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]: Cream Crisco and,sugar,well. Sift plain flour, self-rising flour and baking powder,together. Add,eggs,one at a time, beating after each addition.,Add flour alternately with milk. Add flavoring.,______,Bake in 3 layer pans at 350 for 20 to 25 minutes.
[A]: Mix well.

[Q]: In a saucepan, combine the miso, mirin, and sake, and mix with a spatula until smooth.,Add the sugar, and place the pan over medium-low heat.,Cook the mixture until it is no longer watery, about 5 minutes, stirring all the time.,Add the scallion and sesame oil, and mix.,Remove the saucepan from the heat, and set it aside.,Cut each eggplant into four 2-inch thick disks.,______,With a toothpick, prick the entire surface of the other cut surface.,In a skillet, heat 2 inches of vegetable oil to 340 degrees F. Fry the eggplant over medium heat for 3 to 5 minutes, or until the cut surfaces are golden and the eggplant is cooked through.,Drain the eggplant on a paper towel.,(As an alternative to deep-frying the eggplant, you can rub it with 1/3 cup oil and bake it at 375 degrees F until it is soft and golden.),Serve the eggplant hot, topped with the miso sauce and garnished with the sesame seeds and shiso.
[A]: Make several shallow cuts in a checkerboard pattern on one cut surface of each disk.

[Q]: In a large dutch oven over medium heat, add about 2 T olive oil. In batches sear the oxtail until browned on all sides, remove and put on plate. Repeat with short ribs. Salt and pepper during searing.,Add another 2 T olive oil and add beef stew meat. Sear and season with salt and pepper, remove and put on plate.,Add another 2 T olive oil and add onion, garlic, celery, and carrots, Season with salt and pepper and cook until just getting soft. Add back ALL meats and bay leaves and fill pot with water about 2/3 full. Turn up to get to a rolling boil and put on cover (but leave a crack so that water doesn't boil over). Simmer for 5-6 hours skimming top of foam frequently.,______,About 30 minutes before wanting to eat, add in all the root vegetables and simmer until just soft. Taste broth and add salt and pepper if needed.,Spoon in a little barley into bottom of bowl and top with soup. Serve immediately with homemade bread!,*This makes a lot of soup so can cut down recipe but we LOVE leftovers and gets better with time! Can freeze but just don't add barley to soup as it will thicken it.
[A]:
About 45 minutes before wanting to eat, cook barley as per directions