Ingredients....
- List the ingredients in the order mentioned in the directions of your recipe.
- Use common ingredient names like “semi-sweet chocolate” instead of brand-specific names like “Tollhouse chips.” If a particular brand is necessary, specify it and provide extra details if needed.
- List each ingredient with its respective quantity in both grams and ounces.
- Please spell out measurements like tablespoons, teaspoons, ounces, cups, and cans in detail. For instance, instead of “one can of,” use “one 15-ounce can” or “one 8-ounce can” where applicable.
- Please provide detailed ingredient information, such as the type and preparation (e.g., plain flour, low-fat milk, chopped, whole, diced, stemmed, fresh, dried, etc.).
Method....
- Please simplify and clarify any necessary preparations, such as “preheat oven to 350 degrees” or “lightly grease cake pans.”
- When necessary, specify the sizes of bowls and cookware, like “big mixing bowl,” “9×5-inch loaf pan,” or “2-quart casserole dish.”
- Provide stove-top instructions that specify the heat level, like “simmer on medium” or “cook on high for 2 minutes.”
- Break down a recipe with multiple components like crust, topping, filling, or sauce. Provide specific instructions for each part under headings like “Crust Instructions,” “Topping Instructions,” and so on (Refer to the example).
- Provide clear cooking times and, when necessary, descriptive cues for doneness. For instance, “bake for 30 minutes or until a toothpick inserted comes out clean” or “cook until the internal temperature reaches 165 degrees.”
- Include plating and serving instructions, like ‘serve warm,’ ‘best served the next day,’ or ‘garnish with fresh berries.
- If necessary, include storage instructions, such as refrigeration (for 2 to 3 days in an airtight container) and whether it can be frozen.
