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.

Example Input: Bake at 425 for 25 minutes in a 9-inch pan.
Example Output: eggs, buttermilk, melted Crisco, salt, cornmeal, soda, baking powder

Example Input: Cook the potatoes in salted, boiling water for 15-20 mins. Meanwhile, to make the dressing, whisk together 1 egg yolk and lemon juice with a pinch of salt. Slowly add oil, whisking continuously until thick like mayonnaise. Stir in the milk and season., Drain the potatoes and rinse under cold water until cool enough to handle. Peel and dice., Place eggs in saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from pan heat. Let eggs sit in water 12 minutes, drain then run under cold water. Cook the carrots in a separate pan of boiling water for 5-6 mins, adding the beans and peas to the pan after 3 mins. Drain and rinse under cold water., Peel the eggs and slice into wedges. Mix the potatoes, carrots and peas with the mayonnaise and season. Serve the salad in bowls and sprinkle with capers and parsley. Serve with the egg on top.
Example Output: potatoes, egg yolks, lemon juice, olive oil, milk, carrots, green beans, frozen peas, capers, Parsley

Example Input: Season the chicken with salt and pepper., In a very large enameled cast-iron casserole, warm the olive oil., Add the chicken pieces in batches and brown over high heat, about 5 minutes per side., Remove the chicken to a platter and discard the oil from the casserole., Add the wine and vinegar and boil over high heat, stirring, until reduced by half, about 6 minutes., Return the chicken to the casserole and add the onions, olives, raisins and enough stock to cover two-thirds of the chicken., Tie the cloves, bay leaves, cinnamon sticks and peppercorns in cheesecloth and add them to the casserole., Bring to a simmer over moderately high heat and cover., Cook over very low heat until the chicken and onions are tender, 1 to 1 1/2 hours., Skim off the fat., Taste the cooking liquid and, if necessary, remove the solids and boil it down until it is full-flavored., Return the solids to the casserole and season with salt and pepper., In a small skillet, toast the pine nuts over moderately low heat until lightly browned, 3 to 4 minutes., Sprinkle the chicken with the pine nuts and serve.
Example Output:
chicken, chicken, Kosher salt, olive oil, white wine, sherry vinegar, cipolline onions, green olives, golden raisins, chicken stock, cloves, bay leaves, cinnamon sticks, whole black peppercorns, pine nuts