TASK DEFINITION: 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.
PROBLEM: 1.,Bring a large pot of water to boil over high heat.,Add 1 teaspoon salt.,Once boiling, add whole peppers to the pot and boil for 2 minutes.,Drain and immediately place peppers into a bowl of ice water.,2.,______,Set aside.,3.,I recommend using gloves for this step.,Once peppers are cool, cut in half and carefully remove the seeds and membrane.,Season pepper halves generously with salt.,4.,In a medium size mixing bowl, beat the goat cheese, cream cheese and Worcestershire sauce.,Add the cheddar and the minced piquillo peppers.,5.,Stuff each pepper with cheese.,In a medium bowl, beat the eggs with the water.,Put the panko into a medium size bowl.,Dip the stuffed pepper into the beaten egg and then into panko crumbs, coat well.,Place on the prepared cookie sheet and drizzle with olive oil.,Bake for 15 minutes.,While the peppers are baking, whisk the raspberry preserves and rice wine vinegar together.,Serve stuffed peppers with sauce.,Makes 36, four per serving.,These can be made a day ahead, refrigerated, then baked.

SOLUTION: Preheat oven to 400 degrees F. Line a cookie sheet with nonstick foil and evenly coat with the olive oil.

PROBLEM: This is not chemistry -- all ingredients can be adjusted to personal preference.,______,Soak in marinaded with rubbed side up for approximately 1/2 hour.,Place filets on grill surface(same side up) and coat top with a bit more marinade, then "crust" with more peppers and the lemon zest.,This makes a wonderful light main dish, recommend serving with couscous, over a bed af steamed greens. Leftovers are fabulous the following day also, as a chilled lunch salad!

SOLUTION: Generously sprinkle filets with various peppers and rub in, massaging gently.

PROBLEM: Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.,,You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.,,______

SOLUTION:
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.