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.

MAKE THE CUPCAKES, Preheat the oven to 350F., Line standard cupcake pans with paper liners., In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the flour, baking powder, salt, and sugar on low speed., Add the butter and mix until uniformly blended., Add the egg whites, milk, and almond extract and mix on low speed for about 1 minute., Scrape down the sides and bottom of the bowl., Beat on medium-high speed for 2 minutes, or until the batter is blended and smooth., Fill the lined cupcake pans two-thirds full with the batter., Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb., Remove the pans from the oven., Carefully remove the cupcakes from the pans and transfer to wire racks to cool., Cool completely before filling., MAKE THE FILLING, In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium-high speed until soft peaks form., Add the sugar and almond extract and beat on high speed until stiff., Use immediately., MAKE THE FROSTING, In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix all of the ingredients on low speed until blended., Increase the speed to high and whip for 3 to 4 minutes, or until very fluffy., Use immediately., ASSEMBLE THE CUPCAKES, Fill a pastry bag with the almond cream filling., Cut off the tip of the pastry bag to make a small opening., Insert the tip of the bag into the center of the cupcake and squeeze to release the filling., Repeat until all the cupcakes are filled., Fill a pastry bag with the almond buttercream frosting., Cut off the tip of the pastry bag to make a small opening., Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers., Roll the outer edges of the cupcakes in amaretti and biscotti crumbs., Top each with a pine nut flower, if desired., Refrigerate until serving.
cake flour, baking powder, salt, sugar, unsalted butter, egg whites, milk, almond, heavy cream, granulated sugar, almond, unsalted butter, confectioners sugar, water, almond, biscotti crumbs, nut flowers

Saute chopped onions, celery and bell peppers in small amount of oil., Boil shrimp as you would to eat; peel., Make very brown roux of at least 4 heaping tablespoons flour and necessary oil. Add all vegetables to shrimp., Add water as desired., Season to taste and simmer for 1 to 2 hours., Ham, boiled chicken or smoked sausage may be used instead of shrimp or may be added in addition to shrimp.
peeled shrimp, crab meat, onions, clove garlic, celery, oregano, bay leaf, tomatoes, okra, bell peppers, black pepper, sugar

Preparation:, , To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth. Toss the corn and red pepper in a small bowl; set aside. Toss the tomato, cucumber and onion in a separate bowl; set aside. Make a bed of arugula or watercress on a large platter. Top 1/3 of the greens with the corn mixture. Place the tomato and cucumber next to the corn, covering another 1/3 of the greens. Cover the remaining greens with the sliced chicken; top the chicken with crumbled bacon. Drizzle half the dressing over top, and scatter the diced avocado overall. Serve the remaining dressing on the side., , , Nutrition Information for Dressing Per Serving: Calories 60; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 130mg; Carbohydrate 7g; Fiber 2g; Protein 2g; Vitamin A 2%DV**; Vitamin C 4%DV; Calcium 2%DV; Iron 4%DV; Potassium 38%DV Nutrition Information for, , Dressed Salad Per Serving: Calories 190; Total fat 8g; Saturated fat 1.5g; Cholesterol 25mg; Sodium 270mg; Carbohydrate 18g; Fiber 5g; Protein 13g; Vitamin A 20%DV; Vitamin C 35%DV; Calcium 4%DV; Iron 10%DV; Potassium 38%DV * For salt indicated as the amount "to taste, " no amount of the ingredient is included in the analysis. ** Daily Value
Black Bean Vinaigrette, black beans, garlic, pepper, salsa, apple cider vinegar, hot water, Kosher salt, freshly ground black pepper, extra-virgin olive oil, salad, corn kernels, red bell peppers, tomatoes, cucumber, red onion, bunches, chicken breast, bacon, avocado