In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: Preheat the oven to 400.,Using your fingertips, carefully loosen the breast skin of each hen; tuck the cilantro sprigs under the skin.,Season the cavities with salt and pepper and tuck an orange quarter into each one.,Set the hens on a baking sheet, rub them with 1 tablespoon of the olive oil and season with salt and pepper.,Roast the hens for 60 to 70 minutes, or until the juices run clear when a thigh is pierced.,Remove from the oven and preheat the broiler.,Meanwhile, in a medium skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 1 minute.,Stir in the orange juice, honey, ginger preserves, cayenne and orange zest and cook until syrupy, about 4 minutes.,Brush the glaze all over the Cornish hens.,Broil the hens for about 2 minutes, until browned all over.,______,In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.,Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes.,Add the radicchio and cook, stirring, until wilted, about 3 minutes.,Stir in any reserved pan juices, season the radicchio with salt and pepper and cook for 1 minute longer.,Spoon the radicchio onto plates, top with the hens and serve.
[A]: Transfer the hens to a serving platter and keep warm; reserve the pan juices.

[Q]: Simmer raisins in water over low heat until they are plump (20 to 30 minutes).,Drain raisin liquid into measuring cup.,______,Heat oven to 400.,Cream sugar, shortening, eggs and vanilla.,Stir in raisin liquid.,Blend flour and other dry ingredients and stir in.,Add rolled oats, nuts and raisins.,Drop by teaspoon 2-inches apart onto ungreased baking sheet; bake about 10 minutes.
[A]: Add enough water to make 1/2 cup.

[Q]: Toast the rosemary in a small saute pan over medium-high heat until fragrant, about 30 seconds. Remove from the heat and set aside.,In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.,Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey and toasted rosemary.,Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.,______,Preheat the oven to 400F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes. Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.,Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.
[A]:
Grease a 9 x 4-inch loaf pan. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes then shape into loaf. Place the prepared pan, cover with plastic wrap, and let rise for 20 minutes. Or form into a nice round or oval loaf, rise and bake on a greased baking sheet