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 Input:
______,Bring to a boil, lower heat to lowest setting, stir ingredients to mix well.,Cover & ignore for 15 minutes.,Place the bacon and celery in a medium to large sized frying pan and cook until bacon is done and celery is tender.,Remove from frying pan onto a bowl/plate covered with paper towel to drain.,Drain the excess bacon grease from the frying pan into a bowl and scramble the egg in the frying pan.,Remove from the frying pan.,When the rice is done, put some of the excess bacon grease into the frying pan and add the rice mixture, and stir-fry for a couple of minutes.,Add the bacon & celery mixture, add the egg and stir-fry for a couple more minutes.,Remove from heat, serve, garnish and enjoy.,The ingredients change depending on what I have in my house -- you can add mushrooms, chicken, shrimp, peppers, beef, pork - the list is pretty much endless.,Sometimes I like to spice it up and add dried chili peppers.

Ex Output:
Put the first 8 ingredients in a pot.

Ex Input:
Pour sugar, margarine and evaporated milk in a pot; bring to boil and stir, Boil for 5 to 6 minutes, Take off heat, Stir in vanilla and cocoa powder, Stir until smooth, Put in nuts, Pour it in a pan or cookie sheet with margarine on the bottom (grease or whatever you use),______,

Ex Output:
Wait only 10 to 15 minutes and then slice up

Ex Input:
In a small saucepan, bring cherry juice and almond extract to a boil. Remove from heat, add cherries, and cover the pan. Refrigerate at least an hour, and up to overnight, before proceeding.,Preheat oven to 350 F and position a rack in the center of the oven.,______,In a small bowl, whisk together the cream, maple syrup, and egg. (I like to stick the bowl of dry ingredients and butter in the freezer while I do this, to make sure they don't start to warm up.) Pour the wet ingredients into the flour mixture and mix until just combined.,Drain the cherries and stir them into the batter along with the toasted almonds.,If you've come this far without licking batter off your fingers or the spoon ... well, you have much more self control than I do.,Drop mounded scoops of dough onto a baking sheet (unlined is fine) with at least an inch in between. The scones won't spread much, but better safe than sorry! Bake at 350 F for about 25 minutes, until golden brown. Gently transfer to a wire rack to cool completely.,While the scones cool, make the tart cherry glaze. Whisk together the powdered sugar and cherry juice. Add more cherry juice as necessary to make a smooth glaze. Brush over the tops of the cooled scones. Don't be afraid to glaze the scones 2, even 3 times, waiting a few minutes for the glaze to dry in between. The cherry glaze gives the scones this beautiful pink color, plus some extra cherry flavor!,The scones taste best on the day they are made, but can be kept in an airtight container for up to 3 days.

Ex Output:
In a large bowl, stir together the flour, oats, baking powder, baking soda, and salt. Sprinkle the pieces of butter over the top. With your fingers or a pastry cutter, work the butter into the flour mixture until no large chunks remain.