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.

Input: Consider Input: Cook rice and drain well.,Then pour hot water over it and drain again.,Beat eggs and sugar until fluffy and light colored. Mix all ingredients, except rice and raisins.,Pour in casserole dish and stir in rice and raisins.,______

Output: Bake at 350 for 30 minutes. This is creamier if not overcooked.

Input: Consider Input: Place in saucepan over med heat; let it melt. Cook until a ring of little bubbles appears around the edge of melted sugar/butter mixture.,Whisk in 1/2 cup heavy cream. Cook until bubbles reappear. Remove from heat.,Add 1 tsp vanilla.,______,Place 3/4 cup frosting on top of bottom layer. Add 2nd layer and frost with remaining icing. Do this quickly so it doesn't set up before you finish spreading.

Output: Pour into mixer bowl. Add 1 1/2 cups sifted powdered sugar. Beat at medium speed until combined; add 1/2 stick butter cut in pieces, beat until smooth and color is lighter. Frosting will still be a little warm.

Input: Consider Input: Place a jelly-roll pan in oven. Preheat oven to 425 (leave jelly-roll pan in oven as it preheats).,Combine first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Add vegetable mixture to preheated pan. Bake at 425 for 30 minutes or until golden and almost tender, stirring once.,______,Return skillet to stovetop over medium-high heat. Add wine, thyme sprigs, and rosemary sprig; bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced to 3 tablespoons (about 10 minutes). Place flour in a small bowl. Stir in 1/2 cup stock and mustard; add to pan. Cook 1 minute, stirring constantly with a whisk. Add remaining 1 cup stock and vegetable mixture to pan. Bring to a simmer; cook 2 minutes. Remove from heat; stir in chopped parsley and chopped thyme. Serve chicken with sauce and vegetables.
Output: Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of chicken. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake chicken at 425 for 10 minutes or until done. Remove from pan, and let stand 10 minutes.