instruction:
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.
question:
Preheat oven to 350., In, 9 x 13-inch pan grease well.
answer:
butter, eggs, flour, milk, salt, baking powder, Cheddar cheese

question:
Preheat the oven to 350 degrees F., Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces., Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color., For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
answer:
olive oil, kosher salt, broccoli florets, mayonnaise, white wine, mustard, whole grain mustard, tarragon, cherry tomatoes

question:
In a large bowl, cover beans by at least 4 inches water and let soak overnight. The next day, drain, transfer beans to a large pot, and cover with at least 2 inches of fresh cold water. Add halved onion, garlic, 1 celery stalk, carrot, and 1 bay leaf to pot. Season with salt. Bring to a gentle simmer over medium-high heat, then lower heat to maintain gentle simmer. Cook until beans are fully tender, about 45 minutes. (Bean cooking time will vary depending on age and exact type of bean; taste every 5 minutes until done.) Set aside to cool., Meanwhile, combine salmon in a large saucepan with enough cold water to cover. Add 1 stalk celery, remaining 1 bay leaf, and lemon halves with their juice. Heat over medium heat until water registers 170F on an instant-read thermometer (or until water is at just below a bare simmer, if you don't have a thermometer), then adjust heat to maintain temperature. Cook until salmon is 115 to 120F in the center, about 20 minutes. (If you don't have a thermometer, salmon should flake easily when done.) Drain salmon, discard aromatics, and let cool in refrigerator., Using your fingers, flake salmon into large pieces. In a large bowl, whisk together remaining 4 tablespoons lemon juice, olive oil, shallot, and dill. Season with salt and pepper. Add cooled and drained beans, diced celery, diced fennel, and arugula and toss well. Add salmon, season with salt and pepper, and toss gently to combine. Serve right away.
answer:
cranberry beans, yellow onion, garlic, stalks celery, carrot, bay leaves, Kosher salt, skinless, lemon, extra-virgin olive oil, shallot, dill, Freshly ground black pepper, fennel bulb, arugula