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 Q]: Preheat to 325F,Beat eggs, butter, sour cream, milk, salt, and basil.,Stir in cheese, mushrooms, onions, and tomato.,Pour into 9x13 dish, cook uncovered until omelet is set but moist - about 40-45 minutes.,After 30 minutes, stir so the ingredients are evenly distributed to the outer parts of the dish (they tend to float to the center).,This can be made 24 hours in advance.,______
[EX A]: Cook for 50-55 at 325F if refrigerated.

[EX Q]: In saucepan, heat butter; add eggs and sugar.,Mix well, stirring constantly.,______,Add flour, stirring and cooking until thick.,Remove from heat; add vanilla, nuts and Rice Krispies.,Mix well.,Cool for 2 hours.
[EX A]: Blend in dates; reduce heat to low.

[EX Q]: Prep all of your ingredients: peel and chop the butternut squash into about half-inch cubes; peel, remove the core and chop the apples into similarly sized cubes; chop the onion and smash the garlic cloves,Heat the olive oil in a soup pan over low heat, cook the onions and garlic until the onions become soft (about 8 minutes),______,Add the apples, thyme, sage and cashew nuts and cook for about another five minutes (I left the sprigs and leaves whole, before pureeing the soup I removed the bay leaf and thyme stems, the sage leaves can be pureed into the soup),Add the stock and cook until the butternut squash and apples are tender,After removing the bay leaf and thyme stems, puree the soup using an immersion blender until it is creamy (this will take longer than just getting all the lumps blended, make sure the nuts are broken down very very finely),Add more stock if your soup is too thick, taste for salt and pepper, serve while hot and enjoy!
[EX A]:
Add the butternut squash, salt, pepper and bay leaf. Continue to cook, stirring occasionally to make sure nothing burns for about 10 more minutes