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 Input:
Sift flour, baking powder and salt.,Cream butter and 1/2 cup sugar until fluffy.,Add dry ingredients alternately with milk and beating until smooth.,______,Sprinkle 1/2 cup sugar on top.,Pour on juice over all.,Bake at 375 for 45 minutes.

Ex Output:
Pour batter into greased baking dish and put fruit on top.

Ex Input:
Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.,Drain off fat.,______,Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.,Cook until thickened.,Pour over chicken breasts and broil until brown and bubbly.,It has had rave reviews at dinner parties!

Ex Output:
Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.

Ex Input:
Preheat oven to 350F and line four 12-cup mini muffin pans with baking cups (recipe makes approximately 40 mini cupcakes). Whisk together boiling water and cocoa, then set it aside to cool completely. Once cooled, whisk in the Bailey's.,Beat sugar, butter and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs and beat well. Set aside.,Whisk together flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture into the sugar mixture and beat until just combined. Add cocoa mixture, then finish by adding the remaining flour mixture.,Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely.,To make buttercream, beat butter, cinnamon and nutmeg in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar and beat until smooth. Add Bailey's and beat on medium speed until airy.,______

Ex Output:
Fit a pastry bag with a large French tip and put the buttercream into the bag. Pipe a spiral of buttercream onto each cupcake then grate dark chocolate over tops. Store leftover cupcakes in an airtight container at room temperature up to 2 days.