Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2ba93dc90a6f41bc932a490dc0a0d741",
    "updated": "2025-04-23T09:27:09.912Z",
    "title": "Buffalo Chicken Cannoli",
    "subtitle": "Keto",
    "description": "",
    "ingredients": [
      {
        "section": "Buffalo Chicken",
        "ingredients": [
          "bacon fat, lard, or ghee",
          "chicken leg quarters (about 3 pounds)",
          "fine sea salt",
          "ground black pepper",
          "diced onions",
          "minced garlic",
          "chicken bone broth, homemade or store-bought",
          "wing sauce or other medium-hot hot sauce"
        ]
      },
      {
        "section": "Cannoli Tubes",
        "ingredients": [
          "grated hard cheese, divided (such as parmesan, asiago, or aged gouda)"
        ]
      },
      {
        "section": "For Garnish",
        "ingredients": [
          "wing sauce or other medium-hot hot sauce, divided",
          "crumbled blue cheese, divided",
          "celery sticks, for serving"
        ]
      }
    ],
    "instructions": [
      "For a simpler approach, use leftover cooked chicken or store-bought rotisserie chicken.",
      "1. Prepare the chicken by heating the fat in a deep sauté pan over medium-high heat. Season the chicken leg quarters with salt and pepper, add them to the pan, and sauté for approximately 8 minutes, browning on all sides.",
      "2. Incorporate the onions and garlic, cooking over medium heat for about 8 minutes, stirring occasionally, until the onions are golden brown.",
      "3. Pour in the chicken broth and hot sauce. Cover and simmer over medium heat for about 12 hours, or until the chicken is very tender.",
      "4. Approximately 25 minutes before the chicken is finished, prepare the cannoli tubes. Preheat oven to 375°F.  Use two cylindrical objects about 1 inch in diameter (e.g., spice jars). Grease a parchment-lined baking sheet with coconut oil spray. Arrange 1/4 cup of grated cheese into a 4-inch circle. Repeat to create a second cheese circle, leaving at least 2 inches between them. Bake for 4 to 5 minutes, until golden.",
      "5. Work quickly once the cheese is baked. Carefully transfer each cheese round to a cylindrical object, shaping it into a tube. Let cool for 10 minutes before removing the molds. Repeat with the remaining cheese for a total of 4 tubes. Once cooled, fill the tubes with the cooked chicken filling.",
      "6. When the chicken is cooked, remove the leg quarters and let them cool enough to handle. Shred the meat from the bones and chop it.",
      "7. To assemble the cannoli, fill each cheese tube with the chopped chicken. Plate each cannoli, drizzle with 1 tablespoon of hot sauce, and top with 1 tablespoon of crumbled blue cheese. Serve with celery sticks.",
      "8. These are best enjoyed immediately, but leftover chicken and cannoli tubes can be stored separately in airtight containers in the refrigerator for up to 3 days."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]