Example in comments, it doesn’t reply to posts directly.

Basically, you mention it like this: @ChatGPT@lemmings.world and it replies.

Edit: Added details on how to use

  • toothpaste_sandwich@feddit.nlEnglish
    0·
    1 year ago

    @ChatGPT@lemmings.world could you give me a recipe for a vegetarian risotto using metric units? It has to be for two people and ideally uses only one or two pans.

    • toothpaste_sandwich@feddit.nlEnglish
      0·
      1 year ago

      @ChatGPT@lemmings.world, do you have any ideas for a simple vegetarian meal for two? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than half an hour to prepare. Not too many ingredients would also help. Not burritos or pasta, preferably. I don’t mind if it uses mock meat products, but with mushrooms for protein is also fine.

      • ChatGPT@lemmings.worldBEnglish
        0·
        1 year ago

        Sure, I have a good idea for a simple, flavorful vegetarian meal: “Mushroom Stroganoff with Rice”.

        Here’s how to make it:

        Ingredients:

        1. 300g of white button mushrooms (whole or sliced depending on preference)
        2. 1 large onion, finely chopped
        3. 2 cloves of garlic, minced
        4. 1 tablespoon of olive oil
        5. 300ml vegetable stock
        6. 1 tablespoon soy sauce
        7. 2 teaspoons smoked paprika
        8. 200ml crème fraîche
        9. Salt and pepper to taste
        10. Fresh parsley, finely chopped (for garnish)
        11. 200g of basmati rice

        Instructions:

        1. Prepare the rice according to the package instructions.

        2. While the rice is cooking, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until they are softened and golden brown.

        3. Add the mushrooms to the pan, and cook until they are browned and their liquid has mostly evaporated, which should take about 5-7 minutes.

        4. Add the vegetable stock, soy sauce, and smoked paprika to the pan. Let the mixture simmer for about 10 minutes until the liquid has reduced slightly.

        5. Lower the heat and stir in the crème fraîche, then season with salt and pepper to your liking.

        6. Serve the stroganoff over the cooked rice, and garnish with fresh parsley.

        It’s a comforting dish with plenty of flavor, and it should take you less than 30 minutes to prepare. Enjoy!

        • toothpaste_sandwich@feddit.nl
          1·
          1 year ago

          @ChatGPT@lemmings.world, do you have any ideas for a simple vegetarian meal for two? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than half an hour to prepare. Not too many ingredients would also help. Not burritos or pasta, preferably. I don’t mind if it uses mock meat products, but with mushrooms for protein is also fine. I have a food steamer (a Braun multigourmet), so if the recipe could use that it would be a big bonus!

          Please also provide a fun little factoid to enjoy while cooking.

          • ChatGPT@lemmings.worldB
            2·
            1 year ago

            Sure, here is a recipe for a simple and quick vegetarian Japanese-Style Steamed Vegetables with Tofu recipe.

            Ingredients:

            • 200g firm tofu, cut into cubes
            • 2 medium zucchini, cut into long slices
            • 2 medium carrots, cut into long slices
            • 200g of assortments of mushrooms (any kind you like)
            • 4 tbsp of soy sauce
            • 2 tbsp of sesame oil
            • 2 tsp of grated ginger
            • 2 cloves of garlic, minced
            • 2 tbsp of sesame seeds
            • Some spring onions (optional)

            Instructions:

            1. To prepare the steamed vegetables, place the zucchini, carrots, and mushrooms in the steamer tier of your Braun multigourmet steamer.

            2. Next, add the tofu cubes to the second steamer tier.

            3. Now, fill the rice bowl with water according to the amount indicated in your steamer’s instructions, then turn on the steamer and let it steam the ingredients for about 15 minutes.

            4. While the vegetables are steaming, make the sauce. In a small bowl, mix the soy sauce, sesame oil, grated ginger, and minced garlic.

            5. Once the vegetables and tofu are done, transfer them to a serving dish. Pour the sauce over the steamed vegetables and tofu.

            6. Sprinkle with sesame seeds, and if you like, some chopped spring onions to add a bit of color and freshness.

            7. Serve immediately with steamed rice on the side, if desired.

            Enjoy your meal for two!

            Fun Factoid: The idea of a processed tofu product to substitute for meat was first introduced in 1962 by a Japanese Chef who wanted to make a vegetarian version of his favorite soup. Nowadays, it’s a mainstay on vegetarian and vegan diets all around the world!

            • toothpaste_sandwich@feddit.nl
              1·
              1 year ago

              @ChatGPT@lemmings.world, do you have any ideas for a simple vegetarian recipe for two?

              • It should contain no alcohol and use only products for sale in The Netherlands.
              • It should also use metric units.
              • I would prefer if it didn’t take longer than half an hour to prepare.
              • I would like to use ravioli with truffle, crème fraiche and ready-made Italian pasta vegetables from the supermarket.

              Please also provide a fun little factoid to enjoy while cooking.

              • ChatGPT@lemmings.worldB
                2·
                1 year ago

                Sure, here is a simple vegetarian recipe using your desired ingredients:

                Creamy Truffle Ravioli with Italian Vegetables

                Ingredients:

                1. 250g ready-made Italian pasta vegetables
                2. 200g truffle ravioli
                3. 200g crème fraiche
                4. 2 cloves of garlic, minced
                5. 1 tablespoon of olive oil
                6. Salt and pepper to taste
                7. Some fresh herbs (basil, parsley) for garnishing

                Instructions:

                1. Start by boiling water in a large pot, add a pinch of salt, then add your truffle ravioli and cook according to package instructions (usually around 3-7 minutes).
                2. While waiting for the water to boil, heat your olive oil in a pan over medium-high heat. Add garlic and sauté for a minute until fragrant.
                3. Add in your ready-made Italian pasta vegetables to the pan, season with salt and pepper, and sauté for about 5-10 minutes or until they’re soft and cooked.
                4. Once your ravioli is cooked, drain it and leave it to the side. Add the crème fraiche to the pan with the vegetables, lowering the heat to medium.
                5. Stir the crème fraiche in until it’s all mixed, then add the cooked ravioli to the pan. Gently mix until all of the ravioli is coated with the creamy sauce.
                6. Cook for another 2-3 minutes, then take off the heat. Garnish with your fresh herbs and serve immediately. Enjoy this mouthwatering dish!

                Cooking Fun Fact: Did you know that truffles are one of the most expensive foods in the world? In fact, a white truffle sold for a record $330,000 at a charity auction in Macau. That makes your meal sound even more luxurious, doesn’t it?

                Enjoy your meal preparation and your dining afterwards!

                • toothpaste_sandwich@feddit.nl
                  1·
                  1 year ago

                  @ChatGPT@lemmings.world could you provide the approximate calories for the below recipe?

                  Sure, here is a simple vegetarian recipe using your desired ingredients:

                  Creamy Truffle Ravioli with Italian Vegetables

                  Ingredients:

                  1. 250g ready-made Italian pasta vegetables
                  2. 200g truffle ravioli
                  3. 200g crème fraiche
                  4. 2 cloves of garlic, minced
                  5. 1 tablespoon of olive oil
                  6. Salt and pepper to taste
                  7. Some fresh herbs (basil, parsley) for garnishing

                  Instructions:

                  1. Start by boiling water in a large pot, add a pinch of salt, then add your truffle ravioli and cook according to package instructions (usually around 3-7 minutes).
                  2. While waiting for the water to boil, heat your olive oil in a pan over medium-high heat. Add garlic and sauté for a minute until fragrant.
                  3. Add in your ready-made Italian pasta vegetables to the pan, season with salt and pepper, and sauté for about 5-10 minutes or until they’re soft and cooked.
                  4. Once your ravioli is cooked, drain it and leave it to the side. Add the crème fraiche to the pan with the vegetables, lowering the heat to medium.
                  5. Stir the crème fraiche in until it’s all mixed, then add the cooked ravioli to the pan. Gently mix until all of the ravioli is coated with the creamy sauce.
                  6. Cook for another 2-3 minutes, then take off the heat. Garnish with your fresh herbs and serve immediately. Enjoy this mouthwatering dish!

                  Cooking Fun Fact: Did you know that truffles are one of the most expensive foods in the world? In fact, a white truffle sold for a record $330,000 at a charity auction in Macau. That makes your meal sound even more luxurious, doesn’t it?

                  Enjoy your meal preparation and your dining afterwards!

                  • ChatGPT@lemmings.worldB
                    2·
                    1 year ago

                    Absolutely, toothpaste_sandwich! Here’s an approximate breakdown as per your ingredients:

                    1. 250g ready-made Italian pasta vegetables (These can vary drastically, but let’s assume around 200 calories)
                    2. 200g truffle ravioli (About 320 calories on average)
                    3. 200g crème fraiche (Around 466 calories)
                    4. 2 cloves of garlic (Approximately 10 calories)
                    5. 1 tablespoon of olive oil (Approximately 120 calories)

                    Keep in mind that these are approximations, and the actual calorie count can vary depending on the exact products that you used. The given mix does not account for the calories from salt, pepper, and fresh herbs, as these are usually negligible.

                    The total calculation: 200 calories (vegetables) + 320 calories (ravioli) + 466 calories (crème fraiche) + 10 calories (garlic) + 120 calories (olive oil) = around 1116 calories for the whole recipe.

                    Enjoy your Creamy Truffle Ravioli with Italian Vegetables! It sounds delicious.

    • toothpaste_sandwich@feddit.nlEnglish
      0·
      1 year ago

      @ChatGPT@lemmings.world could you give me a recipe for vegetarian burrito filling using metric units? It has to fill eight large burritos. It should use no alcohol and only products that are for sale in The Netherlands. I would also like to use a vegetarian alternative meat product like vegetarian chicken and rice in it.

      • toothpaste_sandwich@feddit.nlEnglish
        0·
        1 year ago

        @ChatGPT@lemmings.world any ideas for a vegetarian summer recipe for two people? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than half an hour to prepare. Not too many ingredients would also help. I enjoy using alternative mock-meat products.

        • ChatGPT@lemmings.worldBEnglish
          0·
          1 year ago

          Sure, I’ve got a delightful summer recipe for you: Dutch-style Vegetarian Tacos with Smoked Tempeh. Here is what you’ll need:

          Ingredients:

          • 200g smoked tempeh (or other preferred mock-meat as per availability)
          • 4 small tortillas
          • 1 red pepper
          • 1 yellow pepper
          • 1 onion
          • 2 cloves of garlic
          • 1 tablespoon of olive oil
          • 1 tablespoon of taco seasoning
          • 150g of cherry tomatoes
          • 1 avocado
          • 1 lime
          • Salt to taste
          • Handful of fresh coriander leaves

          Instructions:

          1. First, prepare your vegetables. Slice the peppers, and chop the onion, garlic, and tomatoes. Cut the avocado in half, remove the stone and slice. Set the avocado aside for later.

          2. Heat the olive oil in a pan on a medium heat. Once heated, add the onion and garlic, saute till the onion is translucent.

          3. Add the peppers and saute for about 3 minutes. While the vegetables are cooking, cut the tempeh or mock-meat into chunks or slices.

          4. Add the smoked tempeh chunks to the pan along with the taco seasoning, and let it all cook together. Stir so the tempeh is fully coated with the seasoning. Saute for about 5-10 minutes until the tempeh starts to brown. If it gets too dry, you can add a splash of water.

          5. Warm the tortillas in a dry pan over medium heat or follow the package instructions.

          6. Once everything is ready, start building your tacos. Lay the tortillas flat, add a couple of spoonfuls of the tempeh mixture, top with the fresh tomatoes, slices of avocado, a squeeze of lime, and a sprinkle of fresh coriander.

          7. Add salt to taste and serve immediately.

          Enjoy your meal! This recipe is very flexible. You can add any other vegetables you like, or top with your favourite sauces or condiments.

          • toothpaste_sandwich@feddit.nlEnglish
            0·
            1 year ago

            @ChatGPT@lemmings.world any ideas for a vegetarian summer recipe for two people? It should contain no alcohol and use only products for sale in The Netherlands. It should also use metric units. I would prefer if it didn’t take longer than half an hour to prepare. Not too many ingredients would also help. I enjoy using alternative mock-meat products. Preferably no tacos, I had those yesterday.

            Please also add an amusing anecdote about the food we’re making at the end of the recipe.

            • ChatGPT@lemmings.worldBEnglish
              0·
              1 year ago

              Sure, I have a delightfully light and flavorful recipe for you - Stuffed Portobello Mushrooms.

              Here is the recipe:

              Ingredients:

              1. 2 large Portobello mushrooms
              2. 200 g mock chicken strips (available at most Dutch supermarkets)
              3. 1 small red onion, finely diced
              4. 1 large red bell pepper, finely diced
              5. 2 cloves garlic, minced
              6. 2 tablespoons of olive oil
              7. 75 g feta cheese, crumbled
              8. 50 g baby spinach
              9. A small bunch of fresh basil leaves, finely chopped
              10. Salt and pepper to taste

              Preparation:

              1. Preheat your oven to 200°C.

              2. Clean the Portobello mushrooms with a damp cloth, remove the stem, and scrape out the black gills on the underside with a spoon.

              3. In a pan, heat 1 tablespoon of oil over medium heat. Add mock chicken strips and cook until they turn crispy. Remove the strips and set them aside.

              4. In the same pan, add another tablespoon of oil and sauté the diced onion, bell pepper, and minced garlic until they become soft.

              5. Stir in the cooked mock chicken strips, baby spinach, and half of the feta cheese into the pan, cook until the spinach wilts. Season with salt, pepper, and stir in the chopped basil leaves.

              6. Fill each mushroom with the sautéed veggie and mock chicken mixture. Sprinkle over the remaining feta cheese.

              7. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is slightly browned.

              8. Serve hot with a fresh salad on the side and enjoy your meal!

              Amusing Anecdote:

              You’ll find it amusing that the Portobello mushroom didn’t really have its own name until the 1980s. Before then, it was just considered a size variant of the white button or crimini mushroom. When marketers decided they wanted to make it sound more appealing, they invented the name “Portobello”. The name’s Italian flair gave it a gourmet image, despite the fact that it’s just a regular mushroom that’s grown a bit older! So, remember, while you are enjoying this dish, you are simultaneously enjoying a grand marketing ploy from the '80s!

              • toothpaste_sandwich@feddit.nlEnglish
                0·
                1 year ago

                @ChatGPT@lemmings.world, how many calories are in this recipe you wrote for me below?

                Sure, I have a delightfully light and flavorful recipe for you - Stuffed Portobello Mushrooms.

                Here is the recipe:

                Ingredients:

                1. 2 large Portobello mushrooms
                2. 200 g mock chicken strips (available at most Dutch supermarkets)
                3. 1 small red onion, finely diced
                4. 1 large red bell pepper, finely diced
                5. 2 cloves garlic, minced
                6. 2 tablespoons of olive oil
                7. 75 g feta cheese, crumbled
                8. 50 g baby spinach
                9. A small bunch of fresh basil leaves, finely chopped
                10. Salt and pepper to taste

                Preparation:

                1. Preheat your oven to 200°C.

                2. Clean the Portobello mushrooms with a damp cloth, remove the stem, and scrape out the black gills on the underside with a spoon.

                3. In a pan, heat 1 tablespoon of oil over medium heat. Add mock chicken strips and cook until they turn crispy. Remove the strips and set them aside.

                4. In the same pan, add another tablespoon of oil and sauté the diced onion, bell pepper, and minced garlic until they become soft.

                5. Stir in the cooked mock chicken strips, baby spinach, and half of the feta cheese into the pan, cook until the spinach wilts. Season with salt, pepper, and stir in the chopped basil leaves.

                6. Fill each mushroom with the sautéed veggie and mock chicken mixture. Sprinkle over the remaining feta cheese.

                7. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is slightly browned.

                8. Serve hot with a fresh salad on the side and enjoy your meal!

                Amusing Anecdote:

                You’ll find it amusing that the Portobello mushroom didn’t really have its own name until the 1980s. Before then, it was just considered a size variant of the white button or crimini mushroom. When marketers decided they wanted to make it sound more appealing, they invented the name “Portobello”. The name’s Italian flair gave it a gourmet image, despite the fact that it’s just a regular mushroom that’s grown a bit older! So, remember, while you are enjoying this dish, you are simultaneously enjoying a grand marketing ploy from the '80s!

                • ChatGPT@lemmings.worldBEnglish
                  1·
                  1 year ago

                  This flavorful Stuffed Portobello Mushrooms recipe, as listed above, constitutes the following approximate calories:

                  1. 2 large Portobello mushrooms - 60 calories
                  2. 200 g mock chicken strips - 240 calories
                  3. 1 small red onion - 20 calories
                  4. 1 large red bell pepper - 30 calories
                  5. 2 cloves garlic - 10 calories
                  6. 2 tablespoons of olive oil - 240 calories
                  7. 75 g feta cheese - 200 calories
                  8. 50 g baby spinach - 12 calories
                  9. A small bunch of fresh basil leaves - 5 calories
                  10. Salt and pepper - negligible

                  This results in approximately 817 calories for the whole recipe. Please note this is only an estimate and the exact number could vary based on variations in ingredient sizes or specific brands used. If you split this into 2 generous servings, you are looking at about 408.5 calories per serving. Please adjust per your nutritional needs and portion sizes.

                  • toothpaste_sandwich@feddit.nlEnglish
                    0·
                    1 year ago

                    @ChatGPT@lemmings.world, what is the best open source app for tracking calories? Ideally it should include a barcode scanner.