Directions are pretty standard for all recipes, that's why they are often left off. We can easily help you with some directions!
It says a 3 gallon boil for this recipe. So, you'd put 3 gallons of water into a pot and heat to no more than 160. Add all the grains (crushed, always!) in a grain bag into the water and steep for 20-30 minutes at 150-160 degrees. Lift out the grains, and allow to drip into the pot, and throw them away. Bring this up to a boil.
After you reach a boil, remove the pot from the heat (to prevent scorching of the extract) and stir in the extract. Stir well, place it back on the heat and bring to a boil. After it starts a rolling boil, add the first hops and set the timer for 60 minutes. After the timer hits 30 minutes, add the second hops. If you're using Irish moss, add it when there is 15 minutes left. When there is five minutes left, add the final hops. When time is up, chill the wort as quickly as possible in an ice bath (or use a chiller, if you have one). Then, pour into a sanitized carboy and add water to get to 5 gallons total. Stir well, check the SG and add the yeast. Cover and airlock.
Those directions always work for extract batches, always. Just make sure to check the timing of the hops on the different recipes.