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.

In a small bowl combine the sugar, salt, baking powder and yeast with 1/2 cup room temperature water, cover and set aside for 10 minutes to activate., , Sift the flour into a bowl then add the yeast mixture and mix together to form a dough, gradually adding the 4 tablespoons of olive oil., , Bring the dough together as a ball then knead, return to the bowl, cover and set aside in a warm place to raise for 3 hours., , Lightly knock the dough back then cut into 10-12 equal pieces. Add 1 tsp butter to each piece and knead to fold in. Place on a greased tray, cover and set aside to raise for 2 hours., , Oil a dinner plate. put one dough ball in the middle of the plate. Flatten each ball to the same shape as the plate, dipping your hands in oil as needed. The edges should be a bit thicker than the center, like a pizza crust., , Fry in about 2 1/2 inch deep hot oil. Fry the first side until golden brown. The sfiniz should balloon and pop., , Turn the sfiniz, placing the whole egg in the center. Push the sfinz down with a spatula and spoon hot oil on top to fry the egg as well. Once the egg has set, flip to brown the egg side., , Egg sfinz are great rolled up with a slice of cheese, or just plain, and the egg can be hard or runny.
white flour, olive oil, sugar, salt, baking powder, butter, warm milk, fresh yeast, egg, oil

Place rinsed scallops in a greased casserole dish. Pour milk over scallops and sprinkle with salt, pepper, and lemon juice. Bake at 350 for 10-12 minutes., Add Ritz crumbs to melted butter and mix well., When scallops are finished baking, remove from oven and spread crumb mixture evenly over scallops., Place under broiler just until golden brown.
fresh scallops, milk, salt, pepper, butter, cracker crumbs, lemon juice

In a nonstick saute pan, add olive oil and turn heat to medium., When oil is hot, add diced garlic., Saute for 1 minute, stirring constantly (do not brown)., Add breadcrumbs to the saute pan., Allow breadcrumbs to toast but not burn, stirring frequently., When you start to smell them, theyre probably ready., Lay out your tomatoes on each plate with the cheese layered in between each slice., Sprinkle with salt and pepper., Add breadcrumbs and then drizzle on balsamic and extra virgin olive oil., Sprinkle basil on top., Permission to devour!, Serves 4., Tips: You can add more or less cheese depending on how much you like., Also, if youre not a huge garlic lover, just add the whole cloves to the oil, rather than diced., Cook with the breadcrumbs and then remove them before serving., This way youll get just a hint of garlic.
Olive Oil, Garlic, Breadcrumbs, Tomatoes, Mozzarella, Salt, Balsamic Vinegar, Basil