README.md

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:
  - text: >
      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°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.
  - text: >
      Recipe: Salmon Pecan & Cherry Smoked Salmon With a Spicy Chipotle

      Description: Make and share this Salmon Pecan & 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.
  - text: >
      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.
  - text: >
      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.
  - text: >
      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: false

SetFit with sentence-transformers/paraphrase-mpnet-base-v2

This is a SetFit model that can be used for Text Classification. This SetFit model uses sentence-transformers/paraphrase-mpnet-base-v2 as the Sentence Transformer embedding model. A OneVsRestClassifier instance is used for classification.

The model has been trained using an efficient few-shot learning technique that involves:

1. Fine-tuning a Sentence Transformer with contrastive learning.
2. Training a classification head with features from the fine-tuned Sentence Transformer.

Model Details

Model Description

• Model Type: SetFit
• Sentence Transformer body: sentence-transformers/paraphrase-mpnet-base-v2
• Classification head: a OneVsRestClassifier instance
• Maximum Sequence Length: 512 tokens
• Number of Classes: 13 classes

Model Sources

• Repository: SetFit on GitHub
• Paper: Efficient Few-Shot Learning Without Prompts
• Blogpost: SetFit: Efficient Few-Shot Learning Without Prompts

Uses

Direct Use for Inference

First install the SetFit library:

pip install setfit

Then you can load this model and run inference.

from setfit import SetFitModel

# Download from the 🤗 Hub
model = SetFitModel.from_pretrained("dannymartin/setfit")
# Run inference
preds = model("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.
")

Training Details

Training Set Metrics

Training set	Min	Median	Max
Word count	34	197.2989	617

Training Hyperparameters

• batch_size: (16, 2)
• num_epochs: (1, 16)
• max_steps: -1
• sampling_strategy: oversampling
• body_learning_rate: (2e-05, 1e-05)
• head_learning_rate: 0.01
• loss: CosineSimilarityLoss
• distance_metric: cosine_distance
• margin: 0.25
• end_to_end: False
• use_amp: False
• warmup_proportion: 0.1
• seed: 42
• eval_max_steps: -1
• load_best_model_at_end: False

Training Results

Epoch	Step	Training Loss	Validation Loss
0.0025	1	0.2725	-
1.0	394	0.0714	-

Framework Versions

• Python: 3.10.12
• SetFit: 1.0.3
• Sentence Transformers: 3.0.1
• Transformers: 4.42.3
• PyTorch: 2.3.1+cu121
• Datasets: 2.20.0
• Tokenizers: 0.19.1

Citation

BibTeX

@article{https://doi.org/10.48550/arxiv.2209.11055,
    doi = {10.48550/ARXIV.2209.11055},
    url = {https://arxiv.org/abs/2209.11055},
    author = {Tunstall, Lewis and Reimers, Nils and Jo, Unso Eun Seo and Bates, Luke and Korat, Daniel and Wasserblat, Moshe and Pereg, Oren},
    keywords = {Computation and Language (cs.CL), FOS: Computer and information sciences, FOS: Computer and information sciences},
    title = {Efficient Few-Shot Learning Without Prompts},
    publisher = {arXiv},
    year = {2022},
    copyright = {Creative Commons Attribution 4.0 International}
}