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.
--------
Question: In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.,Remove chicken from the pot.,Debone the chicken, chop the meat and reserve.,______,Simmer, covered, for 25 minutes longer.,Return the boned chicken to the pot and add the salt and pepper.,Simmer a few more minutes until all is hot, and serve.,The soup keeps well for a few days in the refrigerator.

Answer: Add to the pot: potatoes, cabbage, kale and turnips.

Question: 1.,Cook pasta per directions on package.,Drain.,Once cooked, set aside in a large pot.,2.,Put a bit of olive oil in a skillet and cover the bottom of the skillet with some cajun seasoning, about 2 teaspoons.,Put chicken on the skillet and add more cajun seasoning (about 1 teaspoon) on top.,Saute in your skillet until chicken is fully cooked.,3.,Once chicken is cooked, remove and chop into small bite-sized pieces.,Add back to skillet.,Chop green onions.,3.,In the skillet add chopped green onion, cream, milk, tomatoes, basil, salt, garlic powder, pepper and heat until it bubbles.,Add another teaspoon or so of cajun spice.,(If your mixture is not getting thick, add 1/2 tablespoon flour.),4.,Add the creamy mixture to the pasta and heat until thick.,______,This could take 5 minutes to fully thicken.,5.,Serve, eat and forever change your life.

Answer: Add the parmesan cheese slowly.

Question: Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4-in.-thick slices. Keep grill or grill pan hot.,______,Spread 1 tbsp. chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.,Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the quesadillas in batches). Grill uncovered, turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 oven until ready to serve.,Slice each quesadilla into wedges and serve with salsa on the side.,Note: Nutritional analysis is per serving.,Dress it up: Turn this everyday recipe into fun party fare by setting up a quesadilla bar with assorted fillings for your guests to choose, then grill their customized quesadillas to order. Some of our favorite fillings:,Cheeses: Try shredded Monterey jack, cheddar, or goat cheese.,Meats and seafood: Set out platters of grilled chicken, steak slices, bacon, and cooked shrimp.,Vegetables: Round it out with canned black or pinto beans (rinsed and drained); grilled corn, peppers, summer squash, zucchini, and onions; and sliced fresh green onions.,Sauces: Serve with the chipotle-lime sauce, pico de gallo, guacamole, and sour cream.

Answer:
In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.