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": "18b399bbe50d40cf93588c801df12756",
    "updated": "2025-04-13T13:39:26.000Z",
    "title": "Creamy cheesy sauce",
    "subtitle": "A smooth and mild cheese sauce for pasta dishes",
    "description": "Shelled hemp seeds combined with hemp milk create a rich and creamy texture with a delicate cheesy flavor. For an even cheesier variation, consider adding cheddar-style cheese shreds. This sauce mix is sufficient for two batches of macaroni or pasta. Store half of the mix in the refrigerator for later use in the following week.",
    "instructions": [
      "1. Use a food processor or blender to combine all the ingredients. The dry Cheesy Sauce Mix can be stored in an airtight container in the refrigerator for up to 2 weeks.",
      "2. In a small saucepan, melt the shortening over low heat.",
      "3. Whisk the milk into the melted shortening. Increase the heat to medium and bring the mixture to a boil.",
      "4. Once boiling, reduce the heat to low and gradually whisk in the Cheesy Sauce Mix. Continuously stir until the sauce thickens, which should take about 1 minute.",
      "5. Remove the saucepan from heat. Incorporate the cheese shreds if desired, then mix with pasta and serve right away."
    ],
    "ingredients": [
      {
        "section": "FOR THE CHEESY SAUCE MIX (TWO %-CUP BATCHES)",
        "ingredients": [
          "(80 g) shelled hemp seeds",
          "corn starch",
          "garlic powder",
          "ground black pepper",
          "salt"
        ]
      },
      {
        "section": "FOR THE SAUCE (ONE BATCH)",
        "ingredients": [
          "shortening",
          "(180 ml) hemp milk or non-dairy milk of choice",
          "cheesy sauce mix",
          "daiya cheddar style shreds, optional"
        ]
      }
    ],
    "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": "14dc7923ce3545b6a78c8f3b5f75b587",
    "updated": "2025-04-13T13:38:21.000Z",
    "title": "English muffins",
    "subtitle": "Makes 8 muffins",
    "description": "These delightful muffins will kickstart your day, but they're not just for breakfast; they serve as an excellent alternative to sandwich rolls and can also be transformed into kid-friendly pizzas! Utilizing English muffin rings ensures they rise in the ideal shape; however, if you choose not to use the rings, your muffins will still be delicious albeit in a less traditional form.",
    "instructions": [
      "Line a large baking sheet with parchment paper and place eight English muffin rings on top.",
      "In a medium bowl, combine the flour, xanthan gum, yeast, flaxseed meal, sugar, salt, and baking powder.",
      "In a large bowl, mix 1 cup (240 ml) of milk, vinegar, and oil using a mixer on medium speed for approximately 30 seconds.",
      "Gradually incorporate the dry ingredients and mix on medium-low until blended. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of milk as needed, ½ tablespoon at a time, until the dough adheres to the sides of the bowl.",
      "Sprinkle 2 tablespoons of cornmeal on a clean preparation surface. Transfer the dough from the mixing bowl, shape it into a large ball, and place it on the cornmeal. Use a bench knife to roll the dough in the cornmeal, creating a coated log.",
      "Cut the log into 8 pieces shaped like hockey pucks. Ensure each piece is coated on all sides with the remaining cornmeal, then place them in the English muffin rings.",
      "Sprinkle a few drops of water onto another piece of parchment and lay it over the muffins (sprinkled side down). Position a second (smaller) baking sheet or cookie sheet upside down over the muffins and parchment. This will encourage the muffins to expand as they rise. If using English muffin rings, the second baking sheet will rest on top of the rings and parchment. If not using the rings, select a second baking sheet with a 1-inch (2.5 cm) rim.",
      "Allow the muffins to rise for 25 minutes in a warm, humid area.",
      "Preheat the oven to 375°F (190°C). Let the muffins rise for an additional 5 to 10 minutes while the oven heats up.",
      "Bake (keeping the second baking sheet on top of the muffins) for 8 minutes.",
      "Carefully invert the baking sheets so that the top one is now on the bottom and vice versa. Remove the baking sheet and the parchment from the top. Continue baking uncovered for another 7 to 9 minutes, until the internal temperature reaches 200°F to 205°F (93°C to 96°C). Overall, the baking time should be 15 to 17 minutes. Allow the muffins to cool completely before slicing."
    ],
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "(about 3 cups plus 1 tablespoon) pastry flour blend (page 24)",
          "xanthan gum",
          "% teaspoons quick-rising yeast",
          "flaxseed meal",
          "organic cane sugar",
          "salt",
          "baking powder",
          "(240 ml) plus 2 tablespoons hemp milk (page 31) or non-dairy milk of choice, warmed",
          "apple cider vinegar",
          "grapeseed oil",
          "(33 g) cornmeal"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "0ec8db3a8caa44a0bf74771434373646",
    "updated": "2025-04-13T13:37:45.000Z",
    "title": "Creamy potato leek soup",
    "subtitle": null,
    "description": "This creamy potato soup can achieve a thick consistency even without traditional cream by incorporating non-dairy milk. It is especially tasty during mid to late summer when leeks and potatoes are plentiful. Additionally, this soup freezes exceptionally well, making it a perfect dish to enjoy on a chilly winter evening.",
    "instructions": [
      "In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until they are softened, which should take about 8 to 10 minutes.",
      "Introduce the diced potatoes to the pot, adding just enough water to cover them. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered until the potatoes become tender, which may take around 30 to 45 minutes.",
      "Once the potatoes are very tender, utilize an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in small batches using a blender or food processor before returning it to the pot. Aim for a blend that has a few potato chunks for texture.",
      "Stir in the salt, pepper, and non-dairy milk. Allow it to simmer for an additional 10 minutes, or until you are prepared to serve.",
      "TO FREEZE: Allow the soup to cool completely before transferring it to airtight containers. It can be frozen for up to 6 months. To reheat, thaw it in the refrigerator and slowly warm it on the stovetop over medium-low heat. During thawing, the liquid may separate; include all the liquid and add more non-dairy milk if necessary to achieve the desired consistency."
    ],
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "olive oil",
          "leeks, washed well and sliced, white and medium-green sections only",
          "white or yellow potatoes, peeled and diced",
          "cold water to cover",
          "salt",
          "ground black pepper",
          "(240 ml) hemp milk or non-dairy milk of choice"
        ]
      }
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  },
  {
    "recipeCode": "0e88e6d18be94cdeb375729211029d35",
    "updated": "2025-04-13T13:37:12.000Z",
    "title": "Oat milk",
    "subtitle": "Makes 3 cups (720 ml)",
    "description": "Oats create a mildly sweet and creamy milk alternative.",
    "instructions": [
      "Combine the oats and water, then allow the mixture to soak for 8 to 12 hours in the refrigerator.",
      "Blend the soaked oats and water using a high-speed blender or food processor until the oats become completely smooth, approximately 1 minute.",
      "Strain the mixture to separate the pulp from the milk. The milk can be used immediately or stored in an airtight container in the refrigerator for up to 3 weeks.",
      "Shake well before each use."
    ],
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "(48 g) gluten-free old-fashioned oats",
          "(720 ml) water"
        ]
      }
    ],
    "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": "08270e534abe44a5b33c2380981828f4",
    "updated": "2025-04-13T13:36:10.000Z",
    "title": "Apple oatmeal scones",
    "subtitle": "A delicious and seasonal breakfast in the fall",
    "description": "These hearty scones offer a delightful breakfast option during the autumn season when apples are in abundance. They make for a great substitute for cereal, granola, or warm oatmeal. Elevate the apple flavor by adding a spread of apple butter.",
    "instructions": [
      "Preheat the oven to 350°F (180°C). Grease the cups of a scone pan or line a large baking sheet with parchment paper.",
      "In a small bowl, toss the apples with the lemon juice and set aside.",
      "In a medium bowl, mix the flours, xanthan gum, baking powder, baking soda, and salt together.",
      "In a separate large bowl, combine the oil, applesauce, honey, and apple juice, and mix with a mixer at medium speed for 1 minute.",
      "Incorporate the dry ingredients into the wet mixture and blend on medium-low speed for about 2 minutes until a thick batter forms. Gently fold in the apples.",
      "If using a scone pan, evenly distribute the batter into the cups. For a freeform option, dampen a smooth surface with a few drops of water, scoop the dough onto it, and shape it into a round disk. Use wet fingers to smooth the top, then cut the disk into eight wedges like pizza slices and place them on the prepared baking sheet, spaced evenly.",
      "Mix the oats with the cinnamon sugar and sprinkle this mixture over the top of the scones.",
      "Bake for 19 to 21 minutes, or until a toothpick inserted in the center comes out clean. Store scones in an airtight container at room temperature for 2 to 3 days.",
      "TO FREEZE: Place scones in an airtight container and freeze for up to 6 months. Thaw at room temperature, then reheat at 325°F (165°C) for 7 minutes."
    ],
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "(75 g) granny smith apple, peeled, cored, and cut into (6.35 mm) (6.5 mm) cubes",
          "fresh lemon juice",
          "(about 1½ cups) basic flour blend (page 23)",
          "(about ½ cup) gluten-free oat flour",
          "xanthan gum",
          "baking powder",
          "baking soda",
          "salt",
          "(60 ml) grapeseed oil",
          "(120 g) applesauce (page 45)",
          "(60 ml) honey",
          "(60 ml) apple juice",
          "gluten-free old-fashioned rolled oats",
          "cinnamon sugar (page 286)"
        ]
      }
    ],
    "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": "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": "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
  },
  {
    "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
  }
]