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: Mix salt and pepper with flour and roll veal cutlets in mixture until lightly covered., Heat oil in frying pan and then add veal., Cook until browned., Remove veal and set aside in casserole dish., Add butter to frying pan and fry onions until translucent., Add garlic, mushrooms and green peppers and fry for another 3-4 minutes., Stir frequently., Add contents of frying pan to casserole dish., Add the rest of the ingredients (red wine, consomme, rosemary) to contents of the casserole., Bake at 350F for about 45 minutes., You may or may not need to spoon the liquids over the veal every so often (to keep moist) depending on the size of your casserole dish.

A: onions, green pepper, mushrooms, veal cutlets, condensed beef broth, red wine, garlic, flour, butter, rosemary, olive oil, salt, black pepper
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Q: Saute onion in butter and oil., Cook till soft and brownish, about 10 min on medium-low heat. Put onions and all ingredients in large bowl and mix with your hands. Put in loaf pan or casserole and bake in preheated oven 350 for about 45 minutes. Enjoy with a nice baked potato. Baked potatoes in oven for one hour at 350. Wrap in foil if you want a soft skin, no foil skin will be crisp.

A: hamburger, onion, catsup, eggs, milk, breadcrumbs
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Q: Preheat the oven to 350. Butter eight 6-ounce ramekins and coat with Parmigiano; tap out the excess. Place the ramekins on a sturdy rimmed baking sheet., In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water. Pat dry. Using a 3 1/4-inch biscuit cutter, stamp out 24 rounds (they should fit neatly inside the ramekins)., In a large saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper., Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil., Bake the cupcakes for about 20 minutes, until the filling is just bubbling. Remove the foil and bake for about 30 minutes longer, until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife around the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Serve hot or warm.

A:
unsalted butter, freshly grated Parmigiano-Reggiano cheese, lasagna noodles, all-purpose, milk, egg, chives, parsley, cheese, Freshly ground pepper
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