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.

Q: Mix all ingredients.,Scoop with ice cream scoop.,Flatten bottom.,______,Freeze.,Place on tomato slice.,Bake 30 minutes at 350.

A: Put on waxed paper on cookie sheet.
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Q: In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.,______,Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups.,Pour out into a jar.,Let cool.,Store chilled in the refrigerator.,If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

A: Reduce heat just enough to maintain a simmer.
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Q: Preheat the oven to 425 degrees F.,Braised Fennel:,In a large Dutch oven over medium-high heat, add the butter.,______,Add the cider, stock and thyme.,Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste.,Add the parsley and mix well.,Remove from the heat and cover.,Glaze:,In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains.,Set aside.,Salmon:,In a large saute pan over medium-high heat, add the oil.,Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil.,Remove from the pan and put, seared side up, on a quarter sheet tray with a rack.,Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes.,Remove from the oven to a serving platter and serve with the braised fennel alongside.

A:
Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes.
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