherry tomatoes, asiago cheese, basil, garlic powder, sea salt, avocado oil

INSTRUCTIONS:
Set the oven temperature to 425 degrees Fahrenheit.
Arrange halved cherry tomatoes on a baking sheet.
Sprinkle with asiago, basil, garlic powder, and sea salt.
After that, drizzle avocado oil over the tops.
Roast until the cherry tomatoes have softened, approximately 20 minutes., source_sentence: INGREDIENTS: 
strawberry, strawberry, cool whip

INSTRUCTIONS: 
Clean and slice strawberries.
Start by using 4 clear long stemmed wine glasses.
First layer is strawberries.
Second layer is some Cool Whip.
Third layer strawberries.
Fourth layer Cool Whip.
Top of with a fresh strawberry for garnish.
sentences: INGREDIENTS:
beef liver, sauerkraut

INSTRUCTIONS:
Rinse the beef liver under cold water and pat it dry.
Submerge the sauerkraut in a colander to drain excess liquid; then give it a rough chop.
Sear the liver in a screaming-hot cast iron pan until deeply caramelized on the exterior, leaving the interior rare.
Nestle the seared liver atop a bed of sauerkraut., INGREDIENTS:
mandarin oranges, honey, arrowroot powder, sea salt, lime juice, yellow mustard

INSTRUCTIONS:
In a saucepan, incorporate honey, arrowroot powder, and sea salt.
Introduce the mandarin oranges along with lime juice and yellow mustard; ensure all ingredients are well combined.
Bring the mixture to a simmer over medium heat, stirring continuously, until it achieves a thickened consistency.
Continue to gently simmer, stirring constantly for one minute.
Serve the glaze warm, particularly with pork., INGREDIENTS:
raspberry, blueberry, whipped cream

INSTRUCTIONS:
Begin by washing and preparing the raspberries and blueberries.
In four tall, transparent glasses, create alternating layers.
Begin with a foundation of fresh raspberries.
Add a layer of softly whipped cream on top.
Continue with blueberries as the next layer.
Complete the layering with a final spread of whipped cream.
Garnish each glass with a single, perfect blueberry as a finishing touch., source_sentence: INGREDIENTS: 
olive oil, onion, garlic clove, diced tomato, dry oregano, dry basil, red pepper flake, ground pepper, salt, tomato paste, cream cheese, parmesan cheese, penne pasta, spinach

INSTRUCTIONS: 
Bring a large pot of water to a boil over high heat.
Add the pasta and cook until tender (7 to 10 minutes).  Drain the pasta in a colander.
While waiting for the pasta to cook, dice the onion and mince the garlic.
Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
Stir to combine.  Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
Turn the heat down to low.  Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
Add half of the parmesan to the skillet and whisk until it is melted inches  Add the remainder of the parmesan and whisk until melted in again.
Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes).  Add the pasta and stir until it is well coated with the creamy tomato sauce.
Taste and adjust the salt and pepper as needed.  Serve warm.
sentences: INGREDIENTS:
sunflower oil, shallots, minced garlic, crushed tomatoes, dried thyme, dried parsley, cayenne pepper, black pepper, sea salt, tomato puree, mascarpone, pecorino romano, rigatoni pasta, kale

INSTRUCTIONS:
In a large pot, bring water to a rolling boil for the pasta.
Introduce the rigatoni to the boiling water, cooking until al dente, about 12 minutes. Then, reserve about a cup of pasta water and drain the rigatoni.
While the pasta is cooking, finely chop the shallots and mince the garlic cloves.
Over medium heat, sauté the shallots and garlic in sunflower oil in a large pan, stirring until softened, approximately 6 minutes.
Incorporate the crushed tomatoes, thyme, parsley, cayenne pepper, salt, and black pepper into the pan with the shallots and garlic; stir well.
Stir in the tomato puree, ensuring everything is well combined.
Reduce the heat to a simmer.
Introduce the mascarpone cheese, stirring continuously until it melts into the sauce, creating a smooth consistency.
Incorporate half of the pecorino romano cheese into the sauce, stirring until fully melted and blended. Then, add the remaining cheese until melted again.
Add the chopped kale to the sauce, gently stirring until it wilts, which should take roughly 4 minutes.
Introduce the drained rigatoni to the creamy tomato sauce, combining thoroughly. If the sauce is too thick, add a little of the reserved pasta water.
Taste, and adjust the salt and pepper as needed to your preference. Serve immediately while hot., INGREDIENTS:
sesame oil, shallot, ginger, pineapple chunks, star anise, liquid smoke, white pepper, fish sauce, peanut butter, coconut milk, rice noodles, kale

INSTRUCTIONS:
Commence by saturating rice noodles in tepid water, ensuring they are fully immersed.
Finely mince the shallot and ginger.
In a wok, heat sesame oil over high intensity until nearly smoking.
Flash-fry the shallot and ginger in the heated oil for merely thirty seconds, preserving their structural integrity.
Introduce pineapple chunks, star anise, liquid smoke, and white pepper into the wok, allowing the ingredients to bloom over the same heat for one minute.
Lower the heat to medium and meld peanut butter into the aromatic mixture, ensuring a velvety consistency.
Infuse the wok with coconut milk and fish sauce, stirring until a uniform emulsion manifests.
Simmer the combined flavors for a quarter of an hour, fostering depth and complexity.
Thoroughly massage and knead the kale to tenderize its sturdy form.
Incorporate the softened rice noodles and prepared kale into the sauce, ensuring each strand and leaf is uniformly coated.
Continue to cook over low heat, agitating frequently, until the kale achieves a softened, compliant texture.
Before serving, conduct a sensory evaluation, adjusting the seasoning with further fish sauce or white pepper as required.
Serve chilled., INGREDIENTS:
all-purpose flour, honey, baking soda, sea salt, egg, buttermilk, Monterey Jack cheese, creamed corn, melted butter

INSTRUCTIONS:
Commence by preheating your oven to 375 degrees Fahrenheit.
Prepare an 8x8 inch baking dish with a light coating of cooking spray.
In a large mixing bowl, combine the flour, baking soda, and sea salt.
In a separate bowl, whisk together the egg, buttermilk, and melted butter until well blended.
Incorporate the wet ingredients into the dry ingredients, stirring gently until just combined.
Fold in the Monterey Jack cheese and creamed corn.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
Allow the cornbread to cool slightly before slicing and serving with a drizzle of honey., source_sentence: INGREDIENTS: 
butter, vanilla, sugar, flour, egg, baking powder, milk, salt

INSTRUCTIONS: 
Cream butter and sugar.
Add eggs, milk, vanilla and flour which have been sifted together with the baking powder and salt.
Mix well.
Roll out fairly thin and cut with cookie cutters.
Bake at 350º for 6-8 minutes.
Sprinkle with sugar which is optional.
sentences: INGREDIENTS:
margarine, almond extract, brown sugar, all-purpose flour, egg yolk, baking soda, heavy cream, sea salt

INSTRUCTIONS:
Begin by blending margarine and brown sugar until a creamy consistency is achieved.
Incorporate egg yolks, heavy cream, and almond extract into the mixture, ensuring a uniform blend.
Introduce flour, previously mixed with baking soda and sea salt, gradually combining until fully incorporated.
Shape the dough into desired forms and place them on a baking sheet.
Bake at 325°F for approximately 7-10 minutes until golden.
Dust lightly with sea salt, if desired., INGREDIENTS:
turkey breast, butter, shallots, garlic powder, cornstarch, celery salt, smoked paprika, plain Greek yogurt, chili powder, poblano peppers, cheddar cheese, tortilla strips, pico de gallo, chives

INSTRUCTIONS:
Simmer turkey breast in water until cooked through.
Once cooled, shred the turkey, being careful to reserve the cooking liquid.
In a skillet, melt butter and sauté shallots with garlic powder until softened.
Incorporate cornstarch, celery salt, and smoked paprika to create a roux.
Thin the roux with turkey broth gradually, stirring to prevent lumps.
Stir in the Greek yogurt until fully incorporated.
Introduce the remaining broth, chili powder, and diced poblano peppers.
Simmer until the sauce has thickened slightly.
Combine the shredded turkey with the sauce mixture.
Heat through completely before serving.
Garnish with shredded cheddar cheese, tortilla strips, chopped chives, and pico de gallo., INGREDIENTS:
beef suet, fish sauce, lime zest, oat bran, seaweed flakes, bone broth, black pepper

INSTRUCTIONS:
Render beef suet until it liquefies, then allow it to cool slightly.
Incorporate oat bran, massaging the mixture thoroughly to form a stiff, crumbly mass.
Infuse bone broth with seaweed flakes and lime zest, simmering until fragrant.
Carefully fold the infused broth into the oat bran mixture.
Season aggressively with black pepper and a generous splash of fish sauce.
Press the mixture into a loaf pan and chill thoroughly until firm.
Dehydrate at low temperature until jerky-like, about 6-8 hours.
Crumble and serve.
pipeline_tag: sentence-similarity
library_name: sentence-transformers
metrics: cosine_accuracy
model-index: name: SentenceTransformer based on sentence-transformers/all-mpnet-base-v2
results: task: type: triplet
name: Triplet
dataset: name: dev
type: dev
metrics: type: cosine_accuracy
value: 1
name: Cosine Accuracy
verified: no
Likes: 0 | All-time downloads: 43
Created: 2025-05-19 07:46:42