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: Slice the filet into 1 cm slices and season with salt and pepper., Mix the mayonnaise and grainy mustard together., Heat olive oil in a pan, and fry the pork slices until slightly browned., Brown the other side., Don't cook the meat all the way through., Line up the partially cooked pork slices on a grill (fish grill, oven grill, etc., ), brush with the mustard-mayonnaise sauce and grill over medium-low heat until browned., (I browned them a bit too much here...), Done!, Serve with vegetables of your choice.

A: Mayonnaise, mustard, Salt, Olive oil
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Q: Position a rack in the center of the oven and preheat to 325 F. Butter a 9-inch cake pan with high sides and line it with a round of parchment paper. Butter the paper, then dust the parchment and sides of the pan with flour. Line a baking sheet with parchment paper., In a double boiler or microwave, melt the chopped chocolate over low heat until melted and smooth. Set aside to cool slightly., Whisk the flour, salt, and cinnamon together in a small bowl., In the bowl of a standing mixer, or in a bowl with a handheld mixer, cream the butter and confectioners' sugar together until light and fluffy. Add the 5 egg yolks one at a time, beating after each addition until smooth. Beat in the melted chocolate., In a clean bowl, with clean beaters, whip the egg whites on medium high speed, until foamy and thickened. Slowly stream in the granulated sugar and beat until the whites hold soft peaks., Stir 1/3 of the egg whites into the chocolate mixture, then fold in the remaining whites. Fold in the flour mixture., Spread the batter evenly in the prepared pan, and bake the cake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool the cake in the pan on a rack for 20 minutes, then carefully turn the cake out onto a rack to cool completely., While the cake cools, prepare the syrup., In a small saucepan, combine the sugar and water. Cook over medium high heat until all of the sugar has dissolved. Remove from the heat and let the mixture cool to room temperature. Stir in the rum., To assemble the cake: Use a serrated knife to carefully split the completely cooled cake into two layers. Place the top layer of the cake, cut side up, onto a cooling rack. Generously brush the cake with the rum syrup, then spread 1/2 cup of apricot jam over the top. Brush the cut side of the other layer of cake with syrup, then place it on top of the jam, cut side down. Spread the remaining jam over the top and sides of the cake. Refrigerate for 20 minutes., While the cake is in the fridge, make the glaze. Heat the chocolate and butter together in a double boiler or microwave until completely melted and smooth. Heat the heavy cream and corn syrup in a small saucepan until just simmering. Whisk the cream into the chocolate mixture until smooth., To glaze the cake: Place the cake on a rack on top of the parchment-lined baking sheet. Pour the glaze over the top and use an offset spatula to smooth the top. Gently tap the pan to remove excess glaze from the sides of the cake. Move the cake, on the rack, to the refrigerator. Cool until the glaze is set, about 10 minutes., Use a wide, flat spatula to move the cake to a serving platter. Cut into slices and serve.

A: cake, semisweet chocolate, cake flour, salt, cinnamon, unsalted butter, confectioners, eggs, egg yolk, granulated sugar, syrup, sugar, water, rum, apricot, bittersweet chocolate, unsalted butter, heavy cream, light corn syrup
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Q: Crepes:, 1. Beat eggs and add remaining crepe ingredients., , 2. Heat a nonstick crepe pan or small skillet over medium heat until hot., , 3. Pour about 2 tablespoons of batter into the pan; swirl the pan to spread the batter to the edges., , 4. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden., , 5. Remove from pan and repeat process with the remaining batter., , 6. Crepes can be stacked between layers of wax paper and refrigerated up to 3 days before using., , Filling:, 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.), , 2. Mix mashed bananas with ricotta cheese., , 3. Stir in powdered sugar, vanilla and rum., , 4. Fold in arils, set aside., , Sauce:, 1. Prepare fresh pomegranate juice.*, , 2. In a saucepan, mix sugar with cornstarch., , 3. Add pomegranate juice and rum. Stir to combine., , 4. Cook sauce over medium heat and stir until sauce boils and thickens., , 5. Remove from the heat and cool slightly., , To Serve:, 1. Lay crepes on a flat surface and add 2 tablespoons of the filling., , 2. Fold over to close and serve seam-side down on a large platter or individual serving plates., , 3. Spoon sauce, warm or cold, over the top of each crepe just before serving., , * For 2 cups of juice, cut 4-6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

A:
eggs, milk, salt, flour, butter, Filling, bananas, ricotta cheese, powdered sugar, vanilla, white rum, Pomegranate Juice, granulated sugar, cornstarch, white rum
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