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.

Q: Peel and dice potato into 2 cm cubes. Cook in salt water for about 5 minutes, or until they are slightly cooked with still some firmness. Drain and set aside., Meanwhile, brown bacon then dice or crumble, reserving two slices for garnish. Crumble reserved slices and set aside. Note if you are using reduced salt, add a couple extra slices to the pan for extra flavour., Drain off most of the bacon grease from the pan, reserving a little. Fry potatos and onions in bacon grease until onions have softened and started to become translucent. Poor into a crockpot. Add remaining ingredients to the crockpot except for the reserved two slices of bacon., Cook on low for about 6 hours. If you are placing the crock pot on to cook while at work, do preparation work the night before and refrigerate. If you doing this recipe on stove top, simmer for about 40 - 45 minutes, stirring every four or five minutes to ensure it doesn't stick to the bottom., Serve with a sprinkle of bacon and diced green onions as garnish.

A: potato, bacon, corn, corn, milk, milk, onions, Worcestershire sauce, pepper
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Q: Line cookie sheet with heavy duty aluminum foil and spray with Pam., Place bread dough on sheet and roll out into a rectangle., In the center of dough from top to bottom, you will layer the ingredients., Start with ham, salami, provolone, pepperoni, and the mushrooms., Taking a sharp knife make 4 slits on each side of the bread dough., You will then crisscross along the top sealing edges., Place in a warm spot, cover with kitchen towel and let rise., This can take anywhere from 1 to 3 hours depending on how warm the spot is., When it has doubled in size, brush with egg whites, (can be omitted) and bake in 350F (180C) F oven for 30 minutes or until brown.

A: bread, ham shaved, provolone cheese, pepperoni, mushrooms, egg whites
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Q: Tear the lettuce leaves into bite-size pieces., Remove the peel and pith from the oranges., Cut the oranges into 1/4-inch slices., Cut the slices into quarters and put in a medium bowl., Peel and section the grapefruit., Cut the grapefruit into bite-size pieces and add to the oranges., Drain the fruit, reserving fruit in a small bowl., Add the lemon juice, honey, and orange liqueurto the reserved fruit juice., Pour the juice over the lettuce., Toss to coat evenly., Arrange the lettuce on salad plates., Top each serving with grapefruit and orange pieces and a sprinkling of almonds.

A:
butter, oranges, grapefruits, lemon juice, honey, orange liqueur, slivered almonds
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