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]: For cheese filling: MIx all ingredients until smooth and of spreading consistency.,If you cannot obtain really dry cottage cheese, I have used Ricotta (only the best grade) instead.,Omit the sour cream as the ricotta is not as dry as the Farmer's Cheese.,ALMOND: Mix together all ingredients.,PECAN FILLING: Mix together all ingredients.,WALNUT FILLING: Mix all together, cool and spread or fill.,Hungarian filled cookies: Mix ingredients well, form into one inch balls; place in refrigerator overnight.,The next day, roll thin, individually, fill with walnut, apricot, or poppyseed filling.,Bake 10 minutes at 400.,Brush with beaten egg white and sprinkle with sugar.,Walnut filling can be used in Nut Rolls, Kiflis or Tarts.,Tart recipe to follow, uses almond, coconut, pecan or walnut fillings.,Mix well and shape into 1/2 inch balls.,Refrigerate over- night and press into 1inch tart pans and fill with fillings as follows:,-almond 1/2 teaspoon -pineapple preserves in bottom of tart -almond paste to 3/4 full Bake 15 to 20 minutes at 350 For Pecan tarts, put 1/2 pecan in the bottom of the tart and fill 3/4 full with pecan filling.,Bake 15 to 20 at 350.,Walnut tarts: fill 3/4 full of walnut paste and bake 15 to 20 minutes at 350.,Coconut filling: Put jelly in the bottom of the tart.,Fill 3/4 full with coconut filling.,______
[A]: Bake 1/2 hour at 350.

[Q]: 1, Marinate chicken breasts in 3 oz,______,
[A]: salad dressing for at least 2 hours

[Q]: Preheat oven to 380 deg F/180 deg Celsius.,Grease cookie tins.,(** The story of the fat: we can always buy raw pork or mutton fat from a butcher or supermarket butchery dept. To render, cut this fat into small cubes, put (in batches) in a heavy-bottomed pot, and leave over low heat for the fat to "melt out". Pour off the fat at frequent intervals into a container, to prevent the fat browning in the pot. Do this before you start baking, and save the fat in the fridge in a closed container).,In a large container mix very well: the flour, brown sugar, baking soda, cream of tartar, salt and all the spices.,Rub in the butter and Crisco or fat with your fingers and palms until the mixture resembles breadcrumbs.,Whisk the eggs, add just 1/2 cup sweet wine to the eggs, then stir into the dry mixture.,Stir this in well, and if still too dry to form a dough, add more of the sweet wine to form a fairly stiff dough.,______,Roll out thinly, in batches, on a floured surface. Keep gathering up the unused dough, press together, and roll out again.,Make sure your oven grid is in the centre of the oven, as cookies burn easily on the bottom, especially if you use dark tins.,Press out large round cookies, carefully place on the greased tins, and bake in batches in the preheated oven.,Check cookies after 5 minutes; don't let them burn. Cooking time depends on your oven and size of cookies, but is generally about 7 minutes.,Remove with an egg-lifter, and let them cool and harden on wire racks. Store in airtight tins.,The amount given below is a guess: any smaller and you will get up to 130 cookies or more. The cooking time is based roughly on the several batches you will have to cook.,Can be made weeks before using.,Although I give an approximately number of cookies, it will depend on your cookie cutter. A smaller cookie cutter will yield up to 130 or more cookies.
[A]:
The dough is easy to handle and can be kneaded at this stage to mix well and to form a dough you can roll out.