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.
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Question: 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.

Answer: Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly.


Question: Preheat oven to 325°F. Line 2 rimmed baking trays with parchment paper.,______,Combine bloomed gelatin with 1/4 cup sour cream and gently heat until melted. Combine with remaining sour cream. Set aside.,Whip cream and remaining sugar to medium-stiff peaks. Fold into sour cream. Spread over baking tray with cranberry and peach. Smooth surface then place almond rectangles on top. Chill for 4 hours. Cut into slices to serve.

Answer: Beat butter, 1 cup sugar, a pinch of salt, vanilla extract, flour and egg until combined. Distribute between prepared pans and press down with the back of a spoon to create a solid base. Spread cranberry sauce over 1 base, top with peach slices and 1/2 the sliced almonds. Top the second base with remaining sliced almonds. Bake for 30-40 mins. While still in pans, cut almond covered base into 16 pieces. Let cool in pans.


Question: 1. Chop bacon and fry until crispy. Remove and set aside.,______,3. Add barley, broth, cumin and allspice. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until lentils are soft.,4. Add tomatoes and cook uncovered 15 to 20 minutes or until lentils and barley are tender and liquid is absorbed.,5. Before serving, stir in parsley and sprinkle bacon on top.

Answer:
2. Heat oil in a Dutch oven (or else use the bacon fat), and saute onions with the lentils for 3 to 5 minutes, or until the onion is soft and lentils are lightly browned.


