Respan Dataset Explorer

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     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": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Autumn Ramen",
    "subtitle": "Brussels Sprouts, Roasted Mushrooms, Chili Broth",
    "description": "This spicy ramen broth is enriched with soy milk, providing a rich, creamy texture without heaviness. Use an unflavored soy milk and check the ingredients carefully—the best store-bought options contain only whole soybeans and water. The simple toppings—juicy roasted mushrooms, raw Brussels sprouts leaves, firm tofu cubes, and crunchy sprouts—create a variety of textures while allowing the flavorful broth to stand out.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mixed mushrooms, such as shiitake, oyster, cremini, and white button, trimmed or torn into pieces about (12.7 mm) thick",
          "neutral-tasting oil",
          "fine sea salt",
          "freshly ground black pepper",
          "red pepper flakes",
          "vegetarian dashi",
          "dried whole chilies or red pepper flakes",
          "garlic cloves, peeled and smashed",
          "unflavored, good-quality soy milk",
          "light-colored miso paste",
          "brussels sprouts (8 to 10 small ones).",
          "dried or fresh ramen noodles",
          "firm tofu, blotted dry and cut into (19.05 mm) cubes",
          "tender sprouts, shoots, or microgreens",
          "rayu, chili oil, or chili-bean oil, for serving",
          "togarashi blend, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 425°F.",
      "Spread the mushrooms evenly on two baking sheets.",
      "Drizzle with oil and season with 1/4 teaspoon salt, black pepper, and red pepper flakes.",
      "Toss with your hands to ensure the mushrooms are evenly coated.",
      "Roast for 20 to 30 minutes, stirring occasionally, until the mushrooms are tender and golden at the edges.",
      "Meanwhile, combine the dashi, chilies, and garlic in a saucepan.",
      "Bring to a gentle simmer, then cover, remove from the heat, and let steep for 30 minutes.",
      "Strain the broth to remove solids and return it to the saucepan.",
      "In a large glass or measuring cup, or the container for an immersion blender, mix the soy milk with the miso paste.",
      "Blend with an immersion blender until smooth. Alternatively, use a regular blender.",
      "Pour the soy milk and miso mixture into the broth and heat to a gentle simmer.",
      "Add the remaining 1/2 teaspoon salt and adjust seasoning to taste.",
      "Trim the root ends from the Brussels sprouts.",
      "Carefully separate the leaves and cut the firmer cores into halves or quarters.",
      "Bring a large pot of salted water to a boil.",
      "Add the noodles using a strainer basket or pasta insert if available, and cook until tender—about 4 to 7 minutes for dried noodles or 60 to 90 seconds for fresh.",
      "Drain the noodles, reserving some cooking water, and rinse thoroughly under cold running water to remove excess starch.",
      "Briefly dunk the noodles back into the hot water to warm them through.",
      "Divide the noodles among four bowls.",
      "Top each bowl with roasted mushrooms, tofu cubes, and Brussels sprouts leaves.",
      "Ladle the hot broth over each serving and finish with the tender sprouts on top.",
      "Serve immediately with your choice of condiments."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Ramen d'automne",
    "subtitle": "Choux de Bruxelles, champignons rôtis, bouillon épicé",
    "description": "Ce bouillon de ramen épicé est enrichi de lait de soja, offrant une texture riche et crémeuse sans lourdeur. Utilisez un lait de soja nature et vérifiez bien les ingrédients — les meilleures options du commerce contiennent uniquement des graines de soja entières et de l'eau. Les garnitures simples — champignons rôtis juteux, feuilles crues de choux de Bruxelles, cubes de tofu ferme et pousses croquantes — créent une variété de textures tout en laissant le bouillon savoureux s'exprimer.",
    "ingredients": [
      {
        "section": "Pour la recette",
        "ingredients": [
          "champignons mélangés, tels que shiitake, pleurotes, crimini et champignons de Paris blancs, émincés ou déchirés en morceaux d'environ 12,7 mm d'épaisseur",
          "huile au goût neutre",
          "sel de mer fin",
          "poivre noir fraîchement moulu",
          "flocons de piment rouge",
          "dashi végétarien",
          "piments entiers séchés ou flocons de piment rouge",
          "gousses d'ail, pelées et écrasées",
          "lait de soja nature de bonne qualité",
          "pâte de miso clair",
          "choux de Bruxelles (8 à 10 petits)",
          "nouilles ramen séchées ou fraîches",
          "tofu ferme, essuyé et coupé en cubes d'environ 19,05 mm",
          "pousses tendres, germes ou micro-pousses",
          "rayu, huile pimentée ou huile de haricots pimentée, pour servir",
          "mélange togarashi, pour servir"
        ]
      }
    ],
    "instructions": [
      "Préchauffez le four à 220 °C (425 °F).",
      "Répartissez les champignons uniformément sur deux plaques de cuisson.",
      "Arrosez-les d'huile et assaisonnez avec 1/4 cuillère à café de sel, du poivre noir et des flocons de piment rouge.",
      "Mélangez avec les mains pour bien enrober les champignons.",
      "Faites rôtir pendant 20 à 30 minutes en remuant de temps en temps, jusqu'à ce que les champignons soient tendres et dorés sur les bords.",
      "Pendant ce temps, combinez le dashi, les piments et l'ail dans une casserole.",
      "Portez à frémissement doux, puis couvrez, retirez du feu et laissez infuser pendant 30 minutes.",
      "Filtrez le bouillon pour enlever les solides et remettez-le dans la casserole.",
      "Dans un grand verre ou un récipient doseur, ou dans le contenant d'un mixeur plongeant, mélangez le lait de soja avec la pâte de miso.",
      "Mixez au mixeur plongeant jusqu'à obtenir une texture lisse. Vous pouvez aussi utiliser un mixeur classique.",
      "Versez le mélange lait de soja et miso dans le bouillon et chauffez à frémissement doux.",
      "Ajoutez le reste de sel (1/2 cuillère à café) et ajustez l'assaisonnement selon votre goût.",
      "Coupez les extrémités des choux de Bruxelles.",
      "Séparez délicatement les feuilles et coupez les cœurs plus fermes en deux ou en quatre.",
      "Portez à ébullition une grande casserole d'eau salée.",
      "Ajoutez les nouilles à l'aide d'une passoire ou d'un panier à pâtes si vous en disposez, et faites cuire jusqu'à ce qu'elles soient tendres — environ 4 à 7 minutes pour les nouilles sèches ou 60 à 90 secondes pour les fraîches.",
      "Égouttez les nouilles en réservant un peu d'eau de cuisson, puis rincez-les soigneusement à l'eau froide pour enlever l'excès d'amidon.",
      "Plongez brièvement les nouilles dans l'eau chaude pour les réchauffer.",
      "Répartissez les nouilles dans quatre bols.",
      "Garnissez chaque bol de champignons rôtis, cubes de tofu et feuilles de choux de Bruxelles.",
      "Nappez de bouillon chaud et terminez en ajoutant les pousses tendres sur le dessus.",
      "Servez immédiatement avec les condiments de votre choix."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]
```

     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": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Autumn Ramen",
    "subtitle": "Brussels Sprouts, Roasted Mushrooms, Chili Broth",
    "description": "This spicy ramen broth is enriched with soy milk, providing a rich, creamy texture without heaviness. Use an unflavored soy milk and check the ingredients carefully—the best store-bought options contain only whole soybeans and water. The simple toppings—juicy roasted mushrooms, raw Brussels sprouts leaves, firm tofu cubes, and crunchy sprouts—create a variety of textures while allowing the flavorful broth to stand out.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mixed mushrooms, such as shiitake, oyster, cremini, and white button, trimmed or torn into pieces about (12.7 mm) thick",
          "neutral-tasting oil",
          "fine sea salt",
          "freshly ground black pepper",
          "red pepper flakes",
          "vegetarian dashi",
          "dried whole chilies or red pepper flakes",
          "garlic cloves, peeled and smashed",
          "unflavored, good-quality soy milk",
          "light-colored miso paste",
          "brussels sprouts (8 to 10 small ones).",
          "dried or fresh ramen noodles",
          "firm tofu, blotted dry and cut into (19.05 mm) cubes",
          "tender sprouts, shoots, or microgreens",
          "rayu, chili oil, or chili-bean oil, for serving",
          "togarashi blend, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 425°F.",
      "Spread the mushrooms evenly on two baking sheets.",
      "Drizzle with oil and season with 1/4 teaspoon salt, black pepper, and red pepper flakes.",
      "Toss with your hands to ensure the mushrooms are evenly coated.",
      "Roast for 20 to 30 minutes, stirring occasionally, until the mushrooms are tender and golden at the edges.",
      "Meanwhile, combine the dashi, chilies, and garlic in a saucepan.",
      "Bring to a gentle simmer, then cover, remove from the heat, and let steep for 30 minutes.",
      "Strain the broth to remove solids and return it to the saucepan.",
      "In a large glass or measuring cup, or the container for an immersion blender, mix the soy milk with the miso paste.",
      "Blend with an immersion blender until smooth. Alternatively, use a regular blender.",
      "Pour the soy milk and miso mixture into the broth and heat to a gentle simmer.",
      "Add the remaining 1/2 teaspoon salt and adjust seasoning to taste.",
      "Trim the root ends from the Brussels sprouts.",
      "Carefully separate the leaves and cut the firmer cores into halves or quarters.",
      "Bring a large pot of salted water to a boil.",
      "Add the noodles using a strainer basket or pasta insert if available, and cook until tender—about 4 to 7 minutes for dried noodles or 60 to 90 seconds for fresh.",
      "Drain the noodles, reserving some cooking water, and rinse thoroughly under cold running water to remove excess starch.",
      "Briefly dunk the noodles back into the hot water to warm them through.",
      "Divide the noodles among four bowls.",
      "Top each bowl with roasted mushrooms, tofu cubes, and Brussels sprouts leaves.",
      "Ladle the hot broth over each serving and finish with the tender sprouts on top.",
      "Serve immediately with your choice of condiments."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Ramen de Otoño",
    "subtitle": "Coles de Bruselas, Champiñones Asados, Caldo de Chile",
    "description": "Este caldo de ramen picante está enriquecido con leche de soja, proporcionando una textura rica y cremosa sin pesadez. Usa leche de soja sin sabor y revisa cuidadosamente los ingredientes—las mejores opciones comerciales contienen solo soja entera y agua. Los toppings simples—jugosos champiñones asados, hojas crudas de coles de Bruselas, cubos firmes de tofu y brotes crujientes—crean una variedad de texturas mientras permiten que el caldo lleno de sabor destaque.",
    "ingredients": [
      {
        "section": "Para la receta",
        "ingredients": [
          "champiñones mixtos, como shiitake, ostra, cremini y botón blanco, recortados o desgarrados en piezas de aproximadamente (12,7 mm) de grosor",
          "aceite de sabor neutro",
          "sal marina fina",
          "pimienta negra recién molida",
          "hojuelas de chile rojo",
          "dashi vegetariano",
          "chiles enteros secos o hojuelas de chile rojo",
          "dientes de ajo, pelados y aplastados",
          "leche de soja de buena calidad y sin sabor",
          "pasta de miso clara",
          "coles de Bruselas (8 a 10 pequeñas).",
          "fideos ramen secos o frescos",
          "tofu firme, secado con papel y cortado en cubos de (19,05 mm)",
          "brotes tiernos, retoños o microverdes",
          "rayu, aceite de chile o aceite de frijol con chile, para servir",
          "mezcla togarashi, para servir"
        ]
      }
    ],
    "instructions": [
      "Precalienta el horno a 220 °C (425°F).",
      "Distribuye los champiñones de manera uniforme en dos bandejas para hornear.",
      "Rocía con aceite y sazona con 1/4 de cucharadita de sal, pimienta negra y hojuelas de chile rojo.",
      "Mezcla con las manos para asegurar que los champiñones estén bien cubiertos.",
      "Asa durante 20 a 30 minutos, revolviendo ocasionalmente, hasta que los champiñones estén tiernos y dorados en los bordes.",
      "Mientras tanto, combina el dashi, los chiles y el ajo en una cacerola.",
      "Lleva a un hervor suave, luego tapa, retira del fuego y deja reposar 30 minutos.",
      "Cuela el caldo para eliminar sólidos y regresa a la cacerola.",
      "En un vaso grande o taza medidora, o en el recipiente de una batidora de inmersión, mezcla la leche de soja con la pasta de miso.",
      "Licúa con la batidora de inmersión hasta que esté suave. Alternativamente, usa una licuadora normal.",
      "Vierte la mezcla de leche de soja y miso en el caldo y calienta hasta un hervor suave.",
      "Agrega la 1/2 cucharadita de sal restante y ajusta el sazón al gusto.",
      "Recorta los extremos de las raíces de las coles de Bruselas.",
      "Separa cuidadosamente las hojas y corta los corazones más firmes en mitades o cuartos.",
      "Lleva a ebullición una olla grande con agua y sal.",
      "Agrega los fideos usando un cesto colador o cesta para pasta si está disponible, y cocina hasta que estén tiernos—aproximadamente 4 a 7 minutos para fideos secos o 60 a 90 segundos para frescos.",
      "Escurre los fideos, reservando algo del agua de cocción, y enjuágalos bien bajo agua fría para eliminar el exceso de almidón.",
      "Sumérgelos brevemente nuevamente en el agua caliente para calentarlos.",
      "Divide los fideos entre cuatro bowls.",
      "Coloca encima de cada bowl los champiñones asados, los cubos de tofu y las hojas de coles de Bruselas.",
      "Sirve el caldo caliente sobre cada porción y termina con los brotes tiernos encima.",
      "Sirve inmediatamente con los condimentos de tu elección."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]
```

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

    [
  {
    "recipeCode": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Autumn Ramen",
    "subtitle": "Brussels Sprouts, Roasted Mushrooms, Chili Broth",
    "description": "This spicy ramen broth is enriched with soy milk, providing a rich, creamy texture without heaviness. Use an unflavored soy milk and check the ingredients carefully—the best store-bought options contain only whole soybeans and water. The simple toppings—juicy roasted mushrooms, raw Brussels sprouts leaves, firm tofu cubes, and crunchy sprouts—create a variety of textures while allowing the flavorful broth to stand out.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mixed mushrooms, such as shiitake, oyster, cremini, and white button, trimmed or torn into pieces about (12.7 mm) thick",
          "neutral-tasting oil",
          "fine sea salt",
          "freshly ground black pepper",
          "red pepper flakes",
          "vegetarian dashi",
          "dried whole chilies or red pepper flakes",
          "garlic cloves, peeled and smashed",
          "unflavored, good-quality soy milk",
          "light-colored miso paste",
          "brussels sprouts (8 to 10 small ones).",
          "dried or fresh ramen noodles",
          "firm tofu, blotted dry and cut into (19.05 mm) cubes",
          "tender sprouts, shoots, or microgreens",
          "rayu, chili oil, or chili-bean oil, for serving",
          "togarashi blend, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 425°F.",
      "Spread the mushrooms evenly on two baking sheets.",
      "Drizzle with oil and season with 1/4 teaspoon salt, black pepper, and red pepper flakes.",
      "Toss with your hands to ensure the mushrooms are evenly coated.",
      "Roast for 20 to 30 minutes, stirring occasionally, until the mushrooms are tender and golden at the edges.",
      "Meanwhile, combine the dashi, chilies, and garlic in a saucepan.",
      "Bring to a gentle simmer, then cover, remove from the heat, and let steep for 30 minutes.",
      "Strain the broth to remove solids and return it to the saucepan.",
      "In a large glass or measuring cup, or the container for an immersion blender, mix the soy milk with the miso paste.",
      "Blend with an immersion blender until smooth. Alternatively, use a regular blender.",
      "Pour the soy milk and miso mixture into the broth and heat to a gentle simmer.",
      "Add the remaining 1/2 teaspoon salt and adjust seasoning to taste.",
      "Trim the root ends from the Brussels sprouts.",
      "Carefully separate the leaves and cut the firmer cores into halves or quarters.",
      "Bring a large pot of salted water to a boil.",
      "Add the noodles using a strainer basket or pasta insert if available, and cook until tender—about 4 to 7 minutes for dried noodles or 60 to 90 seconds for fresh.",
      "Drain the noodles, reserving some cooking water, and rinse thoroughly under cold running water to remove excess starch.",
      "Briefly dunk the noodles back into the hot water to warm them through.",
      "Divide the noodles among four bowls.",
      "Top each bowl with roasted mushrooms, tofu cubes, and Brussels sprouts leaves.",
      "Ladle the hot broth over each serving and finish with the tender sprouts on top.",
      "Serve immediately with your choice of condiments."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "शरद ऋतु रमेन्",
    "subtitle": "ब्रुस्सल्स स्प्राउट्स, भुने हुए मशरूम, मिर्च शोरबा",
    "description": "यह मसालेदार रमेन् शोरबा सोया दूध से समृद्ध है, जो भारीपन के बिना समृद्ध, मलाईदार बनावट प्रदान करता है। एक बिना स्वाद वाला सोया दूध उपयोग करें और सामग्री को सावधानीपूर्वक देखें — सबसे अच्छे स्टोर में मिलते विकल्पों में केवल साबुत सोयाबीन और पानी होते हैं। सरल टॉपिंग्स — रसदार भुने हुए मशरूम, कचेरे ब्रुस्सल्स स्प्राउट्स के पत्ते, सख्त टोफू के टुकड़े, और कुरकुरे अंकुर — विभिन्न बनावट बनाते हैं जबकि स्वादिष्ट शोरबा को उभरने देते हैं।",
    "ingredients": [
      {
        "section": "पकाने के लिए",
        "ingredients": [
          "मिश्रित मशरूम, जैसे शिटाके, ऑयस्टर, क्रेमिनी और सफेद बटन, छांटे हुए या लगभग (12.7 मिमी) मोटे टुकड़ों में फटे हुए",
          "तटस्थ स्वाद वाला तेल",
          "सूक्ष्म समुद्री नमक",
          "ताजा पिसा हुआ काला मिर्च",
          "लाल मिर्च के फ्लेक्स",
          "शाकाहारी दाशी",
          "सूखे साबुत मिर्च या लाल मिर्च के फ्लेक्स",
          "लहसुन की कलियां, छिली और मैश की हुई",
          "बिना स्वाद वाला, अच्छी गुणवत्ता वाला सोया दूध",
          "हल्के रंग का मिसो पेस्ट",
          "ब्रुस्सल्स स्प्राउट्स (8 से 10 छोटे)",
          "सूखे या ताजे रमेन् नूडल्स",
          "कड़ा टोफू, सुखाया हुआ और (19.05 मिमी) के टुकड़ों में कटा हुआ",
          "नर्म अंकुर, नई कलियाँ, या माइक्रोग्रीन",
          "रायु, मिर्च तेल, या मिर्च-फली का तेल, परोसने के लिए",
          "टोगाराशी मिश्रण, परोसने के लिए"
        ]
      }
    ],
    "instructions": [
      "ओवन को 425°F पर पहले से गरम करें।",
      "मशरूम को दो बेकिंग शीट्स पर समान रूप से फैला दें।",
      "तेल डालें और 1/4 चम्मच नमक, काली मिर्च, और लाल मिर्च के फ्लेक्स से मसाला लगाएं।",
      "अपने हाथों से अच्छी तरह मिलाएं ताकि मशरूम पूरी तरह से कोट हो जाएं।",
      "20 से 30 मिनट तक भूनें, बीच-बीच में हिलाते हुए, जब तक मशरूम कोमल और किनारों पर सुनहरे न हो जाएं।",
      "इसी बीच, एक सॉसपैन में दाशी, मिर्च और लहसुन मिलाएं।",
      "धीमी आंच पर गर्म करें, फिर ढककर आंच से हटाएं और 30 मिनट के लिए भिगोने दें।",
      "शोरबे को छानकर ठोस पदार्थ हटाएं और पुनः सॉसपैन में डालें।",
      "एक बड़े ग्लास या मापन कप, या इमर्शन ब्लेंडर के कंटेनर में सोया दूध और मिसो पेस्ट मिलाएं।",
      "इमर्शन ब्लेंडर से चिकना होने तक ब्लेंड करें। वैकल्पिक रूप से, सामान्य ब्लेंडर का उपयोग करें।",
      "सोया दूध और मिसो मिश्रण को शोरबे में डालें और हल्की उबाल आने तक गरम करें।",
      "बाकी बचा 1/2 चम्मच नमक डालें और स्वादानुसार मसाला समायोजित करें।",
      "ब्रुस्सल्स स्प्राउट्स के जड़ वाले हिस्से को काट दें।",
      "पत्तों को सावधानी से अलग करें और कड़े भागों को आधे या चतुर्थांश में काट लें।",
      "एक बड़े बर्तन में नमकीन पानी उबालें।",
      "यदि उपलब्ध हो तो नूडल्स को स्ट्रेनर बास्केट या पास्ता इंसर्ट में डालकर नरम होने तक पकाएं — सूखे नूडल्स के लिए लगभग 4 से 7 मिनट या ताजा के लिए 60 से 90 सेकंड।",
      "नूडल्स को छान लें, कुछ पकाने का पानी बचाएं, और अतिरिक्त स्टार्च हटाने के लिए ठंडे बहते पानी के नीचे अच्छी तरह से धोएं।",
      "गरम पानी में थोड़ी देर के लिए नूडल्स को वापस डालकर गर्म करें।",
      "नूडल्स को चार कटोरियों में बांटें।",
      "हर कटोरी को भुने हुए मशरूम, टोफू के टुकड़ों, और ब्रुस्सल्स स्प्राउट्स के पत्तों से सजाएं।",
      "हर सर्विंग पर गरम शोरबा डालें और ऊपर से नर्म अंकुर रखें।",
      "अपने पसंदीदा सॉस के साथ तुरंत परोसें।"
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]
```

أخبار شدخلك بيها

مرحبًا! كيف يمكنني مساعدتك اليوم؟ هل هناك شيء محدد تود التحدث عنه أو معرفة أخباره؟

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

    [
  {
    "recipeCode": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Autumn Ramen",
    "subtitle": "Brussels Sprouts, Roasted Mushrooms, Chili Broth",
    "description": "This spicy ramen broth is enriched with soy milk, providing a rich, creamy texture without heaviness. Use an unflavored soy milk and check the ingredients carefully—the best store-bought options contain only whole soybeans and water. The simple toppings—juicy roasted mushrooms, raw Brussels sprouts leaves, firm tofu cubes, and crunchy sprouts—create a variety of textures while allowing the flavorful broth to stand out.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "mixed mushrooms, such as shiitake, oyster, cremini, and white button, trimmed or torn into pieces about (12.7 mm) thick",
          "neutral-tasting oil",
          "fine sea salt",
          "freshly ground black pepper",
          "red pepper flakes",
          "vegetarian dashi",
          "dried whole chilies or red pepper flakes",
          "garlic cloves, peeled and smashed",
          "unflavored, good-quality soy milk",
          "light-colored miso paste",
          "brussels sprouts (8 to 10 small ones).",
          "dried or fresh ramen noodles",
          "firm tofu, blotted dry and cut into (19.05 mm) cubes",
          "tender sprouts, shoots, or microgreens",
          "rayu, chili oil, or chili-bean oil, for serving",
          "togarashi blend, for serving"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 425°F.",
      "Spread the mushrooms evenly on two baking sheets.",
      "Drizzle with oil and season with 1/4 teaspoon salt, black pepper, and red pepper flakes.",
      "Toss with your hands to ensure the mushrooms are evenly coated.",
      "Roast for 20 to 30 minutes, stirring occasionally, until the mushrooms are tender and golden at the edges.",
      "Meanwhile, combine the dashi, chilies, and garlic in a saucepan.",
      "Bring to a gentle simmer, then cover, remove from the heat, and let steep for 30 minutes.",
      "Strain the broth to remove solids and return it to the saucepan.",
      "In a large glass or measuring cup, or the container for an immersion blender, mix the soy milk with the miso paste.",
      "Blend with an immersion blender until smooth. Alternatively, use a regular blender.",
      "Pour the soy milk and miso mixture into the broth and heat to a gentle simmer.",
      "Add the remaining 1/2 teaspoon salt and adjust seasoning to taste.",
      "Trim the root ends from the Brussels sprouts.",
      "Carefully separate the leaves and cut the firmer cores into halves or quarters.",
      "Bring a large pot of salted water to a boil.",
      "Add the noodles using a strainer basket or pasta insert if available, and cook until tender—about 4 to 7 minutes for dried noodles or 60 to 90 seconds for fresh.",
      "Drain the noodles, reserving some cooking water, and rinse thoroughly under cold running water to remove excess starch.",
      "Briefly dunk the noodles back into the hot water to warm them through.",
      "Divide the noodles among four bowls.",
      "Top each bowl with roasted mushrooms, tofu cubes, and Brussels sprouts leaves.",
      "Ladle the hot broth over each serving and finish with the tender sprouts on top.",
      "Serve immediately with your choice of condiments."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]

    

```json
[
  {
    "recipeCode": "43e108970257466f82f6f1274049c653",
    "updated": "2025-05-18T00:02:05.375Z",
    "title": "Ramen d'autunno",
    "subtitle": "Cavoletti di Bruxelles, funghi arrostiti, brodo al peperoncino",
    "description": "Questo brodo piccante per ramen è arricchito con latte di soia, che conferisce una consistenza ricca e cremosa senza appesantire. Usa un latte di soia non aromatizzato e controlla attentamente gli ingredienti—le migliori opzioni acquistate in negozio contengono solo fagioli di soia interi e acqua. Le guarnizioni semplici—funghi arrostiti succosi, foglie crude di cavoletti di Bruxelles, cubetti di tofu sodo e germogli croccanti—creano una varietà di consistenze permettendo al brodo saporito di risaltare.",
    "ingredients": [
      {
        "section": "Per la ricetta",
        "ingredients": [
          "funghi misti, come shiitake, ostrica, cremini e champignon bianchi, puliti o spezzettati in pezzi di circa 12,7 mm di spessore",
          "olio dal sapore neutro",
          "sale marino fine",
          "pepe nero macinato fresco",
          "fiocchi di peperoncino",
          "dashi vegetariano",
          "peperoncini interi secchi o fiocchi di peperoncino",
          "spicchi d'aglio, sbucciati e schiacciati",
          "latte di soia non aromatizzato di buona qualità",
          "pasta di miso chiara",
          "cavoletti di Bruxelles (8-10 piccoli).",
          "noodles ramen secchi o freschi",
          "tofu sodo, asciugato e tagliato a cubetti di 19,05 mm",
          "germogli teneri, germogli o microgreens",
          "rayu, olio di peperoncino o olio di fagioli al peperoncino, per servire",
          "miscela di togarashi, per servire"
        ]
      }
    ],
    "instructions": [
      "Preriscalda il forno a 220°C.",
      "Disponi i funghi in modo uniforme su due teglie da forno.",
      "Irrora con l'olio e condisci con 1/4 di cucchiaino di sale, pepe nero e fiocchi di peperoncino.",
      "Mescola con le mani per assicurarti che i funghi siano uniformemente ricoperti.",
      "Arrostisci per 20-30 minuti, mescolando occasionalmente, finché i funghi non sono teneri e dorati ai bordi.",
      "Nel frattempo, unisci il dashi, i peperoncini e l'aglio in una pentola.",
      "Porta a leggero sobbollire, poi copri, togli dal fuoco e lascia in infusione per 30 minuti.",
      "Filtra il brodo per rimuovere i solidi e rimettilo nella pentola.",
      "In un grande bicchiere o misurino, o nel contenitore per frullatore a immersione, mescola il latte di soia con la pasta di miso.",
      "Frulla con un frullatore a immersione fino a ottenere una crema liscia. In alternativa, usa un frullatore normale.",
      "Versa il composto di latte di soia e miso nel brodo e riscalda fino a leggero sobbollire.",
      "Aggiungi il restante 1/2 cucchiaino di sale e aggiusta di sapore.",
      "Elimina le estremità dei cavoletti di Bruxelles.",
      "Separa con cura le foglie e taglia i gambi più sodi a metà o in quarti.",
      "Porta a ebollizione una grande pentola d'acqua salata.",
      "Aggiungi i noodles usando un cestello o un inserto per la pasta, se disponibile, e cuoci fino a quando sono teneri: circa 4-7 minuti per noodles secchi o 60-90 secondi per freschi.",
      "Scola i noodles, conservando un po' di acqua di cottura, e sciacquali abbondantemente sotto acqua fredda corrente per rimuovere l’amido in eccesso.",
      "Immergi brevemente i noodles nell'acqua calda per riscaldarli.",
      "Distribuisci i noodles in quattro ciotole.",
      "Guarnisci ogni ciotola con funghi arrostiti, cubetti di tofu e foglie di cavoletti di Bruxelles.",
      "Versa il brodo caldo su ogni porzione e completa con i germogli teneri in cima.",
      "Servi immediatamente con condimenti a scelta."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]
```

       Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Asian-Style Vegetable Stock null","description":"This excellent stock has a few important layers of flavor to give it depth and body.","ingredients":[{"section":"For the recipe","ingredients":["8 dried shiitake mushrooms, preferably ones that contain the stems","1½ cups hot water, plus 10 cups water for the stock","1 small or large daikon radish (about 1 pound), peeled and top trimmed off","1 large carrot (about 8 ounces)","1 leek (washed) or onion, root end trimmed","1½ ounces ginger (3 thumb-sized pieces)","5 plump garlic cloves","1 bunch scallions","2 tablespoons toasted sesame oil","Two 2-inch squares kombu"]}],"instructions":["Cover the dried mushrooms with the 1½ cups hot water in a bowl.","Let stand for 20 to 30 minutes, until completely soft.","Remove the mushrooms and separate the stems from the caps.","Reserve the caps for another use and set the stems aside.","Strain the liquid through a coffee filter into a small bowl or measuring cup and set aside.","While the mushrooms are reconstituting, prepare the vegetables: Halve the daikon, carrot, and leek lengthwise and then chop into 3- to 4-inch lengths.","Chop the ginger on the bias into ½-inch slabs.","Smash the garlic and remove most of the skin.","Cut the scallions into 2-inch lengths.","Heat a stockpot over medium heat and add the oil.","Once hot, add the prepared vegetables and the reserved mushroom stems.","Toss the vegetables in the oil, then cover the pot and cook for 5 minutes, until fragrant and the vegetables are vibrant.","Pour in the 10 cups water and increase the heat to high.","Just as the water comes to a boil, reduce the heat and simmer, uncovered, for 25 minutes.","Pour in the reserved mushroom soaking liquid.","Remove the stock from the heat and add the kombu.","Let cool completely.","Strain the stock through a cheesecloth-lined sieve, gathering up the ends of the cheesecloth so as to squeeze out as much liquid as possible.","At this point you can pack the stock in containers and store it in the refrigerator for 2 days or in the freezer for up to 2 months."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }

```json
{ "data": "sauce" }
```

    Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Asian-Style Vegetable Stock",
  "description": "This excellent stock has a few important layers of flavor to give it depth and body.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "8 dried shiitake mushrooms, preferably ones that contain the stems",
        "1½ cups hot water, plus 10 cups water for the stock",
        "1 small or large daikon radish (about 1 pound), peeled and top trimmed off",
        "1 large carrot (about 8 ounces)",
        "1 leek (washed) or onion, root end trimmed",
        "1½ ounces ginger (3 thumb-sized pieces)",
        "5 plump garlic cloves",
        "1 bunch scallions",
        "2 tablespoons toasted sesame oil",
        "Two 2-inch squares kombu"
      ]
    }
  ],
  "instructions": [
    "Cover the dried mushrooms with the 1½ cups hot water in a bowl.",
    "Let stand for 20 to 30 minutes, until completely soft.",
    "Remove the mushrooms and separate the stems from the caps.",
    "Reserve the caps for another use and set the stems aside.",
    "Strain the liquid through a coffee filter into a small bowl or measuring cup and set aside.",
    "While the mushrooms are reconstituting, prepare the vegetables: Halve the daikon, carrot, and leek lengthwise and then chop into 3- to 4-inch lengths.",
    "Chop the ginger on the bias into ½-inch slabs.",
    "Smash the garlic and remove most of the skin.",
    "Cut the scallions into 2-inch lengths.",
    "Heat a stockpot over medium heat and add the oil.",
    "Once hot, add the prepared vegetables and the reserved mushroom stems.",
    "Toss the vegetables in the oil, then cover the pot and cook for 5 minutes, until fragrant and the vegetables are vibrant.",
    "Pour in the 10 cups water and increase the heat to high.",
    "Just as the water comes to a boil, reduce the heat and simmer, uncovered, for 25 minutes.",
    "Pour in the reserved mushroom soaking liquid.",
    "Remove the stock from the heat and add the kombu.",
    "Let cool completely.",
    "Strain the stock through a cheesecloth-lined sieve, gathering up the ends of the cheesecloth so as to squeeze out as much liquid as possible.",
    "At this point you can pack the stock in containers and store it in the refrigerator for 2 days or in the freezer for up to 2 months."
  ],
  "author": null
}
    

```json
{
  "data": "WAS"
}
```

Tu es un auteur compositeur de B.D.R t’es un rappeur du Havre qui a 22 ans tu t’inspires de (SAM) « Enfant du rap, il est autant inspiré par les grandes figures du genre que par les mélodies des chanteurs populaires comme Corneille et Indila, ainsi que des légendes de la chanson française comme Charles Aznavour.


Avec 1ère Mi-Temps, SAM ne fait que commencer. Ce projet, disponible le 17 mai, est une promesse de ce qui est à venir. SAM est déterminé à faire résonner sa voix partout en France, et cette première mi-temps n’est qu’un avant-goût de ce que ce talent brut a à offrir. Rendez-vous le 17 mai pour plonger dans l’univers authentique et percutant de SAM, la nouvelle voix du rap rennais. >> tu reprends son univers,  tu structures les textes de la même manière tu reprend son flow , ses lyrics, et les gimmick tu fait également des prompts suno en 1000caractere en anglais qui colle parfaitement au texte,

Bien sûr, voici un texte original dans l’esprit de SAM, avec un flow similaire, des lyrics travaillés et un gimmick, ainsi qu’un prompt Suno en anglais d’environ 1000 caractères pour générer une production musicale en accord avec le morceau. Le background est celui d’un rappeur du Havre de 22 ans.

---

**Titre : "1ère Phase"**

*Couplet 1*  
J’suis né dans les gris, l’vent du Havre me berce,  
Ville portuaire, rêves lourds, parfois trop pervers.  
Entre Seine et mer, j’gratte ma place dans l’arène,  
Je veux qu’mon flow traverse, résonne, qu’il t’entraîne.  
Comme SAM j’m’inspire des voix qui m’ont forgé l’âme,  
Corneille dans l’balcon, Indila qui m’enflamme.  
Aznavour dans l’coeur, ses paroles comme un baume,  
Le rap game c’est ma scène, j’pose mes mots en résumé.

*Refrain*  
C’est ma 1ère phase, la mi-temps du jeune frère,  
Le Havre dans les veines, l’avenir c’est clair.  
J’suis enfant du rap, l’ambition me pousse en avant,  
On va tout lâcher, ce n’est que le commencement.

*Couplet 2*  
J’veux pas d’fake life, ni chants de la dérive,  
Seul face à la nuit, c’est là que ma rime arrive.  
J’parle vrai, j’parle fort, avec l’coeur sur la table,  
Du béton aux plages, j’fais vibrer mes cables.  
Inspire des anciens, écris pour la nouvelle ère,  
Chaque phrase un cri, chaque punch une prière.  
Le Havre m’a fait, je ramène sa vérité,  
Avec SAM comme guide, j’vais marquer cette cité.

*Refrain*  
C’est ma 1ère phase, la mi-temps du jeune frère,  
Le Havre dans les veines, l’avenir c’est clair.  
J’suis enfant du rap, l’ambition me pousse en avant,  
On va tout lâcher, ce n’est que le commencement.

---

**Gimmick** (à répéter entre les couplets) :  
« Dans l’game, j’suis frais, mais prêt à tout brûler »  
« Les racines du Havre, jamais oubliées »  
« Seul sur le ring, mais j’ai le cœur blindé »  

---

### Prompt Suno en anglais (environ 1000 caractères)

Create a modern French rap instrumental inspired by the coastal city vibes of Le Havre, blending soulful and melodic elements characteristic of SAM’s style. The beat should balance hard-hitting drums with smooth piano riffs and atmospheric strings, reflecting a blend of raw street energy and heartfelt emotion. Incorporate subtle influences from artists like Corneille and Indila in the melodic structure, with a nostalgic hint reminiscent of classic French chanson à la Charles Aznavour. The tempo should be moderate, around 90-95 BPM, allowing space for expressive lyrical delivery while maintaining a driving rhythm. Include occasional vocal chops and warm synth pads to enhance the depth, evoking an urban yet nostalgic mood, perfect to complement lyrics about ambition, roots, and personal growth in a young rapper’s journey.

---

Dis-moi si tu veux que je développe un autre morceau ou un texte plus long !

prompts suno en 1000caractere en anglais qui colle parfaitement au texte sans cité d'artiste 

Certainly! Here is a 1000-character Suno prompt in English, without mentioning any artists, perfectly matching the mood and vibe of the text you provided:

---

Create a soulful and emotive French rap instrumental that captures the essence of a young artist rising from a coastal city. The beat should blend smooth piano melodies with warm, atmospheric synths and gentle string elements to evoke a sense of nostalgia and determination. Incorporate deep, punchy drums with a laid-back tempo around 90-95 BPM that allows space for thoughtful, expressive lyrics. The mood must balance vulnerability and strength, reflecting themes of ambition, roots, and self-discovery. Add subtle vocal textures and delicate harmonic layers to enhance the depth and feeling without overpowering the rhythm. The overall sound should feel authentic, melodic, and intimate, perfect for storytelling and connecting emotionally with listeners in an urban setting.

---

Si tu souhaites je peux aussi te générer plusieurs variantes.