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: Add all ingredients to a pot and blend.,Then cover and bring to a boil.,______,Let cool add vanilla extract and beat until thick enough to hold shape.,(Mom says: If too thick add cream; if too thin add 1/2 cup confectioners sugar) Cooking time will vary use your judgement.

A: As soon as it boils cook uncovered, without stirring to the soft ball stage.
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Q: Preheat the oven to 350F.,Bring a large saucepan of water to a boil; add salt.,Add the pasta, and cook until al dente, 8 to 10 minutes.,Drain, transfer to a medium bowl, and toss with 1 tablespoon butter.,Cover, and keep warm while proceeding.,Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes.,When cool enough to handle, chop coarsely; set aside.,Place 1/2 cup butter in a small saucepan over medium-high heat.,______,Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.,Heat the remaining 2 tablespoons butter in a large skillet over medium heat.,Add the onion and garlic, and cook until they start to soften, about 2 minutes.,Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes.,Add the pasta to the skillet, and drizzle with the brown butter.,Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed.,Transfer to a serving dish, and garnish with walnuts and Parmesan cheese.,Serve immediately.

A: Cook until the butter begins to brown and is very fragrant, about 8 minutes.
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Q: ______,Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.,Let cool, cover, and refrigerate overnight to steep.,Preheat the oven to 350F Put the bread cubes in a large bowl.,Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.,Pour the milk mixture into the eggs and mix thoroughly.,Pour this mixture over the bread and allow to soak for a few minutes.,Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.,Pour about 1 inch of water into the pan to create a water bath.,Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.,To make the sauce:,Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.,Strain through a fine sieve into a bowl, add cream, and set aside.,In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.,Add the orange juice mixture, stirring constantly.,Simmer for 5 minutes and strain through a fine sieve.,Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.,Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.

A:
To make the pudding;.
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