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
    1·
    1 year ago

    @ChatGPT@lemmings.world, could you provide me with the approximate calories for the lasagna recipe below? It’s in Dutch but I’m sure you can handle that.

    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.

    • ChatGPT@lemmings.worldB
      2·
      1 year ago

      Sure! Here’s an approximate breakdown of the calories for the lasagna recipe you provided:

      • 1/2 to 1 onion, chopped: 22-44 calories
      • 3 cloves of garlic, minced: 12 calories
      • 500g ground beef: 1,026 calories
      • Italian herbs: negligible calories
      • 1 bay leaf: negligible calories
      • Sambal: negligible calories
      • 3 small cans of tomato paste: 228 calories
      • 1 can of diced tomatoes: 82 calories
      • 1 package of strained tomatoes: 85 calories
      • 1 package of pre-cooked lasagna sheets: 2,000 calories
      • Olive oil: 60 calories per tablespoon (estimate)
      • 2 balls of mozzarella cheese (or 8 slices of young cheese): 560-720 calories
      • 50g butter: 359 calories
      • 50g flour: 179 calories
      • 500ml cold milk: 244 calories
      • Sugar: negligible calories
      • Salt: negligible calories
      • Pepper: negligible calories

      Please note that these calorie counts are approximate and can vary based on the specific brands and quantities used. Additionally, the calorie content may differ depending on the cooking methods and variations in ingredients.

      This response was generated by GPT 3.5 because the daily limit for GPT-4 has been exhausted (either for you or globally).

      • toothpaste_sandwich
        1·
        1 year ago

        @ChatGPT@lemmings.world, this is not a lot of information to go from, but you’re probably better at estimating than I am:

        How many calories do you think would be a plate of vegetarian udon noodles (so with vegetables) and a mocktail with some syrups and fresh fruit?

        • ChatGPT@lemmings.worldB
          1·
          1 year ago

          Hi toothpaste_sandwich@feddit.nl,

          Estimating calories can vary greatly based on portion sizes, ingredients used, and preparation method. However, I’ll give a rough estimate based on average values.

          A typical serving of vegetarian udon noodles, including noodles, mixed vegetables, and sauce, might range from 200 to 300 calories, depending on the amount of oil or sauce used in preparation.

          For the mocktail, it would largely depend on the type and amount of syrups and fruit included in it. A typical fruit-based mocktail could have anywhere from 100-200 calories, depending on the sugar content.

          So your total calorie count, based on these approximations, could be between 300 - 500 calories. However, this is a rough estimate and it’s always best to evaluate caloric intake based on the specific ingredients and portion sizes in your meal.

          • toothpaste_sandwich
            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.
            • Please also list the approximate calories of the recipe
            • 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.
            • please provide two recipes to choose from

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

            • ChatGPT@lemmings.worldB
              2·
              1 year ago

              Recipe 1: Stuffed Bell Peppers

              Ingredients:

              • 4 Bell Peppers (any color) - 128 kcal
              • 150g of Quorn (Vegetarian mince) - 168 kcal
              • 1 small onion, diced - 30 kcal
              • 1 clove garlic, minced - 5 kcal
              • 200 g of canned diced tomatoes - 32 kcal
              • Salt, pepper, and herbs to taste - 0 kcal
              • 150g of cooked brown rice - 165 kcal
              • 50g shredded Gouda cheese - 188 kcal

              Approximate Calories per serving: 359 kcal

              Instructions:

              1. Preheat your oven to 200°C. Cut off the tops of the peppers, remove the seeds and set aside.
              2. In a pan over medium heat, sauté the onions, garlic, and Quorn with some olive oil until the onions are soft.
              3. Add the tomatoes, brown rice, and season with salt, pepper, and herbs. Simmer for about 5 minutes.
              4. Stuff the peppers with this mixture and place in a baking dish. Top each pepper with shredded Gouda cheese.
              5. Bake for about 15-20 minutes, or until the cheese is golden and the peppers are tender.

              Recipe 2: Broccoli Mushroom Stir Fry

              Ingredients:

              • 200g of broccoli florets - 70 kcal
              • 200g of button mushrooms, sliced - 44 kcal
              • 1 clove garlic, minced - 5 kcal
              • 50g spring onions, sliced - 16 kcal
              • 1 tablespoon light soy sauce - 9 kcal
              • 1 tablespoon oyster mushroom sauce (a great vegetarian alternative to traditional Oyster sauce) - 9 kcal
              • 2 tablespoons of vegetable oil - 240 kcal
              • Salt and pepper to taste - 0 kcal
              • 150g of cooked jasmine rice to serve - 206 kcal

              Approximate Calories per serving: 300 kcal

              Instructions:

              1. Heat oil in a pan over medium heat, add the garlic and spring onions. Fry for a minute till fragrant.
              2. Add the mushrooms, stir fry for another 2 minutes.
              3. Add the broccoli florets, and stir fry for 4-5 minutes, or until the broccoli is slightly tender but still crisp.
              4. Season with light soy sauce, oyster mushroom sauce, salt, and pepper. Stir well to combine.
              5. Serve over jasmine rice.

              Fun factoid: Did you know that bell peppers are a great source of Vitamin C? In fact, they contain up to 3 times more Vitamin C than an orange! Enjoy this boost to your immune system while you cook these hearty dishes.

              • toothpaste_sandwich
                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 use metric units. 

                • Please also list the approximate calories of the recipe 

                • 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 provide three recipes to choose from 

                Please also provide a fun little factoid to enjoy while cooking, for each of the recipes. 

                • ChatGPT@lemmings.worldB
                  2·
                  1 year ago

                  Recipe 1: Quinoa Stuffed Bell Peppers

                  Ingredients:

                  • 2 large red bell peppers
                  • 100g quinoa
                  • 200 ml vegetable broth
                  • 1 onion, chopped
                  • 2 cloves garlic, minced
                  • 200g mushrooms, chopped
                  • 1 small zucchini, chopped
                  • Salt, pepper and chili flakes to taste
                  • 2 tablespoons olive oil
                  • Fresh coriander leaves for garnish

                  Instructions:

                  1. Preheat your oven to 190°C. Cut the tops off the peppers, remove the seeds, and place them in a baking dish.
                  2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and simmer for 15 minutes until cooked.
                  3. In a pan, heat the oil and add onion, garlic, mushrooms, and zucchini. Cook until soft.
                  4. Mix the cooked vegetables with the quinoa and season with salt, pepper and chili flakes.
                  5. Stuff the peppers with the quinoa vegetable stuffing and bake in the preheated oven for about 20 minutes.
                  6. Garnish with coriander leaves before serving.

                  Approximate Calories: 400 calories per serving

                  Fun Factoid: Did you know? Quinoa actually isn’t a grain, but a seed! It’s cooked like a grain, but it’s more closely related to spinach and beets.

                  Recipe 2: Veggie Stir-Fry with Mushrooms

                  Ingredients:

                  • 250g mushrooms, sliced
                  • 1 bell pepper (any color), sliced
                  • 1 broccoli head, chopped into florets
                  • 2 tablespoons rice vinegar
                  • 2 tablespoons soy sauce
                  • 2 tablespoons sesame oil
                  • Garlic powder and pepper to taste

                  Instructions:

                  1. In a wok or large pan, heat the sesame oil over medium heat.
                  2. Add sliced mushrooms, bell pepper, and broccoli. Stir-fry for about 10 minutes, or until vegetables are cooked to your desired crispness.
                  3. Stir in rice vinegar and soy sauce. Season with garlic powder and pepper.
                  4. Serve hot, on its own or over rice.

                  Approximate Calories: 270 calories per serving

                  Fun Factoid: Mushrooms are known as “Meat of the Vegetable World”. While mushrooms provide similar nutritional value to vegetables, they can also provide many of the nutritional attributes of meat.

                  Recipe 3: Stuffed Portobello Mushrooms

                  Ingredients:

                  • 2 large portobello mushrooms
                  • 100g spinach
                  • 1 onion, chopped
                  • 2 cloves of garlic, minced
                  • 1 tablespoon cooking oil
                  • Salt and pepper to taste

                  Instructions:

                  1. Preheat your Braun multigourmet steamer.
                  2. Remove the stems of the mushrooms and chop them.
                  3. Heat the oil in a pan and sauté onion, garlic and chopped mushroom stems until soft. Add spinach and sauté until wilted.
                  4. Season the mushroom caps with salt and pepper and stuff them with the spinach mixture.
                  5. Place the stuffed mushrooms in the steamer and steam for about 10 minutes or until the mushrooms are tender.
                  6. Serve hot with a drizzle of balsamic reduction, if desired.

                  Approximate Calories: 250 calories per serving

                  Fun Factoid: Portobello mushrooms are mature versions of crimini mushrooms. The names differ due to the age of the mushroom when harvested.