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.

[EX Q]: ______,Mash potatoes to the consistency of your liking (I like my soup a little chunky, so I mash about 1/2 of the potatoes and leave the other half as is).,Add in cream of celery soup (you can use any kind of cream soup you may like if celery is not your favorite), milk (you may use less or more than 2 c, again depending on the consistency you may like), french onion dip (may use FF or Lite onion dip to lower calories or, sour cream may also be substituted for less of an onion taste) and cheese (I use 2% Velveeta).,Add seasoning to your taste and gently mix until all ingredients are blended.,Let simmer on low until cheese is melted, stirring occasionally.
[EX A]: Peel and dice potatoes. Chop onion. Place both in pot with just enough water to cover and boil until potatoes are just tender. Drain, leaving about 1 inch water in bottom of pot.

[EX Q]: Coat chicken breast with bread crumbs until fully coated.,Bake 1 hr at 425-450F, depending on you oven in 9x13" baking dish.,While chicken is baking, boil noodles until tender.,______,When chicken is done, remove chicken from baking dish and set on plate.,Put cooked noodles in baking dish and place chicken on top of noodles.,Sprinkle Chicken with parsley to taste and a bit of grated parmigiana cheese.,Smother chicken with spaghetti sauce and cover some noodles if desired and top with mozzarella cheese.,As much as you like.,Place baking dish back in oven and bake until cheese is melted.,ENJOY!
[EX A]: drain and set aside.

[EX Q]: ______,Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.,Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.,add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.,Cook, stirring occasionally to check for sticking, about 8 minutes.,Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.,Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.,Add the browned flour and stir until it is completely absorbed and a paste forms.,Cover and cook 1 minute.,Add the chicken stock, stir well, cover and bring to a boil.,Cook 5 minutes.,Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.,Cover the pot and bring to a boil, about 5 minutes.,Serve over the rice.,Browning Flour:,Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.,Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.,As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.
[EX A]:
Combine the seasoning mix ingredients in a small bowl.