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.

Input: Consider Input: In a mixing bowl, cream butter and sugar., Add the eggs, one at a time, beating well after each addition., Beat in vanilla., Combine flour and baking powder; gradually add to the creamed mixture., Stir in zucchini, coconut, and nuts., Spread into a greased 15x10x1-inch baking pan., Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean., Cool on a wire rack., FROSTING:., In a bowl, combine confectioners' sugar and cinnamon., Stir in butter, vanilla extract, and enough milk until frosting reaches spreading consistency., Frost cooled bars; cut.

Output: butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, zucchini, flaked coconut, walnuts, sugar, ground cinnamon, butter, vanilla, milk

Input: Consider Input: Mix all the ingredients together except the chocolate chips. Fold the chips into the batter after it has been thoroughly mixed., Prepare your waffle iron by preheating and spraying with cooking spray if necessary. Ladle the appropriate amount of batter onto the waffle iron and cook according to your specific waffle iron directions.

Output: Flour, Baking Powder, Salt, Sugar, Eggs, Milk, Vegetable Oil, Cocoa, Semi-Sweet Chocolate Chips

Input: Consider Input: In a large saucepan, bring the vegetable broth or water to a boil with the chili powder., Stirring constantly, add the polenta., Reduce the heat to a simmer., Simmer for 45 minutes, stirring frequently, until the polenta is creamy and very thick., It should coat a wooden spoon thickly when it is done., Remove pan from heat., Spoon the polenta into a greased 24-count mini muffin tin., Make sure you press the polenta firmly into the pan so that the bites dont crumble when you remove them., You know how cornmeal gets., Press your thumb or a spoon into the center of each muffin bite to make a shallow dent., Chill at least an hour, or up to 1 week., Preheat oven to 375 F when ready to bake., Set 1 teaspoon of salsa into the dent that you made in the top of each bite., Bake at 375 F for 20-30 minutes, until the polenta is crispy and browned around the edges., Allow to cool slightly before serving.
Output: Vegetable Broth, Chili Powder, Cornmeal, Salsa