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

    [
  {
    "recipeCode": "022a012c37b24f36abb020131e35df2b",
    "updated": "2025-04-13T16:12:05.000Z",
    "title": "Pulled barbecue chicken sandwiches with classic coleslaw",
    "subtitle": null,
    "description": "I have always enjoyed pulled pork sandwiches, but traditional pork requires long cooking times to achieve tenderness. Fortunately, dark meat chicken offers a quicker alternative! This pulled chicken is equally flavorful and a healthier option as well. It’s perfect on a bun, topped with bread-and-butter pickle chips, and just as delicious served over quinoa or rice.",
    "instructions": [
      "1. Pour the barbecue sauce into a medium-sized pot. Bring it to a simmer over medium-high heat, then add the chicken. Cover, reduce the heat to medium-low, and cook gently for 25 minutes, until the chicken is fully cooked.",
      "2. Meanwhile, prepare the coleslaw.",
      "3. Remove the chicken from the heat and use two forks to shred the meat. Take your time; this will require a few minutes. Toast or warm the buns. Divide the shredded chicken evenly among the buns and serve topped with a couple of pickle chips, alongside the coleslaw.",
      "1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.",
      "2. In a medium-sized bowl, combine the cabbage, carrot, and onion. Add the dressing, mix well, and season with salt and pepper to taste. Cover and refrigerate until ready to serve. This will yield about 3 cups.",
      "1. In a blender, mix the rice milk with lemon juice and white pepper. Add the garlic and xanthan gum, then blend on high until foamy.",
      "2. While blending on high, use a medicine dropper to add the oils gradually through the lid's opening until the mixture emulsifies. You might want to partially cover the hole to minimize splatter. Be patient! Continue adding oil in a slow, steady stream until the mayonnaise thickens and becomes creamy, scraping down the blender sides as needed. If necessary, pause to allow the blender to cool down.",
      "3. Adjust seasoning by adding salt and tasting. Modify salt and lemon juice according to preference.",
      "4. Serve at room temperature; this recipe yields about 1 cup of mayonnaise. Store any leftovers in a tightly covered jar in the refrigerator for up to 1 week."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quick and easy barbecue sauce",
          "boneless, skinless chicken thighs, cut into (50.8 mm) chunks",
          "allergy-friendly hamburger buns",
          "bread-and-butter pickle chips"
        ]
      },
      {
        "section": "CLASSIC COLESLAW",
        "ingredients": [
          "rice milk mayonnaise or vegan soy-free mayonnaise",
          "sugar",
          "rice milk",
          "freshly squeezed lemon juice",
          "cider vinegar",
          "shredded cabbage or classic coleslaw mix",
          "shredded carrot",
          "finely chopped onion",
          "salt and freshly ground pepper"
        ]
      },
      {
        "section": "RICE MILK MAYONNAISE",
        "ingredients": [
          "rice milk, chilled",
          "freshly squeezed lemon juice",
          "ground white pepper",
          "clove garlic, pressed",
          "xanthan gum",
          "olive oil",
          "canola oil",
          "fine sea salt"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "16ded0232dee4b808f70ba09c805230b",
    "updated": "2025-04-13T13:38:55.000Z",
    "title": "Asian-inspired coleslaw",
    "subtitle": "A refreshing twist on a classic salad",
    "description": "This salad is both dairy-free and egg-free, featuring a zesty dressing inspired by Asian flavors. It's perfect for preparation during the spring and summer seasons when cabbage is fresh and abundant, serving as a unique alternative to traditional salads. This recipe is easily adjustable for larger gatherings.",
    "instructions": [
      "1. In a large mixing bowl, combine the cabbage, carrot, bell pepper, cilantro, and optional raisins or cranberries. Toss everything together to combine thoroughly.",
      "2. In a separate bowl, whisk together the vinegar, oil, sugar, and salt until fully mixed.",
      "3. Drizzle the dressing over the salad and toss until all ingredients are well coated.",
      "4. Cover the bowl and refrigerate for at least 4 hours before serving. The coleslaw tastes best when enjoyed on the same day it is prepared."
    ],
    "ingredients": [
      {
        "section": "Pour la salade",
        "ingredients": [
          "head of green cabbage, thinly shredded",
          "carrot, peeled and thinly sliced",
          "green bell pepper, seeded and thinly sliced",
          "chopped fresh cilantro",
          "(80 g) raisins or dried cranberries, optional"
        ]
      },
      {
        "section": "Pour la vinaigrette",
        "ingredients": [
          "brown rice vinegar",
          "sunflower oil",
          "organic cane sugar",
          "salt"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "0d8aa7f16e47461ea65a2c75c23dd58b",
    "updated": "2025-04-13T13:36:47.000Z",
    "title": "Pot pie with easy pie crust",
    "subtitle": "Makes 1 large pie or 4 individual pies",
    "description": "This recipe features an easy crust made from a straightforward batter that doesn't require rolling; the batter creates a crust around the pie as it cooks in the oven. This dish is ideal for utilizing leftover turkey or chicken, or feel free to pair the crust with any savory pie filling of your choice.",
    "instructions": [
      "1. Preheat the oven to 350°F (180°C). Grease a 2-quart (1.9 L) baking dish or four 1/2-quart (0.5 L) individual baking dishes.",
      "2. In a large skillet over medium heat, warm the olive oil. Add the diced carrots, celery, and onion, cooking for 3 to 5 minutes while stirring occasionally, until the onions become translucent.",
      "3. Incorporate the cubed meat into the skillet and cook for an additional 2 minutes.",
      "4. In a separate bowl, whisk together the sweet rice flour, tapioca starch, and ½ cup (120 ml) of vegetable broth. Add this mixture to the skillet with the meat and vegetables. Then, pour in the remaining 1¾ cups (420 ml) of broth, stirring everything together thoroughly.",
      "5. Season with salt, pepper, and celery seeds, and let the mixture cook for another 3 to 5 minutes, or until it thickens.",
      "6. Spoon the filling into the prepared baking dish(es). Ensure there is ½ inch (13 mm) of headspace at the top of the dish(es).",
      "7. In a small bowl, combine the Rice Milk and egg replacer, whisking them together. Gradually incorporate the Pancake and Baking Mix into this mixture. Pour it evenly over the pie(s).",
      "8. Bake in the preheated oven for 25 to 35 minutes, or until a crust has formed and the filling is bubbling."
    ],
    "ingredients": [
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "olive oil",
          "carrots, peeled and diced",
          "celery stalks, trimmed and diced",
          "onion, peeled and diced",
          "(680 g) cooked boneless and skinless chicken or turkey, cubed (about 4 chicken breasts)",
          "(about (946.353 ml)) superfine sweet rice flour",
          "(about 2 tablespoons) tapioca starch",
          "(540 ml) vegetable broth",
          "salt",
          "ground black pepper",
          "celery seeds"
        ]
      },
      {
        "section": "FOR THE MOCK POT PIE CRUST",
        "ingredients": [
          "(240 ml) rice milk or non-dairy milk of choice",
          "ener-g egg replacer mixed with 4 tablespoons warm water",
          "(about ½ cup) pancake and baking mix"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "8bfe83779e904b5bace61c4d06fc2968",
    "updated": "2025-04-13T11:36:59.000Z",
    "title": "Chicken nuggets and sweet potato fries",
    "subtitle": null,
    "description": "What could be better than enjoying a delightful meal featuring chicken nuggets and fries? How about an allergy-friendly version with organic chicken nuggets paired with sweet potato fries rich in beta carotene, all while containing half the fat? This recipe utilizes Choice Batter, which absorbs 50 percent less fat compared to conventional batter.",
    "instructions": [
      "Preheat the oven to 450°F and line a baking tray with parchment paper.",
      "Toss the sweet potatoes with olive oil, then season with ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, and paprika, and mix thoroughly. Spread the sweet potatoes on the prepared baking tray without overcrowding. Bake for 20 to 25 minutes, shaking the tray occasionally, until golden. (Using the convection setting may reduce cooking time.)",
      "In the meantime, place the chicken in a food processor, season with salt and pepper, and pulse until a paste forms, around 100 quick pulses.",
      "Slightly dampen your hands with cool water and shape the chicken into 1½-inch balls, resulting in about 20 pieces. Flatten them into nugget shapes using the palm of your hand.",
      "Heat canola oil in a large, deep pan over high heat until it reaches 375°F on a candy or oil thermometer.",
      "In a wide dish or bowl, combine the Choice Batter with ¼ teaspoon of pepper and whisk thoroughly. Gradually pour in the cold water and mix until smooth. Allow to rest for 5 minutes.",
      "Carefully add half of the nuggets to the batter, ensuring they are evenly coated. Test the oil's readiness by dropping in a small amount of batter; it should sizzle immediately.",
      "Gently place some of the battered nuggets into the hot oil, taking care to avoid splattering. Do not let them overlap, or they will stick together. Cook the nuggets for 5 to 6 minutes, turning them halfway through, until they are a deep golden color. Using tongs, transfer them to a platter lined with paper towels. Repeat with the remaining nuggets. Serve with ketchup or your preferred condiments."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(12 ounce) bag sweet potato spears or medium-size sweet potatoes, peeled, halved horizontally, and cut into ½-inch spears",
          "olive oil",
          "salt and freshly ground pepper",
          "garlic powder",
          "sweet paprika",
          "pound chicken breast, cut into (25.4 mm) chunks",
          "canola oil",
          "cup choice batter (see resources)",
          "cold water",
          "ketchup or other condiments of choice (optional)"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "1c0210c1b6984a59a2d6587154761542",
    "updated": "2025-04-13T11:10:37.000Z",
    "title": "Sloppy joes",
    "subtitle": null,
    "description": "Sloppy Joes evoke fond memories for me from my elementary school cafeteria, as they were a special treat that my mother rarely prepared at home. Now, I enjoy making them for my kids, who love having Sloppy Joes for dinner. Adding a bit of grated carrot enhances the dish's nutritional value. Pair with additional baby carrots for a satisfying crunch and a boost of beta-carotene!",
    "instructions": [
      "In a large heavy pan, heat the olive oil over medium-high heat until it begins to shimmer. Add the onion and sauté, stirring frequently, for about 4 minutes or until it becomes soft. Then, add the garlic and continue to cook for 1 minute, stirring.",
      "Introduce the ground meat along with the spices, herbs, salt, and pepper. Cook while breaking the meat into small crumbles with a wooden spoon for 3 minutes, ensuring the meat is no longer pink.",
      "Incorporate the grated carrot and cook for an additional 2 minutes, stirring occasionally. Sprinkle in the brown sugar, give it a toss, and then add the ketchup, tomatoes, and water. Bring the mixture to a simmer, lower the heat to medium-low, and let it simmer gently for 10 minutes, stirring occasionally.",
      "To serve, generously fill the warmed hamburger buns with the Sloppy Joe mixture."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "finely chopped onion",
          "garlic, minced or pressed",
          "ground beef or dark meat turkey",
          "chili powder",
          "smoked spanish paprika",
          "dried oregano",
          "cayenne pepper",
          "salt",
          "freshly ground pepper",
          "grated carrot",
          "dark brown sugar",
          "ketchup",
          "crushed or pureed tomatoes",
          "water",
          "allergy-friendly hamburger buns, warmed"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "1880a3eda8b14c09b15079f639aeebc3",
    "updated": "2025-04-13T11:10:03.000Z",
    "title": "Quick coq au vin with asparagus and hollandaise sauce",
    "subtitle": null,
    "description": "Quick coq au vin may seem contradictory, akin to the term 'jumbo shrimp.' How can a dish that traditionally takes a long time to prepare be made quickly? As a fan of this rich and flavorful meal, I was determined to create a version that could be ready in 30 minutes while avoiding allergens. I can almost hear the original chef saying, 'What? No butter?!' However, I'm confident she would agree that this adaptation is still satisfying. This recipe is delicious, allergy-friendly, and convenient. It pairs well with rice, noodles complemented by a soy-free buttery spread, or potatoes. To enhance the French flair, consider serving it with Asparagus and Hollandaise Sauce.",
    "instructions": [
      "Rinse the chicken, pat it dry, and remove any excess fat. Cut the thighs in half to create 8 pieces. Season generously with salt and pepper.",
      "In a large casserole, heat the olive oil over medium-high heat until it's hot and shimmering. Add the chicken and cook for 4 minutes until it is golden brown, then turn it over using a spatula or tongs. Add the bacon, spreading it around the chicken. Cook the chicken for another 4 minutes until it is browned on both sides. Remove the chicken from the pan and set it aside on a plate.",
      "Add the mushrooms, onions, carrots, and thyme to the pan. Cook for 4 minutes, stirring occasionally, until the mushrooms become tender. Sprinkle in the brown rice flour and stir continuously for 2 minutes. Raise the heat to high, add the wine, and deglaze the pan by scraping up any browned bits from the bottom, which should take about 1 minute. Stir in the chicken broth, tomato paste, and 1/4 teaspoon salt. Lower the heat to medium and let it simmer rapidly for 6 minutes, stirring frequently.",
      "Return the chicken to the pan, spooning the sauce over the top. Cook for an additional 8 minutes, or until the chicken is thoroughly cooked, turning it once halfway through the cooking time.",
      "Serve hot, garnished with a sprinkle of fresh parsley."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken thighs (about 1½ pounds total)",
          "salt",
          "freshly ground pepper",
          "olive oil",
          "thick-cut bacon, diced",
          "sliced white or cremini mushrooms",
          "frozen pearl onions, thawed and patted dry",
          "carrots, chopped",
          "dried thyme",
          "superfine brown rice flour",
          "dry red wine",
          "chicken broth",
          "tomato paste",
          "chopped fresh parsley"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "0cdb9477022a417998c22ada7fcadfbc",
    "updated": "2025-04-13T11:08:52.000Z",
    "title": "Deep dish pizza with italian sausage",
    "subtitle": "Gluten-free and allergy-friendly deep dish pizza",
    "description": "A gluten-free, allergy-friendly deep dish pizza? Unbelievable! I never considered it possible until inspiration struck: my biscuit recipe could easily transform into a cornmeal crust. I dedicated this recipe to my husband, Adam, whose all-time favorite food is deep dish pizza. During our first year of marriage, we spent several months in Chicago, where he indulged in a lot of deep dish pizza. Whenever we visit Chicago, he still orders an entire pie just for himself. However, being gluten-intolerant and mildly dairy-allergic makes it a bit challenging for him. This pizza is specially made for my sweetheart, along with anyone else who has been longing for a deep dish delight!",
    "instructions": [
      "Preheat the oven to 450°F. Grease an 8-inch round cake pan with shortening and sprinkle the bottom and sides with a little cornmeal, tapping out any excess.",
      "In a large bowl, whisk together the flour mix, cornmeal, xanthan gum, baking powder, and salt. Incorporate the shortening using a pastry blender or two knives until the mixture resembles pea-sized crumbs. Alternatively, you can use your fingers to break up and blend in the shortening more quickly. Add the yogurt and use a rubber spatula to gently mix until just combined. Transfer the dough into the prepared pan with the spatula.",
      "Flour your hands generously and press the dough evenly into the bottom of the pan. Use your thumbs to press the dough up the sides until it reaches just below the rim. You may need to flour your hands again during this process to prevent sticking. Don’t worry if the dough appears thin; it will rise as it bakes.",
      "Brush the crust evenly with rice milk using a pastry brush.",
      "Bake in the middle of the oven for 18 minutes, or until it starts to turn golden.",
      "In the meantime, remove the sausage from its casings. Heat a nonstick skillet over medium-high heat. Add the sausage and cook for 8 minutes, breaking it apart with a wooden spoon or spatula, until browned and crumbly.",
      "Warm the pizza sauce in the microwave for 1 minute until heated through.",
      "Take the crust out of the oven. Adjust the oven rack to the top third and preheat the broiler.",
      "Spread the vegan cheddar evenly across the bottom of the crust. Layer the sausage on top, then spoon the sauce over the sausage. Finish by sprinkling the vegan mozzarella and some oregano on top.",
      "Broil the pie 6 inches from the heat source for 2 minutes, until the cheese is gooey and the crust turns a deep golden brown. Watch it closely, as some broilers are very powerful and can burn food in minutes.",
      "Slice into wedges and serve hot."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "basic gluten-free flour mix or authentic foods gf classical blend",
          "cornmeal",
          "xanthan gum",
          "baking powder",
          "salt",
          "dairy-free, soy-free shortening, chilled",
          "plain vegan yogurt",
          "rice milk",
          "(2 links) italian sausage, sweet or hot",
          "pizza sauce",
          "shredded dalya vegan cheddar",
          "shredded daiya vegan mozzarella",
          "dried oregano"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "0b24ffd6e25c4b518061af5cfdd428d5",
    "updated": "2025-04-13T11:08:13.000Z",
    "title": "Center-cut pork chops with apricot glaze and roasted brussels sprouts",
    "subtitle": null,
    "description": "Pork chops paired with apricots create a deliciously harmonious combination, comparable to the classic pairing of pork chops and applesauce. This pairing might just become your new favorite! If possible, choose frenched center-cut chops, as bone-in varieties maintain greater juiciness.",
    "instructions": [
      "Rinse the pork chops and pat them dry, or use a knife to scrape the surfaces clean. Season both sides with salt and pepper.",
      "In a small bowl, mix together the jam, mustard, and thyme, ensuring all ingredients are well combined.",
      "Heat olive oil in a large heavy pan over medium-high heat. When the oil starts to shimmer, add the pork chops and cook for 4 to 5 minutes per side until browned and fully cooked. Move the chops to a plate and cover with foil to keep warm.",
      "Lower the heat and add the jam mixture to the pan, stirring a few times with a wooden spoon to blend; add the vinegar and continue cooking, scraping up any browned bits from the bottom of the pan for about 1 minute or until the glaze thickens. Return the pork chops to the pan, along with any juices that have collected, and turn the chops in the glaze. Serve the chops on plates and drizzle additional glaze over them. Pair with the Roasted Brussels Sprouts.",
      "Preheat your oven to 450°F. Prepare a baking tray by lining it with aluminum foil.",
      "Trim the brown ends off the brussels sprouts and remove any yellow leaves. Toss the sprouts thoroughly with olive oil, salt, and pepper. Transfer them to the prepared baking tray, using a rubber spatula to scrape out any remaining olive oil, salt, and pepper.",
      "Roast in the center of the oven for 25 minutes, shaking the tray several times, until they are browned and crisp on the outside. Be cautious, they will be very hot!"
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(8 ounce) bone-in center-cut pork chops",
          "salt and freshly ground pepper",
          "apricot jam",
          "dijon mustard",
          "chopped fresh thyme",
          "olive oil",
          "balsamic vinegar"
        ]
      },
      {
        "section": "Roasted Brussels Sprouts",
        "ingredients": [
          "brussels sprouts (preferably small ones)",
          "olive oil",
          "kosher salt",
          "freshly ground pepper"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]