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.

In a medium bowl, whisk together butter-milk, vanilla, almond extract and 3 Tbsp. honey until smooth. Pour 2 Tbsp. buttermilk mixture into each of 6 1/2-cup ice pop molds and freeze until slightly firm, about 1 hour., If using fresh peaches, bring a pot of water to a boil over high heat. Have a large bowl of ice water ready. Add peaches to boiling water and cook just until skins loosen, about 30 seconds. Using a slotted spoon, transfer immediately to ice water. Let stand until cool enough to handle, about 30 seconds., Peel peaches and cut into wedges; discard peels and pits. Place peach wedges (or frozen peaches) in a food processor with remaining 2 Tbsp. honey and puree until smooth. Transfer 3/4 cup peach puree to a small bowl. Stir remaining 3/4 cup puree into remaining buttermilk mixture. Reserve any extra puree for a separate use., Remove popsicle molds from freezer and top each with 1/4 cup peach-buttermilk mixture. Freeze until slightly firm, about 1 hour. Remove from freezer and top each mold with 2 Tbsp. peach puree. Insert sticks according to manufacturer's instructions. Freeze until firm, at least 3 hours and up to 1 week. Unmold and serve.
buttermilk, vanilla, almond extract, honey, peaches

Heat butter in a deep saucepan and saute/fry onion and shallot over medium heat till onions begin to turn brown, about 5 min., Add in leeks and celery., Cover tightly and sweat for 15 min over very low heat., Add in potatoes, celery root, salt, pepper and 1 1/2 c. of the stock to the saucepan., Bring to a boil and simmer, uncovered, for 10 min or possibly more, till potatoes and celery root are fork-tender., Transfer soup mix to a food processor and puree till smooth., Return to the saucepan and add in the balance of the stock., Simmer for a few min, then correct seasoning if necessary., Serve medium warm., Serves 6.
butter, onion, shallot, very, celery, baking potatoes, celery root, salt, white pepper, Chicken

Preheat oven to 350 degrees F (175 degrees C)., Press the pie crust ito a 9-inch pie plate; set aside., Place broccoli in a glass bowl., Cover bowl with plastic wrap., Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside., Melt butter in a large saucepan over medium heat., Saute onion and garlic in melted butter until slightly translucent, about 5 minutes., Stir ham and broccoli into the onion mixture and transfer to the pie crust., Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture., Sprinkle paprika over the entire quiche., Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.
crust, frozen broccoli, butter, onion, garlic, ham, Cheddar cheese, milk, eggs, ground black pepper, paprika