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]: 1. Pastry: Pre-heat oven to 190deg.C. Mix the flour and sugar together. Rub in the butter and add water, then mix the pastry until well blended. Press the pastry into a 23cm flan tin and prick with a fork. Place in the refrigerator for 20 minutes before baking blind* in the oven for 15 minutes or until the pastry is cooked through. Remove paper and beans and allow the pastry to cool.,2. Filling: Place coconut and macadamias on separate baking sheets and toast in the oven until light golden - be careful as coconut toasts very quickly.,Remove and set aside to cool. Roughly chop nuts.,3. Adjust oven to 200deg.C. Melt butter and honey and add cream. Beat egg yolks and sugar together and add to the honey mixture with the coconut and macadamias; mix well. Pour filling into the pastry shell and bake in oven for about 15-20 minutes or until filling has set and the top is golden. Remove and allow to cool to warm or if preferred, place in refrigerator to serve the next day. Serve with cream or vanilla ice-cream and meringues.,* To bake blind, place a sheet of Glad Bake over the pastry-lined flan tin and fill with dried beans or rice.,Meringues:1. Pre-heat oven to 130deg.C. Line baking sheets with Glad Bake or spray lightly with oil and dust with cornflour.,2. Place egg whites in bowl and beat with electric beaters until soft peaks form. Add sugar a tablespoon at a time, making sure that the sugar is completely dissolved before adding the next spoonful. To test if the sugar has dissolved, place a small amount of the mixture between thumb and forefinger and rub together; if you can feel any sugar grains, continue beating to dissolve before adding more sugar.,______,3. Bake in oven for about 1 hour or until the meringues feel crisp and dry.,Turn off the oven and open the door ajar - leave until the oven is cool. Store the meringues in an airtight container until required.
[A]: 3. When the meringue is ready, either place spoonsful on Glad Bake lined baking sheets or spoon mixture into a piping bag fitted with a star tube and pipe small meringue on lined sheets.

[Q]: Thoroughly grease angel food pan.,Arrange frozen yeast rolls in bottom.,Sprinkle over the rolls,sugar, mixed with cinnamon. Then sprinkle over it the pudding.,Add nuts.,Dot with butter or margarine, cut into pieces.,Place pan in cold oven overnight.,In morning, bake at 350 for 30 to 35 minutes.,______
[A]: Turn out onto platter and serve.

[Q]: In a Dutch oven, over medium to medium-high heat, add the vegetable oil.,Add the onion, carrots, zucchini, and red pepper flakes.,Saute/cook vegetables for 4 minutes; stirring often.,Then add the green bell peppers, and cook for 3 minutes more; stirring often.,Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.,______,Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.,*Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sauteed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.
[A]:
When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.