TASK DEFINITION: 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.
PROBLEM: Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan., Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight., Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.), Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.

SOLUTION: Spareribs, Garlic, Olive Oil, Salt, Black Pepper, Worcestershire Sauce, Onions, Vinegar, Ginger, Tap Water, Ketchup, Dijon Mustard, Tabasco Sauce

PROBLEM: Sift dry ingredients into large mixing bowl., Cut in butter and cheese until it resembles coarse cornmeal., Make a well and pour in 3/4 cup buttermilk., Mix lightly with a fork to make a stiff but workable dough, adding more buttermilk if needed.

SOLUTION: flour, baking powder, sugar, salt, baking soda, unsalted butter, low-fat farmer cheese, buttermilk

PROBLEM: *Preheat oven to 425, 1., Combine tahini, chicken broth, juice of 1/2 lemon in a mixing bowl., 2., Chop a handful of herbs and add to mixing bowl., Whisk until incorporated., 3., Stuff chicken cavity with both halves of lemon and half of the green onions., Tie drumsticks., 4., Season the outside of chicken with salt and pepper., 5., Spoon 1/2 cup of the tahini mixture over the top of the chicken., 6., Roast chicken for 15 minutes at 425., Reduce heat to 350, baste chicken with additional tahini sauce and roast for another 15 minutes., 7., Add diced onion and carrot to pan, baste chicken again, and continue to cook for 45 minutes or until juices run clear (and meat temp gets to at least 160)., After removing from oven, let chicken rest for 10 minutes before carving it., Gravy 1., Melt 1/2 Tablespoon of butter in a saucepan over medium heat., 2., Whisk in the remaining tahini mixture., 3., Strain the juices from the roasting pan into the gravy and mix well., 4., Season with salt and pepper to taste.

SOLUTION:
Tahini, Chicken Broth, Lemon, Fresh Herbs, Chicken, Scallions, Carrot, Onion, Salt, Butter