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.
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Question: Stir together first 3 ingredients in a 2-c. liquid measuring c.; let yeast mix stand 5 min.,Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer.,Add in yeast mix, and beat at medium speed with mixer, using dough hook attachment, 6 min.,Turn dough out onto a lightly floured surface, and divide into 12 equal portions.,Knead each portion 3 times.,Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).,Cover dough, and let rise in a hot place (85 degrees), free from drafts, 40 min (dough won't double in bulk).,Cut a shallow slit, lengthwise, in top of each loaf.,Bake at 425 degrees for 10 min or possibly till golden.,Cold on baking sheets on wire racks.,This recipe yields 1 dozen.,______

Answer: Comments: This bread tastes and looks like a French roll.

Question: Rosemary-Garlic Oil,,Remove leaves from rosemary springs and mince finely. Place in a small bowl along with minced garlic. Add olive oil to bowl and stir. Pour into airtight container and refrigerate for 24 hours. (Note - Rosemary-Garlic oil should be brought to room temperature before preparing chicken.),,______,,Preheat grill. Remove chicken from oil and pour the reserved oil into a saucepan. Bring to a boil over medium-heat heat and simmer for 5 minutes. Set aside for basting. Grill chicken over direct high heat for 4-6 minutes on each side basting with the reserved oil. Preheat broiler. Put grilled chicken on a broiler pan and place a slice of Provolone over each breast. Broil until cheese is melted. Serve immediately. Goes well with pasta and a tossed salad.

Answer: Place chicken breasts in a shallow glass dish. Juice the 3 limes, stir into the oil mixture and pour over the chicken. Turn to coat. Cover and refrigerate for 6 hours, turning occasionally.

Question: 1.In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes.,2.In a large cast-iron skillet, heat the oil to 350. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350. Drain the wings on a rack set over a baking sheet.,______,Make Ahead The sauce can be refrigerated for up to 5 days. Rewarm before using.

Answer:
3.In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away.