Input: pacific rim glazed flank steak <begin_ingredients> 1 cup prepared teriyaki marinade <ing> ½ cup chopped onion <ing> ⅓ cup honey <ing> ⅓ cup fresh orange juice <ing> 1 tbsp . dark sesame oil <ing> 1 large clove garlic , crushed and peeled <ing> pepper <ing> 1 2 - lb . beef flank steak <ing> orange slices <ing> rosemary sprigs <end>
Gend: <beg> preheat oven to 350 degrees . <step> in a large bowl , combine the flour , baking powder , salt , and salt . <step> add the flour , baking powder , baking soda , salt , and salt .
True: 1 . in medium , shallow dish , combine teriyaki marinade , onion , honey , orange juice , oil , garlic , and pepper to taste ; whisk until blended . remove and reserve ¾ cup of marinade for basting . <step> 2 . with sharp knife , lightly score both sides of flank steak in a crisscross pattern . place steak in marinade in dish , turning to coat . cover with plastic wrap and marinate in refrigerator 30 minutes , turning once . <step> 3 . remove steak from marinade ; discard marinade . place steak on grid over medium , ash - covered coals . grill , uncovered , 17–21 minutes for medium rare to medium , basting occasionally with reserved marinade and turning once . <step> 4 . place remaining basting marinade in small saucepan ; place on grid of grill and bring to a boil . meanwhile , carve steak diagonally across the grain into thin slices ; arrange on platter . spoon hot marinade over beef , as desired . garnish with orange slices and rosemary sprigs . <end>
Input: yakitori 焼き鳥 <begin_ingredients> 10 - 12 5 - inch bamboo skewers <ing> 1 lb . boneless , skinless chicken thighs , at room temperature <ing> 9 scallions <ing> vegetable oil <ing> ½ cup soy sauce <ing> ½ cup mirin <ing> ¼ cup sake <ing> ¼ cup water <ing> 2 tsp . packed brown sugar <end>
Gend: <beg> preheat oven to 350 degrees . <step> in a large bowl , combine the flour , baking powder , salt , and salt . <step> add the flour , baking powder , baking soda , salt , and salt .
True: soak bamboo skewers in water for 30 minutes . <step> in a small saucepan , add the mirin , soy sauce , sake , water , brown sugar , and the green part of 1 scallion , and bring it to a boil over high heat . once boiling , decrease the heat to low and simmer , uncovered , until the liquid is reduced by half . it will take about 30 minutes . the sauce will be thicker and glossy . let it cool to room temperature before using . reserve ⅓ of the sauce in a small bowl for final coating . <step> cut the white and light green part of scallions into 1 inch pieces . <step> cut chicken into 1 inch cubes . <step> on a flat work surface , fold each slice of chicken in half , insert into chicken at 45 degrees angle , and press down on the skewer to pierce thorough the center . <step> alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer . each skewer will hold about 4 chicken slices and 3 scallion pieces . <step> grease the grate of the broiler / wire rack ( or oven - safe cooling rack ) to avoid the chicken sticking on the grate . place the skewers on top . <step> set the broiler to high and wait until the heating elements are hot . broil for 6 minutes . <step> after 6 minutes , brush the sauce on the meat on both sides and continue to broil for 3 - 4 minutes to caramelize the sauce . <step> transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce ( with a clean brush ) . <end>
Input: escarole salad with melons and crispy prosciutto <begin_ingredients> 4 thin slices prosciutto ( about 1.5 ounces ) , coarsely chopped <ing> 3 tablespoons minced shallots <ing> 2 tablespoons balsamic vinegar <ing> 1 tablespoon red wine vinegar <ing> 1 1 / 2 teaspoons extra virgin olive oil <ing> 1 / 4 teaspoon salt <ing> 1 / 4 teaspoon freshly ground black pepper <ing> 12 cups torn escarole ( about 1 1 / 4 pounds ) <ing> 2 cups torn radicchio ( about 4 ounces ) <ing> 2 cups cubed peeled honeydew melon <ing> 2 cups cubed peeled cantaloupe <ing> 2 tablespoons sliced almonds , toasted <end>
Gend: <beg> 1 . preheat oven to 350 degrees . <step> 2 . in a large bowl , combine the flour , baking powder , salt , and salt . <step> in a large bowl , whisk together the flour , baking
True: preheat oven to 400 ? . <step> arrange prosciutto in a single layer on a baking sheet . bake at 400 ? for 6 minutes or until crisp . <step> combine shallots and next 5 ingredients ( shallots through pepper ) in a large bowl , stirring with a whisk . add escarole and radicchio , and toss to coat . add honeydew and cantaloupe , and toss to combine . place 2 cups salad on each of 6 plates , and top each serving with about 2 teaspoons prosciutto . sprinkle each serving with 1 teaspoon almonds . <end>