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.

Input: Consider Input: Cook hamburger; warm beans., Put ground beef, refried beans and cheese in a cake pan., Heat it until cheese is melted, with olives and onions on it., Then put tomatoes, sour cream, guacamole and the rest of cheese on., Then it's ready to eat with some chips.

Output: hamburger, beans, olives, tomatoes, onion, cheese, sour cream, guacamole, chips

Input: Consider Input: Cook the vermicelli 6 minutes, drain, but do not rinse. Marinate cooked vermicelli overnight in the oil, lemon juice and Accent., Add the mayonnaise, celery, onion, stuffed olives, ripe or black olives, pimentos and salt and pepper to taste the next morning., Let the salad sit for awhile as to allow the flavors time to blend. This salad tends to improve the longer it stays in the refrigerator., Serves about 30 people.

Output: vermicelli, salad oil, lemon juice, Accent, mayonnaise, celery, onion, olives, black olives, pimentos, salt

Input: Consider Input: Combine salt, sugar and lemon pepper., Rub evenly over both sides of fish., Drizzle the non-skin side with the Pernod., Roll the salmon in the tarragon., Wrap tightly in plastic wrap, including all of the tarragon., Place in a container with sides and place a skillet or plate on top of the salmon filet., Weight down the plate with several cans (whatever is in the pantry)., Refrigerate for 36-48 hours, turning once in that time., Unwrap salmon and brush off tarragon leaves., Serve sliced thinly, or re-wrap in a fresh sheet of plastic and refrigerate., For sauce, combine all ingredients in a bowl., Serve on thinly sliced rye or pumpernickel bread.
Output: kosher salt, light brown sugar, lemon pepper, salmon fillet, Pernod, tarragon, sauce, Greek yogurt, fresh dill, fresh fennel, mustard