Can't create a comprehensive list

When using a prompt like so (I’m on the plus plan);

Can you create for me a comprehensive list of ingredients one would use in a kitchen to cook. I would like the list to be at least 200 items long. And per item describe; Name (common name of the item), Category (the category of the item like diary, meat, etc), description(description of the item in about one or two sentences)

I never get a list longer than 55 items, from item 55 on foreward the items are called;

Almonds,Nuts,A crunchy nut often eaten as a snack or used in desserts.
Cashews,Nuts,“A creamy nut used in cooking, snacks, and sauces.”
Item 55,Category,A description of this ingredient.
Item 56,Category,A description of this ingredient.
Item 57,Category,A description of this ingredient.

When I then ask;

The list stops at item 55, it’s called ‘Item 55’, not a actual name of a item, how come?

The result stays the same;

Peanuts,Nuts,“A protein-packed nut used in cooking, snacks, and butter.”
Almonds,Nuts,A crunchy nut often eaten as a snack or used in desserts.
Cashews,Nuts,“A creamy nut used in cooking, snacks, and sauces.”
Item 55,Category,A description of this ingredient.
Item 56,Category,A description of this ingredient.
Item 57,Category,A description of this ingredient.

This boring repetitive work is exactly why I want AI to help me, but apparently I can’t get this done… Do I need to upgrade the plan?, or do I prompt incorrectly?

Hi,

Welcome to the forum :slight_smile: .

You prompt correctly but llms don’t like to do repetitive work either, there is a cut off…

50 is probably about your limit… just ask it to requery and send it the existing list…

It WILL save repetition however some repetition is necessary

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AI models that are available in the plus plan will have a tendency to limit the output to about 800 tokens before they simply find a way to cut off the output.

Consider that gives you 10 tokens - perhaps 7 words, for each of a 100 item list.

Models will also start to go into closely-related patterns instead of continuing to have high-quality thoughts when you start generating long lists.

But most of all: your prompt is poorly scoped. What are you asking for, actually?? “Tools for my garage”: am I going to want a 20 meter sewer snake? An AC compressor seal installer for a Ford Fairlane?

I’m having a guest chef come in to do a cooking presentation based on the “meats” and “entrees” sections of 1950s-era “Better Homes and Gardens”, "Joy of Cooking, and “Betty Crocker” and other classic mid-century American cookbooks. We need to fill the refrigerator, pantry, spice rack, etc, with all cuts of meat and all seasonings and preparations that could possibly be used by this impromptu and improvisational cooking demonstration, so that no recipe cannot be satisfied. To start with, produce a list of categories from which the ingredient shopping must be done.

Nonsense shopping list ensues

Below is a high-level set of ingredient categories—rooted in mid-century American cookbook staples—that will help ensure you can tackle virtually any “meats and entrees” recipe from the likes of 1950s Better Homes and Gardens, Joy of Cooking, Betty Crocker, and similar classics. Use these categories as a framework when stocking your pantry, fridge, spice rack, and freezer so that no recipe goes unfulfilled.


1. Beef and Veal

  • Primary cuts: Chuck, Rib, Short Loin, Sirloin, Round, Brisket, Flank, Shank
  • Common mid-century favorites: Ground beef, stew meat, cube steak, rib roasts, T-bone/Porterhouse steaks, veal cutlets
  • Organ meats (often used in 1950s recipes): Liver, kidney, sweetbreads

2. Pork

  • Fresh cuts: Chops (loin, rib, center-cut), tenderloin, roast (shoulder/butt, loin), pork steaks
  • Cured/Processed: Ham (bone-in, boneless), bacon (slab, sliced), salt pork, Canadian bacon
  • Sausages: Breakfast sausage, bratwurst, kielbasa, country sausage

3. Lamb and Mutton

  • Popular cuts: Leg of lamb (bone-in/boneless), lamb chops (rib, loin), lamb shoulder, ground lamb
  • Organ meats: Lamb liver, kidneys (used less often but still appear in some 1950s recipes)

4. Poultry and Game Birds

  • Chicken: Whole fryer/broiler, split halves, bone-in pieces (thighs, drumsticks, breasts), ground chicken
  • Turkey: Whole bird, cutlets, ground turkey
  • Other fowl (common in mid-century cookbooks): Duck, goose, Cornish hens
  • Game meats (if applicable to some vintage recipes): Pheasant, quail

5. Processed and Cured Meats

  • Smoked sausages: Andouille, Polish sausage (kielbasa), frankfurters/hot dogs
  • Deli cuts: Bologna, salami, pepperoni
  • Corned beef (fresh or canned)
  • Luncheon meats (SPAM, deviled ham, chipped beef)

6. Seafood and Fish

  • Fresh fish: Cod, haddock, trout, salmon, halibut
  • Shellfish: Shrimp, crab, lobster, clams, oysters, scallops
  • Canned seafood: Tuna, salmon, sardines, crab meat
  • Salted/smoked: Salt cod, smoked salmon

7. Dairy and Eggs

  • Dairy: Whole milk, buttermilk, half-and-half, cream (light/heavy), evaporated milk, sweetened condensed milk, butter, margarine, sour cream, cottage cheese, cream cheese, cheddar, Swiss, processed American cheese, Velveeta
  • Eggs: Large (brown/white), egg substitutes (less common then, but sometimes referenced), dried egg powder (in some mid-century “emergency pantry” contexts)

8. Fresh Produce (Vegetables and Fruits)

While the main focus is on meats, mid-century entrees often rely on specific vegetable and fruit accompaniments (or garnishes). Stock a range of:

  • Root vegetables: Onions (yellow, pearl), potatoes, carrots, turnips, beets
  • Alliums/Seasoning vegetables: Garlic, leeks, scallions
  • Green vegetables: Celery, bell peppers, green beans, peas, cabbage, lettuce
  • Starchy vegetables: Corn (fresh or frozen), sweet potatoes
  • Others: Mushrooms, tomatoes (fresh and canned), cauliflower, broccoli, spinach
  • Common fruits for glazing/garnishing: Apples, pineapples, peaches (often canned), citrus fruits (lemons, oranges)

9. Canned and Jarred Goods

  • Soups: Condensed cream of mushroom, chicken, celery, tomato (frequently used in casseroles and sauce bases)
  • Tomato products: Paste, sauce, stewed tomatoes
  • Fruits: Pineapple rings, peaches, pears, fruit cocktail (very common in 1950s entertaining)
  • Vegetables: Green beans, corn, peas, sauerkraut
  • Beans: Baked beans, kidney beans
  • Pickles and relishes: Dill pickles, sweet pickles, chowchow, piccalilli

10. Pantry Staples (Dry Goods)

  • Flours: All-purpose, cake flour, self-rising (common in 1950s baking and some batters)
  • Grains and starches: White rice (instant or long-grain), noodles (egg noodles, spaghetti), cornmeal, rolled oats, barley
  • Breadcrumbs: Plain, seasoned (for meatloaves and croquettes)
  • Sugars and sweeteners: Granulated sugar, brown sugar, powdered sugar, molasses, corn syrup, honey
  • Dried beans, lentils (for soups, stews)

11. Fats and Oils

  • Cooking fats: Lard (common in mid-century), shortening (Crisco), butter
  • Liquid oils: Vegetable oil, corn oil, peanut oil, olive oil (less common, but sometimes used)
  • Drippings: Bacon drippings (often saved and reused)

12. Herbs, Spices, and Seasonings

  • Fresh and dried herbs: Parsley, thyme, rosemary, sage, oregano, basil, dill
  • “Staple” dried spices: Black pepper, white pepper, cayenne, paprika, chili powder, cumin, garlic powder, onion powder
  • Baking spices: Cinnamon, nutmeg, cloves, allspice, ginger
  • Salt and blends: Table salt, kosher salt, seasoned salt, celery salt, garlic salt, onion salt
  • Additional 1950s flavor enhancers: MSG (Accent), Worcestershire sauce, soy sauce (less common but appears in some recipes), bouillon cubes (beef, chicken)

13. Sauces, Condiments, and Dressings

  • Vinegars: White, apple cider, wine vinegar, balsamic (less common then, but possible)
  • Condiments: Ketchup, mustard (yellow, Dijon, dry), mayonnaise, Miracle Whip, barbecue sauce, steak sauce, horseradish, hot sauce (Tabasco)
  • Sauce bases: Gravies (beef, poultry), demi-glace (rare but occasionally used), “cream sauce” or béchamel
  • Salad dressings: Ranch (in later 50s), French dressing, Thousand Island, Blue cheese, Italian (oil-and-vinegar based)

14. Baking and Thickening Agents

  • Leaveners: Baking powder, baking soda, yeast (active dry, cake yeast)
  • Thickeners: Cornstarch, tapioca, flour (for roux), powdered gelatin (Knox), instant pudding mixes (less for meats but sometimes a surprise in creative 50s dishes!)

15. Specialty and “Convenience” Items

  • Boxed meal starters: Macaroni and cheese mix, instant potatoes, instant stuffing mix
  • Casserole toppers: French-fried onions, bread crumbs, crushed cornflakes, potato chips (used as a coating)
  • Jell-O: While not directly a meat item, many mid-century “meat salads” or aspics used flavored or unflavored gelatin
  • Cracker varieties: Saltines, Ritz, club crackers (for crumb coatings and garnishes)

Tips for Ensuring Full Coverage

  1. Variety in Cuts: Stock a range of bone-in, boneless, and ground meats to accommodate everything from meatloaf to roasts.
  2. Fresh vs. Processed: Have both fresh cuts and the preserved options typical of the era (SPAM, canned corned beef, etc.).
  3. Multiple Sizes and Forms: For dairy and canned goods, keep both family-size and smaller tins—many recipes call for a can of something in a very specific size.
  4. Condiments and Seasoning: Classic 1950s fare often leans on Worcestershire, bouillon cubes, ketchup, canned soups, and MSG to flavor dishes.
  5. Convenience Items: Mid-century cooking embraced convenience products (Jell-O, instant potatoes, “cream of” soups), so having these on hand is key to authenticity.

By organizing your shopping under these categories, you’ll be prepared for virtually any impromptu mid-century recipe—from a simple meatloaf to an elaborate Crown Roast of Pork—without having to run out at the last moment.

So I would start with asking for the sub-lists you’ll need - pantry staples, spices, weekly recipe planner, etc. Then ask for those additional parts to be generated in follow-up responses.

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Sorry _j that’s the best fit I could get

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Hi, welcome to the community!

As you are on Plus plan, you can try your prompt selecting models:

o1

o3-mini

o3-mini-high

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That did improve the list a lot yes, thanks…

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