Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Pulled barbecue chicken sandwiches with classic coleslaw ","ingredients":"For the Recipe : quick and easy barbecue sauce,boneless, skinless chicken thighs, cut into 2-inch chunks,count allergy-friendly hamburger buns,null count bread-and-butter pickle chips\nCLASSIC COLESLAW : 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,null salt and freshly ground pepper\nRICE MILK MAYONNAISE : rice milk, chilled,freshly squeezed lemon juice,ground white pepper,clove garlic, pressed,xanthan gum,olive oil,canola oil,fine sea salt","instructions":"1. Pour the sauce into a medium-sized pot, bring to a simmer over medium-high heat, add the chicken, cover, reduce the heat to medium-low, and cook at a low simmer for 25 minutes or until cooked through.\n2. Meanwhile, prepare the coleslaw.\n3. Once cooked, remove the chicken from the heat. Use two forks to shred the chicken. Take your time; it will take a few minutes. Toast or warm the buns. Divide the saucy chicken evenly among the buns. Serve topped with a couple of pickles, with the coleslaw on the side.\n1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.\n2. In a medium-sized bowl, combine the cabbage, carrot, and onion. Add the dressing, stir well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. This recipe yields about 3 cups.\n1. Blend the rice milk with the lemon juice and white pepper in a blender. Incorporate the garlic and xanthan gum, and mix on high speed until foamy.\n2. While the blender is on high, drip the oils in slowly through the lid opening until the mayonnaise begins to emulsify. (You may wish to use your other hand to partially cover the lid hole to avoid splattering.) Be patient! Keep adding oil steadily until the mayonnaise thickens and is creamy, scraping down the sides of the blender as necessary. (I found it helpful to turn off my old blender a few times to let it cool down during this process. You might want to take breaks, too.) Remember, do not rush this step; the gradual incorporation of the oil should take several minutes.\n3. Taste, then add salt as needed and adjust lemon juice if desired.\n4. Serve at room temperature; expect about 1 cup. Any leftover mayonnaise can be transferred to a jar and stored tightly covered in the refrigerator for up to 1 week.","region":"US"}