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 Q]: Grease pan with Pam or oleo.,______,Add water and place chicken in single layer on rice.,Spoon chicken soup on all parts of chicken and bake, uncovered, at 350 for 1 1/2 hours or until done.
[EX A]: Put rice in a 9 x 13-inch baking pan and sprinkle onion soup mix on rice.

[EX Q]: Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.,Heat 2 tablespoons of the olive oil in a large skillet over medium heat.,Add the pancetta and cook, stirring occasionally, until the pancetta has rendered some of its fat and is lightly browned but still soft in the center, about 4 minutes.,Don't overcook the pancetta.,Stir the cavatelli into the boiling water.,Return to a boil, stirring frequently.,Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.,Stir the onions into the skillet and cook until barely wilted, about 2 minutes.,Stir in the cauliflower and cook, stirring occasionally, until the cauliflower is wilted and begins to brown, about 4 minutes.,______,Pour the chicken stock into the skillet, bring to a boil, and lower the heat so the sauce is at a lively simmer.,Cook until the vegetables are tender and the liquid is reduced by about one-half, about 5 minutes.,If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.,If not, drain the pasta, return it to the pot, and pour in the sauce.,Bring the sauce and pasta to a boil, tossing and stirring to coat the pasta.,Check the seasoning, adding salt if necessary.,Stir the bread crumbs, parsley, and remaining 2 tablespoons olive oil in the pot.,Cook, stirring and tossing the pasta, until the sauce is lightly thickened.,Serve at once & enjoy!
[EX A]: Season lightly with salt and a little crushed red pepper.

[EX Q]: Bring a large pot of water to a boil; salt it, cook pasta to just shy of al dente.,Chop pancetta into 1/4 inch dice.,While pasta cooks, heat a skillet with olive oil over medium to medium high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf.,______,While sauce cooks, place a rack in the middle of the oven and preheat broiler to high.,Drain pasta and return the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes.
[EX A]:
While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning.