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]: 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]: 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.
[EX A]: 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).

[EX Q]: Preheat oven to 325F. Line 2 rimmed baking trays with parchment paper.,______,Combine bloomed gelatin with 1/4 cup sour cream and gently heat until melted. Combine with remaining sour cream. Set aside.,Whip cream and remaining sugar to medium-stiff peaks. Fold into sour cream. Spread over baking tray with cranberry and peach. Smooth surface then place almond rectangles on top. Chill for 4 hours. Cut into slices to serve.
[EX A]:
Beat butter, 1 cup sugar, a pinch of salt, vanilla extract, flour and egg until combined. Distribute between prepared pans and press down with the back of a spoon to create a solid base. Spread cranberry sauce over 1 base, top with peach slices and 1/2 the sliced almonds. Top the second base with remaining sliced almonds. Bake for 30-40 mins. While still in pans, cut almond covered base into 16 pieces. Let cool in pans.