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 Q]: In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain.,Pour off excess fat from skillet.,Crumble bacon and reserve.,In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened.,Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate.,Add Cognac or other brandy and boil until nearly evaporated.,______,Transfer sauce to a small saucepan and stir in reserved bacon and parsley.,Keep sauce warm.,Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste.,In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and saute filets mignons 4 minutes.,Sear sides slightly and turn filets over.,Saute 3 to 3 1/2 minutes more for medium-rare meat.,Divide filets between 2 plates and spoon sauce over them.
[EX A]: Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly.

[EX Q]: To Reconstitute Peppers:.,To reconstitute the pods, place them in a pot of boiling water for 1 minute.,Remove from the heat and let stand for five minutes.,Remove from the water and drain.,Dessing:.,Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.,To make the salad:,Combine the jicama, onions, tomatoes, and salad greens.,Toss with the dressing, top with the nuts, and serve.,______
[EX A]: Heat Scale: Medium.

[EX Q]: Put the chicken breasts in a medium pan and cover with cold water.,Add the garlic, ginger, bay leaf and chilli, cover with a lid and bring the water to the boil.,Then turn down the heat and simmer for 1012 minutes or until the chicken is cooked all the way through and piping hot.,Meanwhile, place the dressing ingredients in a large bowl, add salt and pepper and set aside.,Once the chicken is cooked remove it from the liquid and set it aside to cool down a little.,______,Add 5 tablespoons of the cooking liquid to the dressing in the bowl and whisk everything together until combined.,Top the water up in the pan so there is enough to cook the noodles in.,Return to a high heat and bring to the boil.,Cook the noodles according to the packet instructions.,Once cool enough to handle, slice the chicken into 1cm pieces or shred it using a fork.,Add to the dressing along with the carrot, spring onion and cucumber.,Once cooked, drain the noodles well and rinse them under cold running water to help cool them down a little.,Add them to the salad also and toss everything together until evenly coated in the dressing.,Divide amongst serving bowls, top with the ripped up coriander or basil leaves, if liked, and serve.
[EX A]:
Fish out and discard the garlic, ginger, bay leaf and chilli with a slotted spoon.

