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.

Set the oven to 350 degrees F.,Grease two 9-inch round cake pans.,Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.,Pour/divide into prepared cake pans.,Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).,Let cool fully before frosting.,For the frosting; heat the whipping cream until JUST beginning to boil.,Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.,______,Frost the cake, and garnish with sliced fresh strawberries.,Delicious!
Once cool gently fold into the Cool Whip thawed topping.

In a medium bowl, whisk flour and salt together. Place butter and sugar in the bowl of a stand mixer and beat on high speed until well combined, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually add the flour mixture; mix until just combined.,Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.,______,Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 15 to 20 minutes. Transfer to cooling racks to cool completely.,Roll out the second disc of dough and scraps (reroll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.,Halve dough and form into two logs, 1 1/2 inches in diameter. Wrap logs in plastic and roll to form a more uniform round shape. Chill at least 2 hours.,Position oven racks in the upper and lower thirds of the oven and preheat to 350F. Slice cookies into 1/4-inch-thick rounds and arrange 1 inch apart on ungreased baking sheets. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 15 to 20 minutes. Transfer to cooling racks to cool completely. Decorate, if desired.
Position oven racks in the upper and lower thirds of the oven and preheat to 350F. Prepare a well-floured surface and a well-floured rolling pin. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cutters (if dough becomes too soft, return to refrigerator and chill until firm). Arrange cookies 1 inch apart on 2 ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.

Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil.,Add onion, garlic, and gignger; simmer for 3 minutes.,Stir in remaining stock and soy sauce.,Cover pot and bring to a gentle boil.,______,Test for doneness: noodles should be softened; vegetables should remain crisp/tender.,Timing - about 8 minutes.,Top each serving with one of the garnishes.,VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.,EGG THREADS:,In a small skillet, heat a little margarine.,When it begins to bubble, add 1 egg beaten with a little cold water.,Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better.,When the egg is lightly cooked, turn it out onto a cutting board.,Slice it into very thin strips with a sharp knife. (makes about 1/3 cup).
Add remaining ingredients.