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 large nonskillet on a medium-high heat.Melt butter and saute onions and garlic until lighly brown., Turn heat down to medium then add pasta and stock.Let pasta heat up a little then add cheese, heavy cream, turkey, salt and pepper, red pepper flakes, and worcestershiire sauce., Let all ingredients heat up and sauce thicken a little., Move to large serving dish., Garnish with a little more cheese and some fresh chopped pasley., Then yell Chow, Chow!

A: Butter, Onion, Garlic, Turkey, Heavy Cream, Turkey meat, Salt, Red Pepper, Worcestershire Sauce
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Q: Preheat oven to 400AF., Mix dried mushrooms and hot water in a bowl., Stir well and allow to stand for 30 to 40 minutes., Strain through a sieve lined with a kitchen paper towel and set the liquid aside., Finely chop the mushrooms., Meanwhile, peel eggplants, if needed, and cut in half lengthwise., Brush the cut sides liberally with 1/2 tablespoons oil., Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes., Allow to stand until cool enough to handle., Cut into 1-inch cubes and add to a large slow cooker (crock-pot)., Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat., Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes., Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes., Pour in the reserved mushroom-soaking liquid and chickpeas., Bring to a boil and cook, stirring often, for about 6 minutes., Stir into the slow cooker and stir to mix with the eggplant., Cover and cook until the chickpeas are very tender, about 8 hours on Low., Remove cinnamon stick and bay leaf., Stir in tomatoes and parsley., Serve warm or refrigerate until ready to use.

A: mushrooms, water, ones, olive oil, onions, garlic, oregano, cinnamon, salt, black pepper, bay leaves, chickpeas, tomatoes, parsley
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Q: Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven., Preheat oven to 350 degrees Fahrenheit., Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside., In a medium bowl, lightly beat eggs., Stir in the corn syrup, sugar, butter, vanilla and salt., Add the chopped pecans to the chess pie mixture and mix well., Pour chess pie mixture into unbaked pie shell., Top filling with perfect pecan halves., Cover pie edges loosely with foil., Bake at 350 degrees Fahrenheit for 20 minutes., Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.)., Cool on a wire rack., Store in the refrigerator.

A:
eggs, corn syrup, sugar, butter, vanilla, salt, pecan halves, dish pie pastry, pecan halves
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