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:
Makes 6 quarts.,1.,The tomatoes need to be skinned.,You do this by boiling water in a large pot and then putting the tomatoes in the boiling water for 20 to 30 SECONDS.,Place them in a bowl of ice water immediately.,Then you can peel them.,2.,Cut all of the peppers and remove the seeds.,If you dont remove the jalapeno seeds, your salsa will not be mild.,3.,In a food processor or chopper, chop bell peppers, onions, jalapenos, garlic and the tomatoes.,They can be chopped by hand, but the food processor is easier.,Also, I dont like my salsa really chunky, so the food processor works better for me.,If you want a chunkier salsa, you can chop half of the vegetables by hand.,4.,Put all ingredients into a large pot.,Bring to boil and simmer for 25 minutes.,This process boils off some of the liquid from the tomatoes.,5.,Place lids and rings into a small pot with water and bring the water to a boil.,This will get the lids soft so they will seal better.,Leave them in the hot water until you place them on the jars.,6.,Also, start your water bath (canner) water on the burner at this time.,It takes a while to get the water boiling.,7.,Pour the salsa into hot jars (you get the jars hot by putting them in a sink of hot water).,______,8.,Wipe the rim of the jars with a wet cloth to get any drips off and then seal them with the lids, making sure you screw them on tight.,9.,Place jars into a water bath and bring the water to a boil.,The water in the water bath needs to be at least an inch above the jars.,Boil salsa jars for 20 minutes for quart-sized jars or 15 minutes for pint-sized ones.,10.,Take the bottles out of the water bath canner and place them on a towel.,They will seal as the jars cool.,You know they are sealed by pressing down on the lid of the jar.,If it doesnt pop when you push it, then they are sealed.

Ex Output:
You want to leave an inch of air at the top of the jars.


Ex Input:
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the cream, stirring, remove the bowl from the pan, and let the mixture cool while making the meringue.,In another metal bowl combine the whites and the sugar, set the bowl over a saucepan of hot but not simmering water, and stir the mixture until the sugar is dissolved.,With a hand-held electric mixer beat the meringue for 5 minutes, or until it holds glossy stiff peaks and is warm to the touch.,Remove the bowl from the pan and continue beating the meringue until it is cool.,______,The mousse may be made 4 hours in advance and kept covered at room temperature or it may be made 1 day in advance, kept covered and chilled, and allowed to come to room temperature.,On a baking sheet lined with parchment paper or foil pipe the remaining meringue into 2-inch strips and bake the strips in the middle of a preheated 300°F.,oven for 15 minutes, or until they are lightly golden.,Let the meringues cool on the baking sheet and peel them from the paper.,The meringues may be made 2 days in advance and kept in an airtight container.,Serve the meringues and fruit for dipping into the mousse fondues.

Ex Output:
Transfer 1 cup of the meringue to a pastry bag fitted with a small decorative tip, fold the remaining meringue into the chocolate mixture gently but thoroughly, and divide the mousse among 6 small dishes.


Ex Input:
Whisk all ingredients in medium bowl.,(Can be made 2 days ahead.,Cover and refrigerate.),Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl.,Spread 2 1/2 cups breadcrumbs on rimmed baking sheet.,Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls.,Flatten slightly.,Coat crab cakes in breadcrumbs, transfer to another baking sheet.,Cover and refrigerate at least 2 hours and up to 1 day.,Heat 1/2 cup oil in heavy large skillet over medium-high heat.,______,Transfer 2 crab cakes to each of 12 plates.,Serve, passing caper sauce alongside.

Ex Output:

Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side.


