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": "749992f8dddc477f9ed32bd424c5972d",
    "updated": "2025-05-06T10:34:14.467Z",
    "title": "Individual Baked Hash Browns",
    "subtitle": "",
    "description": "While traditional hash browns cooked in oil are delicious, sometimes you want a lighter brunch without the lingering heaviness. These hash browns are baked and straightforward to prepare; the key step is thoroughly squeezing out the moisture from the potatoes. Once that’s done, you’ll enjoy crispy-on-the-outside, tender-on-the-inside, pure potato goodness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "yukon gold potatoes, scrubbed",
          "vegetable oil (canola is good).",
          "cornstarch",
          "salt",
          "ground black pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F and generously grease a muffin tin.",
      "Grate the potatoes finely. If using a food processor, cut the potatoes into 3/4-inch chunks and shred them with the shredding attachment for a finer texture. Alternatively, grate them using a box grater.",
      "Transfer the grated potatoes into cheesecloth or a large kitchen towel. Gather the edges and wring the potatoes over the sink to release the water. This may take up to 3 minutes and requires some effort.",
      "Continue squeezing the potatoes by handfuls until most of the moisture is removed. Once well drained, they’re ready to use.",
      "Place the drained potatoes in a large mixing bowl, add the remaining ingredients, and mix thoroughly.",
      "Spoon the potato mixture evenly into the muffin tin, filling each cup completely. Bake for 30 to 35 minutes or until the tops turn golden brown.",
      "Allow the hash browns to cool for about 10 minutes. When they are cool enough to handle but still warm, run a paring knife around the edges to loosen them, then gently lift them out with a fork."
    ],
    "notes_ingredients": "Yukon Gold potatoes are best for this recipe as they do not require peeling. If you prefer to use russet potatoes, peeling will be necessary.",
    "notes_instructions": "If you need to bake these at 350°F because you’re preparing other dishes simultaneously, that is fine; just extend the baking time by approximately 10 minutes."
  }
]