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]: Mix first 5 ingredients together in a bowl.,Sprinkle cinnamon over bread cubes, works best if using soft or semi soft bread and let the spice absord as the bread dries. Toss and add as much cinnamon as desired.,Grease a tin tray or glass baking dish.,Add bread crumbs, sprinkle with cranberries and top with egg mixture. Add another sprinkle of cinnamon and nutmeg over the top.,Mix slightly to cover all the bread, and spread evenly.,Cover and refridgerate overnight.,If using apple, sprinkle on just before baking. I also add a sprinkle of sugar on the top right before right baking.,Preheat oven to 350 and bake for 45 minutes or until knife comes out clean, let rest 5 minutes,Note: I am using my oven table top oven tomorrow morning so I will note the cooking time with that later and will post a picture.,______
[A]: Serve warm on it's own, or top with honey, maple syrup, chocolate sauce, caramel sauce, well. you get the idea lol.

[Q]: Cook noodles as directed on package, omitting salt.,Meanwhile, mix ricotta, shredded cheese, 3 Tbsp.,Parmesan and basil until blended.,Heat oil in large skillet on medium-high heat.,Add mushrooms; cook 4 min., stirring after 2 min.,Add garlic; cook 1 min.,or until garlic is fragrant and mushrooms are tender and browned, stirring frequently.,______,or until heated through, stirring frequently.,Remove from heat.,Add spinach; stir until spinach is wilted and evenly coated with sauce.,Spread 1/2 cup sauce onto bottom of 8-inch square microwaveable dish; top with 4 noodle pieces, half the cheese mixture and 1/3 cup of the remaining sauce.,Repeat layers.,Top with remaining noodles, sauce and Parmesan.,Microwave on HIGH 4 to 5 min.,or until heated through and bubbly around the edges.,Let stand 5 min.,before serving.
[A]: Stir in pasta sauce; simmer on medium heat 5 min.

[Q]: Preheat oven to 400 degrees F.,Wrap each beet tightly in foil.,[I usually like to double wrap mine in foil.],Drizzle the sweet potatoes with olive oil, and season with salt and pepper.,Arrange the sweet potatoes in a singe layer on the baking sheet.,Place the foil-wrapped beets on the same baking sheet.,Roast for about 30 minutes, or until tender, but slightly crispy in the outside.,Stir the sweet potatoes once or twice during roasting.,[Watch the sweet potatoes closely, because they can go from perfectly roasted to imperfectly burnt.],Roast the beets for about an hour (or once you can poke a knife all the way through).,In a small mixing bowl, whisk together the shallots, lemon, olive oil, and truffle oil.,Season with salt and pepper, to taste.,Set aside.,Remove the sweet potatoes firstly from oven, followed by the beets when they have cooked through, and allow to cool just enough to be easily handled.,______,[They'll come off easily with just your hands -- no need for a paring knife.],Slice beets into 1 inch cubes.,In a large mixing bowl, combine the beets, sweet potatoes, and vinaigrette.,Gently toss to combine all the ingredients.,Divide onto small plates, sprinkle with chives, and drizzle with a little truffle oil, and enjoy!
[A]:
Once cooled, peel skin off the beets.