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 Q]: Prepare pears: peel, halve, core and cut into 1 inch pieces., In a medium saucepan with a lid, combine pears, 1/4 cup of water, lemon zest and 1/8 tsp of coarse salt., Bring to a simmer over medium heat., Cover and cook until pears are soft - 10 to 12 minutes., Uncover and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes., Transfer mixture to a food processor and blend until smooth., Add lemon juice and honey to taste., Serve warm or let cool, then cover and refrigerate up to 1 week.
[EX A]: firm ripe, lemon zest, lemon juice, salt, honey

[EX Q]: Heat oven to 350F., In a large bowl, combine crust ingredients., Chill 5-10 minutes for easier handling., Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan., Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell)., You can also use your fingers to press the dough into a shell in the muffin cup., Prepare filling: beat eggs until foamy., Gradually add sugar and almond extract, beating until thick and ivory colored., Blend in almond paste, mixing well., Fill each crust with 1 teaspoon filling., Top with colored sugar, almond slices, or candied cherries., Bake 20-25 minutes until they are a VERY light golden brown., Cool 5 minutes then remove to wire rack.
[EX A]: flour, salt, sugar, butter, egg, vanilla, almond, eggs, sugar, almond, almond paste, colored crystal sugar

[EX Q]: Preheat oven to 400F., Butter two shallow 2-quart baking dishes (or equivalent)., In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (according to the al dente instructions listed on the package); drain pasta, and return to pot., In a large nonstick skillet, heat oil over medium-high., Brown Italian sausage until cooked all the way through., Remove from heat to cool., In a 5-quart Dutch oven or heavy pot, melt butter over medium., Once melted add flour and garlic; cook, whisking, 1 minute., While whisking, gradually add milk; bring to a simmer, add in the freshly grated nutmeg, whisking frequently until thickened., Add mushrooms, sausage and tomatoes; cook 1 minute., Off heat, gradually stir in provolone and 1/2 cup Parmesan., Add pasta to pot; season with salt and pepper., Divide pasta mixture between baking dishes; sprinkle each with the remaining cup Parmesan., Bake, uncovered, until top is golden and bubbling, about 20-25 minutes., Let stand 5 minutes before serving., For Freezing: Prepare to the point where you sprinkle the top with Parmesan and then let pasta cool., Cover tightly with foil, and freeze up to 3 months., Reheating Frozen Pasta: Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours., Remove foil; bake until golden, about 15 minutes more.
[EX A]:
Olive Oil, Sausage, Unsalted Butter, All-Purpose Flour, Garlic, Milk, Fresh Nutmeg, fluid Crimini, Tomatoes, Provolone Cheese, Parmesan Cheese, Salt