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: Toss salad greens with oranges and jicama in large bowl., Add dressing; mix lightly., Sprinkle with nuts.

Output: salad greens, mandarin oranges, jicama, Walnuts

Input: Consider Input: Preheat the oven to 400F., For the streusel:, In a small bowl combine the oats, sugar and cinnamon. Add the butter and mix thoroughly. Set aside., For the muffins:, In a large bowl, combine the oats, flour, powder, soda and cinnamon. In a different bowl, mix together the remaining wet ingredients (except the apple pieces). Add the wet ingredients to the dry and mix thoroghly, just until combined. Then add the apple pieces and mix in completely., In a muffin tin lined with papers, add batter (cups should be about 3/4 full). Top evenly with streusel mix. Place in the oven and bake for 18-20 minutes, or until golden brown.

Output: STREUSEL, Oats, Turbinado Sugar, Butter, Ground Cinnamon, MUFFINS, Rolled Oats, All-purpose, Baking Powder, Baking Soda, Ground Cinnamon, Unsweetened Applesauce, Milk, Turbinado Sugar, Peanut Butter, Egg, Apples

Input: Consider Input: Bring a large pot of water to a boil., Add the mirlitons and cook until tender, 45 minutes to 1 hour., Remove from the heat, drain, and set aside to cool completely., Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly., Cover and refrigerate until ready to use., When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop., Set aside., Preheat the oven to 350 degrees F., Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat., Add the onions, bell peppers, and jalapeno., Add the remaining 1/2 tablespoon Bayou Blast and the thyme., Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes., Add the garlic and cook, stirring, for about 2 minutes., Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes., Add the shrimp, salt, black pepper, green onions, and parsley., Cook, stirring, until the shrimp turn pink, 3 to 4 minutes., Remove from the heat., Add the eggs, 1 cup of the bread crumbs, and the pepper sauce., Mix well., Spoon the mixture into a 9 by 13-inch casserole dish., Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs., Bake until the topping is lightly browned and bubbly, about 30 minutes., Serve warm., 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme, Combine all ingredients thoroughly., Yield: 2/3 cup, Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Output: mirlitons, shrimp, olive oil, follows, yellow onions, green bell peppers, jalapeno, thyme, garlic, salt, freshly ground black pepper, green onions, parsley, eggs, bread crumbs, Red Pepper Sauce, cheese