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]: Rinse and drain the arugula., Tear the leaves from the stems and discard the stems., Set leaves aside., Cut the tops off the fennel bulb., Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices., Set aside., Heat the oil in a large skillet., Add the scallions and saute until just tender., Stir in the garlic., Add the sliced fennel bulb and continue to saute until the fennel is tender., Add the tomato and cook for about 10 minutes., Season to taste with salt and pepper., Remove from heat., Bring a large pot of salted water to a boil., Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil., Drain the fettuccine., Reheat the sauce., Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top., Serve with Parmesan cheese on the side.
[A]: arugula, fennel, extra-virgin olive oil, scallions, garlic, tomato, Salt, fresh fettuccine, Freshly ground Parmesan cheese

[Q]: Dissolve yeast in water for 3 minutes., Add cake mix, 1 cup flour, eggs, oil and salt., Beat until bubbles appear., Slowly add 5 1/4 Cups flour to make a soft dough., Knead for 5 minutes., Let rise until doubled., Roll 1/4 inch thick., Spread with butter., Sprinkle with brown sugar and cinnamon., Roll up jelly roll style., Cut into 1 1/2 inch slices., Place in greased 9 x 13 pan., Allow to raise until doubled., Bake at 350F for 25 minutes.
[A]: water, yeast, yellow cake, flour, eggs, oil, salt, flour, Filling, margarine, brown sugar, cinnamon

[Q]: Cover the potatoes with cold water by 2 inches in a medium saucepan., Bring to a boil; add 3 tablespoons salt., Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes., Transfer to paper towels to drain., Bring another medium saucepan of water to a boil; add 2 tablespoons salt., Blanch the snap peas until just tender, 1 to 2 minutes., Let cool in an ice-water bath., Drain, and pat dry., Toss the potatoes, snap peas, onion, and vinaigrette in a bowl., Season with salt and pepper., Garnish with the split snap peas, tarragon, and tarragon flowers, if desired., Stir together vinegar and mustard; season with salt and pepper., Pour in olive oil in a slow, steady stream, whisking until emulsified., Stir in sour cream and tarragon.
[A]:
fingerling, salt, sugar snap peas, red onion, Tarragon Vinaigrette, Freshly ground pepper, tarragon, tarragon vinegar, salt, extra-virgin olive oil, sour cream, tarragon