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: Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves. Cut in half from stem to top. Finely sliced the shallot. Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside., Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant. Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes., Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes. Add in sliced chillies and toss all together. Season with salt and pepper.

A: brussels, shallot, goose fat, chilli, honey, dijon mustard, water, salt, black pepper
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Q: In a pot, combine salt, sugar, vinegar and oil. Bring to just a boil, stirring to dissolve sugar and salt. Add onions and return to a boil., Using a slotted spoon, pack onions into canning jars. Pour in pickling liquid to cover. Seal jars with lids and refrigerate for at least 3 days to blend flavors. Store in the refrigerator for up to 1 month.

A: salt, sugar, white wine vinegar, corn oil, white pearl onions
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Q: Stir broccoli into hot rice., Saute onion in oleo., Add to rice mixture., Make sauce of cheese, milk and soup., Stir in rice mixture; mix well., Place in buttered baking dish., Bake 35 to 40 minutes at 350.

A:
frozen broccoli, rice, onion, oleo, Velveeta cheese, milk, cream of chicken soup
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