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.

Example Input: Preheat oven to 350 degrees. In a mixing bowl, cream the butter & sugar. Beat until fluffy. Beat in egg and almond extract. Blend in the flour and mix well. Stir in cherries. Roll dough into small balls and place on a parchment lined cookie sheet. Flatten each cookie slightly with your fingers. Bake about 10-12 minutes or until bottoms are golden brown. Remove cookies from sheet and cool on wire racks.
Example Output: butter, granulated sugar, egg, almond, flour, dried cherries

Example 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.
Example 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

Example Input: Combine and cook covered at 300 for 5 hours.
Example Output:
stew meat, carrots, green pepper, onion, brown sugar, pepper, stalks celery, potatoes, tapioca, salt