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.

Ex Input:
Preheat your oven to 375., Prepare ravioli and spinach., Grease 8"x8" baking dish and spoon enough marinara in to coat the bottom., Put a layer of the ravioli and top with more sauce., Sprinkle spinach and mozzarella then top with ravioli and then more marinara, repeat layers until your dish is full., Don't overdo it or it will boil over., Top off with Parmesan cheese and remaining mozzarella., Cover with foil and bake for 30 minutes Then Remove foil and bake another 10 mins or until the cheese on top is slightly browning and bubbly., Let cool for 10 mins before serving., you can use meat ravioli as well, or even add cooked ground beef to your marinara for meat lovers!

Ex Output:
marinara sauce, cheese ravioli, mozzarella cheese, parmesan cheese

Ex Input:
Preheat oven to 400F, Line a shallow baking pan with foil., Place salmon, skin side down, on foil., Spread a thin layer of mustard over each fillet., Season with salt and pepper., Top with bread crumbs and drizzle with butter., Bake 15 minutes or until salmon flakes with a fork.

Ex Output:
salmon, mustard, salt, Italian style breadcrumbs, butter

Ex Input:
Pour white wine into a large container with a lid and immerse chicken into wine. Squeeze a freshly cut lemon into the chicken and wine (and add about 2-4oz Dole Orange Pineapple juice if you would choose), Place airtight lid over the container and place it in the fridge)., Mix together the spices with the following proportions: 35% salt, 10% pepper, 5% Cayenne pepper, 20% Garlic Salt, 15% Crushed Red Pepper, 13% Tony's, and 2% Paprika. Blend evenly together., PRODUCE: If you buy them pre-chopped, you will be able to skip most of the prep work., Saute all of your peppers and onions in olive oil until crisp and aromatic., As soon as you finish sauteing the produce, remove container with chicken from the fridge and the lid. Add a generous amount of butter on top of the chicken and then empty your freshly sauteed produce into the container, secure the lid, and place back into the refrigerator for about 30 minutes., After about 30 minutes in the fridge, Preheat oven to 350, remove container from the fridge. Pull out individual chicken breasts, removing all chopped peppers or onions that are stuck to it, season with the mixed spices and place on a hot pan with olive oil., Cook until a nice sear has been achieved on both sides and remove from heat., Pour the ingredients in the container (Wine, peppers and onions, etc) into the frying pan and place the frying pan on the middle rack of the oven for 15-20 minutes. (If you are only cooking one 2 breast halves, pour the entire container into the pan, otherwise, pour until the chicken is half immersed)., After 15-20 minutes in the oven, remove pan and allow chicken to rest for about 5 minutes., Pour a portion of the white wine mixture from the pan over the chicken when you plate it for a little extra flavor as well as some of the peppers and onions. Chicken SHOULD be cooked perfectly every time, but ALWAYS check before eating.

Ex Output:
chicken breast, white wine, yellow bell pepper, orange bell pepper, red bell pepper, yellow onion, peppers, serrano peppers, spring onion, salt, pepper, cayenne pepper, garlic, red pepper, paprika, Chachere, olive oil, butter, lemon juice, orange pinappe