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: Make the bread dough and prove once., I make my dough in a bread maker that's fitted with special dough kneading blades, but you can knead by hand if you'd prefer., After the first proving, split the dough into 3, and place them in a cake tin that's been greased with a small amount of oil., I use a cake tin to make it easier to put the dough in the fridge., To stop the dough from drying out, place a well-wrung damp cloth over the top of the tin., Then cover the cloth with some cling film., Then place the tin into the fridge and leave the dough to prove for a second time overnight., I always place the dough in the fridge sometime around 10 or 12 pm., In the morning, take the tin out of the fridge, peel off the damp cloth, and put the tin in the oven., Don't bother with preheating., Simply set your oven to 200C and bake the bread for 17 minutes., It's ready!

A: bread, flour, Sugar, Salt, yeast, Milk, butter
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Q: In a large pot, melt the butter over moderately low heat., Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes., Sprinkle with flour, and cook roux for 2 minutes, until bubbly., Stir in the stock, milk, and cream. Bring to a simmer, stirring., Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer., Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.

A: butter, scallion, celery, flour, fish stock, milk, heavy cream, egg yolks, lump crabmeat, salt, fresh ground black pepper, paprika, bacon, green onion
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Q: 1. Fill a large stock pot (at least 8 quarts) with 5 quarts of water. Bring the water to a boil on high heat. Add the salt., 2. Heat a large skillet over medium heat. Add the pancetta or guanciale and render it for 8 minutes or until it is golden brown., , 3. In a small bowl whisk together the egg yolks, chicken stock, and Parmigiano Reggiano., , 4. Drop the spaghetti into the water and let it cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite. Near the end of cooking, dip a heatproof measuring cup into the water and remove 1/2 cup of the pasta cooking water., , 5. Stir the water gradually into the egg mixture., , 6. Drain the spaghetti and without rinsing it, tip it into the pancetta. Add the yolk mixture and cook over low heat for 1 minute. Add the butter and pepper. Taste for seasoning and add more salt, if you like. Adapted from Il Casale

A:
salt, pancetta, egg yolks, chicken stock, unsalted butter, Pepper
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