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.

Ex Input:
Heat oven to 350F., Prepare cake batter as directed on package; pour into greased 13x9-inch baking dish., Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min., ; pour over batter in dish., Place baking dish on baking sheet., (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.), Bake 55 min., to 1 hour or until toothpick inserted in centre comes out clean., Cool 20 min., (Sauce will thicken slightly as it cools.), Sprinkle with icing sugar., Serve warm., Refrigerate leftovers.

Ex Output:
yellow cake, sugar, cold milk, water, icing sugar

Ex Input:
Preheat the oven to 350 degrees., Have an 8 or 9-inch pie plate at hand., Place the unbaked pie shell in the plate., Sprinkle the bottom of the pie shell evenly with chocolate chips., Whisk together the eggs, 1 cup of sugar and flour in a mixing bowl., Gradually mix in the butter, then add the nuts and vanilla extract., Carefully pour mixture over the chocolate chips, in a circular motion so it does not disturb the chips., Bake for 1 hour, until the filling is set., Serve slightly warm, with whipped cream, if desired.

Ex Output:
unbaked pie shell, chocolate chips, eggs, sugar, flour, unsalted butter, walnuts, vanilla extract, cream

Ex Input:
Corn Cakes: Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped., Add ricotta, eggs, flour, cornmeal, baking powder, salt, and pepper; pulse until combined., Transfer batter to a bowl; stir in the remaining 1 cup corn kernels., Heat oven to 225 degrees F; place a large baking sheet in oven., Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 tbsp oil in each skillet)., Drop teaspoonfuls of the batter into the hot skillets., Cook 2 1/2 minutes per side, until puffed and golden., Transfer to oven to keep warm while making remaining corn cakes., To serve, arrange warm fritters on a platter and serve with Avocado Sauce and Roasted Red Pepper Sauce., Avocado Sauce: Scoop avocado flesh with a spoon into a small bowl; mash well until smooth., Stir in mayonnaise, lime juice, salt, and pepper., Cover and refrigerate up to 4 hours before serving., Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup, Roasted Red Pepper Sauce: Puree bell pepper, bread, mayonnaise, salt, and pepper in a blender until smooth., Pour into a small bowl., Cover and refrigerate up to 4 hours before serving., Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup

Ex Output:
fresh corn kernels, milk, scallions, ricotta cheese, eggs, flour, cornmeal, baking powder, salt, Pepper, Cooking spray, avocado, mayonnaise, lime juice, salt, Pepper, red bell pepper, white bread, mayonnaise, salt, Pepper