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: Put peas or beans in large bowl., Cover with 4 to 5 inches of water., Soak overnight., Drain the beans; run them under hot water until slightly whitened., Put in large soup pot; cover with 3 quarts cold water., Brown onions and garlic in a little butter. Add to beans., Tie parsley, thyme, bay leaves, carrots and lemon in cheesecloth., Add to beans., Add ham hock., Cook slowly for 3 hours., Remove flavorings in cheesecloth and discard., Remove ham hock and let cool., Remove 2 cups beans with a little liquid. Puree and return with 2 cups water., Cut ham into small pieces and return to soup., Season with pepper and salt., Reheat carefully. Serve with cornbread.
Example Output: beans, water, onions, clove garlic, parsley, thyme, bay leaves, carrot, lemon, hock, pepper, salt, amount butter, water

Example Input: Preheat oven to 400 degrees F (200 degrees C)., Place the beets, apples, and fennel in a large roasting pan. In a small bowl, mix together the honey Dijon salad dressing, apple cider vinegar, olive oil, salt, and pepper. Pour the dressing mixture over the beets, apples, and fennel and mix well., Roast in the oven for 1 hour or until the beets are tender.
Example Output: beets, apples, fennel, honey, apple cider vinegar, olive oil, salt, ground black pepper

Example Input: To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer., Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm., Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared., To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.
Example Output:
oil, cracked black pepper, big, vegetable stock, oil, arborio rice, lemon rind, baby spinach, cracked black pepper, parmesan cheese