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 large bowl, whisk together flour and 1 teaspoon salt. Add egg, 1 cup sour cream, and 4 tablespoons softened butter. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate for at least 30 minutes or up to 48 hours., Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat until shimmering. Add sliced onion and season with salt and pepper. Cook, stirring frequently, until golden, about 30 minutes. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside., Add 1 tablespoon oil to the skillet and increase heat to high. Season steak with salt and pepper and, working in batches, saute, stirring, until just cooked though, about 1 minute per batch; add more oil to pan if needed. Remove from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool., Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Roll the dough out to a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter or the top of a glass, cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Discard any remaining dough scraps., Place two teaspoons of filling in the center of each dough round. Working one at a time, use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. At this point, the pierogi can be frozen and saved for later use, if desired (to freeze, arrange pierogi on parchment-lined baking sheets and freeze, then transfer to zipper-lock bags and return to freezer until ready to use)., Bring a large pot of salted water to a gentle boil and add fresh or frozen pierogi in small batches. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled., Heat the remaining 1 tablespoon oil and 2 tablespoons butter to a nonstick skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. In the last few minutes of cooking the last batch, add the reserved onions to the pan to heat through., Transfer pierogi to a plate, top with the warmed onions and garnish with parsley. Serve with sour cream.
flour, kosher salt, egg, sour cream, unsalted butter, yellow onion, vegetable oil, ribeye, Freshly ground black pepper, provolone cheese, mozzarella cheese, flat-leaf parsley

In a large bowl, combine the first eight ingredients., Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken., Cover and bake at 350 for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast., Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear., Let stand for 5 minutes before serving.
chicken broth, long grain brown rice, onion, green pepper, sweet red pepper, salt, thyme, marjoram, chicken breast, apricot preserves, almonds

Preheat oven to 450., Split eggplant in half lengthwise. Place eggplant, cut sides down, on a baking sheet coated with cooking spray. Bake at 450 for 20 minutes or until eggplant is tender and cut sides are browned. Remove from oven; cool completely. Using a fork, carefully remove flesh of eggplant from skin. Discard skin; finely chop flesh, and place in a bowl., Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots and garlic to pan; saute 2 minutes or until tender. Stir in figs, 1/2 cup water, vinegar, 1 tablespoon juice, sugar, salt, and pepper. Simmer 5 minutes or until liquid almost evaporates. Remove from heat. Stir in remaining 1 teaspoon juice, pine nuts, and parsley., Wine Note: Oak-aged Chardonnay is tricky to pair with food, but the Eggplant and Fig Caponata is perfect with the wine's rich flavors. The toasted nuts and figs in the dish are echoed in many barrel-aged Chardonnays, like the toasty, spicy Voyager Estate Chardonnay 2004 ($22) from West Australia. This cool-climate wine also offers plenty of citrus and melon, along with bright acidity. -Jeffery Lindenmuth
eggplant, Cooking spray, shallots, garlic, figs, water, white wine vinegar, lemon juice, brown sugar, kosher salt, red pepper, nuts, parsley