messages.json

[{"content": "\ud83c\udf73 Welcome to the ultimate cooking channel! \ud83e\udd57\u2728 Here, you can tell us what you're craving\u2014whether it's a specific cuisine, ingredients you have on hand, or just a wild cooking idea\u2014and our AI will whip up the perfect recipe for you in seconds! Let\u2019s make cooking fun, easy, and delicious together. Ready to get started? Type away and let the magic happen! \ud83c\udf5d\ud83c\udf89", "sender": "system", "extra": "welcome-message", "timestamp": "2025-01-27T15:00:57.243725"}, {"content": "recipe with chiken", "sender": "JUSTUS PAUERS", "timestamp": "2025-01-27T14:46:14.828Z"}, {"content": "Kitchen utensils: Skillet, cutting board, knife, measuring cups, spatula, mixing bowl\n\nIngredients: 2 chicken breasts, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt and pepper to taste, 1 lemon (juiced), fresh parsley for garnish\n\nInstructions: Start by seasoning the chicken breasts with garlic powder, paprika, salt, and pepper. In a skillet, heat the olive oil over medium heat and add the chicken. Cook for about 6-7 minutes on each side until the chicken is golden brown and fully cooked. Squeeze the juice of the lemon over the chicken and let it cook for an additional minute. Remove from heat, let it rest for a couple of minutes, and garnish with fresh parsley before serving. Enjoy your meal!", "sender": "system", "timestamp": "2025-01-27T15:46:17.837280", "extra": ""}, {"content": "recipe with chiken", "sender": "JUSTUS PAUERS", "timestamp": "2025-01-27T14:46:16.245Z"}, {"content": "Sure! Here's a recipe for a delicious chicken dish.\n\n**Kitchen Utensils**  \n- Large skillet  \n- Cutting board  \n- Knife  \n- Measuring cups  \n- Spoon  \n- Plate  \n\n**Ingredients**  \n- 2 boneless, skinless chicken breasts  \n- 2 tablespoons olive oil  \n- 1 teaspoon salt  \n- 1/2 teaspoon black pepper  \n- 1 teaspoon garlic powder  \n- 1 teaspoon paprika  \n- 1 cup cherry tomatoes, halved  \n- 1 cup spinach  \n- 1/4 cup grated Parmesan cheese  \n\n**Instructions**  \n1. Preheat the skillet over medium heat and add olive oil.  \n2. Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.  \n3. Place the seasoned chicken in the skillet and cook for 6-7 minutes on each side, until golden brown and cooked through.  \n4. Remove the chicken from the skillet and let it rest on a plate.  \n5. In the same skillet, add the cherry tomatoes and spinach, saut\u00e9 for about 3-4 minutes until the spinach wilts.  \n6. Slice the cooked chicken and serve it topped with the saut\u00e9ed tomatoes and spinach.  \n7. Sprinkle with grated Parmesan cheese before serving.  \n\nEnjoy your meal!", "sender": "system", "timestamp": "2025-01-27T15:46:21.726982", "extra": ""}, {"content": "recipe with chiken", "sender": "JUSTUS PAUERS", "timestamp": "2025-01-27T14:49:14.818Z"}, {"content": "Kitchen utensils: Cutting board, sharp knife, mixing bowl, large skillet, measuring cups, measuring spoons, spoon, plate.\n\nIngredients: 4 chicken breasts, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 lemon (juiced), fresh parsley (for garnish).\n\nInstructions: Begin by trimming any excess fat from the chicken breasts. In a mixing bowl, combine olive oil, salt, black pepper, garlic powder, paprika, and lemon juice. Add the chicken breasts to the bowl and coat them well with the marinade. Let them marinate for at least 30 minutes. Heat a large skillet over medium-high heat, then add the marinated chicken breasts. Cook for about 6-7 minutes on each side or until they are golden brown and cooked through (internal temperature should reach 165\u00b0F). Remove the chicken from the skillet and let it rest for a few minutes before slicing. Serve garnished with fresh parsley.", "sender": "system", "timestamp": "2025-01-27T15:49:18.685267", "extra": ""}, {"content": "recipe with chiken", "sender": "JUSTUS PAUERS", "timestamp": "2025-01-27T14:49:32.090Z"}, {"content": "Kitchen utensils: \n- Large skillet \n- Mixing bowl \n- Tongs \n- Measuring cups \n- Cutting board \n- Knife \n\nIngredients: \n- 2 chicken breasts \n- 1 cup of broccoli florets \n- 1 cup of cherry tomatoes, halved \n- 2 tablespoons olive oil \n- 1 teaspoon garlic powder \n- 1 teaspoon paprika \n- Salt and pepper to taste \n- 1 lemon, for juice \n\nInstructions: \n1. Preheat the large skillet over medium heat and add olive oil. \n2. While the skillet is heating, season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides. \n3. Once the skillet is hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165\u00b0F (75\u00b0C). \n4. Remove the chicken from the skillet and let it rest on the cutting board. \n5. In the same skillet, add the broccoli florets and cherry tomatoes. Cook for about 5 minutes until they are tender. \n6. Slice the chicken breasts and place them back in the skillet with the vegetables to warm them up. \n7. Squeeze fresh lemon juice over the chicken and vegetables before serving. Enjoy!", "sender": "system", "timestamp": "2025-01-27T15:49:37.338974", "extra": ""}, {"content": "recipe with chiken", "sender": "JUSTUS PAUERS", "timestamp": "2025-01-27T14:49:41.025Z"}, {"content": "Kitchen utensils: frying pan, knife, cutting board, measuring cups, wooden spoon, serving plate\n\nIngredients: 2 chicken breasts, 1 tablespoon olive oil, 2 cloves garlic (minced), 1 teaspoon paprika, salt and pepper to taste, 1 cup cherry tomatoes (halved), fresh basil for garnish\n\nInstructions: Begin by heating the olive oil in a frying pan over medium heat. Season the chicken breasts with paprika, salt, and pepper. Add the chicken to the pan and cook for about 6-7 minutes on each side, until golden brown and fully cooked. Remove the chicken from the pan and let it rest. In the same pan, add the minced garlic and cherry tomatoes, cooking until the tomatoes soften, about 3-4 minutes. Slice the chicken and serve it on a plate topped with the tomato and garlic mixture. Garnish with fresh basil before serving. Enjoy your meal!", "sender": "system", "timestamp": "2025-01-27T15:49:48.508308", "extra": ""}, {"content": "i want a recipe with meat", "sender": "JUSTUS PAUERS", "timestamp": "2025-01-27T19:45:47.887Z"}, {"content": "Kitchen utensils: \n- Large pot\n- Cutting board\n- Knife\n- Wooden spoon\n- Measuring cups\n- Measuring spoons\n- Serving plates\n\nIngredients: \n- 1 lb ground beef\n- 1 onion, diced\n- 2 cloves garlic, minced\n- 1 can (15 oz) diced tomatoes\n- 1 can (15 oz) kidney beans, drained and rinsed\n- 1 tablespoon chili powder\n- 1 teaspoon cumin\n- Salt and pepper to taste\n- 2 tablespoons olive oil\n- Fresh cilantro for garnish (optional)\n\nInstructions: \n1. Heat olive oil in a large pot over medium heat.\n2. Add the diced onion and minced garlic, saut\u00e9ing until the onion is translucent.\n3. Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.\n4. Stir in the chili powder, cumin, salt, and pepper, mixing well.\n5. Add the diced tomatoes and kidney beans to the pot, stirring to combine.\n6. Simmer the mixture on low heat for about 20-25 minutes, allowing the flavors to meld together.\n7. Serve hot in bowls, garnished with fresh cilantro if desired.", "sender": "system", "timestamp": "2025-01-27T20:45:53.105157", "extra": ""}, {"content": "i want a recipe with CHICKEN", "sender": "Anonymous", "timestamp": "2025-01-28T13:02:01.586Z"}, {"content": "Kitchen utensils: frying pan, cutting board, knife, mixing bowl, measuring cups, spatula\n\nIngredients: 2 chicken breasts, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt and pepper to taste, 1 lemon (juiced), fresh parsley for garnish\n\nInstructions: Heat olive oil in a frying pan over medium heat. While the oil is heating, season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides. Once the oil is hot, add the chicken breasts to the pan and cook for about 6-7 minutes on each side until golden brown and cooked through. Squeeze lemon juice over the chicken during the last minute of cooking. Remove from the pan and let it rest for a couple of minutes. Garnish with fresh parsley before serving. Enjoy!", "sender": "system", "timestamp": "2025-01-28T14:02:04.957278", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:02:18.557847"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:02:36.988448"}, {"content": "i want a recipe with strawberries :)", "sender": "Anonymous", "timestamp": "2025-01-28T13:02:59.183Z"}, {"content": "**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Baking dish  \n- Knife  \n- Cutting board  \n\n**Ingredients:**  \n- 2 cups fresh strawberries, hulled and sliced  \n- 1 cup all-purpose flour  \n- 1/2 cup granulated sugar  \n- 1/2 cup unsalted butter, melted  \n- 2 large eggs  \n- 1 teaspoon vanilla extract  \n- 1 teaspoon baking powder  \n- A pinch of salt  \n\n**Instructions:**  \nPreheat the oven to 350\u00b0F (175\u00b0C). In a mixing bowl, combine the melted butter and sugar, whisking until well blended. Add the eggs and vanilla extract, mixing until fully incorporated. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the sliced strawberries. Pour the batter into a greased baking dish, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Enjoy your strawberry treat!", "sender": "system", "timestamp": "2025-01-28T14:03:09.050838", "extra": ""}, {"content": "I want a Recipe to eat healthy", "sender": "Anonymous", "timestamp": "2025-01-28T13:03:45.338Z"}, {"content": "Sure! Here\u2019s a healthy recipe for a Quinoa Salad.\n\n**Kitchen utensils**: Mixing bowl, measuring cups, spoon, knife, cutting board.\n\n**Ingredients**:\n- 1 cup quinoa\n- 2 cups water\n- 1 cup cherry tomatoes, halved\n- 1 cucumber, diced\n- 1 bell pepper, diced\n- 1/4 red onion, finely chopped\n- 1/4 cup parsley, chopped\n- 1/4 cup feta cheese (optional)\n- 3 tablespoons olive oil\n- 2 tablespoons lemon juice\n- Salt and pepper to taste\n\n**Instructions**: Rinse the quinoa under cold water. In a pot, combine the quinoa and water, bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork. In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. If desired, sprinkle feta cheese on top and serve chilled or at room temperature.", "sender": "system", "timestamp": "2025-01-28T14:03:54.594606", "extra": ""}, {"content": "i want a recipe with anything", "sender": "Anonymous", "timestamp": "2025-01-28T13:04:18.776Z"}, {"content": "Kitchen utensils: Mixing bowl, whisk, frying pan, spatula, measuring cups, knife, cutting board\n\nIngredients: 2 cups flour, 1 cup sugar, 1/2 cup butter (softened), 2 eggs, 1 cup milk, 1 tablespoon baking powder, 1 teaspoon vanilla extract, pinch of salt\n\nInstructions: Preheat the frying pan on medium heat. In a mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the softened butter, milk, and vanilla extract, mixing well. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Lightly grease the frying pan with butter or oil. Pour 1/4 cup of the batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve warm with syrup or fruit as desired.", "sender": "system", "timestamp": "2025-01-28T14:04:23.704904", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:05:02.762505"}, {"content": "recipe with lots of spices", "sender": "Anonymous", "timestamp": "2025-01-28T13:05:11.159Z"}, {"content": "Kitchen utensils: \n- Large mixing bowl\n- Measuring spoons\n- Measuring cups\n- Whisk\n- Large pot\n- Wooden spoon\n- Knife\n- Cutting board\n\nIngredients:\n- 1 cup quinoa\n- 2 cups vegetable broth\n- 1 can (15 oz) chickpeas, rinsed and drained\n- 1 red bell pepper, diced\n- 1 cup corn (fresh or frozen)\n- 1 red onion, diced\n- 3 cloves garlic, minced\n- 1 tsp ground cumin\n- 1 tsp smoked paprika\n- 1/2 tsp cayenne pepper (adjust to taste)\n- 1/2 tsp turmeric\n- 1/2 tsp cinnamon\n- 2 tbsp olive oil\n- Salt and pepper to taste\n- Fresh cilantro or parsley for garnish\n\nInstructions:\nRinse the quinoa under cold water. In a large pot, bring the vegetable broth to a boil and add the quinoa. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and has absorbed all the liquid. In a large mixing bowl, combine the cooked quinoa, chickpeas, red bell pepper, corn, red onion, and garlic. In a small bowl, whisk together the olive oil, cumin, smoked paprika, cayenne pepper, turmeric, cinnamon, salt, and pepper. Pour the spice mixture over the quinoa salad and toss to combine. Adjust seasoning to taste. Serve warm or cold, garnished with fresh cilantro or parsley. Enjoy your flavorful dish!", "sender": "system", "timestamp": "2025-01-28T14:05:18.012468", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:06:24.093326"}, {"content": "i want a recipe with chocolate ", "sender": "I actualy have a name", "timestamp": "2025-01-28T13:06:32.802Z"}, {"content": "Kitchen utensils:  \n- Mixing bowl  \n- Whisk  \n- Baking pan  \n- Measuring cups  \n- Measuring spoons  \n- Spatula  \n\nIngredients:  \n- 1 cup all-purpose flour  \n- 1/2 cup unsweetened cocoa powder  \n- 1 cup granulated sugar  \n- 1/2 cup unsalted butter, melted  \n- 2 large eggs  \n- 1 teaspoon vanilla extract  \n- 1/2 teaspoon baking powder  \n- 1/4 teaspoon salt  \n- 1/2 cup chocolate chips (optional)  \n\nInstructions:  \nPreheat your oven to 350\u00b0F (175\u00b0C). In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, mixing in between, followed by the vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips. Pour the batter into a greased baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving. Enjoy your chocolate treat!", "sender": "system", "timestamp": "2025-01-28T14:06:37.453862", "extra": ""}, {"content": "i want a recipe with chocolate ", "sender": "I actualy have a name", "timestamp": "2025-01-28T13:07:16.046Z"}, {"content": "Sure! Here\u2019s a delicious recipe for chocolate chip cookies.\n\n**Kitchen utensils:**\n- Mixing bowl\n- Baking sheet\n- Whisk or mixing spoon\n- Measuring cups\n- Measuring spoons\n- Parchment paper (optional)\n\n**Ingredients:**\n- 1 cup (2 sticks) unsalted butter, softened\n- 3/4 cup granulated sugar\n- 3/4 cup packed brown sugar\n- 1 teaspoon vanilla extract\n- 2 large eggs\n- 2 cups all-purpose flour\n- 1 teaspoon baking soda\n- 1/2 teaspoon salt\n- 2 cups chocolate chips\n\n**Instructions:**\nPreheat your oven to 350\u00b0F (175\u00b0C) and line your baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth. Add the eggs one at a time, blending well after each addition. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your cookies!", "sender": "system", "timestamp": "2025-01-28T14:07:25.400808", "extra": ""}, {"content": "i want a recipe with hot water", "sender": "Anonymous", "timestamp": "2025-01-28T13:35:27.313Z"}, {"content": "Kitchen utensils: \n- Mug \n- Teaspoon \n- Kettle \n\nIngredients: \n- 1 cup of hot water \n- 1-2 teaspoons of tea leaves or tea bag \n- Sweetener (optional) \n- Lemon slice (optional) \n\nInstructions: \nBoil water in the kettle until it reaches a rolling boil. Place the tea leaves or tea bag in a mug. Pour the hot water over the tea and let it steep for 3-5 minutes, depending on your desired strength. Remove the tea bag or strain the leaves. Add sweetener and a lemon slice if desired. Enjoy your hot beverage!", "sender": "system", "timestamp": "2025-01-28T14:35:30.129799", "extra": ""}, {"content": "i want a recipe with hot water", "sender": "Anonymous", "timestamp": "2025-01-28T13:36:07.778Z"}, {"content": "Kitchen utensils: kettle, mixing bowl, spoon, measuring cup, serving cup.\n\nIngredients: 1 cup of hot water, 2 tablespoons of instant coffee, 1 tablespoon of sugar (optional), milk or cream (to taste).\n\nInstructions: Boil water in a kettle until it reaches a rolling boil. In a mixing bowl, combine instant coffee and sugar. Pour the hot water over the mixture and stir well until fully dissolved. Add milk or cream to taste and mix thoroughly. Pour the coffee into a serving cup and enjoy your hot beverage.", "sender": "system", "timestamp": "2025-01-28T14:36:11.015632", "extra": ""}, {"content": "i want a recipe with hot water", "sender": "Anonymous", "timestamp": "2025-01-28T13:36:17.850Z"}, {"content": "Kitchen utensils: Heatproof bowl, kettle, spoon, measuring cup\n\nIngredients: 1 cup of hot water, 2 tablespoons of instant coffee, sugar to taste, milk or cream (optional)\n\nInstructions: Boil water in a kettle. In a heatproof bowl, combine the instant coffee and sugar. Pour the hot water over the coffee mixture and stir well until dissolved. If desired, add milk or cream to taste. Stir again and enjoy your hot coffee!", "sender": "system", "timestamp": "2025-01-28T14:36:23.763695", "extra": ""}, {"content": "i want a recipe with hot water", "sender": "Anonymous", "timestamp": "2025-01-28T13:36:43.252Z"}, {"content": "Kitchen utensils: \n- Kettle\n- Large bowl\n- Spoon\n- Measuring cups\n- Thermometer (optional)\n\nIngredients:\n- 1 cup of instant oatmeal\n- 2 cups of hot water\n- Optional toppings (e.g., honey, fruits, nuts, cinnamon)\n\nInstructions:\nBoil water in a kettle until it reaches a rolling boil. In a large bowl, combine 1 cup of instant oatmeal. Carefully pour 2 cups of hot water over the oatmeal. Let it sit for about 3-5 minutes to absorb the water and soften. Stir well to combine. Add your choice of optional toppings for extra flavor. Enjoy your warm bowl of oatmeal!", "sender": "system", "timestamp": "2025-01-28T14:36:46.994717", "extra": ""}, {"content": "i want a recipe with hot water", "sender": "Anonymous", "timestamp": "2025-01-28T13:37:15.157Z"}, {"content": "Kitchen utensils: kettle, measuring cup, bowl, spoon\n\nIngredients: 1 cup hot water, 1 tablespoon instant coffee, 1 tablespoon sugar, milk (optional)\n\nInstructions: Boil water in the kettle and measure out 1 cup of hot water using the measuring cup. In a bowl, combine the instant coffee and sugar. Pour the hot water into the bowl and stir well until the coffee and sugar are fully dissolved. If desired, add milk to taste and stir again before serving. Enjoy your hot coffee!", "sender": "system", "timestamp": "2025-01-28T14:37:18.405709", "extra": ""}, {"content": "i want a recipe with meat", "sender": "Anonymous", "timestamp": "2025-01-28T13:49:45.379Z"}, {"content": "**Kitchen utensils:**  \n- Large skillet  \n- Cutting board  \n- Knife  \n- Measuring cups  \n- Spoon  \n- Serving dish  \n\n**Ingredients:**  \n- 1 pound ground beef  \n- 1 medium onion, chopped  \n- 2 cloves garlic, minced  \n- 1 can (14.5 oz) diced tomatoes  \n- 1 tablespoon tomato paste  \n- 1 teaspoon dried oregano  \n- 1 teaspoon dried basil  \n- Salt and pepper, to taste  \n- 2 cups cooked pasta  \n- Grated Parmesan cheese (optional)  \n\n**Instructions:**  \nIn a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent. Stir in the diced tomatoes and tomato paste, followed by the oregano and basil. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld. Stir in the cooked pasta until well combined. Serve in a dish and sprinkle with grated Parmesan cheese if desired.", "sender": "system", "timestamp": "2025-01-28T14:49:49.020986", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:49:53.035341"}, {"content": "i want to cook something", "sender": "Anonymous", "timestamp": "2025-01-28T13:50:05.412Z"}, {"content": "Sure! What would you like to cook?", "sender": "system", "timestamp": "2025-01-28T14:50:06.125182", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:50:16.608452"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:50:17.412115"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:50:46.790976"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:51:19.267396"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:51:28.983083"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:51:34.221179"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:52:10.291548"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:52:28.596835"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:52:34.935549"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:53:19.015456"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:53:37.238842"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:53:41.238995"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:53:44.596689"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:53:48.848003"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:53:56.844289"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:54:02.000570"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:54:04.641000"}, {"content": "i want a recipe with chicken", "sender": "Anonymous", "timestamp": "2025-01-28T13:54:11.815Z"}, {"content": "**Kitchen utensils**:  \n- Large skillet  \n- Measuring cups and spoons  \n- Cooking spatula  \n- Knife and cutting board  \n- Serving plates  \n\n**Ingredients**:  \n- 2 boneless, skinless chicken breasts  \n- 2 tablespoons olive oil  \n- 1 teaspoon garlic powder  \n- 1 teaspoon paprika  \n- Salt and pepper to taste  \n- 1 cup broccoli florets  \n- 1 cup cherry tomatoes, halved  \n- 1 lemon, sliced  \n- Fresh parsley for garnish (optional)  \n\n**Instructions**:  \n1. Heat the olive oil in a large skillet over medium heat.  \n2. Season the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.  \n3. Place the seasoned chicken in the skillet and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.  \n4. Remove the chicken from the skillet and set aside.  \n5. In the same skillet, add broccoli florets and cherry tomatoes. Saut\u00e9 for about 4-5 minutes until the vegetables are tender.  \n6. Return the chicken to the skillet, add lemon slices, and cook for an additional 2 minutes to heat through.  \n7. Serve the chicken with saut\u00e9ed vegetables, garnished with fresh parsley if desired. Enjoy!", "sender": "system", "timestamp": "2025-01-28T14:54:18.729851", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:57:06.528576"}, {"content": "i want a recipe with chicken", "sender": "Anonymous", "timestamp": "2025-01-28T13:57:03.341Z"}, {"content": "Kitchen utensils: skillet, cutting board, knife, measuring cups, stirring spoon, serving plate.\n\nIngredients: 2 chicken breasts, 1 tablespoon olive oil, 2 cloves garlic (minced), 1 teaspoon paprika, salt and pepper to taste, 1 cup broccoli florets, 1 cup cherry tomatoes, 1 lemon (juiced), fresh parsley (for garnish).\n\nInstructions: Heat the olive oil in a skillet over medium heat. Season the chicken breasts with paprika, salt, and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic, broccoli florets, and cherry tomatoes. Saut\u00e9 for about 5-6 minutes until the vegetables are tender-crisp. Slice the cooked chicken and return it to the skillet. Drizzle with lemon juice and toss everything together. Garnish with fresh parsley before serving. Enjoy!", "sender": "system", "timestamp": "2025-01-28T14:57:07.627485", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T14:59:44.370744"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T15:00:05.301729"}, {"content": "i want to cook something with cheese", "sender": "Anonymous", "timestamp": "2025-01-28T14:00:12.802Z"}, {"content": "Kitchen utensils: oven, baking dish, mixing bowl, whisk, spatula, knife, cutting board\n\nIngredients: 2 cups shredded mozzarella cheese, 1 cup ricotta cheese, 1 cup grated Parmesan cheese, 2 cups marinara sauce, 12 lasagna noodles, 1 egg, 1 teaspoon dried oregano, salt and pepper to taste, fresh basil for garnish\n\nInstructions: Preheat the oven to 375\u00b0F (190\u00b0C). In a mixing bowl, combine ricotta cheese, egg, oregano, salt, and pepper. Cook the lasagna noodles according to package instructions until al dente. In a baking dish, spread a layer of marinara sauce on the bottom, then layer with noodles, ricotta mixture, mozzarella cheese, and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with marinara sauce and a sprinkle of mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Let it rest for 10 minutes, then garnish with fresh basil before serving. Enjoy your cheesy lasagna!", "sender": "system", "timestamp": "2025-01-28T15:00:18.359070", "extra": ""}, {"content": "i want to cook something with cheese", "sender": "Anonymous", "timestamp": "2025-01-28T14:00:36.476Z"}, {"content": "Kitchen utensils:  \n- Medium saucepan  \n- Whisk  \n- Wooden spoon  \n- Baking dish  \n- Oven  \n\nIngredients:  \n- 2 cups macaroni pasta  \n- 2 cups shredded cheese (cheddar, mozzarella, or your choice)  \n- 1 cup milk  \n- 2 tablespoons butter  \n- 2 tablespoons all-purpose flour  \n- 1/2 teaspoon salt  \n- 1/4 teaspoon black pepper  \n- 1/4 teaspoon garlic powder (optional)  \n- 1/4 cup breadcrumbs (optional for topping)  \n\nInstructions:  \n1. Preheat the oven to 350\u00b0F (175\u00b0C).  \n2. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.  \n3. In a medium saucepan, melt the butter over medium heat. Stir in the flour, and cook for about 1 minute until well combined.  \n4. Gradually whisk in the milk, stirring continuously until the mixture thickens and starts to bubble.  \n5. Remove the saucepan from heat and stir in the shredded cheese until melted. Add salt, black pepper, and garlic powder if using.  \n6. Combine the cooked macaroni with the cheese sauce, mixing well.  \n7. Transfer the mixture to a baking dish. If desired, sprinkle breadcrumbs on top.  \n8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.  \n9. Let cool for a few minutes before serving. Enjoy your cheesy dish!", "sender": "system", "timestamp": "2025-01-28T15:00:42.960204", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:00:47.780Z"}, {"content": "**Kitchen Utensils**  \n- Mixing bowl  \n- Baking dish  \n- Spoon  \n- Knife  \n- Oven  \n\n**Ingredients**  \n- 2 cups of cooked quinoa  \n- 1 cup of diced bell peppers  \n- 1 cup of black beans (canned, rinsed and drained)  \n- 1 medium onion, diced  \n- 2 cloves of garlic, minced  \n- 1 tsp ground cumin  \n- 1 tsp paprika  \n- 2 tbsp olive oil  \n- Salt and pepper to taste  \n- Fresh cilantro for garnish (optional)  \n\n**Instructions**  \nPreheat your oven to 375\u00b0F (190\u00b0C). In a large mixing bowl, combine the cooked quinoa, diced bell peppers, black beans, onion, minced garlic, cumin, paprika, olive oil, salt, and pepper. Mix well until all ingredients are evenly incorporated. Transfer the mixture to a baking dish and spread it out evenly. Bake in the preheated oven for about 25-30 minutes until heated through and slightly crispy on top. Once done, remove from the oven and let it cool for a few minutes. Serve warm, garnished with fresh cilantro if desired. Enjoy your cheese-free dish!", "sender": "system", "timestamp": "2025-01-28T15:00:52.291139", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:01:12.871Z"}, {"content": "Sure! Here\u2019s a recipe for a delicious vegan stir-fry without cheese.\n\n**Kitchen utensils:**  \n- Large frying pan or wok  \n- Spatula  \n- Cutting board  \n- Knife  \n- Bowl  \n\n**Ingredients:**  \n- 1 cup broccoli florets  \n- 1 cup bell peppers, sliced  \n- 1 cup carrots, julienned  \n- 1 cup snap peas  \n- 2 tablespoons vegetable oil  \n- 2 cloves garlic, minced  \n- 1 inch ginger, grated  \n- 2 tablespoons soy sauce  \n- 1 tablespoon sesame oil  \n- Salt and pepper to taste  \n- Cooked rice or noodles for serving  \n\n**Instructions:**  \nHeat the vegetable oil in a large frying pan or wok over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Add the broccoli, bell peppers, carrots, and snap peas. Stir-fry the vegetables for about 5-7 minutes until they are tender yet crisp. Pour in the soy sauce and sesame oil, mixing well to coat the vegetables. Season with salt and pepper to taste. Serve over cooked rice or noodles. Enjoy your meal!", "sender": "system", "timestamp": "2025-01-28T15:01:17.949285", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:04:34.289Z"}, {"content": "Kitchen utensils:\n- Pot\n- Pan\n- Knife\n- Cutting board\n- Measuring cups\n- Spoon\n\nIngredients:\n- 1 cup quinoa\n- 2 cups vegetable broth or water\n- 1 tablespoon olive oil\n- 1 onion, diced\n- 2 cloves garlic, minced\n- 1 bell pepper, diced\n- 1 zucchini, diced\n- 1 teaspoon paprika\n- Salt and pepper to taste\n- Fresh parsley for garnish (optional)\n\nInstructions:\n1. Rinse the quinoa under cold water in a fine mesh strainer. In a pot, combine the quinoa and vegetable broth (or water) and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.\n2. While the quinoa is cooking, heat olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.\n3. Add the diced bell pepper and zucchini to the pan along with the paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.\n4. Fluff the cooked quinoa with a fork and combine it with the saut\u00e9ed vegetables in the pan. Mix well to combine all ingredients.\n5. Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley if desired. Enjoy your cheese-free dish!", "sender": "system", "timestamp": "2025-01-28T15:05:11.700278", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:05:13.224Z"}, {"content": "Kitchen utensils: pot, skillet, spatula, measuring cups, cutting board, knife, serving bowl\n\nIngredients: 2 cups of quinoa, 4 cups of vegetable broth, 1 cup of cherry tomatoes (halved), 1 bell pepper (diced), 1 cup of spinach (fresh), 1 onion (diced), 2 cloves of garlic (minced), 2 tablespoons of olive oil, salt and pepper to taste, fresh basil for garnish\n\nInstructions: Rinse the quinoa under cold water and drain. In a pot, bring the vegetable broth to a boil, add the quinoa, and simmer on low for about 15-20 minutes until the quinoa is fluffy and the broth is absorbed. In a skillet, heat the olive oil over medium heat and saut\u00e9 the onion and garlic until translucent. Add the bell pepper and cook for another 5 minutes. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts. Combine the cooked quinoa with the saut\u00e9ed vegetables, season with salt and pepper, and mix thoroughly. Serve warm, garnished with fresh basil.", "sender": "system", "timestamp": "2025-01-28T15:05:18.053798", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:05:19.873Z"}, {"content": "Kitchen utensils: Cutting board, knife, pot, pan, wooden spoon, measuring cups, mixing bowl.\n\nIngredients: 1 cup quinoa, 2 cups vegetable broth, 1 can black beans (drained and rinsed), 1 red bell pepper (diced), 1 avocado (diced), 1 teaspoon cumin, 1 teaspoon olive oil, salt and pepper to taste, fresh cilantro (for garnish).\n\nInstructions: Rinse the quinoa under cold water. In a pot, bring the vegetable broth to a boil and add the quinoa. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy. In a pan, heat the olive oil over medium heat and add the diced red bell pepper. Cook for about 5 minutes until softened. In a mixing bowl, combine the cooked quinoa, black beans, saut\u00e9ed bell pepper, cumin, salt, and pepper. Mix well. Serve topped with diced avocado and fresh cilantro.", "sender": "system", "timestamp": "2025-01-28T15:05:23.750275", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:05:39.818Z"}, {"content": "Kitchen utensils: Cutting board, knife, pot, pan, mixing bowl, spoon, measuring cups.\n\nIngredients: 1 cup quinoa, 2 cups vegetable broth, 1 can black beans (drained and rinsed), 1 red bell pepper (diced), 1 avocado (diced), 1 lime (juiced), 1 teaspoon cumin, salt and pepper to taste, fresh cilantro (for garnish).\n\nInstructions: Rinse the quinoa under cold water. In a pot, combine the quinoa and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and broth is absorbed. In a mixing bowl, combine black beans, diced bell pepper, avocado, lime juice, cumin, salt, and pepper. Fluff the cooked quinoa with a fork and mix it with the black bean mixture. Serve warm, garnished with fresh cilantro. Enjoy!", "sender": "system", "timestamp": "2025-01-28T15:05:44.891702", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:06:04.057Z"}, {"content": "Kitchen utensils: pot, pan, knife, cutting board, spatula, mixing bowl\n\nIngredients: 1 cup quinoa, 2 cups vegetable broth, 1 bell pepper (diced), 1 cup cherry tomatoes (halved), 1 zucchini (diced), 1 tablespoon olive oil, 1 teaspoon garlic powder, salt and pepper to taste, fresh parsley for garnish\n\nInstructions: Rinse the quinoa under cold water and drain. In a pot, bring vegetable broth to a boil, add the quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Meanwhile, heat olive oil in a pan over medium heat. Add diced bell pepper and zucchini, saut\u00e9 for about 5 minutes until softened. Stir in the cherry tomatoes and garlic powder, and cook for another 2 minutes. Fluff the cooked quinoa with a fork, then combine it with the saut\u00e9ed vegetables in the pan. Season with salt and pepper to taste. Serve garnished with fresh parsley.", "sender": "system", "timestamp": "2025-01-28T15:06:07.416514", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:06:32.983Z"}, {"content": "Sure! Here's a recipe for a delicious vegan stir-fry without cheese.\n\n**Kitchen utensils:**\n- Large skillet or wok\n- Cutting board\n- Knife\n- Spatula\n- Serving bowls\n\n**Ingredients:**\n- 2 tablespoons vegetable oil\n- 1 cup broccoli florets\n- 1 bell pepper, sliced\n- 1 carrot, sliced\n- 1 cup snap peas\n- 3 cloves garlic, minced\n- 1 tablespoon minced ginger\n- 2 tablespoons soy sauce\n- 1 tablespoon sesame oil\n- 1 tablespoon rice vinegar\n- Cooked rice or noodles (for serving)\n- Sesame seeds (optional, for garnish)\n\n**Instructions:**\nHeat the vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli, bell pepper, carrot, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender-crisp. Add the garlic and ginger, stirring for another minute until fragrant. Pour in the soy sauce, sesame oil, and rice vinegar, mixing well to coat the vegetables. Cook for an additional 2 minutes. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds if desired. Enjoy your meal!", "sender": "system", "timestamp": "2025-01-28T15:06:37.358407", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:06:41.254Z"}, {"content": "Sure! Here's a recipe for a delicious vegetable stir-fry without cheese.\n\n**Kitchen utensils**: \n- Large skillet or wok\n- Stirring spatula\n- Cutting board\n- Knife\n- Serving dish\n\n**Ingredients**: \n- 2 tablespoons vegetable oil\n- 1 bell pepper, sliced\n- 1 zucchini, sliced\n- 1 cup broccoli florets\n- 1 cup snap peas\n- 2 cloves garlic, minced\n- 1 tablespoon soy sauce\n- 1 tablespoon sesame oil\n- Salt and pepper to taste\n- Cooked rice or noodles for serving\n\n**Instructions**: \nHeat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper, zucchini, broccoli, and snap peas. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp. Add the minced garlic and stir-fry for an additional minute. Pour in the soy sauce and sesame oil, mixing well to combine. Season with salt and pepper to taste. Serve hot over cooked rice or noodles. Enjoy your meal!", "sender": "system", "timestamp": "2025-01-28T15:06:47.172293", "extra": ""}, {"content": "i want to cook something WITHOUT CHEESE!", "sender": "Anonymous", "timestamp": "2025-01-28T14:07:16.453Z"}, {"content": "Kitchen utensils: Pot, skillet, knife, cutting board, mixing bowl, measuring cups, spoon.\n\nIngredients: 1 cup quinoa, 2 cups vegetable broth, 1 can black beans (drained and rinsed), 1 bell pepper (diced), 1 cup corn (frozen or fresh), 1 avocado (sliced), 1 teaspoon cumin, 1 teaspoon paprika, salt and pepper to taste, lime wedges for serving.\n\nInstructions: Rinse the quinoa under cold water and then cook it in a pot with the vegetable broth according to package instructions. In a skillet, saut\u00e9 the diced bell pepper until tender. When the quinoa is cooked, mix it in a large mixing bowl with the black beans, corn, saut\u00e9ed bell pepper, cumin, paprika, salt, and pepper. Serve the quinoa mixture in bowls topped with sliced avocado and lime wedges on the side. Enjoy your cheese-free dish!", "sender": "system", "timestamp": "2025-01-28T15:07:20.705445", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T15:08:44.183717"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T15:09:12.561443"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T15:09:41.170342"}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-28T15:09:44.727709"}, {"content": "Give me a vegetarian recipe with a lot of protein", "sender": "Anonymous", "timestamp": "2025-01-29T10:20:49.059Z"}, {"content": "**Kitchen utensils:**\n- Medium saucepan\n- Strainer\n- Large skillet\n- Wooden spoon\n- Measuring cups and spoons\n- Serving bowl\n\n**Ingredients:**\n- 1 cup quinoa\n- 2 cups vegetable broth or water\n- 1 can (15 oz) black beans, rinsed and drained\n- 1 cup corn (fresh, frozen, or canned)\n- 1 red bell pepper, chopped\n- 1 avocado, diced\n- 1 cup cherry tomatoes, halved\n- 1/4 cup fresh cilantro, chopped\n- Juice of 1 lime\n- 1 teaspoon cumin\n- Salt and pepper to taste\n- Olive oil for drizzling\n\n**Instructions:**\n1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit for another 5 minutes before fluffing with a fork.\n2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped bell pepper and saut\u00e9 for about 3-4 minutes until softened. Stir in the corn and cumin, cooking for an additional 2 minutes. Season with salt and pepper to taste.\n3. In a large serving bowl, combine the cooked quinoa, saut\u00e9ed bell pepper and corn, black beans, cherry tomatoes, and diced avocado. Gently toss everything together.\n4. Drizzle with lime juice and add chopped cilantro. Adjust seasoning with more salt and pepper if desired. Serve warm or at room temperature. Enjoy your high-protein vegetarian dish!", "sender": "system", "timestamp": "2025-01-29T11:20:58.952576", "extra": ""}, {"content": "Give me a vegetarian recipe with a lot of protein", "sender": "Anonymous", "timestamp": "2025-01-29T10:27:13.712Z"}, {"content": "**Kitchen utensils**: \n- Large mixing bowl\n- Wooden spoon or spatula\n- Cooking pot\n- Colander\n- Measuring cups and spoons\n- Baking dish\n\n**Ingredients**: \n- 1 cup quinoa\n- 2 cups vegetable broth (or water)\n- 1 can (15 oz) black beans, rinsed and drained\n- 1 cup corn (fresh, frozen, or canned)\n- 1 red bell pepper, diced\n- 1 small red onion, diced\n- 2 cloves garlic, minced\n- 1 teaspoon cumin\n- 1 teaspoon chili powder\n- Salt and pepper to taste\n- 1 avocado, sliced (for serving)\n- Fresh cilantro, chopped (for garnish)\n- Lime wedges (for serving)\n\n**Instructions**: \nRinse the quinoa under cold water and place it in a cooking pot with the vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Mix thoroughly to combine. Transfer the mixture to a baking dish and bake at 350\u00b0F (175\u00b0C) for about 20 minutes until heated through. Serve warm, topped with avocado slices, fresh cilantro, and lime wedges on the side.", "sender": "system", "timestamp": "2025-01-29T11:27:19.217070", "extra": ""}, {"content": "Recipe using lentils", "sender": "Anonymous", "timestamp": "2025-01-29T10:29:44.078Z"}, {"content": "**Kitchen utensils:**  \n- Pot  \n- Strainer  \n- Cutting board  \n- Knife  \n- Wooden spoon  \n- Serving bowl  \n\n**Ingredients:**  \n- 1 cup lentils (green or brown)  \n- 4 cups water or vegetable broth  \n- 1 onion, chopped  \n- 2 cloves garlic, minced  \n- 1 carrot, diced  \n- 1 celery stalk, diced  \n- 1 teaspoon cumin  \n- 1 teaspoon paprika  \n- Salt and pepper to taste  \n- Olive oil  \n- Fresh parsley for garnish (optional)  \n\n**Instructions:**  \n1. Rinse the lentils under cold water and set aside.  \n2. In a pot, heat 1 tablespoon of olive oil over medium heat.  \n3. Add the chopped onion, garlic, carrot, and celery to the pot, cooking until the vegetables are soft, about 5-7 minutes.  \n4. Stir in the cumin and paprika, cooking for an additional minute until fragrant.  \n5. Pour in the water or vegetable broth and add the rinsed lentils.  \n6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes or until the lentils are tender.  \n7. Season with salt and pepper to taste.  \n8. Serve in a bowl, garnished with chopped fresh parsley if desired. Enjoy your hearty lentil dish!", "sender": "system", "timestamp": "2025-01-29T11:29:50.462568", "extra": ""}, {"content": "recipe using rice, brokkoli and chickpeas", "sender": "Anonymous", "timestamp": "2025-01-29T10:32:01.323Z"}, {"content": "Kitchen utensils: pot, saucepan, colander, cutting board, knife, fork or spoon\n\nIngredients: 1 cup rice, 2 cups vegetable broth or water, 1 cup broccoli florets, 1 can chickpeas (drained and rinsed), 2 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste, lemon juice (optional)\n\nInstructions: In a pot, bring the vegetable broth or water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and liquid is absorbed. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and saut\u00e9 for about 1 minute until fragrant. Add the broccoli and cook for about 4-5 minutes until tender but still vibrant in color. Stir in the chickpeas, and cook for an additional 2-3 minutes to heat through. Once the rice is done, fluff it with a fork and mix it into the broccoli and chickpea mixture. Season with salt, pepper, and lemon juice to taste before serving. Enjoy!", "sender": "system", "timestamp": "2025-01-29T11:32:05.531148", "extra": ""}, {"content": "Give me an omlette recipe, but spice things up somehow. Also give me a title to the recipe", "sender": "Anonymous", "timestamp": "2025-01-29T10:43:03.108Z"}, {"content": "### Spicy Fiesta Omelette\n\n**Kitchen utensils:**\n- Mixing bowl  \n- Whisk or fork  \n- Non-stick frying pan  \n- Spatula  \n- Plate  \n\n**Ingredients:**\n- 3 large eggs  \n- 2 tablespoons milk  \n- 1 teaspoon chili powder  \n- 1/2 teaspoon smoked paprika  \n- 1/4 teaspoon cayenne pepper (adjust to taste)  \n- Salt and pepper to taste  \n- 1/4 cup diced bell peppers (mixed colors)  \n- 1/4 cup diced onions  \n- 1/4 cup cooked chorizo or spicy sausage (optional)  \n- 1/4 cup shredded cheddar cheese  \n- Fresh cilantro or parsley for garnish  \n\n**Instructions:**\nIn a mixing bowl, whisk together the eggs, milk, chili powder, smoked paprika, cayenne pepper, salt, and pepper until well combined. Heat the non-stick frying pan over medium heat and add a splash of oil or a pat of butter. Saut\u00e9 the diced bell peppers and onions until they are soft and fragrant, about 3 minutes. If using, add the chorizo and cook until warmed through. Pour the egg mixture over the saut\u00e9ed vegetables and chorizo, tilting the pan to ensure even distribution. As the edges start to set, gently lift them with a spatula, allowing the uncooked egg to flow underneath. Once the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheddar cheese evenly over one half. Fold the omelette in half and let it cook for another minute until the cheese is melted. Slide the omelette onto a plate and garnish with fresh cilantro or parsley. Serve immediately for a vibrant, spicy breakfast that packs a punch!", "sender": "system", "timestamp": "2025-01-29T11:43:09.184978", "extra": ""}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-01-29T16:14:13.543019"}, {"content": "give me a senegalisean sweet potato recipe", "sender": "Anonymous", "timestamp": "2025-01-29T15:14:52.264Z"}, {"content": "##Sweet Potato Yassa##\n\n**Kitchen utensils**:  \n- Large pot  \n- Mixing bowl  \n- Baking sheet  \n- Knife  \n- Cutting board  \n\n**Ingredients**:  \n- 2 large sweet potatoes  \n- 1/4 cup olive oil  \n- 1 large onion, sliced  \n- 3 cloves garlic, minced  \n- 1 tablespoon Dijon mustard  \n- 2 tablespoons lemon juice  \n- 1 teaspoon ground black pepper  \n- Salt to taste  \n- Fresh parsley for garnish  \n\n**Instructions**:  \nPreheat the oven to 400\u00b0F (200\u00b0C). Peel and cut the sweet potatoes into cubes. In a large pot, boil the sweet potato cubes in salted water until tender, about 10-15 minutes. Drain and set aside. In a mixing bowl, combine olive oil, sliced onions, minced garlic, Dijon mustard, lemon juice, black pepper, and salt. Mix until well combined. Toss the boiled sweet potatoes in the mixture until evenly coated. Spread the sweet potatoes on a baking sheet and roast in the oven for about 25-30 minutes, or until they are golden brown. Remove from the oven and garnish with fresh parsley before serving. Enjoy your delicious Senegalese sweet potato dish!", "sender": "system", "timestamp": "2025-01-29T16:14:59.467616", "extra": ""}, {"content": "give columbian tofu recipe", "sender": "Anonymous", "timestamp": "2025-01-29T15:28:18.257Z"}, {"content": "##Colombian Tofu Recipe##\n\n**Kitchen utensils:**  \n- Non-stick skillet  \n- Spatula  \n- Mixing bowl  \n- Knife  \n- Cutting board  \n\n**Ingredients:**  \n- 400g firm tofu  \n- 2 tablespoons olive oil  \n- 1 teaspoon cumin  \n- 1 teaspoon paprika  \n- 1 tablespoon soy sauce  \n- 2 cloves garlic, minced  \n- 1 small onion, chopped  \n- 1 bell pepper, chopped  \n- Fresh cilantro for garnish  \n- Salt and pepper to taste  \n\n**Instructions:**  \n1. Drain the tofu and press it to remove excess moisture. Cut it into cubes.  \n2. In a mixing bowl, combine olive oil, cumin, paprika, soy sauce, minced garlic, salt, and pepper. Add the tofu cubes and gently toss to coat them in the marinade. Let it sit for about 15-20 minutes.  \n3. Heat a non-stick skillet over medium heat. Add the marinated tofu and cook for about 5-7 minutes, turning occasionally until golden brown on all sides.  \n4. Add chopped onion and bell pepper to the skillet and saut\u00e9 for an additional 5 minutes until they are soft.  \n5. Remove from heat and garnish with fresh cilantro before serving. Enjoy your Colombian tofu dish!", "sender": "system", "timestamp": "2025-01-29T16:28:23.319027", "extra": ""}, {"content": "give me a jamaican recipe", "sender": "Ottolenghi", "timestamp": "2025-01-30T15:25:02.636Z"}, {"content": "##Jamaican Jerk Chicken##\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.\n\n**Nationality:** Jamaican", "sender": "system", "timestamp": "2025-01-30T16:25:11.982209", "extra": null}, {"content": "give ma a jamaican recipe", "sender": "Ottolenghi", "timestamp": "2025-01-30T15:35:56.481Z"}, {"content": "##Jamaican Jerk Chicken##\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.\n\n**Nationality:** Jamaican", "sender": "system", "timestamp": "2025-01-30T16:35:56.597391", "extra": null}, {"content": "give me a jamaican recipe", "sender": "ottolenghi", "timestamp": "2025-01-30T15:39:06.585Z"}, {"content": "##Jamaican Jerk Chicken##\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.\n\n**Nationality:** Jamaican", "sender": "system", "timestamp": "2025-01-30T16:39:06.665764", "extra": null}, {"content": "give me a jamaican recipe", "sender": "ottolenghi", "timestamp": "2025-01-30T15:47:17.853Z"}, {"content": "##Jamaican Jerk Chicken##\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.\n\n**Nationality: Jamaican", "sender": "system", "timestamp": "2025-01-30T16:47:17.971227", "extra": "Jamaican"}, {"content": "give me a jamaican recipe", "sender": "ottolenghi", "timestamp": "2025-01-30T15:53:05.226Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.\n\n**nationality: jamaican", "sender": "system", "timestamp": "2025-01-30T16:53:05.349235", "extra": "Jamaican"}, {"content": "give me a jamaican recipe", "sender": "ottolenghi", "timestamp": "2025-01-30T15:53:45.818Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.\n\n**nationality: jamaican", "sender": "system", "timestamp": "2025-01-30T16:53:46.143930", "extra": "Jamaican"}, {"content": "give me a jamaican recipe", "sender": "ottolenghi", "timestamp": "2025-01-30T15:55:50.820Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-01-30T16:55:50.923082", "extra": "Jamaican"}, {"content": "give me a jamiacan recipe", "sender": "Anonymous", "timestamp": "2025-01-30T16:01:48.897Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-01-30T17:01:48.928544", "extra": "Jamaican"}, {"content": "give me a jamaican recipe", "sender": "Anonymous", "timestamp": "2025-01-31T19:58:34.949Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.\n\n\n\n**category: savory**", "sender": "system", "timestamp": "2025-01-31T20:58:35.144715", "extra": "Nationality: Jamaican ,Category: savory "}, {"content": "give me a jamaican recipe", "sender": "Anonymous", "timestamp": "2025-01-31T20:00:10.037Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.\n\n\n\n**category: savory**", "sender": "system", "timestamp": "2025-01-31T21:00:10.224287", "extra": "Nationality: Jamaican, Category: savory "}, {"content": "give me a jamaican recipe", "sender": "Anonymous", "timestamp": "2025-01-31T20:01:25.005Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-01-31T21:01:25.097480", "extra": "Nationality: Jamaican ,Category: savory "}, {"content": "jamaican recipe", "sender": "Anonymous", "timestamp": "2025-01-31T20:02:47.083Z"}, {"content": "##jamaican jerk chicken##\n\n**kitchen utensils:**  \n- mixing bowl  \n- whisk  \n- grill or grill pan  \n- meat thermometer  \n- basting brush  \n\n**ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**instructions:**  \nin a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. whisk together until well blended. add chicken thighs to the marinade, ensuring they are well coated. cover and refrigerate for at least 4 hours, or ideally overnight. preheat your grill to medium-high heat. remove chicken from the marinade and place it on the grill, skin side down. grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0f (75\u00b0c). baste with leftover marinade during the last few minutes of cooking for extra flavor. let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-01-31T21:02:47.110591", "extra": "Nationality: Jamaican ,Category: savory "}, {"content": "give me a jamaican recipe", "sender": "Anonymous", "timestamp": "2025-01-31T21:55:41.988Z"}, {"content": "##Jamaican Jerk Chicken##\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-01-31T22:55:42.230749", "extra": "Nationality: Jamaican , Category: Savory "}, {"content": "give me a jamaican recipe", "sender": "Anonymous", "timestamp": "2025-01-31T21:59:30.821Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-01-31T22:59:30.996386", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "i want a recipe with chicken", "sender": "Anonymous", "timestamp": "2025-02-01T14:19:47.936Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-02-01T15:19:48.033925", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-02-01T15:20:02.235427"}, {"content": "I need a recipe with pasta", "sender": "Anonymous", "timestamp": "2025-02-01T14:20:09.626Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-02-01T15:20:09.665213", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "I need a recipe with chicken and fish", "sender": "Anonymous", "timestamp": "2025-02-01T14:23:13.871Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-02-01T15:23:13.908374", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "i want to cook something sweet", "sender": "Anonymous", "timestamp": "2025-02-01T14:24:08.387Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-02-01T15:24:08.410221", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "give me a recipe with yogurt", "sender": "Anonymous", "timestamp": "2025-02-01T14:43:18.589Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-02-01T15:43:18.624540", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "f", "sender": "Anonymous", "timestamp": "2025-02-01T14:43:29.269Z"}, {"content": "##Jamaican Jerk Chicken\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Grill or grill pan  \n- Meat thermometer  \n- Basting brush  \n\n**Ingredients:**  \n- 4 chicken thighs (bone-in, skin-on)  \n- 1 tablespoon allspice  \n- 1 tablespoon dried thyme  \n- 1 tablespoon brown sugar  \n- 1 teaspoon cayenne pepper  \n- 1 teaspoon black pepper  \n- 1 teaspoon salt  \n- 1 teaspoon cinnamon  \n- 2 cloves garlic (minced)  \n- 1 inch piece of ginger (grated)  \n- 2 scallions (chopped)  \n- 1 lime (juiced)  \n- 2 tablespoons vegetable oil  \n\n**Instructions:**  \nIn a mixing bowl, combine allspice, thyme, brown sugar, cayenne pepper, black pepper, salt, cinnamon, garlic, ginger, scallions, lime juice, and vegetable oil. Whisk together until well blended. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, or ideally overnight. Preheat your grill to medium-high heat. Remove chicken from the marinade and place it on the grill, skin side down. Grill for about 7-8 minutes, then flip and cook another 7-8 minutes or until the internal temperature reaches 165\u00b0F (75\u00b0C). Baste with leftover marinade during the last few minutes of cooking for extra flavor. Let the chicken rest for a few minutes before serving.", "sender": "system", "timestamp": "2025-02-01T15:43:29.303448", "extra": "Nationality: Jamaican ,Category: Savory "}, {"content": "hallo ich will ein Rezept mit yogurt", "sender": "Anonymous", "timestamp": "2025-02-01T15:26:39.443Z"}, {"content": "## Joghurt-Dressing\n\n**Kitchen utensils:**  \n- Sch\u00fcssel  \n- Schneebesen  \n- Messbecher  \n- L\u00f6ffel  \n\n**Ingredients:**  \n- 200 g Naturjoghurt  \n- 2 EL Zitronensaft  \n- 1 EL Oliven\u00f6l  \n- 1 Knoblauchzehe (gehackt)  \n- Salz und Pfeffer nach Geschmack  \n- Frische Kr\u00e4uter (z.B. Dill oder Petersilie)  \n\n**Instructions:**  \n1. In einer Sch\u00fcssel den Naturjoghurt mit dem Zitronensaft und dem Oliven\u00f6l vermischen.  \n2. Den gehackten Knoblauch hinzuf\u00fcgen und gut umr\u00fchren.  \n3. Mit Salz und Pfeffer abschmecken.  \n4. Die frischen Kr\u00e4uter fein hacken und unter das Dressing mischen.  \n5. Das Dressing f\u00fcr mindestens 30 Minuten im K\u00fchlschrank ziehen lassen, damit die Aromen sich entfalten k\u00f6nnen.", "sender": "system", "timestamp": "2025-02-01T16:26:44.806101", "extra": "Nationality: Deutsch ,Category: savory "}, {"content": "i want a recipe with humus", "sender": "Anonymous", "timestamp": "2025-02-02T10:31:30.405Z"}, {"content": "##Hummus Recipe\n\n**Kitchen utensils:**\n- Food processor or blender\n- Measuring cups\n- Measuring spoons\n- Spatula\n- Serving bowl\n\n**Ingredients:**\n- 1 can (15 oz) chickpeas, drained and rinsed\n- 1/4 cup tahini\n- 2 tablespoons olive oil\n- 2 tablespoons lemon juice\n- 1 clove garlic, minced\n- 1/2 teaspoon ground cumin\n- Salt, to taste\n- Water, as needed\n- Paprika, for garnish (optional)\n- Fresh parsley, for garnish (optional)\n\n**Instructions:**\n1. In the food processor or blender, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.\n2. Blend until smooth, scraping down the sides as necessary.\n3. If the mixture is too thick, add water a tablespoon at a time until you reach the desired consistency.\n4. Taste and adjust seasoning as necessary.\n5. Transfer the hummus to a serving bowl and drizzle with additional olive oil. Sprinkle with paprika and chopped fresh parsley if desired.\n\n**Nationality: Middle Eastern**", "sender": "system", "timestamp": "2025-02-02T11:31:36.075199", "extra": "Nationality: Middle Eastern ,Category: savory "}, {"content": "give me a recipe with humus and chicken", "sender": "Anonymous", "timestamp": "2025-02-02T10:47:39.096Z"}, {"content": "##Hummus Chicken Wraps\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Spoon or spatula  \n- Grill or skillet  \n- Knife  \n- Cutting board  \n- Tortilla wraps  \n\n**Ingredients:**  \n- 2 cups cooked chicken, shredded  \n- 1 cup hummus (flavor of your choice)  \n- 4 large tortilla wraps  \n- 1 cup mixed salad greens  \n- 1 medium cucumber, sliced  \n- 1 red bell pepper, sliced  \n- Olive oil (for cooking)  \n- Salt and pepper to taste  \n\n**Instructions:**  \n1. In a mixing bowl, combine the shredded chicken and hummus until well mixed.  \n2. Heat a grill or skillet over medium heat and lightly coat with olive oil.  \n3. Place the tortilla wraps on a clean surface. Spoon the hummus chicken mixture evenly onto each wrap.  \n4. Add mixed salad greens, cucumber slices, and red bell pepper slices on top of the chicken mixture.  \n5. Season with salt and pepper to taste.  \n6. Roll the wraps tightly, folding in the sides as you roll.  \n7. If desired, grill the wrapped tortillas on the skillet for a couple of minutes on each side until golden brown and heated through.  \n8. Slice the wraps in half and serve immediately.", "sender": "system", "timestamp": "2025-02-02T11:47:43.753338", "extra": "Nationality: Mediterranean ,Category: savory "}, {"content": "Give me Recipe with grilled cheese and yogurt", "sender": "Lukas", "timestamp": "2025-02-02T10:48:26.497Z"}, {"content": "##Grilled Cheese with Yogurt Dip\n\n**Kitchen utensils:**\n- Frying pan or skillet\n- Spatula\n- Mixing bowl\n- Whisk\n\n**Ingredients:**\n- 4 slices of bread (your choice)\n- 4 slices of cheese (cheddar, mozzarella, or your preference)\n- 2 tablespoons of butter\n- 1 cup of plain yogurt\n- 1 tablespoon of lemon juice\n- Salt and pepper to taste\n- Fresh herbs (optional, like chives or dill)\n\n**Instructions:**\n1. Heat the frying pan or skillet over medium heat. \n2. While the pan is heating, spread butter on one side of each slice of bread.\n3. Place two slices of bread in the pan, buttered side down, and top them with cheese slices.\n4. Cover with the remaining two slices of bread, buttered side up.\n5. Grill until the bottom is golden brown, then flip and cook the other side until the cheese is melted and the bread is toasted.\n6. In a mixing bowl, combine the yogurt, lemon juice, salt, and pepper. Whisk until smooth. Add fresh herbs if desired.\n7. Serve the grilled cheese sandwiches warm with the yogurt dip on the side.", "sender": "system", "timestamp": "2025-02-02T11:48:32.529590", "extra": "Nationality: American ,Category: savory "}, {"content": "i want a recipe with chicken", "sender": "Anonymous", "timestamp": "2025-02-02T10:53:40.570Z"}, {"content": "##Chicken Stir-Fry\n\n**Kitchen utensils:**  \nWok or large skillet, spatula, knife, cutting board, measuring cups, serving dish\n\n**Ingredients:**  \n- 1 lb chicken breast, sliced into thin strips  \n- 2 tablespoons soy sauce  \n- 1 tablespoon oyster sauce  \n- 1 tablespoon vegetable oil  \n- 1 bell pepper, sliced  \n- 1 cup broccoli florets  \n- 2 cloves garlic, minced  \n- 1 teaspoon ginger, minced  \n- Cooked rice for serving  \n\n**Instructions:**  \nHeat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant. Add the sliced chicken breast and cook until browned and cooked through, around 5-7 minutes. Stir in the bell pepper and broccoli florets, cooking for an additional 3-4 minutes until the vegetables are tender-crisp. Pour in the soy sauce and oyster sauce, mixing well to coat the chicken and vegetables. Serve hot over cooked rice.", "sender": "system", "timestamp": "2025-02-02T11:53:47.458126", "extra": "Nationality: Chinese ,Category: savory "}, {"content": "give me a recipe with strawberries ", "sender": "Anonymous", "timestamp": "2025-02-03T14:27:49.764Z"}, {"content": "##Strawberry Shortcake\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Spatula  \n- 9-inch round cake pan  \n- Knife  \n- Cooling rack  \n\n**Ingredients:**  \n- 2 cups fresh strawberries, hulled and sliced  \n- 1 cup all-purpose flour  \n- 1/2 cup granulated sugar  \n- 1/2 tablespoon baking powder  \n- 1/4 teaspoon salt  \n- 1/4 cup unsalted butter, softened  \n- 1/2 cup milk  \n- 1 cup heavy cream  \n- 2 tablespoons powdered sugar  \n- 1 teaspoon vanilla extract  \n\n**Instructions:**  \n1. Preheat the oven to 350\u00b0F (175\u00b0C) and grease the cake pan.  \n2. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.  \n3. Add softened butter and milk, mixing until just combined.  \n4. Pour the batter into the prepared cake pan and smooth the top.  \n5. Bake for 25-30 minutes or until a toothpick comes out clean.  \n6. Let the cake cool on a cooling rack.  \n7. While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.  \n8. Once the cake is cool, slice it in half horizontally.  \n9. Layer fresh strawberries and whipped cream between the cake layers and on top.", "sender": "system", "timestamp": "2025-02-03T15:27:58.153671", "extra": "Nationality: American ,Category: sweet "}, {"content": "give me an australian raspberry recipe", "sender": "Anonymous", "timestamp": "2025-02-03T14:30:04.335Z"}, {"content": "##Australian Raspberry Pavlova\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Electric mixer  \n- Baking tray  \n- Parchment paper  \n- Spatula  \n- Serving platter  \n\n**Ingredients:**  \n- 4 large egg whites  \n- 1 cup caster sugar  \n- 1 teaspoon white vinegar  \n- 1 teaspoon cornflour  \n- 1 cup thickened cream  \n- 2 cups fresh raspberries  \n- 2 tablespoons icing sugar  \n- Mint leaves (for garnish, optional)  \n\n**Instructions:**  \n1. Preheat your oven to 120\u00b0C (250\u00b0F) and line a baking tray with parchment paper.  \n2. In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form.  \n3. Gradually add caster sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.  \n4. Gently fold in the white vinegar and cornflour using a spatula.  \n5. Spoon the meringue mixture onto the prepared baking tray, shaping it into a round disk with a slight hollow in the center.  \n6. Bake for 1 hour, then turn off the oven and let the pavlova cool inside for at least 1 hour or until completely cool.  \n7. In another bowl, whip the thickened cream with icing sugar until soft peaks form.  \n8. Once cooled, carefully transfer the pavlova to a serving platter, top with whipped cream, and then arrange the fresh raspberries on top.  \n9. Garnish with mint leaves, if desired.", "sender": "system", "timestamp": "2025-02-03T15:30:10.872918", "extra": "Nationality: Australian ,Category: sweet "}, {"content": "Give me a Hummus recipe", "sender": "Anonymous", "timestamp": "2025-02-03T14:43:36.886Z"}, {"content": "##Hummus Recipe\n\n**Kitchen utensils:**  \n- Food processor  \n- Measuring cups  \n- Measuring spoons  \n- Spatula  \n- Serving bowl  \n\n**Ingredients:**  \n- 1 can (15 oz) chickpeas, drained and rinsed  \n- 1/4 cup tahini  \n- 2 tablespoons olive oil  \n- 2 tablespoons lemon juice  \n- 1 clove garlic, minced  \n- 1/2 teaspoon ground cumin  \n- Salt to taste  \n- Water as needed  \n- Paprika for garnish (optional)  \n\n**Instructions:**  \nIn a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt. Blend until smooth, adding water a little at a time to achieve your desired consistency. Scrape down the sides as needed to ensure everything is well mixed. Taste and adjust seasonings if necessary. Transfer to a serving bowl and sprinkle with paprika if desired.  \n\n**Nationality: Middle Eastern**", "sender": "system", "timestamp": "2025-02-03T15:43:42.008630", "extra": "Nationality: Middle Eastern,Category: savory "}, {"content": "give me a baba ghanoush recipe", "sender": "Anonymous", "timestamp": "2025-02-03T14:44:11.614Z"}, {"content": "##Baba Ghanoush Recipe\n\n**Kitchen utensils:**  \n- Oven or grill  \n- Baking sheet  \n- Food processor  \n- Mixing bowl  \n- Spoon  \n\n**Ingredients:**  \n- 2 medium eggplants  \n- 3 tablespoons tahini  \n- 2 tablespoons olive oil  \n- 2 tablespoons lemon juice  \n- 2 cloves garlic, minced  \n- Salt to taste  \n- Fresh parsley or pomegranate seeds for garnish (optional)  \n\n**Instructions:**  \n1. Preheat your oven or grill to 400\u00b0F (200\u00b0C).  \n2. Prick the eggplants several times with a fork to allow steam to escape.  \n3. Place the eggplants on a baking sheet and roast for about 30-40 minutes, or until the skin is charred and the flesh is very soft.  \n4. Remove from the oven and let cool slightly. Once cool enough to handle, scoop out the flesh and discard the skin.  \n5. In a food processor, combine the eggplant flesh, tahini, olive oil, lemon juice, garlic, and salt. Blend until smooth and creamy.  \n6. Taste and adjust seasoning as necessary.  \n7. Serve in a bowl, drizzled with extra olive oil, and garnish with parsley or pomegranate seeds if desired.  \n\n**Nationality: Middle Eastern**", "sender": "system", "timestamp": "2025-02-03T15:44:18.069729", "extra": "Nationality: Middle Eastern,Category: savory "}, {"content": "give me a vegan shawarma recipe", "sender": "Anonymous", "timestamp": "2025-02-03T17:16:58.573Z"}, {"content": "## Vegan Shawarma Recipe\n\n**Kitchen utensils:**  \n- Skillet or frying pan  \n- Mixing bowl  \n- Knife  \n- Cutting board  \n- Serving plate  \n\n**Ingredients:**  \n- 1 medium eggplant, sliced into thin strips  \n- 1 can of chickpeas, rinsed and drained  \n- 2 tablespoons olive oil  \n- 2 teaspoons ground cumin  \n- 2 teaspoons ground coriander  \n- 1 teaspoon smoked paprika  \n- 1 teaspoon garlic powder  \n- 1 teaspoon onion powder  \n- Salt and pepper to taste  \n- 4 pita breads or wraps  \n- Fresh vegetables for serving (e.g., lettuce, tomatoes, cucumbers, onions)  \n- Tahini sauce or vegan garlic sauce for drizzling  \n\n**Instructions:**  \n1. In a mixing bowl, combine the olive oil, cumin, coriander, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chickpeas and eggplant slices, tossing to coat them evenly with the spice mixture.  \n2. Heat a skillet over medium heat and add the chickpea and eggplant mixture. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender and slightly charred.  \n3. While the mixture is cooking, warm the pita breads or wraps in another skillet or the microwave.  \n4. Once the chickpeas and eggplant are ready, remove from the heat and assemble the shawarma. Place a generous portion of the mixture onto each pita bread, and top with fresh vegetables.  \n5. Drizzle with tahini sauce or vegan garlic sauce before wrapping it up. Serve warm.  \n\n**Nationality: Middle Eastern**", "sender": "system", "timestamp": "2025-02-03T18:17:09.837266", "extra": "Nationality: Middle Eastern**,  \n**Category: savory** ,Category: savory "}, {"content": "give me a hummus recipe ", "sender": "alice", "timestamp": "2025-02-03T18:01:34.484Z"}, {"content": "##Hummus Recipe\n\n**Kitchen utensils:**  \nBlender or food processor  \nMeasuring cups  \nMeasuring spoons  \nServing bowl  \n\n**Ingredients:**  \n1 can (15 oz) chickpeas, drained and rinsed  \n1/4 cup tahini  \n2 tablespoons olive oil  \n2 tablespoons lemon juice  \n1 garlic clove, minced  \n1/2 teaspoon ground cumin  \nSalt to taste  \nWater (as needed)  \nPaprika and parsley (for garnish)  \n\n**Instructions:**  \nIn a blender or food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt. Blend until smooth. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste and adjust the seasoning if necessary. Transfer the hummus to a serving bowl, and drizzle with additional olive oil. Garnish with paprika and chopped parsley before serving.\n\n**Nationality: Middle Eastern**", "sender": "system", "timestamp": "2025-02-03T19:01:42.571699", "extra": "Nationality: Middle Eastern,**  \n**Category: savory** ,Category: savory "}, {"content": "give me a shwarma recipe without chickpeas", "sender": "alice", "timestamp": "2025-02-03T18:03:05.041Z"}, {"content": "##Shawarma without Chickpeas\n\n**Kitchen utensils:**  \n- Grill or frying pan  \n- Knife  \n- Cutting board  \n- Mixing bowl  \n- Serving platter  \n\n**Ingredients:**  \n- 500g chicken breast (or beef/lamb if preferred)  \n- 3 tablespoons olive oil  \n- 2 teaspoons ground cumin  \n- 2 teaspoons ground paprika  \n- 1 teaspoon ground turmeric  \n- 1 teaspoon ground coriander  \n- 1 teaspoon garlic powder  \n- 1 teaspoon onion powder  \n- Salt and pepper to taste  \n- Pita bread or flatbreads  \n- Fresh vegetables (lettuce, cucumber, tomatoes)  \n- Tahini sauce or garlic sauce for serving  \n\n**Instructions:**  \n1. Cut the chicken breast into thin strips or bite-sized pieces.  \n2. In a mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, and pepper to create a marinade.  \n3. Add the chicken to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).  \n4. Preheat the grill or frying pan over medium-high heat.  \n5. Add the marinated chicken to the grill or pan and cook for about 5-7 minutes or until the chicken is cooked through and nicely browned.  \n6. Remove the chicken from heat and let it rest for a few minutes.  \n7. Serve the chicken in pita bread or flatbreads with fresh vegetables on top. Drizzle with tahini sauce or garlic sauce as desired. \n\n**Nationality: Middle Eastern**", "sender": "system", "timestamp": "2025-02-03T19:03:13.107387", "extra": "Nationality: Middle Eastern ,Category: savory "}, {"content": "give me a baklava recipe", "sender": "alice", "timestamp": "2025-02-03T18:05:12.306Z"}, {"content": "##Baklava\n\n**Kitchen utensils:**\n- Oven\n- Baking dish\n- Pastry brush\n- Saucepan\n- Mixing bowl\n- Knife\n\n**Ingredients:**\n- 1 package of phyllo dough (16 oz), thawed\n- 2 cups walnuts, finely chopped\n- 1 cup unsalted butter, melted\n- 1 teaspoon ground cinnamon\n- 1 cup water\n- 1 cup granulated sugar\n- \u00bd cup honey\n- 1 teaspoon vanilla extract\n\n**Instructions:**\n1. Preheat the oven to 350\u00b0F (175\u00b0C).\n2. In a mixing bowl, combine the chopped walnuts and cinnamon. Set aside.\n3. Brush a baking dish with melted butter. Layer 10 sheets of phyllo dough, brushing each sheet with butter before adding the next.\n4. Evenly spread a layer of the walnut mixture over the phyllo layers. Add 2 more sheets of phyllo dough, brushing each with melted butter.\n5. Repeat layering with the walnut mixture and phyllo dough until the ingredients are used up, finishing with a top layer of 10 buttered phyllo sheets.\n6. Cut the baklava into diamond or square shapes using a sharp knife.\n7. Bake in the preheated oven for 45-50 minutes, or until golden brown.\n8. While the baklava is baking, prepare the syrup by combining water and sugar in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes.\n9. Stir in honey and vanilla extract, and simmer for an additional 5 minutes. Remove from heat and let cool.\n10. Once the baklava is done baking, pour the syrup evenly over the hot pastry. Allow it to soak for several hours or overnight before serving.", "sender": "system", "timestamp": "2025-02-03T19:05:21.994618", "extra": "Nationality: Greek ,Category: sweet "}, {"content": "give me a vegan middle eastern dish", "sender": "alice", "timestamp": "2025-02-03T18:05:35.711Z"}, {"content": "##Crispy Falafel with Tahini Sauce\n\n**Kitchen utensils:**  \n- Food processor  \n- Bowl  \n- Frying pan  \n- Slotted spoon  \n- Serving dish  \n\n**Ingredients:**  \n- 1 cup dried chickpeas (soaked overnight)  \n- 1 small onion, chopped  \n- 2 cloves garlic, minced  \n- 1/4 cup fresh parsley, chopped  \n- 1/4 cup fresh cilantro, chopped  \n- 1 teaspoon cumin  \n- 1 teaspoon coriander  \n- Salt and pepper to taste  \n- 1/4 teaspoon baking soda  \n- Oil for frying  \n\n**Instructions:**  \n1. Drain and rinse the soaked chickpeas.  \n2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking soda. Pulse until the mixture is a coarse meal texture, but not pureed.  \n3. Transfer the mixture to a bowl and let it rest for about 30 minutes.  \n4. Heat oil in a frying pan over medium heat.  \n5. Form the chickpea mixture into small balls or patties.  \n6. Fry the falafel in batches until golden and crispy, about 3-4 minutes per side.  \n7. Remove with a slotted spoon and drain on paper towels.  \n8. Serve warm with tahini sauce, pita bread, and fresh vegetables.", "sender": "system", "timestamp": "2025-02-03T19:05:42.149577", "extra": "Nationality: Middle Eastern ,Category: savory "}, {"content": "give me a vegan dish without chickpeas or tofu", "sender": "Anonymous", "timestamp": "2025-02-03T18:37:19.817Z"}, {"content": "##Vegan Stuffed Bell Peppers\n\n**Kitchen utensils:**  \n- Baking dish  \n- Mixing bowl  \n- Spoon  \n- Knife  \n- Cutting board  \n\n**Ingredients:**  \n- 4 large bell peppers (any color)  \n- 1 cup quinoa, rinsed  \n- 2 cups vegetable broth  \n- 1 can black beans, drained and rinsed  \n- 1 cup corn (fresh or frozen)  \n- 1 teaspoon cumin  \n- 1 teaspoon smoked paprika  \n- Salt and pepper to taste  \n- Fresh cilantro for garnish (optional)  \n\n**Instructions:**  \n1. Preheat your oven to 375\u00b0F (190\u00b0C).  \n2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.  \n3. In a mixing bowl, combine the quinoa, vegetable broth, black beans, corn, cumin, smoked paprika, salt, and pepper. Mix well.  \n4. Spoon the quinoa mixture into each bell pepper, packing it down gently.  \n5. Cover the baking dish with foil and bake for 30 minutes.  \n6. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender.  \n7. Garnish with fresh cilantro if desired before serving.", "sender": "system", "timestamp": "2025-02-03T19:37:27.066367", "extra": "Nationality: American ,Category: savory "}, {"content": "give me a sweet middle eastern recipe", "sender": "Anonymous", "timestamp": "2025-02-03T19:44:05.600Z"}, {"content": "##Baklava\n\n**Kitchen utensils:**  \n- Baking dish  \n- Saucepan  \n- Pastry brush  \n- Sharp knife  \n\n**Ingredients:**  \n- 1 package of phyllo dough (16 oz)  \n- 2 cups chopped walnuts  \n- 1 cup unsalted butter, melted  \n- 1 teaspoon ground cinnamon  \n- 1 cup sugar  \n- 1 cup water  \n- 1/2 cup honey  \n- 1 teaspoon vanilla extract  \n\n**Instructions:**  \n1. Preheat your oven to 350\u00b0F (175\u00b0C).  \n2. In a bowl, combine chopped walnuts and ground cinnamon. Set aside.  \n3. Brush the bottom of the baking dish with melted butter.  \n4. Layer 8 sheets of phyllo dough in the dish, brushing each layer with butter.  \n5. Sprinkle a thin layer of the walnut mixture on top.  \n6. Repeat layering with 4 sheets of phyllo dough, followed by the walnut mixture, until all the walnuts are used.  \n7. Top with remaining phyllo sheets, brushing each one with butter.  \n8. Using a sharp knife, cut the baklava into diamond or square shapes.  \n9. Bake in the preheated oven for about 45 minutes or until golden brown.  \n10. In a saucepan, combine sugar, water, honey, and vanilla extract. Bring to a boil and then simmer for about 10 minutes.  \n11. Once the baklava is out of the oven, pour the syrup evenly over the hot pastry.  \n12. Allow it to cool and soak up the syrup before serving.", "sender": "system", "timestamp": "2025-02-03T20:44:14.536044", "extra": "Nationality: Middle Eastern ,Category: sweet "}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-02-13T18:24:27.441112"}, {"content": "Give me a recipe with chocolate and.", "sender": "Anonymous", "timestamp": "2025-02-13T17:24:39.059Z"}, {"content": "##Chocolate and Peanut Butter Cups\n\n**Kitchen utensils:**  \n- Muffin tin  \n- Mixing bowl  \n- Microwave-safe bowl  \n- Spoon  \n\n**Ingredients:**  \n- 1 cup chocolate chips  \n- 1/2 cup peanut butter  \n- 1/4 cup powdered sugar  \n- 1/2 teaspoon vanilla extract  \n- Sea salt (optional)  \n\n**Instructions:**  \n1. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring each time until smooth.  \n2. Line the muffin tin with cupcake liners.  \n3. Spoon a small amount of melted chocolate into the bottom of each cupcake liner, just enough to cover the base.  \n4. In a mixing bowl, combine the peanut butter, powdered sugar, and vanilla extract until smooth.  \n5. Add a spoonful of the peanut butter mixture on top of the chocolate layer in each liner.  \n6. Pour the remaining melted chocolate over the peanut butter layer, covering it completely.  \n7. If desired, sprinkle a little sea salt on top for extra flavor.  \n8. Refrigerate for at least 30 minutes until set.", "sender": "system", "timestamp": "2025-02-13T18:24:45.825679", "extra": "Nationality: American ,Category: sweet "}, {"content": "Give me a recipe for brownies with Tahin.", "sender": "Anonymous", "timestamp": "2025-02-13T19:05:19.452Z"}, {"content": "## Brownies with Tahini\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Baking dish (8x8 inches)  \n- Parchment paper  \n- Measuring cups and spoons  \n- Rubber spatula  \n\n**Ingredients:**  \n- 1/2 cup unsweetened cocoa powder  \n- 1/2 cup all-purpose flour  \n- 1/2 teaspoon baking powder  \n- 1/4 teaspoon salt  \n- 1/2 cup granulated sugar  \n- 1/2 cup brown sugar, packed  \n- 1/2 cup tahini  \n- 1/4 cup vegetable oil  \n- 2 large eggs  \n- 1 teaspoon vanilla extract  \n- Optional: 1/2 cup chocolate chips or nuts  \n\n**Instructions:**  \nPreheat your oven to 350\u00b0F (175\u00b0C). Line the baking dish with parchment paper, leaving some overhang for easy removal later. In a mixing bowl, whisk together the cocoa powder, flour, baking powder, and salt. In another bowl, mix the tahini, vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chocolate chips or nuts. Pour the batter into the prepared baking dish and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool before lifting out and cutting into squares.", "sender": "system", "timestamp": "2025-02-13T20:05:27.561593", "extra": "Nationality: American ,Category: sweet "}, {"content": "Give me a vegan brownie recipe.", "sender": "Anonymous", "timestamp": "2025-02-13T19:05:40.683Z"}, {"content": "##Vegan Brownies\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk or electric mixer  \n- Measuring cups and spoons  \n- Baking pan (8x8 inches)  \n- Parchment paper (optional)  \n- Cooling rack  \n\n**Ingredients:**  \n- 1 cup unsweetened applesauce  \n- 1/2 cup almond butter (or any nut/seed butter)  \n- 1 cup brown sugar  \n- 1 teaspoon vanilla extract  \n- 1 cup all-purpose flour  \n- 1/3 cup unsweetened cocoa powder  \n- 1 teaspoon baking soda  \n- 1/4 teaspoon salt  \n- 1/2 cup vegan chocolate chips (optional)  \n\n**Instructions:**  \nPreheat your oven to 350\u00b0F (175\u00b0C) and line the baking pan with parchment paper if desired. In a mixing bowl, combine the applesauce, almond butter, brown sugar, and vanilla extract. Mix until well combined. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the vegan chocolate chips. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the brownies to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.", "sender": "system", "timestamp": "2025-02-13T20:05:49.861657", "extra": "Nationality: American ,Category: sweet "}, {"content": "This give me a brownie recipe that is vegan and uses a tahini as sprinkles.", "sender": "Anonymous", "timestamp": "2025-02-13T19:06:52.819Z"}, {"content": "##Vegan Tahini Brownies\n\n**Kitchen utensils:**  \n- Mixing bowl  \n- Whisk  \n- Measuring cups  \n- Measuring spoons  \n- Baking pan  \n- Parchment paper  \n\n**Ingredients:**  \n- 1 cup almond flour  \n- 1/2 cup cocoa powder  \n- 1/2 cup maple syrup  \n- 1/4 cup unsweetened applesauce  \n- 1/4 cup almond milk  \n- 1/4 cup tahini  \n- 1 teaspoon vanilla extract  \n- 1 teaspoon baking powder  \n- 1/2 teaspoon salt  \n- Extra tahini for drizzling  \n\n**Instructions:**  \nPreheat your oven to 350\u00b0F (175\u00b0C) and line a baking pan with parchment paper. In a mixing bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. In another bowl, mix the maple syrup, applesauce, almond milk, tahini, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared baking pan and smooth the top. Drizzle additional tahini over the batter and use a knife to create a swirl effect. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow to cool before slicing into squares.", "sender": "system", "timestamp": "2025-02-13T20:06:59.483879", "extra": "Nationality: None ,Category: sweet "}, {"content": "Give me a cheesecake recipe with raspberries.", "sender": "Anonymous", "timestamp": "2025-02-14T08:45:05.184Z"}, {"content": "##Raspberry Cheesecake\n\n**Kitchen utensils:**\n- 9-inch springform pan\n- Mixing bowls\n- Electric mixer or whisk\n- Rubber spatula\n- Saucepan\n- Blender or food processor\n\n**Ingredients:**\n- 1 \u00bd cups graham cracker crumbs\n- \u00bd cup unsalted butter, melted\n- 2 cups cream cheese, softened\n- \u00be cup granulated sugar\n- 3 large eggs\n- 1 teaspoon vanilla extract\n- 1 cup sour cream\n- 1 \u00bd cups fresh raspberries\n- Additional raspberries for garnish\n- Optional: Powdered sugar for dusting\n\n**Instructions:**\n1. Preheat your oven to 325\u00b0F (163\u00b0C).\n2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool.\n3. In a separate bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. \n4. Blend the raspberries in a blender or food processor until smooth. Gently fold the raspberry puree into the cream cheese mixture until well combined.\n5. Pour the raspberry cheesecake mixture over the cooled crust and smooth the top with a rubber spatula.\n6. Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour to cool down gradually.\n7. Chill in the refrigerator for at least 4 hours, preferably overnight. Before serving, garnish with fresh raspberries and dust with powdered sugar if desired.", "sender": "system", "timestamp": "2025-02-14T09:45:13.582774", "extra": "Nationality: American ,Category: sweet "}, {"content": "This channel is entirely about cooking. We have deleted your message because it either isnt about cooking or because it contained harmful language", "sender": "system", "extra": "", "timestamp": "2025-02-15T18:04:05.099986"}, {"content": "This channel is entirely about cooking. We have deleted your message because it contained harmful language.", "sender": "system", "extra": "", "timestamp": "2025-02-18T12:04:38.795438"}, {"content": "This channel is entirely about cooking. We have deleted your message because it contained a request that was not related to cooking.", "sender": "system", "extra": "", "timestamp": "2025-02-18T12:04:51.033777"}]