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.

Input: Consider Input: Preheat oven to 350., In skillet, season and brown ground meat and onion., Drain and add taco sauce and mix well., In a 9 x 13-inch baking dish, put layers of tortillas., Top with meat mixture, then cheese., Add another layer of tortillas, enchilada sauce (1/2 can), meat and cheese., Last layer of tortillas, enchilada sauce and cheese., Cover with foil and bake 1 to 1 1/2 hours., Cut into squares.

Output: flour tortillas, enchilada sauce, taco sauce, onion, ground meat, American cheese

Input: Consider Input: For the dressing, heat the oil with the chili pepper over low heat until the oil reaches 125 to 135 degrees, or warm to the touch., Remove from the heat and allow to steep for two hours., Reserve., In a bowl, combine the vinegar, mustard and the seasonings and mix thoroughly., Gradually whisk in the chili oil., Set aside., For the sauce, in a small bowl combine the yogurt and mayonnaise and whisk in the curry., Allow to set for half an hour., Then add the remaining ingredients for the sauce., Cover and chill., Tear the greens into bite-size pieces., Wrap in a towel and refrigerate., Refrigerate the artichoke hearts., Bring a small pot of lightly salted water to the boil., Add the beans and cook for two to five minutes, or until just tender., Drain under cold water and drain again., Set aside., Repeat the process with the carrots and cook for three to five minutes or until just tender., Drain under cold water and drain again., Combine the diced mango with the lemon juice in a small bowl and cover tightly., For the fish, in a large Teflon pan, melt one tablespoon of butter over medium heat., Cook the fish over medium heat for two or three minutes on each side., Set aside in a warm place., In a large bowl, combine the greens, vegetables and remaining mango with enough dressing to coat the greens., Divide among four plates., Carefully place the sole over the greens., Serve immediately and pass the sauce at the table.

Output: light olive oil, red chili pepper, raspberry vinegar, Salt, yogurt, mayonnaise, curry powder, cilantro, mango, cress, red oak leaf, salad bowl lettuce, string beans, baby carrots, mango, lemon juice, unsalted butter, lemon

Input: Consider Input: To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside., Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours., Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.
Output: olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, Kosher salt, roasting chicken