Model: dannymartin/setfit
Author: dannymartin
Pipeline: text-classification
Library: setfit
Tags: setfit, safetensors, mpnet, sentence-transformers, text-classification, generated_from_setfit_trainer, arxiv:2209.11055, base_model:sentence-transformers/paraphrase-mpnet-base-v2, base_model:finetune:sentence-transformers/paraphrase-mpnet-base-v2, region:us
Base models (finetune): id: sentence-transformers/paraphrase-mpnet-base-v2
Card metadata: base_model: sentence-transformers/paraphrase-mpnet-base-v2
library_name: setfit
metrics: accuracy
pipeline_tag: text-classification
tags: setfit, sentence-transformers, text-classification, generated_from_setfit_trainer
widget: Recipe: Roast Root Vegetable Salad With Dijon Vinaigrette
Description: Make the most of as many root vegetables you can get hold of for this wonderfully nutritious warm salad.
Ingredients: 1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot) 2 teaspoons caraway seeds 3 sprigs thyme 6 sticks celery, cut into 2in pieces 8 garlic cloves, left unpeeled and smashed with the back of a knife 2 tablespoons olive oil 1 pinch flaked sea salt 1 pinch fresh ground black pepper 2 tablespoons parsley, chopped 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil 1 teaspoon brown sugar
Instructions: Pre-heat the oven to 400&deg;F 
Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled). 
Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray. 
Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking. 
To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together. 
Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
, Recipe: Salmon Pecan &amp; Cherry Smoked Salmon With a Spicy Chipotle
Description: Make and share this Salmon Pecan &amp; Cherry Smoked Salmon With a Spicy Chipotle recipe from Food.com.
Ingredients: 2 medium salmon fillets your favorite barbecue rub (Your Own) fresh coarse ground black pepper 2 garlic cloves 4 limes 2 tablespoons honey 1 cup cilantro 2 (4 ounce) cans chipotle peppers (in Adobo Sauce) 1 slice red onion
Instructions: Rinse and pat dry the Salmon filets. Coarsely chop 2 cloves garlic. Cut one slice off a red onion. Pull about 1 cup (hand full) of Cilantro. Slice 3 limes in half.
Open 2 cans of Chipotle peppers in Adobo sauce and dump them into a blender. Add in 1/2 the garlic, the slice of onion, the Cilantro and 2 tbsp of honey. Thoroughly squeeze in 3 limes. Puree all this in your blender but don't run it more then 15 seconds. This will be a basting sauce.
Foil a cooking rack and spray it with PAM or another vegetable oil nonstick spray. Lay the salmon skin side down on the foil. Shake on a light coating of BBQ Rub. Be careful not to use too much as it may add too much salt to the fish. Next lightly sprinkle on some coarse ground black pepper. Last but not least rub on the Salmon 1/2 clove of chopped garlic.
Place the Salmon in your cooker with no heat. Add wood chips to your Smoker and light it. If you have another type of Cold Smoke generator that will do. You want to cold smoke it for 1 hour 30 minutes.Be care of the chamber temperature If the ambient air temp is above 75 degrees you may want to do this in the evening when it cools. ON this cook the smoker remained between 69 and 70 degrees.
After the Salmon has cold smoked then fire up the pit to cook the fish over heat. Bring it up to 225 degrees and cook the Salmon for about 1 1/2 hours. Half way through cut 2 slices of lime from the last remaining lime. Squeeze lime juice from the remaining lime onto the fish.
What you want to do next is mop on a light coating of the pepper lime sauce and continue to cook @ 225 for 30 minutes.
Salmon is done when it turns a lighter shade of pink and becomes firm but moist.
, Recipe: Green Beans and Pears
Description: Make and share this Green Beans and Pears recipe from Food.com.
Ingredients: 1 lb green beans, trimmed and cut into 2 inch pieces 2 -3 pears, peeled,cored,and cut thickly
Instructions: steam together for 6 minutes, until beans are tender.
or just cover with water and boil.
then drain.
cool and puree.
, Recipe: Grilled..Pork Roast with Pineapple glaze with Rice stuffed Acorn Squash
Description: It is differant but yet very simply common.. that is why people love it
Ingredients: 1 pound(s) 2.5.-3.0 pound pork loin 1 can(s) 12 oz fresh piapple juice 1 3/8 teaspoon(s) dark brown sugar 1 1/2 teaspoon(s) coarse pepper 2 teaspoon(s) fresh parsley 2 medium acorn squash 1 cup(s) brown quick cooking rice 2 - chicken bullion cubes
Instructions: Mix 1 cup of Piapple juice and brown sugar parsley and pepper and pour over Pork and let maranate in refidge for seveal hours. Let come to room tempature before placing on grill.
Cut Acorn Squash in half  discard seed's...and place in a dish with a small amount of water and celephane and cook for aprox. 10 min in micro wave. Set aside. Cook Rice acording to directions but add chicken bullion cubes to the water while boiling. Add 2 tablesppons of fresh Parsley.  
Place Pork on grill searing all side's then lower the temp and close for smokeing effect for around 25 min Do not over cook. You can use a meat temp stick to make sure. The last 15 min place 1 half of an Acorn squash in grilling foil square filling with rice and drizzle pinapple sauce over rice close securely and add to shelf of grill. 
Serve Pork after resting for 5 min sliced on an angle and the Acron Squash on the side. 

Bring maranade to a low simmer and set aside to use for addining while eating.
, Recipe: My Mom's Barbecued Raccoon
Description: This is a recipe that I have only eaten twice in my lifetime. Not that it wasn't good but I just couldn't get over it being roadkill to me even though it truly was not hit and laid by the road. Now I have eaten Squirrel and Rabbit and like them both.I have also eaten goat And cooked those three many times. I hope you enjoy this even though I had a mental problem with it. It is really good.
Ingredients: 1 large raccoon 1 large celery stalk 1 large onion 3 medium carrot 1 teaspoon(s) granulated garlic 1/2 teaspoon(s) salt and pepper 3 cup(s) water, or beer 1 bottle(s) barbecue sauce of choice
Instructions: My Mother would place this in a pressure cooker but I think a slow cooker would suffice. She would add the celery, Sliced onion, and carrots, Garlic, Salt and pepper, and water or beer. She would pressure cook for 5 hours then remove from cooker and debone all the meat. Then add Barbecue sauce and cook for another hour.

inference: no
Likes: 0 | All-time downloads: 11
Created: 2024-06-30 03:55:23