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": "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": "0fab5afb72114302bd0ff4a8d7f524d1",
    "updated": "2025-04-13T11:09:31.000Z",
    "title": "Homemade gnocchi",
    "subtitle": null,
    "description": "I dedicated considerable effort to perfecting this gnocchi recipe, focused on saving time without compromising taste. Initially, I boiled the potatoes whole, leaving their skins on, but when I sought faster methods, the dough did not cooperate. I experimented with microwaving the potatoes and peeling the skins afterward, but they turned out too dry and crumbled while rolling the dough. Various mashing techniques and types of potatoes didn't yield better results either. Ultimately, I concluded that the potatoes needed to be boiled. I opted to peel and dice the potatoes before microwaving them, which was successful! While traditional methods suggest using a potato ricer, I utilize an electric handheld mixer, and it works perfectly for me. If you have a potato ricer, feel free to use it.",
    "instructions": [
      "Peel the potatoes, chop them into 1- to 2-inch pieces, and place them in a microwave-safe bowl. Cover with water ensuring it rises a couple of inches above the potatoes. Add ½ teaspoon salt and the canola oil to prevent boiling over. Microwave for approximately 12 minutes, checking for tenderness with a fork halfway through. Once they are tender, drain the potatoes.",
      "Bring a large pot of water to a boil.",
      "Mix the flour blend with the xanthan gum.",
      "Transfer the potatoes to a bowl and combine them with the rice milk, olive oil, and a teaspoon of salt, mixing with an electric mixer until the mixture is light and fluffy.",
      "Dump the potatoes onto a work surface. They should still be warm; if not, heat them in the microwave for a minute.",
      "Sprinkle half of the flour mixture over the potatoes and knead it in with your hands. Then add the remaining flour, kneading the dough until it becomes smooth yet slightly sticky. Form it into a ball, divide it into three pieces, and roll each piece into a log approximately 1 inch in diameter. Slice the logs into ½-inch-thick rounds.",
      "Using a fork with the tines facing you, press the gnocchi onto the fork's base, using your thumb to create an indentation. Flip the gnocchi towards the handle with your index finger, giving it a slight curve. Allow the gnocchi to fall onto your work surface. Repeat this process for the remaining gnocchi. Creating grooves on one side and a cupped shape on the other helps sauces adhere better. I find it necessary to switch forks occasionally, as the tines become sticky.",
      "After forming all the gnocchi, add a generous pinch of salt to the boiling water. Cook the gnocchi in batches, adding the first batch carefully to avoid overcrowding. When they float to the surface, cook for an additional 10 seconds, then remove them using a slotted spoon and transfer them to a bowl drizzled with a bit of olive oil. Avoid overcooking! Keep them warm while you cook the remaining gnocchi. Serve hot."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "yukon gold potatoes",
          "salt",
          "canola oil",
          "authentic foods gf classical blend or basic gluten-free flour mix",
          "xanthan gum",
          "rice milk",
          "plus 1½ teaspoons olive oil, plus more for drizzling",
          "superfine brown rice flour",
          "potato starch (not potato flour)",
          "tapioca flour (also called tapioca starch)"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "05ba8c0e472a458bb907154512e00390",
    "updated": "2025-04-13T11:07:28.000Z",
    "title": "Linguine vesuvio",
    "subtitle": "A dish inspired by the eruption of mount vesuvius.",
    "description": "Linguine Vesuvio is named for its resemblance to the volcano Mount Vesuvius, as it erupts with vibrant streams of flavor and texture.",
    "instructions": [
      "In a pot, combine the tomatoes and olive oil. Use a fork to squish and mash the tomatoes. Incorporate the garlic, oregano, shredded vegan mozzarella, and salt. Bring the mixture to a simmer over medium heat and cook vigorously for 20 minutes, stirring frequently, until it becomes rich and slightly creamy.",
      "In the meantime, bring a large pot of water to a boil and cook the pasta according to the package instructions. While the pasta is cooking, dice the sliced vegan mozzarella into ½-inch cubes.",
      "Once the pasta is cooked, drain it. Drizzle a small amount of olive oil into the bottom of a serving bowl and add the pasta, sauce, and mozzarella cubes. Toss everything together and cover for 5 minutes to allow the mozzarella to melt and create a lava-like effect. Serve hot."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(28 ounce) can whole plum tomatoes (preferably san marzano)",
          "olive oil, plus more for drizzling",
          "garlic, finely minced or pressed",
          "dried oregano",
          "shredded daiya vegan mozzarella",
          "big pinch of salt",
          "gluten-free linguine",
          "thick-sliced daiya vegan mozzarella"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "02f0508a7fd9478db515a8f883f8aa66",
    "updated": "2025-04-13T11:06:49.000Z",
    "title": "Chicken fried rice",
    "subtitle": null,
    "description": "This recipe was an exciting one to create. I enjoy a challenge, and this certainly provided one. The goal was to prepare fried rice without using the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame. Additionally, it excludes fish and shellfish.",
    "instructions": [
      "1. Heat a nonstick wok over high heat, add 2 tablespoons of the canola oil, and heat until the oil is shimmering and nearly smoking. Add the garlic and ginger, stirring to coat in the oil, then add the green onions and toss. After that, add the onion. Cook, stirring frequently, for about 2 minutes, until the onion is soft and begins to turn golden.",
      "2. Add the carrot and water chestnuts, cooking until the carrot is tender and the water chestnuts are turning golden, about 2 minutes. Add the asparagus and continue cooking, stirring, for about 2 more minutes. Sprinkle the vegetables with a portion of the salt, stirring well to combine, then transfer to a bowl and set aside.",
      "3. Heat an additional tablespoon of canola oil in the wok, then add the ground chicken. Use your spatula or spoon to break up the chicken until it is crumbly and nicely browned, about 4 minutes. Sprinkle with the remaining teaspoon of salt and a bit of pepper. Mix well to distribute, then transfer the chicken to the bowl with the cooked vegetables.",
      "4. Pour the last tablespoon of canola oil into the wok, heat it up, then add the rice and cook, stirring frequently, for 2 to 3 minutes, until the rice is glossy and aromatic. Drizzle the rice with the mock soy sauce and toss to coat evenly. Add the vegetables and chicken back into the wok and stir well until everything is heated through. Remove from heat and serve."
    ],
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "canola oil",
          "finely minced garlic",
          "finely minced fresh ginger",
          "green onions, white and green parts, chopped",
          "minced yellow onion",
          "diced carrot",
          "sliced water chestnuts",
          "chopped asparagus (fresh or frozen)",
          "salt",
          "ground chicken",
          "freshly ground pepper",
          "cold cooked rice (preferably day-old jasmine rice)",
          "cybele's soy-free soy sauce or coconut amino acids"
        ]
      },
      {
        "section": "Pour la sauce",
        "ingredients": [
          "beef stock",
          "(2 by (76.2 mm)) pieces kombu seaweed",
          "cider vinegar",
          "molasses",
          "finely minced garlic",
          "grated or finely minced ginger",
          "freshly ground pepper"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]