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: Cook sauce in a medium sauce pan, add garlic, onion, crushed pepper and bay leaf to sauce and cook covered until onions become tender.,Oil large frying pan and heat.,Coat the veal with a dusting of flour and cook on medium high for 1 to 2 minutes per side.,Stir wine, peppers and mushrooms into frying pan and bring to boil; then reduce heat.,Simmer uncovered for 10 minutes.,______,To serve, place cooked veal on a dish and spoon sauce over veal.

A: Then let stand for 10 minutes.
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Q: Bring vegetable broth to a boil in a saucepan. Stir in lentils; cover, reduce heat, and simmer 30 minutes or until tender. Drain lentils, reserving liquid. Set aside.,Place pecans in a large nonstick skillet; cook over medium heat, stirring constantly, 3 minutes or until toasted. Remove pecans from pan.,Bring 3/4 cup water to a boil in a saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.,Heat a large nonstick skillet over mediumhigh heat; add oil. Add carrot and onion; saute 8 minutes or until tender. Add garlic, and saute 1 minute. Stir in sugar, curry powder, salt, and lentil liquid; cook 1 minute.,______

A: Spoon lentils over couscous, and top with carrot mixture. Sprinkle with pecans; serve immediately.
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Q: To make the chicken: cut up breasts and season the nuggets with salt and pepper.,Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl.,Place the breadcrumbs on another sheet of wax paper.,Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs.,Allow them to sit for 10 minutes so the crumbs will adhere.,Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter.,To make the dressing, combine the honey, mustard, vinegar, salt and pepper in a bowl.,______,To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F (190C).,Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes.,The frying will have to be done in batches.,Remove from the oil with a slotted spoon and drain well on paper towels.,Arrange the chicken pieces on top of the salads, and drizzle the dressing over all.

A:
Whisk until smooth, and then slowly whisk in the oils.
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