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": "df20feb0a2df4e4e891092063ceb6b04",
    "updated": "2025-05-09T05:55:30.005Z",
    "title": "Polenta-Pede Sliders Trio",
    "subtitle": "Season 5, Episode 2: Tina and the Real Ghost",
    "description": "Enjoy three distinctive and flavorful sliders served on polenta 'buns': First, a beef slider topped with roasted grape tomatoes and melted mozzarella, finished with herb-infused olive oil. Next, a grilled portobello mushroom slider layered with a red wine reduction, fresh mozzarella, and crisp arugula. Lastly, a beef slider crowned with a creamy spinach and artichoke dip for a rich finish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "grape tomatoes",
          "olive oil, divided",
          "fresh rosemary",
          "fresh thyme",
          "garlic, minced",
          "red wine",
          "butter",
          "cream cheese",
          "mayo",
          "sour cream",
          "grated parmesan",
          "garlic powder",
          "cayenne pepper",
          "spinach, roughly chopped",
          "400 g can quartered artichoke hearts, roughly chopped",
          "ground beef",
          "portobello mushrooms, stemmed",
          "balsamic vinegar",
          "tubes prepared polenta",
          "mozzarella cheese",
          "arugula"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F.",
      "Place the grape tomatoes in a small casserole dish with 3 tablespoons of olive oil, 2 rosemary sprigs, 1 sprig of thyme, and the minced garlic.",
      "Roast for 20 minutes, or until the tomato skins split.",
      "Using a slotted spoon, transfer the tomatoes to a bowl and set aside.",
      "Strain and reserve the oil from the casserole dish.",
      "Pour the red wine into a small saucepan with the butter, remaining rosemary, and thyme.",
      "Simmer gently over low heat, stirring often, until the liquid reduces to 1/4 cup.",
      "Discard the herb solids.",
      "Warm the cream cheese in a small saucepan just until very soft.",
      "Stir in the mayo, sour cream, grated Parmesan, garlic powder, and cayenne pepper to combine well.",
      "In a dry frying pan, cook the spinach until it softens and wilts.",
      "Toss gently to ensure all leaves contact the pan evenly.",
      "Combine the cooked spinach with the cream cheese mixture.",
      "Heat the artichoke hearts briefly in the same pan, then fold them into the spinach and cream cheese blend.",
      "Mix thoroughly using a hand mixer until smooth.",
      "Form eight small slider patties from the ground beef and season both sides with salt and pepper.",
      "Cook the patties according to your preferred method.",
      "In a frying pan, cook the portobello mushrooms with the remaining 1 tablespoon of olive oil and balsamic vinegar until tender.",
      "Slice the polenta into twenty-four rounds, about 3/4-inch thick each.",
      "Grill or pan-fry the polenta rounds with a little oil until browned, approximately 5 minutes per side.",
      "ASSEMBLE YOUR SLIDERS:",
      "• Bottom polenta bun, beef slider, roasted grape tomatoes, slice of mozzarella, a drizzle of reserved olive oil, top polenta bun.",
      "• Bottom polenta bun, grilled portobello mushroom, arugula, drizzle of red wine reduction, top polenta bun.",
      "• Bottom polenta bun, beef slider, generous spoonful of spinach-artichoke mixture, top polenta bun."
    ],
    "notes_ingredients": null,
    "notes_instructions": "A fun note: 'Rosemary Sprig' sounds like a catchy stage name, and 'Polenta Buns' could be a memorable nickname for a unique performer."
  }
]