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.
--------
Question: Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil., Add chorizo and render 2 to 3 minutes., To chorizo, add cabbage and begin to cook it down., While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice., Soak in large bowl of water to release grit., Repeat of leeks are especially sandy., Wipe down work area., Dry the leeks on kitchen towel and add to cabbage with some grated carrot., Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes., Add chick peas and chicken stock to the pot, cover to bring up to a boil., Uncover pot and turn heat back a bit but keep at a low boil., Stir chicken into soup., Add ground meat to a bowl and top with bread crumbs or crumbled bread., Season the bread with paprika, cinnamon, nutmeg, salt and pepper., Add a handful of parsley to the bowl and an egg., Mix and form 1-inch meatballs, adding them to the soup as you work., Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more., Turn off soup., While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture., Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

Answer: extra-virgin olive oil, Spanish chorizo, head, leeks, carrot, Salt, bay leaf, chick peas, chicken stock, chicken, ground beef pork, bread crumbs, paprika, ground cinnamon, nutmeg, flat-leaf parsley, egg, fideos, lemon, garlic, tomatoes

Question: Sift flour, cocoa & baking soda together., Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until soft & creamy. Add both sugars, salt & vanilla extract & beat for 2 minutes more., Turn off mixer. Pour in dry ingredients; drape a kitchen towel over the stand mixer to stop flying flour & pulse the mixer at low speed about 5 times, a second or two each time. Take a peek; if there's still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough; for the best texture, work dough as little as possible once flour is added, & don't be concerned if the dough looks a little crumbly. Toss in chocolate pieces & mix only to incorporate., Turn dough out onto a work surface, gather it together & divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap & refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking - just slice the logs into cookies & bake the cookies 1 minute longer.), Center a rack in the oven & preheat to 325 F. Line 2 baking sheets with parchment or silicone mats., Using a sharp thin knife, slice the logs into rounds 1/2 an inch thick. (The rounds are likely to crack as you're cutting them - don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them., Bake the cookies 1 sheet at a time for 12 minutes. They won't look done, nor will they be firm, but that's the way they should be. Transfer the baking sheet to a cooling rack & let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Answer: all-purpose, cocoa, baking soda, unsalted butter, light brown sugar, sugar, salt, vanilla, bittersweet chocolate

Question: Preheat the oven to 350 degrees., Whisk together the milk, cream, and buttermilk., Add the beaten egg and wine and whisk. Add the pepper, salt, and rosemary., Toss the bread cubes together with the cubed roasted, dressed beets and caramelized onions. Add these to a buttered baking dish (@10-12 inches by 2 inches deep).Gently add in the grated pecorino. Pour the liquid mixture over this., Sprinkle with nutmeg and parmesan. Bake for about 25 minutes until golden brown., Serve with sprigs of fresh rosemary and a glass of pinot noir.

Answer:
heavy cream, milk, buttermilk, fresh tender rosemary, egg, white wine, fresh ground black pepper, kosher salt, baguette, pecorino, beets, nutmeg, carmelized yellow onions, parmesan, rosemary