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.

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.
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

Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves. Cut in half from stem to top. Finely sliced the shallot. Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside., Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant. Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes., Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes. Add in sliced chillies and toss all together. Season with salt and pepper.
brussels, shallot, goose fat, chilli, honey, dijon mustard, water, salt, black pepper

Preheat oven to 350F Line a 9-inch square pan with foil, leaving an overhang on the ends for easy removal. Butter the bottom and sides of foil., In a small bowl, toss the chopped prunes with the cognac or bourbon. In a medium bowl, combine the flour, oats, brown sugar, almonds, salt, and cinnamon with your fingers until no lumps of brown sugar remain. Add the butter to the bowl. Using your fingertips, rub the butter into the flour mixture until clumps form when the mixture is pressed together., Press 2 cups of the streusel mixture into the bottom of the prepared pan. Bake for 15 minutes. Meanwhile, bring the cream to a boil in a small saucepan. Turn off the heat. Add the Lyle's Golden Syrup and the chocolate. Let stand one minute; stir until smooth. Stir in the vanilla extract., Sprinkle the prune pieces evenly over the hot crust, adding any remaining cognac to the ganache. Drizzle the chocolate ganache over the prunes, as evenly as possible. Sprinkle the remaining streusel on top. Bake for 20-22 minutes, until the edges and top are golden. Cool bars in pan set over a wire rack. Lift the edges of the foil to remove bars from pan. Slide bars from foil to a cutting board. Cut into very small squares (they're rich!).
Filling, prunes, cognac, Almond-Oat, flour, rolled oats, brown sugar, almonds, salt, ground cinnamon, unsalted butter, Chocolate Ganache, heavy cream, golden syrup, bittersweet chocolate, vanilla