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: Place pieces of orange in each of 8 (12-ounce) rocks glasses, and top each glass with a couple basil leaves or a mint leaves.,Sprinkle 2 teaspoons of cane sugar in each glass and, using a muddler, crush the orange pieces while bruising the basil with the sugar.,Fill each glass just below the rim with ice (about 1 to 1 1/4 cups in each glass).,Add a tablespoon of the basil syrup and 1/4 cup of the rum to each of the glasses.,Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds.,Pour the mojito back in the glass, and top off the glass with seltzer or sparkling water.,Place a sugar cane stick in each glass.,Garnish each drink with 1 of the remaining basil or mint leaves.,Serve immediately.,Place the sugar and the water in a small saucepan.,Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar.,Once the sugar has dissolved, remove the syrup from the heat, and add the basil leaves to the saucepan.,Allow the syrup to sit for at least 1 hour before straining through a fine-mesh sieve.,Discard the basil leaves.,Store the syrup in an airtight container and place in the refrigerator until ready to use.,______,Yield: about 2 cups

Output: Syrup will keep, refrigerated, for several weeks.

Input: Consider Input: Sift together flour, sugar, baking powder and salt.,Cut in shortening; add milk.,Turn on lightly floured board.,Roll 1/4-inch thick in a rectangle.,Cut into 6 equal squares.,Cover each square with peeled and thinly sliced apples.,Top each with generous amounts of white and brown sugar and 1/8 teaspoon cinnamon.,Sprinkle with nutmeg and dash of salt.,Wrap dough around apples and form a ball.,Place in casserole.,______,Top with some sugar, cinnamon, etc.,Pour 1/2 full with hot water.,Bake at 425 for 35 minutes, until apples are done.

Output: Slice apples over dough balls.

Input: Consider Input: Melt 1 tablespoon of the butter in a small saucepan over medium heat.,Stir in 1 tablespoon of the flour and cook, stirring constantly, until the flour is dissolved, about 1 minute.,Whisk in the cream and the nutmeg and increase the temperature to medium high.,When the mixture starts to boil, reduce the heat to medium and, stirring frequently, cook the sauce until it is very thick, about 3 minutes.,Transfer the sauce to a small metal bowl, press plastic wrap directly onto the top of the sauce and refrigerate until cold, about 45 minutes.,The plastic wrap will prevent a skin from forming on.,the sauce.,Rinse and dry the saucepan and heat over medium-low heat.,Add the remaining tablespoon of butter, the onions and garlic and cook until the onions are translucent, about 3 minutes.,Line a plate with a paper towel and spoon the onion mixture onto the towel to drain.,Refrigerate until cold.,In a bowl, combine the sauce, the onion mixture, chives, lemon zest and cayenne until thoroughly blended.,Using a large rubber spatula, gently fold in the salmon.,Shape the mixture into 12 quenelles or cylinders (a small ice cream scoop is perfect for portioning out pieces, a little larger than a golf ball).,The shape is important for even cooking and maintaining a creamy center.,______,Preheat the deep fryer to 350F or, if you prefer to pan-fry, heat 1 inch of oil in a skillet over medium high heat to 350F.,Spread the remaining flour in a shallow dish and whisk together with a big pinch of salt.,Crack the eggs in another shallow dish and whisk together with another big pinch of salt.,In a third shallow dish, whisk the panko and a big pinch of salt.,Dip the croquettes in flour, then egg, then panko crumbs.,Deep fry the croquettes until golden brown and delicious, about 4 minutes.,If pan frying, cook 2 minutes, turn and cook another 2 minutes.,Remove to a paper towel to drain.
Output: Spread the croquettes on a sheet pan and refrigerate until very cold, about 1 hour.