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: Chop all veggies, cut up meat in small pieces, drain and rinse beans., In a large freezer bag, pour the flour, salt and pepper., Toss in meat, seal and shake until coated., Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes., Add rest of ingredients except flour slurry., Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender., Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth., Sprinkle parmesan cheese on top and serve with some fresh bread.

SOLUTION: flour, salt, pepper, olive oil, romano beans, tomatoes, celery, carrot, onion, frozen peas, green pepper, corn, dill weed, basil, oregano, water, flour, parmesan cheese

PROBLEM: Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly., Preheat oven to 350F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray., In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil., [Alternatively, bake souffle in a greased 2-quart casserole.]., Pecan Topping:, In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture., Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean., Remove from oven and unmold souffle onto serving platter. Insert reserved carrot tops in to the top of the carrot shape., Serve warm.

SOLUTION: carrots, butter, sugar, all-purpose, baking powder, vanilla extract, salt, eggs, topping, grated carrot, pecans, light brown sugar

PROBLEM: Soak the dried mushrooms in hot water to cover., Put the oil in a 12-inch skillet over medium-high heat., When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes., Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes., Add the garlic and bay leaf and cook for a minute more, until the garlic is golden., Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid., Add the chorizo and pimenton and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree and cook for 5 minutes, stirring occasionally., Add the rice, scattering it across the pan in as even a layer as possible., Add the chicken stock and saffron and season well with salt., When the stock reaches a boil, set a timer for 20 minutes and adjust the heat so the paella cooks at a gentle simmer., Check the riceif its still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.

SOLUTION:
handful, extra virgin olive oil, chicken, yellow onion, garlic, bay leaf, mushrooms, chorizo, paprika, white wine, tomato puree, Spanish, chicken stock, threads, Salt