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: At least 1 1/2 hours before serving preheat oven to 350F., Remove any loose papery skin from garlic, leaving head intact., Place garlic in small baking dish; pour olive oil over garlic., Cover and bake garlic 1 hour., Cool garlic until easy to handle., Separate garlic head into cloves., Press soft, cooked garlic from each clove into small bowl; discard skin., Reserve 1 tbsp olive oil from roasted garlic., Dice onions., In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender., Peel and dice potatoes., Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling., Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes., Spoon half of potato mixture into blender; cover and blend at low speed until smooth., Pour mixture into bowl., Repeat with remaining potato mixture., Note: Use an immersion blender instead if you have one., Return all to sauce pan., Add half and half cream and heat soup to boiling, stirring constantly., Serve soup hot or refrigerate to serve chilled soup later.

Output: garlic, olive oil, onions, potatoes, chicken broth, salt

Input: Consider Input: Clean beef shank and pad dry with paper towel. Rubbed 1/8 tsp salt and pepper on the Shank. High up the oil. Pan sear the Beef Shank in high heat for about 2 mins. Make sure the sear all sides of the Shank., Pan sear the Patty Pan Squash for a minute also in high heat using the same pan. Add more oil if needed., Place Ginger root, small Taros or potatoes, Beef Shank and the rest of the ingredients except the Patty Pan Squash and half of the Leek into pot in that order. You can use any kind of the pot. The thicker heavier the better. I use clay pot that really keep heat and flavor of the food very well. If you choose to use Crock pot or electric Pressure Cooker, it'd be even easier. But cook time will be different., Bring to boil in high heat, cover pot and simmer 3 hours, Add the Patty Pan Squash cover and cook for 15 mins also until they are tender, add more liquid if needed, Mix in the remaining half leek or green onion and cheese, Plate or Serve directly in Pot. 2-4 Servings. (The 1st 2 steps of pan searing are optional)

Output: also, salt, freshly grounded pepper, Pan, leeks, ginger root, Black Tea, Soy Sauce, Worcestershire sauce, Onion, Anise, whole pepper, chili pepper, sugar, tomato paste, cheese

Input: Consider Input: Preheat oven to 450 degrees F., In a bowl, whisk together flour & salt, then cut in shortening until mixture has consistency of coarse meal., Sprinkle with cold water & mix just until flour is moistened., Shape into a ball & roll out on floured board to an 11-inch circle, then fit this pastry into a 9-inch pie plate & turn the edge under before crimping., Prick bottom & side of pastry with a fork & fill with pastry beans so the baking shell will hold it's shape., Bake for 10 to 12 minutes & then let the shell cool., Meanwhile, drain the syrup from the peaches into a saucepan & reserve 8 peach slices for garnish., Chop remaining peach slices & add to the syrup, then add the mincemeat, sugar, cornstarch & zest, mixing well., Bring to a boil over medium heat, stirring constantly, & cook until thickened & clear., Turn this filling into the pie shell & let it cool thoroughly., Whip the cream until stiff & fold in the brown sugar & spice, before spooning it over the pie in a wide border & topping with the reserved peach slices.
Output: flour, salt, shortening, cold water, peaches, mincemeat, sugar, cornstarch, lemon zest, heavy cream, brown sugar, pumpkin pie spice