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.

Example Input: Mix together and store in airtight container.,______,No need to flour cake pan with this.,Let cake cool 10 minutes in upright position, then turn out.
Example Output: Store in refrigerator. Will last a long time.

Example Input: Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet.,______,Remove from the oven and set aside.,The croutons will continue to crisp up as they cool.,Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar.,Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet.,Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes.,Remove from the oven and set aside.,Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender.,Run the machine until the ingredients are well blended.,Set aside.,To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl.,Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.,Toss to coat and serve immediately.
Example Output: Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes.

Example Input: ______,FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.,FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.,Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.,Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.,NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.,NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.,NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.
Example Output:
Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.

