In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Q: Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender., Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.

A: onion, garlic, vegetable oil, country-style, paprika, black-eyed peas, water, white wine, tomatoes, green pepper, brown sugar, chili powder, salt
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Q: Place blackberries in the bowl of a food processor and pulse 3 or 4 times (you don't want to puree them, just chop them a little) or coarsely chop blackberries. Set aside., In a large bowl, whisk together sweetened condensed milk and half-and-half. Split vanilla bean and scrape seeds into the mixture (or add vanilla extract) and mix well. Fold in blackberries and pour into an ice cream freezer. Follow manufacturer's directions to freeze ice cream (for my ice cream maker, it took about 30 minutes). Serve immediately or place in a covered container and freeze until ready to serve., Enjoy!, Makes about 1.5 quarts.

A: Blackberries, Milk, Vanilla Bean
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Q: Preheat the oven to 375F. Toss the asparagus tips with 1 teaspoon of olive oil, the rosemary, and salt and pepper. Scatter on a baking sheet, and roast for about 10 minutes., Meanwhile, whisk the half and half, eggs, and Parmesan together in a pie plate, and season with mixture of salt and pepper., Take 4 cooked asparagus tips, and line them up, facing in alternating directions, on one piece of bread. Dip the bread in the egg mixture, and, holding the asparagus flat to one side of the bread, flip it over so the asparagus side is also coated. Press the asparagus into the soggy bread., Heat a saute pan over medium-low heat. Melt 2 teaspoons of butter in the pan, and place 2 pieces of bread, asparagus side down, into the pan. Saute low and slow, about 4 minutes per side, pressing down so the bread browns evenly. Flip when golden, and brown another 4 minutes on the other side. While it's cooking on the second side, sprinkle the asparagus side with about a teaspoon or so of Parmesan. Keep warm in a 200F oven. Repeat for the next two slices. Serve with tomato jam., Place all the ingredients in a sauce pot over high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, until most of the liquid has evaporated.

A:
olive oil, rosemary, Salt, eggs, Parmesan cheese, bread, unsalted butter, tomatoes, olive oil, sugar, lemon
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