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.

Input: Consider Input: In a bowl, combine the bread crumbs, cheese, leek, walnuts, sage, lemon zest, and mustard powder.,Gradually blend the goat cheese into the mixture.,Separate 1 egg, reserving the white and adding the yolk to the remaining egg.,Beat the egg and yolk into the cheese mixture with the milk.,Season to taste.,Divide the mixture into 8 pieces and roll into sausages about 3 inches long.,Cover and chill for about 1 hour to allow the flavors to develop.,Sprinkle the flour onto a plate.,Brush the sausages with the reserved egg white, then dip into the flour until lightly coated all over.,______,Heat the oil in a skillet, add the sausages, and cook over medium heat,turning occasionally, for 8-10 minutes, until golden.,Drain on paper towels, and serve immediately, garnished with sage.,Enjoy!

Output: Shake off any excess flour.

Input: Consider Input: (Day 1) Blend all spices together and set aside.,______,Rub with spice mixture, both inside and out, then stuff cavity with onions.,Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.,(Day 2) Remove from plastic bag and place in a shallow baking pan.,Roast uncovered in a 250 F oven 5 hours.,(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.,This recipe is SAFE.,According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.,For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm,Baste with drippings every 30 minutes after the first hour.,(I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

Output: Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.

Input: Consider Input: Mix "dough additives" and set aside to cool.,Sponge yeast, sugar, water; when foamy, add luke-warm/cool sour cream mixture, blend well, then add remaining dough ingredients, mixing thoroughly.,______,Mix filling ingredients in a medium bowl, set aside.,Prepare two cookie sheet pans (grease or use parchment paper); set aside.,Divide dough into four parts; transfer one part to a well-floured surface, pat into a rectangle, then roll into a 14x8 inch rectangle (approx).,Spread one-fourth of the filling over the dough rectangle, lightly roll up (start on the long side closest to you).,Transfer roll to prepped cookie sheet, seam-side down, curve into a cresent shape.,At one-inch intervals, use scissors to snip about 2/3's into the roll (exposing the roll & cream cheese filling).,Repeat with remaining dough & filling.,Let rise in warm place about 1-2 hours.,Bake at 350 for 20 minutes (golden brown).,Mix icing ingredients in a small bowl, spread over tops of cooled loaves.
Output: Transfer dough to a large greased bowl; cover and refrigerate several hours or overnight.