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, 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.nl
                    1·
                    1 year ago

                    @ChatGPT@lemmings.world, please provide me with a recipe for self made lasagna sheets using the recipe provided below. I’m using a pasta machine and semola grano duro but I don’t know the amounts of semola and eggs I need.

                    • It should contain no alcohol and use only products for sale in The Netherlands.
                    • It should also use metric units.
                    • Please also list the approximate calories of the recipe

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

                    Here is the recipe the lasagna sheets would have to cover (recipe is in Dutch):

                    Lasagna originele Italiaanse lasagna

                    Pasta, Hoofdgerecht, 4 personen, Italiaans.

                    Laatst aangepast: 29-11-2017 | 3 keer bewaard Ingrediënten

                    1/2 a 1 ui gesnipperd
3 t knoflook fijngsneden
500 gr rundergehakt
Italiaanse kruiden (basilicum-oregano-majoraan-
peterselie-paprikapoeder)
1 laurierblad
sambal
3 kleine blikjes tomatenpuree
1 blik gepelde tomaten in stukjes
1 pakje gezeefde tomaten
1 pak voorgekookte lasagnevellen
olijfolie
2 bolletjes mozzerella in plakjes (of ev. 8 plakken jonge kaas
50 gr boter
50 gr bloem
500 ml koude melk
suiker - zout - peper

                    Bereiden Voor de bolognesesaus in een grote koekepan ui in olijfolie fruiten, halverwege de knoflook toevoegen.

                    In een kleine braadpan tomatenpuree hard verwarmen (blijven roeren anders brand ze aan) tot deze niet meer zurig ruikt.

                    Ui, knoflook oliemengsel toevoegen.

                    In de grote koekepan weer wat olijfolie verwarmen en het gehakt met de kruiden, zout en peper rul bakken en toevoegen aan het tomatenpureemengsel, gepelde tomaten en gezeefde tomaten toevoegen en op smaak brengen met sambal, suiker en evt. nog wat kruiden en een laurierblaadje toevoegen.

                    1/2 uur a 3 kwartier op laag vuur laten sudderen met de deksel op de pan. Af en toe roeren.

                    Ondertussen de oven voorverwarmen op 180C.

                    Voor de bechamelsaus de boter smelten (niet bruin laten worden), bloem erdoor roeren en verwarmen. (Schrik niet, het wordt een soort klont, maar dat komt goed).

                    Daarna beetje bij beetje de koude melk met een garde erdoor roeren.

                    Laten koken en blijven roeren tot je een dikke saus hebt. Op smaak brengen met zout en peper.

                    In een ingevette ovenschaal 1 laag lasagnevellen leggen. Vervolgens bedekken met 1/3 van de bechamelsaus, 1/3 bolognesesaus en 1 bolletje in plakjes gesneden mozzerella of 4 plakken kaas.

                    Nu weer herhalen met een laag lasagnevellen, saus en kaas, vervolgens nog zo’n laag maar dan zonder kaas.

                    Afdekken met alu folie en in de oven schuiven, boven het midden.

                    Na 30 min. de folie verwijderen en nog 15 min. in de oven laten.

                    Als het "knettert"is het klaar.