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:
MAKE THE CUPCAKES, Preheat the oven to 350F., Line standard cupcake pans with paper liners., In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the flour, baking powder, salt, and sugar on low speed., Add the butter and mix until uniformly blended., Add the egg whites, milk, and almond extract and mix on low speed for about 1 minute., Scrape down the sides and bottom of the bowl., Beat on medium-high speed for 2 minutes, or until the batter is blended and smooth., Fill the lined cupcake pans two-thirds full with the batter., Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb., Remove the pans from the oven., Carefully remove the cupcakes from the pans and transfer to wire racks to cool., Cool completely before filling., MAKE THE FILLING, In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium-high speed until soft peaks form., Add the sugar and almond extract and beat on high speed until stiff., Use immediately., MAKE THE FROSTING, In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix all of the ingredients on low speed until blended., Increase the speed to high and whip for 3 to 4 minutes, or until very fluffy., Use immediately., ASSEMBLE THE CUPCAKES, Fill a pastry bag with the almond cream filling., Cut off the tip of the pastry bag to make a small opening., Insert the tip of the bag into the center of the cupcake and squeeze to release the filling., Repeat until all the cupcakes are filled., Fill a pastry bag with the almond buttercream frosting., Cut off the tip of the pastry bag to make a small opening., Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers., Roll the outer edges of the cupcakes in amaretti and biscotti crumbs., Top each with a pine nut flower, if desired., Refrigerate until serving.

Ex Output:
cake flour, baking powder, salt, sugar, unsalted butter, egg whites, milk, almond, heavy cream, granulated sugar, almond, unsalted butter, confectioners sugar, water, almond, biscotti crumbs, nut flowers

Ex Input:
Saute white onions, then scramble with the eggs., Add cheese and venison sausage or salami., Serve immediately.

Ex Output:
eggs, white onions, Cheddar cheese, venison salami, salt

Ex Input:
Heat oil in heavy large pot over medium-high heat., Add onions; saute until brown, about 6 minutes., Add jalapenos and garlic; saute 1 minute., Add beef; saute until brown, breaking up with back of fork, about 5 minutes., Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil., Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes., Skim any fat from surface of chili., (Can be made 2 days ahead., Cool slightly., Refrigerate uncovered until cold, then cover and keep refrigerated., Bring to simmer before continuing, stirring occasionally.), Ladle chili into bowls., Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

Ex Output:
olive oil, red onions, jalapeno chilies, garlic, ground beef, chili powder, ground cumin, sweet paprika, tomatoes, kidney beans, beef broth, Sour cream, cheddar cheese, green onions, fresh cilantro