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.

Preheat oven to 250°F.,Pop popcorn according to package instructions. Spread out on a greased sheet pan and remove all of the unpopped seeds.,______,Pour butter mixture over popcorn and stir to coat. Bake in the oven for 1 hour, stirring every 15 minutes.,Add sprinkles as the popcorn comes out the last time. Stir to combine.,Let cool for 1 hour before serving.
In a saucepan combine butter, cake mix, sugar, corn syrup, and salt. Bring to a boil. Boil for 5 minutes, stirring constantly. Add vanilla to butter mixture and stir to combine.

______,For the stuffing, mix breadcrumbs, almonds, oregano, garlic and 2 tbsp of the oil. Set aside.,Slice salmon lengthwise through center of fillet, leaving 1/2 inch of flesh joined. Unfold and press down gently. Lightly oil and season fish. Spoon stuffing along center of fillet. Roll up to enclose stuffing. Wrap tightly in plastic wrap. Refrigerate 20 mins.,Meanwhile, toss potatoes in 1 tbsp of the remaining oil in a baking dish. Season and spread in a single layer. Bake 30-35 mins or until tender.,For the hollandaise, place egg yolks and lemon juice in a heat-resistant bowl. Place over a saucepan of simmering water (do not let base of bowl touch water). Whisk 1-2 minutes, until thick. Remove from heat. Slowly, whisk in butter in a thin stream. Season to taste.,Remove plastic wrap from salmon. Slice salmon into 3/4-inch rounds. Heat remaining 1 tbsp oil in large skillet on high heat. Cook salmon 2 mins each side. Serve with potatoes and hollandaise.
Preheat the oven to 400°F. Line a baking pan with foil.

______,Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.,Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.,Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Preheat an oven to 350 degrees F (175 degrees C).

