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

    [
  {
    "recipeCode": "d1ad61dd97094613808a7738c4104d1f",
    "updated": "2025-05-04T23:13:10.852Z",
    "title": "Perfect Steamed Vegetables",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetables",
          "juice of or lime",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Steaming a combination of vegetables at once is possible, but keep in mind they have different densities and steam at varying rates.",
      "Root vegetables such as potatoes, winter squash, and turnips require a longer steaming time compared to lighter vegetables like broccoli and summer squash.",
      "To ensure all vegetables are fork-tender, either steam similar vegetables together in batches or start by placing the vegetables that take longest to cook in the pot first, then add the quicker-cooking ones a few minutes later.",
      "Since steaming does not involve added cooking fat, be sure to include fat in your meal through dressings, sauces, or other components.",
      "Prepare each vegetable by peeling, trimming, and cutting into uniform sizes as needed.",
      "To steam in the oven: Preheat the oven to 350°F. Boil 2 cups of water using a small pan, electric kettle, or microwave. Arrange the vegetables in a casserole dish large enough to hold them comfortably without overcrowding. Ensure the dish has a tight-fitting lid.",
      "Add 1 inch of boiling water to the bottom of the dish. Place the vegetables inside, cover, and steam in the oven until fork-tender. Check the vegetables frequently by tasting, especially if using a mix; when testing, focus on the vegetables that take the longest to cook.",
      "Toss the steamed vegetables with your preferred dressing, sauce, seasoning, or a splash of lemon or lime juice along with salt and pepper. Serve warm.",
      "To steam on the stovetop: Bring 2 cups of water to a boil in a large pot. Place a colander or steamer basket inside the pot. Add the vegetables, cover, and steam until fork-tender. Check the vegetables frequently by tasting.",
      "Toss the steamed vegetables with your preferred dressing, sauce, seasoning, or a splash of lemon or lime juice along with salt and pepper. Serve warm."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]