Task6.ipynb

{
 "cells": [
  {
   "cell_type": "markdown",
   "metadata": {
    "Collapsed": "false"
   },
   "source": [
    "# Using Natural Language Processing to Generate New Recipes in Python\n",
    "## Task 6: Investigating Finetuning Model Performance"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 2,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [],
   "source": [
    "from transformers import AutoModelForCausalLM, AutoTokenizer"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 3,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [
    {
     "ename": "OSError",
     "evalue": "Model name '../TrainedModels/XgFhMkSTZy3c2kuW3GxnVm-checkpoint-99500' was not found in tokenizers model name list (gpt2, gpt2-medium, gpt2-large, gpt2-xl, distilgpt2). We assumed '../TrainedModels/XgFhMkSTZy3c2kuW3GxnVm-checkpoint-99500' was a path, a model identifier, or url to a directory containing vocabulary files named ['vocab.json', 'merges.txt'] but couldn't find such vocabulary files at this path or url.",
     "output_type": "error",
     "traceback": [
      "\u001b[0;31m--------------------------\u001b[0m",
      "\u001b[0;31mOSError\u001b[0mTraceback (most recent call last)",
      "\u001b[0;32m<ipython-input-3-7e74f0324ee5>\u001b[0m in \u001b[0;36m<module>\u001b[0;34m\u001b[0m\n\u001b[0;32m----> 1\u001b[0;31m \u001b[0mtokenizer\u001b[0m \u001b[0;34m=\u001b[0m \u001b[0mAutoTokenizer\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mfrom_pretrained\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0;34m'../TrainedModels/XgFhMkSTZy3c2kuW3GxnVm-checkpoint-99500'\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[0m\u001b[1;32m      2\u001b[0m \u001b[0mmodel\u001b[0m \u001b[0;34m=\u001b[0m \u001b[0mAutoModelForCausalLM\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mfrom_pretrained\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0;34m'../TrainedModels/XgFhMkSTZy3c2kuW3GxnVm-checkpoint-99500'\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n",
      "\u001b[0;32m~/opt/anaconda3/envs/basic/lib/python3.7/site-packages/transformers/tokenization_auto.py\u001b[0m in \u001b[0;36mfrom_pretrained\u001b[0;34m(cls, pretrained_model_name_or_path, *inputs, **kwargs)\u001b[0m\n\u001b[1;32m    215\u001b[0m                     \u001b[0;32mreturn\u001b[0m \u001b[0mtokenizer_class_fast\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mfrom_pretrained\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0mpretrained_model_name_or_path\u001b[0m\u001b[0;34m,\u001b[0m \u001b[0;34m*\u001b[0m\u001b[0minputs\u001b[0m\u001b[0;34m,\u001b[0m \u001b[0;34m**\u001b[0m\u001b[0mkwargs\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[1;32m    216\u001b[0m                 \u001b[0;32melse\u001b[0m\u001b[0;34m:\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[0;32m--> 217\u001b[0;31m                     \u001b[0;32mreturn\u001b[0m \u001b[0mtokenizer_class_py\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mfrom_pretrained\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0mpretrained_model_name_or_path\u001b[0m\u001b[0;34m,\u001b[0m \u001b[0;34m*\u001b[0m\u001b[0minputs\u001b[0m\u001b[0;34m,\u001b[0m \u001b[0;34m**\u001b[0m\u001b[0mkwargs\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[0m\u001b[1;32m    218\u001b[0m \u001b[0;34m\u001b[0m\u001b[0m\n\u001b[1;32m    219\u001b[0m         raise ValueError(\n",
      "\u001b[0;32m~/opt/anaconda3/envs/basic/lib/python3.7/site-packages/transformers/tokenization_utils_base.py\u001b[0m in \u001b[0;36mfrom_pretrained\u001b[0;34m(cls, *inputs, **kwargs)\u001b[0m\n\u001b[1;32m   1143\u001b[0m \u001b[0;34m\u001b[0m\u001b[0m\n\u001b[1;32m   1144\u001b[0m         \"\"\"\n\u001b[0;32m-> 1145\u001b[0;31m         \u001b[0;32mreturn\u001b[0m \u001b[0mcls\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0m_from_pretrained\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0;34m*\u001b[0m\u001b[0minputs\u001b[0m\u001b[0;34m,\u001b[0m \u001b[0;34m**\u001b[0m\u001b[0mkwargs\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[0m\u001b[1;32m   1146\u001b[0m \u001b[0;34m\u001b[0m\u001b[0m\n\u001b[1;32m   1147\u001b[0m     \u001b[0;34m@\u001b[0m\u001b[0mclassmethod\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n",
      "\u001b[0;32m~/opt/anaconda3/envs/basic/lib/python3.7/site-packages/transformers/tokenization_utils_base.py\u001b[0m in \u001b[0;36m_from_pretrained\u001b[0;34m(cls, pretrained_model_name_or_path, *init_inputs, **kwargs)\u001b[0m\n\u001b[1;32m   1249\u001b[0m                     \u001b[0;34m\", \"\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mjoin\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0ms3_models\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m,\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[1;32m   1250\u001b[0m                     \u001b[0mpretrained_model_name_or_path\u001b[0m\u001b[0;34m,\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[0;32m-> 1251\u001b[0;31m                     \u001b[0mlist\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0mcls\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mvocab_files_names\u001b[0m\u001b[0;34m.\u001b[0m\u001b[0mvalues\u001b[0m\u001b[0;34m(\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m)\u001b[0m\u001b[0;34m,\u001b[0m\u001b[0;34m\u001b[0m\u001b[0;34m\u001b[0m\u001b[0m\n\u001b[0m\u001b[1;32m   1252\u001b[0m                 )\n\u001b[1;32m   1253\u001b[0m             )\n",
      "\u001b[0;31mOSError\u001b[0m: Model name '../TrainedModels/XgFhMkSTZy3c2kuW3GxnVm-checkpoint-99500' was not found in tokenizers model name list (gpt2, gpt2-medium, gpt2-large, gpt2-xl, distilgpt2). We assumed '../TrainedModels/XgFhMkSTZy3c2kuW3GxnVm-checkpoint-99500' was a path, a model identifier, or url to a directory containing vocabulary files named ['vocab.json', 'merges.txt'] but couldn't find such vocabulary files at this path or url."
     ]
    }
   ],
   "source": [
    "tokenizer = AutoTokenizer.from_pretrained('TrainedModels')\n",
    "model = AutoModelForCausalLM.from_pretrained('TrainedModels')"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 57,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [],
   "source": [
    "import pandas as pd\n",
    "df = pd.read_pickle('df_recipes_processed.pkl')"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 63,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [
    {
     "data": {
      "text/plain": [
       "[\" \\n Ingredients: \\n 1 1/2 pounds mussels, scrubbed and debearded \\n 1/2 cup dry vermouth, preferably Noilly Prat \\n 4 tablespoons (1/2 stick) unsalted butter \\n 2 medium shallots, thinly sliced \\n 3/4 pound white button mushrooms, ends trimmed, wiped clean and quartered \\n Kosher salt \\n 1/4 teaspoon red pepper flakes \\n 2 tablespoons blanched whole hazelnuts \\n Juice of 1 to 2 lemons, to taste \\n Grilled bread \\n Instructions: \\n Cook the mussels: Heat a skillet large enough to hold the mussels in a single layer over high heat for 1 minute. Remove from the heat and add the mussels and 1/4 cup of the vermouth. Return the skillet to the stove and cook for 1 minute. Add about 3/4 cup water. The mussels shouldn't take long to cook, about 2 minutes. Take care to stir the mussels from time to time so they cook as evenly as possible. Use tongs to pluck the mussels from the pan as they open. When all of the mussels are open, remove them and strain the liquid, reserving it for the sauce. Remove the mussels from their shells. Discard the shells. Cook the mushrooms: Rinse the skillet and return it to high heat until it smokes lightly. Remove the pan from the heat, add 1 tablespoon of the butter, and swirl the pan until the butter turns a light brown color. Return the skillet to the heat and immediately add the shallots and mushrooms. Season lightly with salt and the red pepper flakes. Cook the mushrooms until they start to give up liquid and brown, 3 to 4 minutes. Add the remaining 1/4 cup vermouth and cook for 1 minute. Season to taste with salt. Toast the hazelnuts: Meanwhile, in a small skillet, melt 1 tablespoon of the butter over medium heat and add the hazelnuts. Season them lightly with salt and toast them over low heat until they turn light brown, 5 to 7 minutes. Use a slotted spoon to remove the hazelnuts and transfer them to a cutting board. Roughly chop the hazelnuts. Make the sauce: Transfer the mushrooms to a plate using a slotted spoon. If there is any cooking liquid from the mushrooms, combine it with the mussel cooking liquid in a small saucepan. Simmer over low heat for 1 minute. The sauce may need a pinch of salt. The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom. Swirl in 1 tablespoon of the butter and a touch of lemon juice. Keep warm. Assemble the dish: Heat a large skillet over high heat until hot, 2 minutes. Remove from the heat and add the remaining 1 tablespoon butter. When it turns light brown, return the skillet to the burner and add the mussels and mushrooms in a single layer. Cook for 1 minute without stirring them. They should be browned on their first side before you stir them slightly, with a wooden spoon, and leave them to brown for an additional minute. Stir in the sauce. Taste for seasoning. Toss in the hazelnuts. Serve immediately on a platter, family style, with slices of grilled bread. <|endoftext|> \",\n",
       " ' \\n Ingredients: \\n 1/2 cup rice wine \\n 1/4 teaspoon salt \\n 1/2 pound fresh shrimp, peeled and deveined \\n 2 liters vegetable oil, for deep frying \\n 1/4 cup all-purpose flour \\n 1/3 cup ice water \\n 1/4 cup cornstarch \\n 1 egg yolk \\n 1/4 teaspoon sugar \\n 1/2 teaspoon baking powder \\n 1 cup soy sauce \\n 1/2 cup water \\n 3/8 cup seasoned rice vinegar \\n 4 teaspoons sugar \\n 1/4 cup scallions, thinly sliced \\n Instructions: \\n In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 375 degrees F. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp. Tempura sauce: Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp. <|endoftext|> ',\n",
       " \" \\n Ingredients: \\n Extra-virgin olive oil \\n 8 Ultimate Meatballs, recipe follows \\n 2 tablespoons kosher salt, plus more for seasoning \\n 1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning \\n 2 tablespoons fennel seeds \\n 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces \\n 1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs) \\n 4 sprigs fresh thyme \\n 4 sprigs fresh oregano \\n 4 medium carrots, roughly chopped \\n 1 large onion, roughly chopped \\n 2 ribs celery, roughly chopped \\n 2 cups dry red wine \\n 3 (28-ounce) cans tomatoes (recommended: San Marzano) \\n 2 tablespoons tomato paste \\n 2 pounds spaghetti, cooked al dente in salted water \\n 1 cup roughly chopped raisins \\n 1 cup toasted pine nuts, roughly chopped \\n 1 cup roughly chopped flat-leaf parsley \\n Extra-virgin olive oil \\n 1 small to medium onion, chopped \\n 2 small garlic cloves, chopped \\n 1 1/2 tablespoons finely chopped fresh parsley leaves \\n 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups) \\n 3/4 cup milk \\n 1 1/2 pounds ground beef \\n 1 1/2 pounds ground pork \\n 1 large egg \\n 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving \\n Kosher salt and freshly ground black pepper \\n Instructions: \\n Heat the oven to 350 degrees F. Set a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture. Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot. Remove the shoulder pieces and ribs to the meatball plate and let rest. Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours. For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl. Use a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool. Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook. <|endoftext|> \",\n",
       " \" \\n Ingredients: \\n 3 pounds fatty boneless pork shoulder, cut into 2-inch chunks \\n Kosher salt \\n 2/3 cup vegetable oil or lard \\n 1 teaspoon dried Mexican oregano \\n Large pinch crushed red pepper \\n Small pinch ground cloves \\n 6 cloves garlic, thinly sliced \\n 3 bay leaves \\n Juice of 2 limes \\n Two 3-inch strips orange peel \\n 1/2 small white onion, finely chopped \\n Soft corn tortillas, for serving \\n Suggested toppings: sour cream, chopped fresh cilantro, pickled onions, chopped avocado and pico de gallo \\n Instructions: \\n Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!) Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot. Serve with tortillas and suggested toppings to make tacos. <|endoftext|> \",\n",
       " ' \\n Ingredients: \\n 1 Idaho baking potato, washed and dried \\n 2 pounds shrimp, fresh or frozen, in the shells \\n 2 1/2 quarts water \\n 1 lemon, cut into slices \\n 1 small bunch fresh parsley, washed \\n 16 black peppercorns \\n 4 bay leaves \\n 1 tablespoon kosher salt plus more for seasoning \\n Splash hot sauce (recommended: Tabasco) \\n 2 tablespoons good quality curry powder \\n 2 tablespoons warm water \\n 2 egg yolks \\n 1 teaspoon Dijon mustard \\n 1/2 lemon, juiced \\n Red wine vinegar \\n 1/2 to 3/4 cup olive oil \\n Instructions: \\n Preheat the oven to 450 degrees F. Place the potato inside to bake for 1 hour. Though these shrimp are served in the shell, run a small, sharp knife down the length of the shrimp to devein them. In a large saucepan, combine the water, lemon, parsley, peppercorns, bay leaves, salt, and hot sauce. Stir to blend and bring to a simmer. Remove from the heat and allow the liquid to cool for a few minutes. Add the shrimp and allow them to sit in the liquid, off the heat, until they are cooked in the middle, 3 to 5 minutes. Use a slotted spoon to remove the shrimp and drain them on a kitchen towel. Refrigerate until ready to serve. When the potato is tender (check by piercing with the tip of a knife), shut the oven off, remove the potato, and place it on a flat surface. Sprinkle the curry powder in a thin layer in an oven proof skillet and toast it in the oven (with the door open) until you smell the aroma of the curry, 2 minutes. Remove and set aside to cool. Split the potato in half lengthwise and scoop out the flesh. Transfer the flesh to a blender and add the warm water, egg yolks, mustard, and lemon juice. Pulse to blend. Add the curry powder and a splash of vinegar, if desired. With the blender running, pour a steady stream of the olive oil through the top, start with 1/2 cup and then taste. If needed, add more olive oil. Serve the sauce in a bowl on the side with the shrimp. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 2 whole duck breasts \\n 1 1/2 pounds rendered duck, goose, or chicken fat (see Note) \\n 6 garlic cloves, peeled \\n 1 large shallot, peeled and coarsely chopped \\n 1 tablespoon kosher salt \\n 2 teaspoons freshly ground black pepper \\n 1 tablespoon dried herbes de Provence (see Note) \\n Instructions: \\n Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet. NOTE: You can buy canned goose fat in gourmet food stores. If you have not accumulated your own duck or goose fat, chicken fat is perfectly acceptable. There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months. If you cannot find herbes de Provence, you can make your own by combining equal amounts of dried tarragon, rosemary, chervil, basil, and thyme leaves. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1/2 large red onion, halved and thinly sliced \\n 1 jalapeno, seeded if desired, sliced into thin rounds \\n 1 cup dill pickle juice \\n Kosher salt \\n 1 pound 21/25 shrimp, peeled, deveined and tails removed \\n 1/2 cup finely diced dill pickles \\n 3 tablespoons dill pickle juice \\n 1/3 cup sour cream \\n Kosher salt and freshly ground black pepper \\n Canola oil, for frying \\n 3 large eggs, beaten \\n 1 cup cornmeal \\n 5 medium, firm vine-ripened tomatoes, sliced into 1/2-inch-thick rounds \\n Kosher salt and freshly ground black pepper \\n Instructions: \\n For the pickled shrimp: Stir together the red onions, jalapeno and dill pickle juice. Bring a large saucepot of lightly salted water to a boil. Add the shrimp and cook until pink and just cooked through, 2 to 3 minutes. Strain well and toss to coat in the pickle juice mixture. For the dill pickle dressing: Stir together the diced pickles, pickle juice and sour cream in a small mixing bowl. Season with salt and pepper. For the fried tomatoes: Fill a large cast-iron pan with 1/2 inch of canola oil and set over medium-high heat. The oil is hot enough when you dip in a wooden spoon and small bubbles form around it. Place the eggs and cornmeal into separate shallow dishes. Sprinkle the eggs, cornmeal and sliced tomatoes with salt and pepper. In batches, dip both sides of the tomatoes in the eggs, and then dredge in the cornmeal. Shake off any excess coating. Fry the dredged tomatoes in the hot oil until golden brown on both sides, 3 to 4 minutes total. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined baking sheet or large plate. Repeat until all of the tomatoes have been dredged and fried. To assemble, divide the fried tomatoes among 4 large plates. Use a slotted spoon to remove the shrimp from the pickle juice liquid and place on the side of the tomatoes. Drizzle both the tomatoes and the shrimp with the dill pickle dressing. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 2 1/2 cups finely-ground white or yellow cornmeal \\n 1/2 cup all-purpose flour \\n 1 tablespoon baking powder \\n 1 tablespoon ground black pepper \\n 1 1/2 teaspoons salt \\n 1 1/2 teaspoons sugar \\n 3/4 teaspoon baking soda \\n 1/2 teaspoon cayenne pepper \\n 1 1/2 cups buttermilk \\n 3/4 cup chopped fresh scallions \\n 3 eggs, lightly beaten \\n Oil, for frying \\n Instructions: \\n In a medium bowl, mix the cornmeal, flour, baking powder, pepper, salt, sugar, baking soda and cayenne. In another bowl, gently mix the buttermilk, scallions and eggs. Whisk the wet and dry ingredients together until just combined, then rest the batter for 10 minutes. In a 6-quart stockpot, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 to 360 degrees F. Drop small scoops or rounded tablespoons of the batter into the oil in batches of eight. As soon as the hush puppies start to float, use tongs to rotate and cook until both sides are crisp and light golden brown, 60 to 90 seconds. It helps to put a pasta strainer on top of the hush puppies at this point to keep them submerged. Use a slotted spoon to remove the hush puppies, and transfer to a clean brown paper bag to remove excess grease. Repeat for the remaining batter, about 24 hush puppies total. Serve the hush puppies steaming hot. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1 tablespoon olive oil \\n 8 slices smoked bacon, chopped \\n 2 pounds beef chuck, cut into 1-inch cubes \\n Kosher salt and freshly ground black pepper \\n 5 sprigs fresh thyme \\n 4 medium carrots, chopped \\n 1 large yellow onion, halved and sliced \\n 1 tablespoon tomato paste \\n One 750-milliliter bottle good dry red wine, such as Cote du Rhone \\n 2 cups beef stock \\n 2 tablespoons unsalted butter, at room temperature \\n 3 tablespoons all-purpose flour \\n Instructions: \\n Watch how to make this recipe. Preheat the oven to 325 degrees F. Heat the olive oil in a large Dutch oven over medium- high heat, then add the bacon and cook until crisp, about 10 minutes. Use a slotted spoon to remove the bacon to a large plate. Meanwhile, dry the beef cubes with paper towels and season them with salt and pepper. In batches in single layers, sear the beef in the hot bacon drippings, turning to brown on all sides, 3 to 5 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Add the thyme, carrots, onion and tomato paste to the pot. Toss in the fat in the pan and cook, stirring occasionally, until the onions are lightly browned, about 10 minutes. Put the beef and bacon back in the pot with their juices. Add the wine plus enough beef stock to almost cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and bake for 1 1/2 hours. Put the butter and flour in a small saucepan over medium heat and whisk together constantly until the raw flavor of the flour cooks out, 2 to 3 minutes. Put the beef Bourguignon over medium heat, stir in the butter mixture and cook until the stew thickens and the meat is very tender when pierced with a fork, about 15 minutes. Remove the thyme stems and serve. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 2 cups lobster stock \\n 1 cup canned plum tomatoes and their juices, coarsely smashed \\n 2 tablespoons tomato paste \\n 2 tablespoons extra-virgin olive oil \\n 4 cloves garlic, finely chopped to a paste \\n 1/4 teaspoon crushed red pepper \\n 1 1/4 cup mayonnaise \\n 1 cup finely chopped cooked lobster tail \\n 2 teaspoons finely chopped fresh oregano \\n Kosher salt and freshly ground black pepper \\n 1 cup Chardonnay vinegar \\n 3/4 cup sugar \\n 1 tablespoon kosher salt \\n 4 Fresno chiles, thinly sliced \\n 1/4 head red cabbage, finely shredded \\n 1/4 head green cabbage, finely shredded \\n 1 cup fresh basil leaves, chopped \\n 1/2 medium red onion, coarsely grated \\n Finely grated zest and juice of 2 lemons \\n 1 tablespoon Dijon mustard \\n 1 tablespoon whole-grain mustard \\n Kosher salt and freshly ground black pepper \\n 1/2 cup canola oil \\n 1 quart canola oil \\n 1 cup all-purpose flour \\n Kosher salt and freshly ground black pepper \\n 4 large eggs \\n 1 cup panko breadcrumbs \\n 1 cup plain breadcrumbs \\n 1 cup blue cornmeal \\n Four 6-ounce halibut fillets \\n 4 soft hoagie rolls, sliced in half and lightly toasted \\n Instructions: \\n Special equipment: a deep-fry thermometer and deep fryer or Dutch oven For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes. While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes. Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes. Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes. Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours. For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.) For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer. Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper. Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess. Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt. To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 4 tablespoons tricolor peppercorns (or any peppercorns) \\n 3 sprigs rosemary \\n 3 sprigs thyme \\n 1/3 cup kosher salt \\n 8 cloves garlic, minced \\n 1 10-to-14-pound boneless rib-eye roast \\n 1/4 cup olive oil \\n Yorkshire Pudding, for serving, recipe follows \\n 5 large eggs \\n 1 cup half-and-half \\n 1 cup all-purpose flour \\n Kosher salt \\n Drippings from the prime rib \\n Instructions: \\n Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.) Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you\\'re ready to serve, carve it into slices of your preferred width. Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they\\'re totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it\\'s nice and smooth, then refrigerate until the prime rib is ready. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely! Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they\\'ve \"popped\" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib. Photograph by Con Poulos <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1 chicken, about 3 1/2 pounds \\n 1 large onion, peeled \\n 3 cloves garlic, peeled \\n 1/4 bunch fresh thyme \\n 1 bay leaf \\n 4 poblano chiles \\n Extra-virgin olive oil \\n 1 onion, chopped \\n 4 garlic cloves, minced \\n 1 teaspoon ground cumin \\n 1 teaspoon ground coriander \\n 1 teaspoon dried oregano \\n 1 cup finely ground tortilla chips (ground in a food processor) \\n Salt \\n Leaves from 1/2 bunch fresh cilantro, chopped \\n Smoky Chile Cornbread, recipe follows \\n Shredded Jack cheese \\n Chopped fresh cilantro leaves \\n Lime wedges \\n 4 strips bacon, chopped \\n 2 cups cornmeal, white or yellow \\n 1 cup all-purpose flour \\n 2 tablespoons sugar \\n 2 teaspoons baking powder \\n 2 teaspoons baking soda \\n 2 teaspoons salt \\n 4 eggs \\n 2 cups milk \\n 1 canned chipotle chile, drained, stemmed, seeded and minced \\n 2 tablespoons finely chopped fresh chives, optional \\n Instructions: \\n Remove the giblets from the chicken. Discard the liver (it makes the broth bitter) and hold onto everything else. Rinse the chicken with cool water. Put the chicken, onion, and giblets in a large stockpot. Pour in enough cold water just to cover by 1 inch (about 3 quarts). Toss in the garlic and herbs and allow the water to slowly come to a boil over medium heat. Skim off the foam then reduce the heat and simmer gently for 1 hour, uncovered, until the chicken is cooked through. Skim any impurities that rise to the surface; add more water if necessary to keep the chicken covered. Carefully remove the chicken to a cutting board and let it cool. With a slotted spoon, remove the vegetables, giblets, thyme and bay leaf from the pot and discard. Reserve chicken broth. When the chicken is cool enough to handle, discard the skin and bones; shred the meat by hand. Meanwhile, seed, core, and thinly slice the poblano peppers. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Dust the vegetables with the ground cumin, coriander, and oregano, and stir; cook 1 minute. Stir in the ground tortillas. Pour in the reserved chicken broth, season with salt and cook 20 minutes. Now add the shredded chicken and chiles, and the cilantro and cook 5 more minutes. Taste for seasoning. To serve, ladle the chili into big bowls and garnish with grated cheese, cilantro, and a wedge of lime. Serve with the Smoky Chile Cornbread. Preheat the oven to 350 degrees F. Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. <|endoftext|> ',\n",
       " \" \\n Ingredients: \\n 3 veal cutlet fillets \\n 8 ounces farmer's cheese or goat cheese \\n 1/4 pound golden raisins \\n 1/4 pound pine nuts, toasted \\n 1/4 pound calamata olives, pitted, chopped \\n Extra-virgin olive oil, for sauteing \\n Spaetzle, recipe follows \\n Frizzled Beets and Carrots, recipe follows \\n 2 cups all-purpose flour \\n 4 eggs \\n 1/2 cup milk \\n 1 tablespoon fresh rosemary leaves, chopped \\n Chicken stock, for boiling spaetzle \\n 1 teaspoon lemon zest \\n 4 tablespoons (1/2 stick) unsalted butter \\n 1 clove garlic, finely chopped \\n Salt and pepper \\n Vegetable oil, for frying \\n 1 beets, peeled and sliced into long, thin strips \\n 2 carrots, peeled and sliced into long, thin strips \\n Salt \\n Instructions: \\n Pound the veal cutlets until they are thin enough to roll. Divide the farmer's cheese between the 3 veal cutlets and spread a thin layer on top of each piece of meat. Add the raisins, pine nuts and an olive tappanade on top of the cheese, then roll each cutlet into a log. Tie each log with butcher's twine, and then set aside. Heat olive oil in a medium sized pan and saute the veal logs over medium heat until they are cooked throughout and browned on all sides. Serve with Spaetzle and Frizzled Beets and Carrots. Place the spaetzle in a mound on the center of the plate. Halve the stuffed veal logs by slicing them on the bias. Prop up the pieces on either side of the spaetzle. Garnish with frizzled beets and carrots. Finish with fresh rosemary sprigs and some sauteed beet greens. Form a mound of flour in a large bowl and make a well in the center. Incorporate the eggs, 1 at a time, in the well and slowly mix together with the flour. Add milk as you stir the flour batter together. Slowly integrate the rosemary and lemon zest. Continue to stir until a thickened batter forms. Push the batter through a fine mesh strainer into a medium sized pot of boiling chicken stock. The spaetzle is done when the pieces float to the top of the stock. Use a slotted spoon to remove the cooked spaetzle. Melt butter in a large skillet, add garlic and spaetzle, then set aside. Heat vegetable oil in a medium sized pan and fry the vegetables until they are crispy. Place the cooked vegetables on a paper towel to drain any excess oil. Sprinkle with salt, to taste. <|endoftext|> \",\n",
       " ' \\n Ingredients: \\n 2 1/4 cups of your favorite all-purpose baking mix, such as Bisquick \\n About 1/3 cup buttermilk, plus more for brushing \\n About 1/3 cup milk \\n 2 jalapenos \\n 1/4 cup heavy cream \\n 8 large eggs \\n Kosher salt and freshly ground pepper \\n 3 tablespoons canola oil \\n 8 ounces breakfast sausage \\n 1 small yellow onion, small dice (about 1 cup) \\n 1 cup shredded sharp Cheddar cheese \\n 1 large green tomato, quartered lengthwise and thinly sliced \\n Instructions: \\n Position an oven rack in the top third of the oven and preheat to 450 degrees F. Prepare the biscuits according to the package directions, replacing half of the milk with buttermilk (this will amount to about 1/3 cup milk and 1/3 cup buttermilk for most mixes). Roll or pat the dough into an approximately 8-inch round about 1/2 inch thick. Use a 2-inch round biscuit cutter to cut biscuits out of the dough. You can reroll the scraps once and cut additional biscuits, making 14 to 16 biscuits total. Transfer the cut biscuits onto an ungreased baking sheet and brush lightly with the remaining buttermilk. Bake until the tops are golden brown, 6 to 8 minutes. Allow to sit at room temperature while you prepare the eggs. Change the oven setting to broil. Put the jalapenos on a small baking sheet and place under the broiler until charred all over, turning the jalapenos as needed, about 5 minutes. Transfer to a small bowl and cover with plastic wrap. Let sit for 5 minutes, and then peel the skin away from the jalapenos. Roughly chop into small pieces, removing the seeds if you do not want the eggs too spicy. Set aside. Whisk the cream, eggs and some salt and pepper together in a large bowl. Heat the canola oil in a 10-inch nonstick ovenproof saute pan over medium-high heat. Add the breakfast sausage and cook until browned, breaking up the meat with a wooden spoon, 4 to 6 minutes. Use a slotted spoon to remove the browned meat to a plate. Reduce the heat to medium, add the onions and cook until lightly caramelized, 4 to 6 minutes. Add the chopped jalapenos and browned sausage back to the pan and stir to combine. Pour the egg mixture into the pan and cook until the eggs just start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 3 minutes. Place the frittata under the broiler and broil until lightly puffed and the top is golden brown, about 3 minutes. Let stand for 5 minutes. Meanwhile, turn off the broiler and place the biscuits back in the oven. The residual heat of the oven will warm the biscuits through. After 5 minutes, use a rubber spatula to loosen the frittata from the pan and invert it onto a cutting board. Cut into 14 to 16 pieces (depending on how many biscuits you baked). Split open the warm biscuits and sandwich a piece of frittata and some sliced green tomato between each biscuit. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1 cup pure maple syrup \\n One 2-inch piece fresh ginger, peeled and sliced \\n 2 tablespoons bourbon \\n Nonstick cooking spray \\n One 1-pound loaf broiche or challah \\n 6 eggs, at room temperature \\n 1 cup whole milk, at room temperature \\n 2 tablespoons unsalted butter, melted and slightly cooled \\n 1 teaspoon vanilla extract \\n 1/2 teaspoon bourbon \\n 1/8 teaspoon fine salt \\n Instructions: \\n Watch how to make this recipe. For the syrup: Place the maple syrup and ginger in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 10 minutes. Use a slotted spoon to remove the ginger and discard. Stir in the bourbon and keep warm while you make the French toast fingers. For the French toast: Place two racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Slice the brioche into 2-inch slices and then cut each slice into three to four 1-inch-wide fingers. In a large bowl whisk the eggs, milk, butter, vanilla, bourbon and salt. Dunk the fingers into the egg mixture, let the excess drip off, and then place them onto the baking sheet. Bake the fingers until they are firm and golden brown, 15 to 18 minutes, flipping the fingers over halfway through baking. Serve warm with the syrup. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 2 russet potatoes russet potatoes (about 1 pound), scrubbed \\n Kosher salt \\n 6 medium cloves garlic cloves garlic \\n 3/4 cup whole blanched almonds \\n 1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling \\n 2 whole jarred roasted red peppers, rinsed and patted dry \\n 1/2 cup fresh flat-leaf parsley leaves \\n 1/4 teaspoon crushed red pepper flakes \\n 1/4 cup fresh lemon juice \\n 3 tablespoons white wine vinegar white wine vinegar \\n Baked pita chips and/or warm fresh pita bread wedges, for serving \\n Instructions: \\n Special equipment: A food mill or ricer Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it. Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve. Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve. When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed. Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges. <|endoftext|> ',\n",
       " \" \\n Ingredients: \\n 1 chicken (3 1/2 to 4 pounds) \\n 2 teaspoons chopped fresh rosemary \\n 2 teaspoons fennel seeds, crushed* \\n Kosher salt and freshly ground black pepper \\n 4 tablespoons olive oil \\n 5 fingerling potatoes, cut in half horizontally \\n 2 large carrot, peeled and cut into 1-inch chunks \\n 1 large shallot, peeled and sliced in half through the root \\n 1 cup dry white wine \\n 1 cup chicken stock \\n 1 tablespoon butter \\n Chopped fresh parsley, optional \\n Instructions: \\n Watch how to make this recipe. Take the chicken out of the refrigerator and remove the innards from the cavity. Pat dry with paper towels. Let stand at room temperature for about 1 hour. Adjust the rack to the center of the oven and preheat to 350 degrees F. Use kitchen shears to cut out the backbone of the chicken. You can do this with a heavy chef's knife, but most people find it easiest with the scissors. Reserve the backbone for stock later. Lay your chicken open like a book on your work surface, skin-side up. Flatten the chicken with your hands with firm pressure; you should hear a cracking noise. Sprinkle the chicken with the rosemary and fennel seeds, and liberally sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high heat. Once hot, add 2 tablespoons olive oil to heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes. While the chicken is searing, add the potatoes, carrots and shallot to a bowl along with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well, making sure that all the vegetables are coated well with the oil. Flip the chicken and add the vegetables to the skillet. Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour 10 minutes. Remove the chicken to a cutting board to rest for 15 minutes before carving. Use a slotted spoon to remove the vegetables to a platter and cover loosely with foil to keep warm. Meanwhile, place the skillet over a burner and set to medium heat. Add the white wine and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Stir in chicken broth. Reduce by half, or until the gravy coats the back of a spoon. Swirl in the butter at the end of simmering for a richer taste and glossiness. Carve the chicken into pieces and serve with the vegetables and the gravy. Sprinkle the vegetables with additional fresh chopped parsley if using. <|endoftext|> \",\n",
       " \" \\n Ingredients: \\n 8 ripe Roma tomatoes, halved lengthwise \\n 1/2 cup extra-virgin olive oil \\n 1 tablespoon confectioners' sugar \\n 1 1/2 teaspoons red pepper flakes \\n Kosher salt \\n 2 tablespoons canola oil \\n 6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed \\n 12 sprigs fresh thyme \\n 2 medium red bell peppers, seeded and finely diced \\n 3 large cloves garlic, minced \\n 3 medium yellow onions, finely diced \\n 6 sprigs fresh basil \\n 1 tablespoon red wine vinegar \\n 12 ounces mozzarella, cut into 1-inch cubes \\n 3/4 cup panko breadcrumbs, toasted \\n 1/2 cup finely grated Parmesan \\n 1/2 stick (4 tablespoons) unsalted butter, melted \\n 4 to 5 tablespoons aged balsamic vinegar \\n Instructions: \\n Watch how to make this recipe. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes. Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside. In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers. Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary. In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture. Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve. <|endoftext|> \",\n",
       " ' \\n Ingredients: \\n 1 1/2 cups heavy cream \\n 3 bay leaves \\n 2 sprigs fresh thyme, plus more to finish \\n 2 garlic cloves, chopped \\n 1/2 teaspoon freshly grated nutmeg \\n Salt and freshly ground black pepper \\n Unsalted butter \\n 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices \\n 1/2 cup grated Parmesan, plus more for broiling \\n Instructions: \\n Watch how to make this recipe. Preheat the oven to 400 degrees F. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 5 large eggs \\n 1 cup half-and-half \\n 1 cup all-purpose flour \\n Kosher salt \\n Drippings from the Prime Rib, recipe follows \\n 4 tablespoons tricolor peppercorns (or any peppercorns) \\n 3 sprigs rosemary \\n 3 sprigs thyme \\n 1/3 cup kosher salt \\n 8 cloves garlic, minced \\n 1 10 -to-14-pound boneless rib-eye roast \\n 1/4 cup olive oil \\n Instructions: \\n Make the batter before removing the prime rib from the oven: Combine the eggs and half-and-half in a bowl and whisk until they\\'re totally combined. Throw the flour and 2 teaspoons salt into a sifter and sift them straight into the bowl. Whisk until it\\'s nice and smooth, then refrigerate until the prime rib is ready. After the beef is removed from the pan, increase the oven temperature to 450 degrees F. Use a slotted spoon to remove the peppercorns, herbs and excess salt from the drippings. Pour the remaining drippings into a separate container. They should be speckled and lovely! Pour a small amount (about 1/2 teaspoon or so) of the drippings into each cup of a standard muffin pan and place the pan in the hot oven for a couple of minutes, or until just before the drippings begin to smoke. Carefully remove the pan from the oven and immediately fill the muffin cups about 1/2 to 2/3 full. Bake 13 to 14 minutes, or until they\\'ve \"popped\" about as much as they can pop. Serve them in a basket with a pretty napkin right next to the prime rib. Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle the olive oil all over the surface and rub it in with your hands. Sprinkle the peppercorn-herb-salt mixture all over the surface of the beef, pressing it lightly with your hands. Roast the beef 45 minutes for the first stage. Reduce the oven temperature to 300 degrees F and insert a meat thermometer sideways into the roast. Roast the beef an additional 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120 degrees F to 135 degrees F in the center for medium rare. (The meat will continue to cook for a bit after you remove it from the oven.) Remove the beef from the rack and let it rest about 15 minutes to allow the juices to redistribute throughout the meat. When you\\'re ready to serve, carve it into slices of your preferred width. Photograph by Con Poulos <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1 whole chicken \\n Salt and freshly ground black pepper \\n 1/2 orange, halved \\n 6 cloves garlic \\n 1/2 onion, halved \\n 1 stalk celery, chopped \\n 2 sprigs fresh rosemary \\n 2 sprigs fresh thyme \\n Salt \\n 3 cups snow or snap peas \\n 4 carrots, peeled and cut on a bias 1/2-inch thick \\n 1 tablespoon grated fresh ginger \\n 2 teaspoons plus 2 tablespoons butter, divided \\n 1 tablespoon brown sugar \\n 2 tablespoons grated fresh garlic \\n Freshly ground black pepper \\n 2 cups chicken stock \\n 1/2 cup soy sauce \\n 1 tablespoon anise seed \\n 1 tablespoon honey \\n 1 tablespoon rice wine vinegar \\n 1 tablespoon sesame oil \\n 2 sprigs fresh thyme \\n Instructions: \\n For the chicken: Preheat the oven to 400 degrees F. Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes. Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes. For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service. Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service. For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon. Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat. To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten. Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1 tablespoon olive oil, plus more \\n 3 fresh Mexican chorizo sausages, casings removed (about 1 pound) \\n Four 10-inch flour tortillas \\n 2 cups grated Pepper Jack cheese (about 8 ounces) \\n One 15-ounce can black beans, drained and rinsed \\n Easy Homemade Salsa, recipe follows \\n 1 tablespoon butter \\n Sour cream, for serving \\n 1/2 cup fresh cilantro leaves \\n 4 plum tomatoes, cut into quarters, seeds removed \\n 1 clove garlic, smashed and peeled \\n 1 jalapeno, seeds removed, quartered \\n Juice of 1 lime \\n 1/4 red onion, cut into chunks \\n Kosher salt and freshly ground black pepper \\n Instructions: \\n Watch how to make this recipe. Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes. Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease. To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close. Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream. Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand. <|endoftext|> ',\n",
       " ' \\n Ingredients: \\n 1 cup mayonnaise \\n 2 tablespoons chopped fresh chives \\n 2 tablespoons chopped fresh parsley \\n 1 tablespoon finely chopped cornichons \\n 2 teaspoons capers, roughly chopped \\n 1 lemon, juiced \\n 3/4 cup rice flour \\n 1/2 cup all-purpose flour \\n 1/2 teaspoon baking powder \\n 1/4 teaspoon salt, plus more as needed \\n 3/4 to 1 cup club soda \\n 8 cups vegetable oil \\n Two 6-ounce fillets white fish \\n 2 cups French fries, hot \\n Lemon wedges, for serving \\n Instructions: \\n For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin. For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter. Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges. <|endoftext|> ']"
      ]
     },
     "execution_count": 63,
     "metadata": {},
     "output_type": "execute_result"
    }
   ],
   "source": [
    "df[df.combined.str.contains('Use a slotted spoon to remove the ')].combined.tolist()"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 39,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [],
   "source": [
    "with open('dataset_val.txt', 'r') as f:\n",
    "    data = f.read()"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 40,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [],
   "source": [
    "special_token = '<|endoftext|>'\n",
    "data = data.split('<|endoftext|>')"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 15,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [
    {
     "name": "stdout",
     "output_type": "stream",
     "text": [
      " \n",
      " Ingredients: \n",
      " 4 tablespoons unsalted butter \n",
      " 1 onion, diced \n",
      " 1 carrot, peeled and diced \n",
      " 1 celery rib, washed and diced \n",
      " 4 ears corn, husked and kernels removed \n",
      " 6 baby red new potatoes, unpeeled, washed and diced \n",
      " 1 quart clam juice \n",
      " 1 cup dry white wine \n",
      " 3 1/2 pounds Littleneck clams, Manila clams or Cockles in the shell \n",
      " 1 Italian Roma tomato, cored, seeded and diced \n",
      " 1 red bell pepper, cored, seeded and diced \n",
      " 1 jalapeno chile, stemmed, seeded, if desired \n",
      " 1 bunch cilantro, leaves only, chopped \n",
      " Juice of 1 lime \n",
      " 1/2 teaspoon freshly ground black pepper \n",
      " Salt to taste \n",
      " Instructions:\n"
     ]
    }
   ],
   "source": [
    "sample = data[0].split('Instructions:')[0] + 'Instructions:'\n",
    "print(sample)"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 53,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [
    {
     "name": "stderr",
     "output_type": "stream",
     "text": [
      "Setting `pad_token_id` to 50256 (first `eos_token_id`) to generate sequence\n"
     ]
    },
    {
     "name": "stdout",
     "output_type": "stream",
     "text": [
      "CPU times: user 1min 3s, sys: 2.43 s, total: 1min 5s\n",
      "Wall time: 11 s\n"
     ]
    }
   ],
   "source": [
    "%%time\n",
    "prompt_text = sample\n",
    "\n",
    "# prompt_text = 'Ingredients: 5 eggs \\n 10 grams butter \\n breadcrumbs \\n cheese \\n Instructions:'\n",
    "encoded_prompt = tokenizer.encode(prompt_text, add_special_tokens=False, return_tensors=\"pt\")\n",
    "\n",
    "input_ids = encoded_prompt\n",
    "\n",
    "output_sequences = model.generate(\n",
    "    input_ids=input_ids,\n",
    "    max_length=len(encoded_prompt[0])+800,\n",
    "    temperature=0.9,\n",
    "    top_k=100,\n",
    "    top_p=0.9,\n",
    "    repetition_penalty=1,\n",
    "    do_sample=True,\n",
    "    num_return_sequences=5,\n",
    ")"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": 52,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [
    {
     "name": "stdout",
     "output_type": "stream",
     "text": [
      "--------------------\n",
      "Generated Output #1\n",
      "--------------------\n",
      "Ingredients: 5 eggs \n",
      " 10 grams butter \n",
      " breadcrumbs \n",
      " cheese \n",
      " Instructions: \n",
      " Preheat the oven to 375 degrees F. Sift the flour, cocoa, baking soda, baking powder and salt together and set aside. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, then add the eggs one at a time, beating well after each addition. Add the flour mixture, mixing well after each addition. Fold in the graham cracker crumbs and cheese. Drop by rounded spoonfuls onto parchment lined cookie sheets. Bake for 7 to 9 minutes in the preheated oven, until lightly browned. Let cool on a wire rack. \n",
      "--------------------\n",
      "Generated Output #2\n",
      "--------------------\n",
      "Ingredients: 5 eggs \n",
      " 10 grams butter \n",
      " breadcrumbs \n",
      " cheese \n",
      " Instructions: \n",
      " Place all ingredients in food processor and pulse until well blended. Add cheese and pulse for 20 seconds. Add eggs, cheese and nuts and pulse for 1 minute more. \n",
      "--------------------\n",
      "Generated Output #3\n",
      "--------------------\n",
      "Ingredients: 5 eggs \n",
      " 10 grams butter \n",
      " breadcrumbs \n",
      " cheese \n",
      " Instructions: \n",
      " Put the eggs in a saucepan and cover with cold water. Bring to a boil, lower the heat, and simmer for 2 to 3 minutes. Remove from the heat and cool in the refrigerator. When the eggs are cool, peel off the yolks. Use a slotted spoon to remove the yolks. Add the butter and cream to the beaten eggs. Beat the egg yolks together until smooth. In a separate bowl, mix the eggs and the breadcrumbs until well combined. Form the mixture into patties. Heat a griddle or a large skillet over medium heat. Dip the patties in the egg wash. Cook until browned on each side, about 3 minutes. Place on a large baking sheet. In a small bowl, mix together the breadcrumbs and cheese. Form into patties. To serve, place 4 hot dog patties on each plate. Top each patty with 2 tablespoons of the cheese-yolk mixture. \n",
      "--------------------\n",
      "Generated Output #4\n",
      "--------------------\n",
      "Ingredients: 5 eggs \n",
      " 10 grams butter \n",
      " breadcrumbs \n",
      " cheese \n",
      " Instructions: \n",
      " Put the eggs, butter, breadcrumbs, cheese, and salt into a large mixing bowl, and set the bowl over a pan of simmering water. When the water boils, remove the bowl from the heat, and allow the eggs to stand for a few minutes to cool. Carefully remove the eggs, but leave the yolks in the bowl and place in the bowl with the butter. Cover the bowl with plastic wrap and set aside for 2 hours. Preheat oven to 350 degrees F. Pour the egg mixture into a 1 1/2-quart (1-quart) baking dish, and cover the baking dish with foil. Place the dish in the oven and bake for 45 minutes. Remove the foil, and let stand for 15 minutes. Meanwhile, preheat the broiler. Uncover the baking dish, and allow it to cool for 5 minutes. Remove the dish from the oven, and place the dish on a rack to cool. \n",
      "--------------------\n",
      "Generated Output #5\n",
      "--------------------\n",
      "Ingredients: 5 eggs \n",
      " 10 grams butter \n",
      " breadcrumbs \n",
      " cheese \n",
      " Instructions: \n",
      " Preheat oven to 350 degrees F. Spray a large baking sheet with vegetable oil cooking spray. Place the eggs, butter, breadcrumbs, cheese and salt in a food processor and pulse until thoroughly combined. In a large bowl, mix together the yeast, milk, water and salt. Add the egg mixture to the dry ingredients, mixing until incorporated. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 10 minutes. Spray a large bowl with vegetable oil cooking spray. Punch down the dough and turn it out onto a floured work surface. Pat into a 1/2-inch thickness. Cut the dough into 3 1/2-inch rounds using a 2 1/2-inch cookie cutter. Arrange the rounds about 2 inches apart on the prepared baking sheet and bake for about 12 minutes. Cool on a rack. When cool, cut into 1/2-inch slices and serve. \n"
     ]
    }
   ],
   "source": [
    "for i, output_sequence in enumerate(output_sequences):\n",
    "    result = tokenizer.decode(output_sequence)\n",
    "    \n",
    "    result = result[:result.index(special_token)]\n",
    "    print('--------------------')\n",
    "    print(f'Generated Output #{i+1}')\n",
    "    print('--------------------')\n",
    "    print(result)"
   ]
  },
  {
   "cell_type": "code",
   "execution_count": null,
   "metadata": {
    "Collapsed": "false"
   },
   "outputs": [],
   "source": []
  }
 ],
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   "codemirror_mode": {
    "name": "ipython",
    "version": 3
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   "file_extension": ".py",
   "mimetype": "text/x-python",
   "name": "python",
   "nbconvert_exporter": "python",
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