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 Input:
Use as much chicken as you like; I used a combination of breasts and thighs.,______,In a baking dish, lay out the chicken and cover with roughly 3/4 of the mustard mixture; turn and coat each piece.,Reserve the remaining 1/4 mustard mixture for basting.,Place in a 450 degrees F oven uncovered for 40 minutes.,At approximately 10 minutes remaining of cooking time, baste the chicken with the remaining mustard sauce.

Ex Output:
In a mixing bowl, whisk together the Dijon mustard, pure maple syrup and rice wine vinegar.

Ex Input:
Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.,Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.,Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).,______

Ex Output:
Serve the pork with whole wheat linguine or brown jasmine rice. For a vegetable, steamed broccoli rabe or spinach.

Ex Input:
Preheat oven to 350 F.,,______,,Heat stock in preparation of making the sauce.,,Deglaze the pan with 1/4 C of white wine, reduce to 2 T and reserve. Add oil and 1/2 T of butter, saute the shallot just to translucent, add the chantrelles and saute to tender. Add the reduced wine, any pan drippings and 1 T of veal demiglace, whisk bring to a boil. Add stock, and reduce to proper flavor, correct seasoning. Add remaining butter and whisk in Wondra to correct viscosity.,,Slice veal, pour sauce over, and serve.

Ex Output:
Truss the roast, and season the roast with thyme, rosmary, salt and pepper. In an oven proof frying pan, heat olive oil and butter. Add the roast when the butter stops foaming. Brown on all sides. Place in oven, until the thermometer reads 132F. Place on platter and tent with foil.