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.

Combine first 8 ingredients (stuffing down to onion flakes).,Shape into 1 inch balls.,Place in bottom of slow cooker.,______,Cover with Spaghetti sauce and tomato sauce.,DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.,Cook on low for 5-6 hours, but NO MORE. The meatballs will really start to fall apart if they are overcooked.,Stir after about 3 hours, then stir once per hour if you can.,Serve over noodles or make into meatball sandwiches!
Top with mushrooms and peppers.

This is a bit of a process, but well worth it, trust me.,My wife described it as everything comforting in her life in a bowl.,Start by adding lentils to a medium-sized bowl, and cover with water about 2 inches above the lentils.,Soak overnight.,The following day, strain and rinse lentils.,Place into a medium-sized pot, cover with chicken stock, and bring to a boil.,Once they come to a boil, reduce heat to a simmer and cover, cooking for about 1 hour.,Meanwhile, make the Indian spice mixture.,Start by making clarified butter.,To a nonstick, small skillet, add 4 tablespoons unsalted butter.,Cook this on medium heat.,You will notice the butter begin to foam.,Take a spoon and skim the foam, leaving as muchof the golden butter intact.,Repeat this until all the foam is removed.,If you want, you can strain this through a cheese cloth.,Add cinnamon stick to lentils that are cooking, then cover again and continue to simmer.,Meanwhile, have your mise en place ready, as the rest will go fairly quick.,To a large skillet, add clarified butter, and cook on medium heat.,Add diced onions and cook just until they begin to caramelize, lowering the heat if necessary as you do not want to burn the onions, about 1015 minutes or so.,Once onions are browned, toss in garlic and ginger, and cook until garlic is fragrant.,Toss in cardamom pods, chilies, garam masala, cumin, coriander, paprika, fenugreek, and bay leaf.,Cook for a few minutes, developing an oil wonderfully infused with Indian spices.,(Yes, step back and smell your house.,Lord, I love that smell.),______,Now you can clean up a bit before the lentils are finished cooking.,When lentils have cooked for about 1 hour, add salt and the Indian spice mixture.,Pour in canned tomatoes and paste, stir, cover, and continue to cook for about 30 minutes.,Now you are getting ready, and excited, to eat!,A few minutes before serving, add half-and-half and and remaining 5 tablespoons butter.,Let butter completely melt in the lentils.,Meanwhile, warm up naan.,Trust me, the naan is a great dipping tool.,Ladle a generous amount of the buttered lentils in a bowl, top with diced onion or chilies, if you desire.,Tear off some of the naan, and with spoon in one hand and naan in the other, get busy.,Not only is this a very affordable meal, and one that makes a lot, it is super delicious, comforting, and great for you to boot.
Remove from heat, and place that mixture into a bowl.

______,Combine garlic, rosemary, salt, and 1/4 t. pepper. Rub both sides of steaks with spice mixture. Combine canned onions, parsley, oil and remaining pepper; reserve.,Place steaks on rack. Roast, turning oncee, 9 minutes per side for medium-rare. During the last 2 m inutes of roasting, top each steak with onion mixture.,(If making with Oven-Fried Sweet Potato Wedges, put the steaks in the oven about 7 minutes after the potatoes, so they're ready at the same time.).

Preheat oven to 450 degrees. Place rack in shallow broiler pan. Coat rack with cooking spray.

