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.

Heat oven to 350 F. In a medium bowl, whisk flour, sugar, baking soda, and salt.,Mix yogurt, eggs, yolks, and vanilla.,In a saucepan, combine the semisweet chocolate, oil and/or applesauce, water, cocoa, and butter. Cook over medium-low heat till you get a smooth rich sauce. Pour into large bowl that you'll eventually mix all ingredients into.,Whisk dry ingredients into hot chocolate mixture- don't over mix. Then, whisk in the egg mixture until no lumps remain.,Pour batter into a greased 13x18 baking sheet and bake for 18 to 20 minutes till tester comes out clean. If your oven has hot spots, you may want to rotate the sheet halfway through baking.,Mix butter, cream, cocoa, and corn syrup over medium heat. Melt and stir till smooth. Take off heat.,______,For bonus points, serve with whipped cream and strawberries on the side for a rich take on strawberry shortcake.
Whisk in powdered sugar and vanilla. Pour onto cake while the cake is still warm. After spreading, sprinkle nuts over top if desired. Let cool one hour at room temperature. Then refrigerate till icing sets, about another hour.

Let rabbit stand overnight in fridge with chopped onion, 1/2 cup vinegar, salt, pepper and water.,Next day, stew rabbit 2 to 3 hours with 1 cup water, 1 tablespoon vinegar, Worcestershire sauce, bay leaf, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Cook in crock-pot or slow cooker.,After cooking, take rabbit out.,______,Add another cup of water.,Add celery, potatoes, 2 onions, carrots and green pepper. Cook 2 to 3 hours or until vegetables are tender.,Serves 6.
Debone and replace rabbit in broth.

Note: youll need a pasta maker and a corzetti stamp for this recipe.,Corzetti are cut using a most ingenious two piece wooden tool, la stampa.,The bottom of one piece is used like a cookie cutter to cut a round piece of pasta.,The top of the cutting piece and the bottom of the second piece are artfully carved and are used to imprint the pasta coins.,After the initial pasta round is cut, it is pressed firmly between the two carved sides to produce an embossed designan edible woodcut.,The textured finish on the pasta is functional as well as beautiful, helping to hold the accompanying condimento, or sauce.,For more on Corzetti Stampati and a photo essay, along with sources for the stamps, I invite you to visit the related blog link and see my series on this very unique pasta.,Thaw unwrapped spinach in a strainer set over a bowl.,When thawed, squeeze spinach to remove as much liquid as possible.,You should wind up with roughly 3/4 cups liquid, and a scant 4 ounces of spinach.,Discard liquid.,Place drained spinach in the work bowl of your food processor fitted with metal blade.,Pulse 10 times to chop.,Add flour.,Pulse several times to combine thoroughly.,______,Combine eggs, egg yolks and olive oil in a small measuring cup.,Beat lightly.,With processor running, pour all of the egg mixture through the feed tube.,Scrape all of the egg mixture into the work bowl.,Mixture will gather and form a ball, cleaning the sides of the work bowl.,Process for 40 seconds.,Turn dough out onto a floured board, knead briefly and wrap in plastic.,Set aside for 30 minutes to 1 hour.,Cut off 1/4 of the dough, keeping the unused portion wrapped.,Roll the dough to #4 thickness on pasta machine.,Lay out the strip of dough and cut the coins out of it using a corzetti stamp.,Place cut corzetti on semolina or flour lined towels and cover until ready to cook.,Repeat with remaining dough.,Bring 6 quarts water to a rolling boil.,Add a generous 1/4 cup coarse sea salt.,(You must salt the water generously remember there is no salt in this pasta.),When water returns to the boil, drop corzetti in, stirring once.,Cook briefly, 2 to 3 minutes.,Meanwhile, make sauce (see my TastyKitchen recipe for Gorgonzola Sauce.),Add corzetti to the pan, tossing to coat it with the sauce.,Transfer to serving dish, top with chopped Italian parsley, and serve immediately
Set aside for a moment.