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]: In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper., NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender., If using canned potatoes, bring to soft boil., Turn down heat to medium., Gradually add soup and milk, stirring constantly., Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes., Stir in sour cream, bacon, and parsley, and heat thru., Top with additional pepper and cheese.
[A]: potatoes, cream of chicken soup, milk, sour cream, water, onion, salt, salt, pepper, hot sauce, garlic, parsley, bacon, cheddar cheese

[Q]: Mix dry ingredients., Mix milk, apple juice, egg whites and oil in bowl or blender., Add dry ingredients to mix., Add chopped apple., Line the muffin pans with baking cups and fill with batter., Bake in 425 oven for 17 minutes., After cooling, store in a large plastic bag to retain moisture and softness., Freezes well for use later.
[A]: bran cereal, brown sugar, cinnamon, baking powder, nuts, raisins, milk, apple juice, eggs whites, vegetable oil, apple, vanilla

[Q]: Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls., Rinse rice in a sieve under cold water until water runs clear. Drain well., Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Saute onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant., Add rice, meat, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands., Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test)., If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.
[A]:
long-grain, olive oil, pine nuts, onion, garlic, chicken stock, tomatoes, ground lamb, ground allspice, lemon, flat-leaf