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.

In a small bowl, whisk together the flour, baking powder, and salt; set aside., In the bowl of a stand mixer, cream sugar and butter., Beat in the egg, vanilla, and zest (flavouring if using)., Add the dry ingredients, mixing enough to combine., With your hands, knead in enough of the potato starch to make the dough easy to handle., Roll into 2-teaspoon sized balls, pressing your finger in the middle to make a dent., Bake in on a parchment-paper lined sheet in a preheated 350F oven for about 10-13 minutes until very lightly browned., Reinforce the dents with your finger before they cool., Fill the dents with lemon curd once cool., Enjoy!
sweet rice flour, potato starch, baking powder, salt, sugar, butter, egg, vanilla, lemon, drops lemons, potato starch, lemon curd

Place peaches in a food processor or blender; process until smooth. In a large microwave-safe bowl, combine the peaches, pectin, cinnamon and allspice. Cover with waxed paper and microwave on high for 4-5 minutes or until mixture just begins to bubble, stirring every minute., Stir in sugar; microwave on high for 5-6 minutes or until mixture comes to a rolling boil, stirring after 3 minutes. Microwave on high for 30 seconds. Pour hot into hot jars or freezer containers, leaving 1/2-in. headspace. Cool slightly., Cover with tight-fitting lids. Refrigerate or freeze. May be refrigerated for 3 weeks or frozen up to 3 months.
peach, powdered fruit pectin, ground cinnamon, ground allspice, sugar

Preheat oven to 400., In a medium mixing bowl stir together the eggs, sugar, salt, and nutmeg until well blended., Gradually stir in the milk, half and half, and vanilla; mix well., Pour the custard into the unbaked pie crust., Sprinkle the custard with the additional nutmeg., Bake for 15 minutes, then reduce the temperature to 350 and bake for 35 minutes more, or until a knife inserted in the center comes out clean; watch the pie crust edges; cover to prevent overbrowning., Allow the pie to cool completely, then refrigerate until ready to serve.
Filling, eggs, sugar, salt, ground nutmeg, milk, vanilla