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.

1.,Bring a large pot of water to boil over high heat.,Add 1 teaspoon salt.,Once boiling, add whole peppers to the pot and boil for 2 minutes.,Drain and immediately place peppers into a bowl of ice water.,2.,______,Set aside.,3.,I recommend using gloves for this step.,Once peppers are cool, cut in half and carefully remove the seeds and membrane.,Season pepper halves generously with salt.,4.,In a medium size mixing bowl, beat the goat cheese, cream cheese and Worcestershire sauce.,Add the cheddar and the minced piquillo peppers.,5.,Stuff each pepper with cheese.,In a medium bowl, beat the eggs with the water.,Put the panko into a medium size bowl.,Dip the stuffed pepper into the beaten egg and then into panko crumbs, coat well.,Place on the prepared cookie sheet and drizzle with olive oil.,Bake for 15 minutes.,While the peppers are baking, whisk the raspberry preserves and rice wine vinegar together.,Serve stuffed peppers with sauce.,Makes 36, four per serving.,These can be made a day ahead, refrigerated, then baked.
Preheat oven to 400 degrees F. Line a cookie sheet with nonstick foil and evenly coat with the olive oil.

Brown chicken in oil in a saute pan over medium-high heat, 23 minutes per side.,Remove chicken to a plate.,Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 23 minutes.,Stir in tomatoes, scraping up browned bits from chicken; bring mixture to a boil.,______,slow cooker.,Add reserved chicken and drippings.,Cover slow cooker and cook 34 hours on high setting, or 67 hours on low setting.,Remove chicken to a plate; let rest 5 minutes.,Shred chicken into strips.,Puree tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt.,Reserve 1 cup sauce, then toss chicken with remaining sauce.,Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, and reserved sauce.
Transfer tomato mixture to a 46-qt.

In a large bowl, combine all of the cake ingredients. Do not use an electric mixer! Simply stir ingredients with a wooden spoon until well-blended.,Pour batter into a well-greased and floured tube pan. Bake at 325 degrees F for 1 hour and 20 minutes. Let cake cool for 10 minutes. Then remove from the pan. Let cake thoroughly cool on a baking rack before you attempt to frost the cake.,______,For the cream cheese frosting, combine butter and cream cheese in a large mixing bowl. Beat until fluffy using an electric mixer. While still blending, add powdered sugar a little at a time until well incorporated. Add the vanilla. Beat until well blended. Spread the frosting over the totally cooled cake. Eat any leftovers with a big wooden spoon.,Garnish frosted cake with additional pecans, if desired.

Frost with cream cheese frosting.

