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.

Sautee chopped shallots & garlic on medium heat in 1 tsp olive oil for 2 minutes, stirring frequently.,Add mushrooms, orange & red peppers, shallot, pecans and tomatoes.,Cover and cook for 4 minutes, untouched.,Remove from heat and add artichokes, spinach, cayenne pepper, black pepper, and salt.,Cut phyllo dough lengthwise into 4 long strips.,Spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.,Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle.,Repeat with remaining phyllo and filling.,Bake at 350 degrees for 10 minutes or until browned.,Chutney Sauce:.,1 cup Mango Chutney.,______,A dash of curry powder.,3 tbspns plain yogurt.
1/2 cup Mayonnaise.

Heat milk to a simmer on the stovetop. Add 1/4 cup butter to the milk, stirring until the butter melts. Stir in 1/3 cup honey. Pour the milk into the bowl of an electric mixer to cool a bit. When the milk mixture is barely over room temperature, sprinkle the yeast over the top. Swirl the bowl a couple times, then let the yeast sit and foam for at least 10 minutes.,______,Punch the dough down and cut into 32 equal pieces with a floured knife. Then gently roll into short ropes and tie into boob knots(!!!). Place the yeast rolls on a parchment paper lined baking sheet, about 2 inches apart, and cover with lightly dampened tea towels. Allow the rolls to rise a second time for 30 to 45 minutes.,Preheat the oven to 375 F. Melt the remaining 1/2 cup butter and whisk with 1/3 cup honey. Once the rolls have risen the second time, remove the towels and gently brush each roll with honey butter. Bake for 10 to 15 minutes until golden brown. Wait five minutes before serving.
Once the yeast looks foamy, add in the eggs and salt. Then place a bread hook on your mixer and turn the mixer on low. Slowly add the flour until the dough comes away from the sides into a ball but is still sticky. (Only add 4 1/4 cups of flour, unless extra is needed to make the dough pull away from the sides.) Once the dough pulls away from the bowl, stop the mixer; cover the bowl with a damp towel and let it rise for 1 to 2 hours, until it has doubled in size).

Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.,Preheat oven to 375 degrees F (190 degrees C).,______,Bake in preheated oven until golden-brown, about 20 minutes.,Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.