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 Input:
______,Pour a little oil into you hands and hold the left foot firmly. Press along the underneath area and upper surface for about 20 seconds. This will induce a marvelous feeling of relaxation.,Next, place your left foot over your knee. Press, rub and pull each toe, and knead the sole with your knuckles. Then place the fingers of both hands on the sole and the thumbs, pointing toward the toes, on top of the foot. Stroke downward from the ankles to the toes. Repeat the procedure with your other foot.,To soak your feet, you will need a basin large enough to hold them when they are fully stretched out. Pour in sufficient water to cover your ankles and add Soak ingredients, swishing the water around to dissolve the salt and blend the oil.,Leave the water to cool slightly before soaking your feet. After soaking for 10 minutes, revive your feet with a quick dip in a basin of cold water, and then back again. Continue doing this as long as the hot water stays hot.,If it has been raining and you have cold, wet feet, a pinch or two of mustard powder added to the water is especially invigorating.,Finish off by massaging your feet with the massage oil mixture.

Ex Output:
Before soaking your feet, give each one a preliminary massage. Combine the almond, avocado and rosemary oils, thoroughly mixing. Store any remaining mixture in an airtight, amber-colored glass bottle, in a cool, dark cupboard, for up to 2 months.


Ex Input:
Combine sugar and water in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a boil.,______,Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling: don't pour the syrup onto the whisk, or the syrup may splatter against the sides of the bowl; instead, aim for a spot close to the whisk. Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.,Add butter one cube at a time, beating well after each addition. Beat in vanilla and salt. The mixture may start to look as if it's separating, but don't panic: just keep mixing and whipping until the buttercream comes together and becomes smooth and gorgeous.,Use immediately or refrigerate in an airtight container or a zipper-lock bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again. Cakes or cupcakes decorated with buttercream generally keep up to 3 days, stored in an airtight container in the fridge. Serve buttercream at room temperature.

Ex Output:
Meanwhile, place egg whites in a stand mixer fitted with a whisk, or in a medium bowl if using a handheld mixer, and beat until whites are almost able to hold soft peaks.


Ex Input:
In a medium sized saucepan melt butter over medium heat.,Once butter is warm and melted, add the garlic and saute until softened but not brown, approximately 2-3 minutes, stirring constantly.,Add cream and heat until frothy 5-6 minutes.,Lower heat to medium low and allow to simmer for 10-15 minutes.,Sauce will thicken as it simmers.,Right before serving stir in half of the Parmesan until the sauce is melted and smooth and then season with salt and pepper.,Serve over the cooked pasta of your choice.,______,Normally I just serve this over the fresh fettucini or linguine noodles the ones you get in the cooler section of the grocery store.,But it was great on the pre-made ravioli as well.,Just try to forget that you put all that cream and butter in there and enjoy!

Ex Output:

Sprinkle the rest of the Parmesan on the pasta when serving.


