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: Cook pasta in a large pot of boiling, salted water until al dente., (I generally use 4 qts of water with 2 Tbs kosher salt.), Drain well, reserving 1 1/2 cups of the water., Sprinkle with olive oil and toss., Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot., Stir sauce until heated through--5 to 10 minutes., Check sauce seasoning and add additional salt to taste., Add pasta and sauce to pasta pot and toss to coat., If sauce is too thick, add some additional pasta water.

A: penne pasta, kosher salt, olive oil, pumpkin puree, garlic, milk, apple cider, parmesan cheese, sherry wine vinegar, basil, nutmeg, cinnamon, white pepper, salt
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Q: Cut shortening into flour and salt., Combine egg, water and vinegar all at once., Blend with a spoon just until flour is all moistened., This is an easy crust to handle and can be re-rolled without toughening., Keep in refrigerator for up to 2 weeks., Can be frozen.

A: flour, salt, egg, vinegar, baking powder, sugar, cold water
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Q: For broth, coat a roasting pan with vegetable oil and roast neck, back and wings of chicken with roughly cut vegetables in a 450 degree oven. Baste every 15 minutes with oil and turn until all is dark brown but not burned. Deglaze pan with a cup of water and turn all into a soup pot. Add 5 more cups of water and simmer one and a half hours. Strain, chill, remove fat and strain through cheesecloth., For risotto, melt butter and oil in heavy-bottomed pan., Saute onion until soft but not brown., Add rice and cook until coated with fat., Add wine and cook and stir until absorbed., Add grated celery root and stir well., Add 1 cup broth and stir every few minutes until absorbed., Add chopped celery and mix., Add second cup of heated broth. Now stir constantly, tasting frequently, just until the rice is cooked al dente and creamy. You may need all or part of the last 1/2 cup of broth, or use water., Fold in the parmesan and season with drops of lemon juice, salt and pepper. Serve immediately with additional parmesan on the side.

A:
broth, chicken, carrots, celery stalks, yellow onion, garlic, vegetable oil, butter, olive oil, onion, Arborio rice, white wine, celey root, chicken broth, celery, Parmesan cheese, lemon juice, salt
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