instruction:
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.
question:
Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet.,______,Remove from the oven and set aside.,The croutons will continue to crisp up as they cool.,Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar.,Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet.,Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes.,Remove from the oven and set aside.,Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender.,Run the machine until the ingredients are well blended.,Set aside.,To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl.,Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.,Toss to coat and serve immediately.
answer:
Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes.

question:
Grease and flour a 9 x 13-inch Pyrex dish.,(Also use a small pan and bake part of batter in it, because it will boil over,in the 9 x 13 pan.) Mix the pecans and coconut together and,spread over bottom of pan.,Mix cake according to package and,______,over pecans and coconut.,Melt butter or oleo;,add cream cheese and powdered sugar.,Mix well. Spread over cake. Bake at 350 for 30 to 45 minutes or until done.
answer:
pour

question:
Butter loaf pan, then line bottom and sides with parchment paper and butter paper.,Bring stock to a boil in a small saucepan.,Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.,With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl.,Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve.,Rinse porcini to remove any grit.,Pat dry, chop, and put in a large bowl.,Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan.,Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup (60 ml), about 10 minutes.,Add to porcini.,Put a rack in middle of oven and preheat oven to 350 degrees (175 C.).,______,Add shallots and garlic and cook, stirring, until softened, about 6 minutes.,Add sherry and cook, stirring for 1 minute.,Transfer mixture to a blender.,Heat more 2 tbsp (30 ml) butter in skillet over moderately high heat until foam subsides.,Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes.,Transfer to a bowl and cook remaining mushrooms in 2 batches, adding more 2 tbsp (30 ml) butter to skillet for each batch.,Add 2 cups (475 ml) sauteed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.,Add cream, then eggs and almonds to blender and puree until mixture is very smooth, about 1 minute.,Add puree to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined.,Pour mixture into loaf pan and cover with foil.,Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan.,Bake until set 1/2 inch from edges, about 50 minutes (pate will not be completely set in center).,Remove loaf pan from baking pan and let cool to room temperature on a rack.,Refrigerate pate in loaf pan, covered, for at least 6 hours.,Bring pate to room temperature before adding topping.,Heat butter and oil in a large skillet over moderately high heat until foam subsides.,Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes.,Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.,To unmold pate, run a thin knife between paper and edges of loaf pan.,Invert a large plate over loaf pan and invert pate onto plate (peel off paper).,Mound topping on pate.,Use as spread on toasts and/or crackers.
answer:
Heat 2 tbsp (30 ml) butter in a large nonstick skillet over moderate heat until foam subsides.