instruction:
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.
question:
Place pieces of orange in each of 8 (12-ounce) rocks glasses, and top each glass with a couple basil leaves or a mint leaves.,Sprinkle 2 teaspoons of cane sugar in each glass and, using a muddler, crush the orange pieces while bruising the basil with the sugar.,Fill each glass just below the rim with ice (about 1 to 1 1/4 cups in each glass).,Add a tablespoon of the basil syrup and 1/4 cup of the rum to each of the glasses.,Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds.,Pour the mojito back in the glass, and top off the glass with seltzer or sparkling water.,Place a sugar cane stick in each glass.,Garnish each drink with 1 of the remaining basil or mint leaves.,Serve immediately.,Place the sugar and the water in a small saucepan.,Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar.,Once the sugar has dissolved, remove the syrup from the heat, and add the basil leaves to the saucepan.,Allow the syrup to sit for at least 1 hour before straining through a fine-mesh sieve.,Discard the basil leaves.,Store the syrup in an airtight container and place in the refrigerator until ready to use.,______,Yield: about 2 cups
answer:
Syrup will keep, refrigerated, for several weeks.

question:
Add 2 cups boiling water to each flavor gelatin mix in separate bowl; stir 2 min.,until completely dissolved.,Pour into separate 9-inch square pans.,Refrigerate 4 hours or until firm.,______,Mix remaining ingredients; spoon 2 Tbsp.,over gelatin in each dish.
answer:
Cut gelatin into 1/2-inch cubes; spoon into 8 dessert dishes.

question:
Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.,______,Bake at 375 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.,Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165.
answer:
In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.