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.

Combine the lemon juice and 1/4 cup of the sugar in a heavy saucepan.,Bring to a boil over high heat and cook until a thick syrup forms, about 10 minutes.,Combine the cream, the remaining 1/2 cup sugar and lemon zest in a heavy saucepan.,Bring to a boil over medium heat.,Meanwhile, Sprinkle the gelatin over 1 cup of the buttermilk in the top of a double boiler.,Let sit until the gelatin softens, about 5 minutes.,Remove the cream mixture from the heat and add the lemon juice mixture.,Add to the gelatin mixture and set over hot water.,Whisk until the gelatin dissolves.,Add the remaining buttermilk and vanilla.,______,Refrigerate until set, at least 4 hours.
Strain through a sieve and pour into six 4-ounce ramekins.

Mix corn, celery soup, mushroom soup, cottage cheese, sour cream, Cheddar cheese and onion together.,Pour into a large or 2 small casserole dishes.,Mix together Ritz crackers and melted butter.,______,Bake at 350 to 375 for 40 minutes or until cheese is melted.
Spread on top.

Heat oven to 400F.,In s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.,Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.,______,Spray large cookie sheet with cooking spray.,Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.,Bake at 400F 7 to 10 minutes or until light golden brown.,Meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.,Add pancetta; cook 4 minutes, stirring frequently, until lightly browned.,Drain.,Spread pesto over partially baked crust.,Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.,Bake 6 to 8 minutes longer or until edges are golden brown.,Let stand 5 minutes before serving.
Bake about 20 minutes, stirring occasionally, until squash is tender.