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:
Preheat oven to 350.,In medium bowl, combine beans, milk, soup, pepper, water chestnuts, onions, cheese, soy sauce, and 1/2 can onions.,Pour into 1-1/2 to 2 quart casserole dish that you have sprayed with nonstick cooking spray.,______,Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.
answer:
Bake uncovered 30 minutes or until heated through.

question:
In a large non stick skillet bring an inch of water to boil.,Add beans and cook uncovered until beans are still crisp (about 5 minutes).,Drain beans.,______,Add olive oil to the skillet plus vinegar and pepper.,When this mixture is sizzling stir in the nuts.,Drizzle sauce over the beans.,Garnish with lemon wedges and serve.
answer:
Place green beans on a serving platter and keep warm.

question:
For the oven-dried tomatoes:,Preheat the oven to 225F.,and line a baking sheet with parchment paper.,Arrange the tomato slices in a single layer on the paper, drizzle lightly with the olive oil, and sprinkle with the herbs.,Roast 2 hours.,They will shrink and darken slightly and be drier in appearance, but they will remain some what firm and moist.,For the potato galettes:,To slice potatoes easily, first cut an even lengthwise slice off the bottom, so the potato can stand firmly on a cutting board.,Using a mandoline if possible, cut each potato into 1/8-inch slices; there should be about 32 in all.,Brush a small nonstick skillet with about 1 teaspoon of clarified butter.,Place over medium heat until hot, then arrange about 8 potato slices in the center, overlapping slightly to form a pancake.,Cook until golden brown, 2 to 3 minutes on each side.,Repeat with the remaining potato slices.,Drain on paper towels.,You may use a larger skillet and cook 2 or 3 galettes at a time.,To serve:,Preheat the oven to 200F.,Place the galettes on a baking sheet and top each with a slice of cheese and some dried tomatoes.,Season with salt and pepper.,______,In a bowl, toss the mesclun with the sherry vinaigrette.,Arrange each galette on an individual serving plate and top with the mesclun.,To vary potato galettes:,Sprinkle whole leaves of sage or tarragon between the layers,Serve as a base for seared red snapper,Try potato galettes topped with:,Grilled vegetables (see Tuna with Grilled Vegetables and Provencal Vinaigrette),Confit Bayaldi,Ratatouille,Bits of goat cheese
answer:
Place in the oven until warmed through and the cheese has softened, 3 to 4 minutes.