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: Mix all the ingredients together, adding more flour if necessary. The dough should be soft, but not sticky., Roll the dough on a lightly floured board until it is about 1/4 inch think., Cut into triangles and fry in hot oil until lightly browned.

A: egg, sugar, milk, butter, white flour, baking powder
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Q: Peel, cube, and boil potatoes in large pot of salted water., In another pan, boil eggs., When both have been cooked through, drain and let cool., Peel eggs and chop., In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper., Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes., Refrigerate until completely cooled before serving or overnight.

A: red potatoes, egg, onion, dill pickle, celery, sour cream, mayonnaise, salt
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Q: Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. With motor running, gradually stream in 1/2 cup ice water and process until dough comes together. Transfer dough to a work surface; form into a ball, then flatten into a disk. Wrap in plastic and chill at least 30 minutes., Preheat oven to 400F. Heat 1 Tbsp. oil in a small skillet over medium-low. Cook leek, stirring occasionally, until softened but without taking on any color, about 5 minutes. Transfer to a plate., Mix goat cheese, cream, and garlic in a medium bowl to combine; season with salt and black pepper., Divide dough into 4 pieces. Roll out 1 piece of dough on a lightly floured surface to an 8" round; transfer to a parchment-lined baking sheet. Using an offset spatula, spread one-quarter of goat cheese mixture over dough, leaving a 1" border. Scatter 1 Tbsp. dill evenly over, then top with a thin layer of potato slices. Drizzle with oil; season with salt. Scatter one-quarter of leeks over potatoes. Fold edges of dough over filling, tucking and overlapping slightly as needed. Repeat with remaining dough, goat cheese mixture, chopped dill, potatoes, and leeks and more oil and salt to make 3 more galettes. Brush top of dough with egg., Bake galettes until crusts are golden brown and potatoes are soft, 30-40 minutes. Drizzle with honey and top with dill sprigs. Sprinkle with pink peppercorns, if using; season with salt and black pepper., Dough can be made 1 day ahead. Keep chilled.

A:
pistachios, flour, kosher salt, sugar, butter, olive oil, only, goat cheese, heavy cream, garlic, Kosher salt, flour, dill, potatoes, egg, pink
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