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.

Ex Input:
Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside., In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture., Spread batter evenly into prepared pans. Bake at 350 for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots., Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

Ex Output:
eggs, ground hazelnuts, flour, baking powder, salt, water, vanilla, sugar, heavy whipping cream, confectioners, apricots, apricot, cream

Ex Input:
Peel large potatoes and slice., Place in a 9 x 13-inch baking dish., Slice onions into rings and mix with potatoes., Pour milk over potatoes until covered., Grate Longhorn Colby cheese or cheese of your choice., Layer top of dish with cheese., Add salt and pepper to top., Bake in 375 oven until potatoes stick tender with fork, approximately 40 minutes.

Ex Output:
potatoes, cheese, onions, milk, salt, pepper

Ex Input:
Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally., In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months., Thaw frozen sauce in refrigerator before using.

Ex Output:
fresh raspberries, sugar, light corn syrup, liquid fruit pectin, lemon juice