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: In a 12-inch stove top or electric skillet, over medium heat, brown beef with onions, green pepper, 1/2 teaspoon salt and pepper. Remove mixture from skillet and drain fat.

A: ground beef, onion, green pepper, salt, pepper, butter, potatoes, eggs, milk, Mozzarella cheese
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Q: MAKE THE CUPCAKES, Preheat the oven to 350F., Line standard cupcake pans with paper liners., In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the flour, baking powder, salt, and sugar on low speed., Add the butter and mix until uniformly blended., Add the egg whites, milk, and almond extract and mix on low speed for about 1 minute., Scrape down the sides and bottom of the bowl., Beat on medium-high speed for 2 minutes, or until the batter is blended and smooth., Fill the lined cupcake pans two-thirds full with the batter., Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb., Remove the pans from the oven., Carefully remove the cupcakes from the pans and transfer to wire racks to cool., Cool completely before filling., MAKE THE FILLING, In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium-high speed until soft peaks form., Add the sugar and almond extract and beat on high speed until stiff., Use immediately., MAKE THE FROSTING, In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix all of the ingredients on low speed until blended., Increase the speed to high and whip for 3 to 4 minutes, or until very fluffy., Use immediately., ASSEMBLE THE CUPCAKES, Fill a pastry bag with the almond cream filling., Cut off the tip of the pastry bag to make a small opening., Insert the tip of the bag into the center of the cupcake and squeeze to release the filling., Repeat until all the cupcakes are filled., Fill a pastry bag with the almond buttercream frosting., Cut off the tip of the pastry bag to make a small opening., Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers., Roll the outer edges of the cupcakes in amaretti and biscotti crumbs., Top each with a pine nut flower, if desired., Refrigerate until serving.

A: cake flour, baking powder, salt, sugar, unsalted butter, egg whites, milk, almond, heavy cream, granulated sugar, almond, unsalted butter, confectioners sugar, water, almond, biscotti crumbs, nut flowers
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Q: Bring a small pot of salted water to a boil over medium heat., Cook the broccoli for 5 minutes, or until very soft., Drain and set aside to cool., Using a whisk or a fork, beat the eggs in a small bowl until frothy., Saute the red onion in 1 teaspoon of the butter in an 8-inch nonstick skillet over medium heat for 2 minutes, or until soft and translucent., Add the broccoli and cook for about 1 minute., Season with salt and pepper., Add the remaining 1/2 teaspoon butter and pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the broccoli., Let the eggs cook and set for about 5 seconds., Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan., Continue for 2 to 3 minutes, or until the omelet is set and there are a few traces of just-cooked egg in the center of the omelet., Sprinkle the Cheddar cheese on half of the omelet., Using the spatula, fold the omelet in half, enclosing the cheese., Slide the omelet onto a serving plate and serve immediately.

A:
broccoli, eggs, red onion, unsalted butter, Kosher salt, Cheddar cheese
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