TASK DEFINITION: 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.
PROBLEM: Combine flour, sugar, salt and lemon rind., Cut in margarine with pastry blender., Dissolve yeast in warm water., Add to dry mixture., Add eggs and milk., Let rise in greased bowl., Punch down; let rest 10 minutes., Separate bread into small balls, enough to fit muffin tin., Let rise again., Bake at 400 until brown., Mix cinnamon and 1 cup sugar., Dip top of rolls in cinnamon and sugar mixture.

SOLUTION: flour, sugar, salt, lemon rind, margarine, yeast, warm water, milk, eggs, sugar, cinnamon

PROBLEM: Grease a 9" springform pan with shortening or cooking spray. Wrap aluminum foil around the outside bottom and about two thirds up the sides of the pan (to prevent leakage while baking), Heat oil in small saucepan over medium heat. Add onion; cook until soft and golden, about 4 minutes. Cool slightly. In a med bowl beat cream cheese, eggs, and half-and-half with an electric mixer on medium speed until well blended. Dice salmon. Add sauteed onion, swiss cheese, dill and salmon to the cream cheese mixture and mix on low speed or with a spatula until all the ingredients are incorporated., Pour mixture into prepared pan, smoothing to form an even layer. Place filled springform pan in a large baking pan. Carefully pour boiling water into baking pan to reach halfway up sides of springform pan. Bake in 300 degree oven 45 minutes. Turn off oven; leave cheeesecake in oven until thoroughly cooked, about 1 hour. Remove springform sides just before serving, To store cheesecake, remove from pan; cover with plastic wrap and then wrap in aluminum foil. Store in Refrigerator for up to 5 days. Or freeze (wrapped) for up to 2 months; thaw it overnight in the refrigerator before removing the plastic wrap and serving

SOLUTION: shorting, cooking coil, onion, cream cheese, eggs, nova, swiss cheese, dill

PROBLEM: For the crust: Preheat oven to 350 degrees. Stir together the ground pretzels, melted butter, sugar, and salt. Press the pretzel mixture firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and chill until firm, about 45 minutes to 1 hour., For the caramel sauce: Whisk the sugar, water and corn syrup in a medium-size heavy saucepan until well combined. Bring to a boil over medium-high heat. As it's coming to a boil, dip a pastry brush in water and brush down the sides of the pot to remove any sugar stuck to the sides. Cook the sugar mixture, without stirring, until it becomes a rich caramel color, about 10 minutes. Remove from the heat and slowly whisk in the warmed cream until the caramel sauce is smooth, using caution as the mixture may bubble up. (If the sauce seizes, stir it over low heat until the hardened caramel is melted.) Whisk in the butter and set aside., For the pie: Carefully smooth the warmed peanut butter evenly over the bottom of the pretzel crust. Refrigerate for 10 minutes. Drizzle the caramel sauce over the peanut butter layer and gently spread with the back of a spoon. Sprinkle the chopped peanuts over the caramel layer. Refrigerate for another 10 minutes, if necessary. Finish with a smooth layer of melted chocolate. Refrigerate the pie until the chocolate is firm, about 30 minutes. Pie can then remain at room temperature until serving.

SOLUTION:
Crust, unsalted butter, sugar, salt, Caramel Sauce, granulated sugar, water, corn syrup, heavy cream, unsalted butter, Pie, peanut butter, caramel sauce, peanuts, bittersweet chocolate chips