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:
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.
answer:
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.

question:
______,Toss the pumpkin seeds with olive oil and salt and spread on a parchment paper-covered baking sheet.,Toast for 10 minutes until puffed up and golden.,Add half of the toasted pumpkin seeds into a food processor along with the cilantro, basil, mint and garlic.,Process until well combined and leave in the food processor.,Meanwhile, combine the mango flesh and lemongrass in a high-speed blender, blending until smooth.,Strain and discard the solids.,Add the lemongrass-mango puree to the food processor, along with the oil, ginger, jalapeno, curry powder, honey, lime juice and salt to taste.,Process until well combined.,In a large mixing bowl, combine the daikon radish, zucchini, bell pepper and cauliflower noodles.,Add in the mango-curry sauce and the reserved 1/2 portion of toasted pumpkin seeds.,Toss well to combine.,Garnish with basil and mint leaves and serve.
answer:
Preheat oven to 375.

question:
For the orecchiette:,l. Combine water and salt in small bowl.,Stir until salt is dissolved.,2.,Add water into the bowl of a stand mixer.,3.,With the mixer on medium speed, add semolina flour to the water in a slow, steady stream.,This step is important, it makes a difference in the smoothness and texture of your pasta!,4.,Mix on medium until dough comes together and is firm, about 2 minutes.,5.,Remove the dough from the bowl and place on a lightly floured surface.,Knead for about 6 minutes, until the dough is smooth and elastic.,6.,Cut the dough into 5 equal pieces.,7.,Cover the dough with a bowl that is turned upside down and let it rest for 30 minutes.,8.,Remove one piece of dough from under the bowl (leave the remaining dough under the bowl), and roll it into a rope about 14 inches long and about 3/4 thick.,Cut the rope into 1/4 slices.,With a lightly floured thumb (I used the semolina flour), press down and twist away on each piece of dough, forming the little ear shape.,Place pasta on a clean dish towel (not terrycloth) lined baking sheet that is lightly dusted with semolina flour.,Continue with remaining pieces of dough.,9.,Let dough air dry for 30 minutes.,Cook immediately (instructions below), or leave pasta on the towel-lined baking sheet, cover with another clean dish towel (not terry cloth), wrap with plastic wrap and store in refrigerator until the next day.,For the puttanesca sauce:,1.,Preheat oven to 400 degrees F. Put a large pot of water onto the stovetop and bring to a boil.,2.,Place the tomato wedges in a baking pan and drizzle with some olive oil, some chopped fresh basil and 1 clove thinly sliced garlic.,To the same pan, add the whole head of garlic (remove the outer paper skins and cut off about 1/4 from the top) and drizzle with olive oil as well.,3.,Bake tomatoes and garlic for 20-25 minutes, until soft, shrunken, but still moist.,Remove tomatoes from the pan.,4.,Continue to bake the head of garlic for an additional 20-30 minutes until golden and very soft.,Remove it from the oven and cool.,5.,Heat olive oil in a large saute pan on medium heat.,Add anchovy paste and the roasted head of garlic to the pan (an easy way to do this is to hold the head of garlic upside down and gently squeeze the cloves out of the skinthe garlic should slide right out).,Cook a few minutes, stirring constantly.,Add the red pepper flakes and cook for another minute, stirring.,Add the chopped tomatoes, the roasted tomatoes, olives, and capers.,______,Add the parsley and basil, and simmer for about 5 minutes more.,6.,Right after adding the basil and parsley into your skillet, cook pasta in the boiling water for 6 minutes.,7.,Drain pasta, reserving 1 cup pasta cooking water.,Add pasta to the pan of puttanesca sauce, along with 1/4 cup of pasta water.,Stir gently for 2 minutes, so that the sauce coats the pasta and the pasta gets a silky-looking sheen.,Add more pasta water if pasta seems dry.,8.,Serve with Parmesan cheese and enjoy!,Buon appetito!,Pasta recipe adapted from Epicurious; sauce recipe adapted from Bell Alimento.
answer:
Reduce heat to low and simmer for about 20 minutes.