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.

Q: Preheat oven to 500*.,Place a wire rack, large enough to hold all the fish without overlapping them, on a baking sheet.,Lightly oil the rack.,Whisk together the egg and dijon mustard until evenly combined.,In a shallow dish, mix the bread crumbs, brown sugar, parsley, thyme, rosemary, dry mustard, salt and pepper.,Add orange zest and stir to combine.,Coat fish on both sides with crumb mixture and place on rack.,______,Make the sauce; In a small saucepan, mix milk, and cornstarch to a smooth paste; add coarse grained mustard and orange juice.,Whisk over heat until thickened.,Serve over fish at the table.

A: Bake 10-12 minutes, until the crumb mixture is golden and fish flakes easily when tested with a fork.
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Q: Mix the first seven ingredients from mayonnaise to eggs together. Slowly fold in the crab meat, trying not to break up the meat as much as possible. Portion out the crab cake batter to form 14 balls, each about 1/2 inch in diameter.,Heat a nonstick skillet over medium heat and spray with nonstick spray. Gently place crab cakes in the pan and cook for about 3 minutes on each side, or until brown and crisp.,In a separate pan, saute garlic over medium heat with extra virgin olive oil. Add in baby spinach and cook until wilted and all the water has evaporated.,In a 2 quart sauce pot over high heat, bring 6 cups of water to just under a boil with 1 tablespoon of white vinegar. Swirl the water and gently drop in your eggs. Poach until the white has just set and the yolk is still runny.,______

A: Build your Benedict starting with the crab cake, then the garlicky spinach, poached egg, and top with your favorite Hollandaise recipe.
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Q: Mix all ingredients in 4 to 5 quart crockpot AKA slow cooker.,Cook on high for 5 hours, stirring thoroughly every couple of hours.,______,Serve on toast, English Muffins, pancakes or waffles.,One of our favorites is an apple butter pizza, surprisingly delish!

A:
Allow to cool, then store in a covered container in the refrigerator for up to two months
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