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:
Line a 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.,Cook sugar, milk, butter and salt in large saucepan on medium heat until butter is melted and sugar is completely dissolved, stirring constantly.,Bring to boil, without stirring; cook, 8 min.,or until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.,syrup dropped into very cold water forms soft ball that flattens when removed from water).,Remove from heat.,Add chocolate; stir until melted.,Beat with mixer 6 to 8 min.,or until fudge is thickened and no longer glossy.,Pour into prepared pan.,______,Sprinkle with nuts and marshmallows; press gently into fudge with back of spoon.,Cool completely.,Cool completely.,Use foil handles to lift fudge from pan before cutting to serve.
answer:
Smooth top.

question:
Preheat oven to 425F.,Cut parsnips and carrots diagonally into pieces about the same size so they will cook evenly. Don't make them too small.,Place in a Ziploc bag and add the olive oil, salt and pepper and mix well.,Spread on rimmed cookie sheet and roast for 20 minutes, then test. They should be fork-tender.,______,You could even cut them like French fries and surprise your family! They may not know the difference.
answer:
Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot.

question:
Stir together first 3 ingredients in a 2-c. liquid measuring c.; let yeast mix stand 5 min.,Stir together flour, shortening, and salt in bowl of a heavy-duty electric stand mixer.,Add in yeast mix, and beat at medium speed with mixer, using dough hook attachment, 6 min.,Turn dough out onto a lightly floured surface, and divide into 12 equal portions.,Knead each portion 3 times.,Shape each portion into a 6-inch log, and place on 2 lightly greased baking sheets (6 loaves per baking sheet).,Cover dough, and let rise in a hot place (85 degrees), free from drafts, 40 min (dough won't double in bulk).,Cut a shallow slit, lengthwise, in top of each loaf.,Bake at 425 degrees for 10 min or possibly till golden.,Cold on baking sheets on wire racks.,This recipe yields 1 dozen.,______
answer:
Comments: This bread tastes and looks like a French roll.