Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en de.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8d2a72a3f5a74d2881eacbf2775e7ea1",
    "updated": "2025-04-24T15:01:16.289Z",
    "title": "Fried Green Tomato Po' Boy",
    "subtitle": null,
    "description": "This fried green tomato po' boy is a culinary delight. The dredge is subtly spiced with nutmeg, and the New Orleans style sauce elevates the sandwich to another level.  A baguette with a crisp crust and airy interior, rather than a soft, chewy one, is ideal for this recipe.  This type of baguette can usually be found in most grocery stores or specialty bread shops. It not only adds authenticity but also makes the sandwich easier to enjoy.",
    "ingredients": [
      {
        "section": "For frying",
        "ingredients": [
          "canola oil"
        ]
      },
      {
        "section": "For the batter",
        "ingredients": [
          "egg, beaten",
          "nutmeg",
          "all-purpose flour",
          "about (236.588 ml) water (to make the batter as thick as pancake batter)"
        ]
      },
      {
        "section": "For the dredge",
        "ingredients": [
          "cornstarch",
          "cornmeal",
          "sea salt",
          "sweet paprika",
          "garlic powder",
          "scant ½ teaspoon cayenne pepper (optional)"
        ]
      },
      {
        "section": "For the sandwich",
        "ingredients": [
          "green tomatoes, sliced into (12.7 mm) slices",
          "3 foot-long crusty, french baguette",
          "soft goat cheese",
          "baby spinach",
          "red tomatoes, sliced",
          "sliced green onion (to garnish)",
          "sea salt flakes and cracked black pepper (to taste)",
          "new orleans style sauce"
        ]
      },
      {
        "section": "For the New Orleans Style Sauce",
        "ingredients": [
          "olive oil mayonnaise",
          "creole mustard",
          "vegetarian worcestershire",
          "hot sauce (to taste)"
        ]
      }
    ],
    "instructions": [
      "Pour the canola oil into a saucepan, ensuring it's about 2 inches deep. Heat the oil to 350 degrees F.",
      "Prepare the batter: In a medium bowl, whisk together the egg, flour, and enough water to achieve a pancake batter consistency.",
      "Prepare the dredge: In a separate bowl, combine the cornstarch, cornmeal, salt, paprika, nutmeg, garlic powder, and cayenne pepper (if using).",
      "Just before frying each tomato slice, dip it in the batter, letting any excess drip off. Then, dredge the battered tomato in the dry mixture, allowing any excess to fall back into the bowl.",
      "Fry the tomatoes in batches for approximately 5 minutes, or until golden brown. Drain on paper towels.",
      "To assemble the po' boy, slice the baguette in half lengthwise, but leave one long side connected to create a hinge.  Remove some bread from the top half to form a space for the filling.",
      "Spread the goat cheese on the bottom half of the bread and the New Orleans Style Sauce on the top half.",
      "Layer the spinach, sliced red tomatoes, and fried green tomatoes onto the bottom half of the bread.",
      "Garnish with sliced green onions, salt, and pepper.",
      "Cut the sandwich into 6-inch sections.",
      "In a small bowl, combine the mayonnaise, Creole mustard, vegetarian Worcestershire sauce, and hot sauce. Mix thoroughly."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]