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.

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 first 5 ingredients and 6 cups apple cider in a stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or until sugar and salt dissolve. Stir in remaining 6 cups apple cider. Cool mixture completely.,Rinse turkey with cold water. Place in a turkey-size oven bag, and place bagged turkey inside a second bag; add cider mixture to first bag with turkey. Secure bags. Refrigerate 12 to 24 hours, turning occasionally. (If space is lacking in your refrigerator, secure bags, place in a beverage cooler, and cover with ice. Check periodically and replace ice, if necessary.),______,Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 tablespoon Creole seasoning under skin. Sprinkle 1 tablespoon seasoning inside cavity. Sprinkle turkey skin with remaining 2 tablespoons Creole seasoning. Let turkey stand 30 minutes.,Preheat oven to 325°. Place turkey on a roasting rack, breast side up; brush entire bird with melted butter. Roast about 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 180°. (Shield turkey with aluminum foil after 1 hour to prevent excessive browning, if necessary.) Brush with pan juices occasionally during last 60 minutes of cooking. Let stand 15 minutes before carving.
Remove turkey from bags, and discard brine. Rinse turkey with cold water; drain and pat dry with paper towels.

Sprinkle chops with salt and pepper on both sides.,Pound chops flat with meat mallet.,Dip chops lightly in flour.,______,Dip each chop in egg mixture, smearing with fingers so that it adheres.,Dip each chop in bread crumbs and pat lightly with the back of a spoon or small spatula to help crumbs stick.,Heat butter and oil in large skillet.,Fry chops until golden; about 3-4 minutes on each side.

In small bowl, combine egg and water; beat slightly.

