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.
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Question: Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone., This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone., Spread each chop out in the shape of a butterfly., Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver., Pound until each flap is an even 1/4-inch thick., Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil., Place the pounded pork chops in a wide, shallow dish and pour the marinade over them., Marinate in the refrigerator, turning occasionally, for 2 hours., When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees., While the oil is heating, remove pork chops from the marinade and shake off liquid., Dredge chops in flour, making sure to cover all spots of the meat and bone., Then dip the chops in the beaten egg, and let the excess egg drip off., Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone., When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches)., Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether., Remove and drain on paper towels., While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil., (Make sure the salad has a light taste of the sesame oil; if not, add a little more.), Season with salt., Place each chop on a large dinner plate and season with coarse salt., Strew each chop with the watercress salad and serve immediately., *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp., They are available at Japanese groceries.

Answer: pork chops, rice-wine vinegar, soy sauce, sugar, sesame oil, peanut oil, Flour, jumbo egg, panko crumbs, watercress leaves, tomato, scallion, mung bean sprouts, rice-wine vinegar, sesame oil, salt

Question: Place ribs in an ungreased 5-qt. slow cooker. Combine the next 11 ingredients; pour over ribs. Cook, covered, on low until meat is tender, 8-10 hours., To make sauce, transfer cooking juices to a small saucepan; bring to a boil. Meanwhile, in a small bowl, combine cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

Answer: pork, pineapple, tomato sauce, onion, green pepper, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, garlic, salt, pepper, cornstarch, cold water

Question: Stack the strips of orange peel on top of one another, and holding them firmly in place, take a chef's knife and slice them into julienne strips (slivers)., Place the slivered peel in a little saucepan with 1 cup water and 1/8th teaspoon of baking soda., Bring to the boil and set a timer to 20 minutes; meanwhile, , Carefully cut the pith and remaining peel off the orange and quarter the flesh, again removing the pith from the center, slicing the flesh into very small pieces., Put them into a 4 cup measuring cup., You are looking to have 3 cups of fruit, including slivered peel;, Peel the ripe mangos., A vegetable peeler works well if you go s l o w l y., Slide knife down the flat side of the pit and remove the flesh--then repeat on the other side., Cut the mango flesh into very small pieces and add them to the orange;, Check on your boiling orange peel, and after twenty minutes, strain water out and add the peel to the mangos and orange, looking to see there are 3 cups of fruit., If there's slightly less or more, that's alright--, Measure five cups of sugar into a fairly large, heavy pot., Add the salt, then the fruit, and finally, the lime juice., [At this point you may add the yellow food coloring., It is totally unnecessary, of course, but it just enhances the color overall to a gorgeous golden hue];, Heat your ingredients quite rapidly to boiling while stirring continuously., Now, be careful not to stir too vigorously, or a foam will appear--one you may need to skim off., Once brought to the boil, remove the pot from the heat and let stand for fifteen (15) minutes., This is a good time to heat your jar lids to near boiling, then turn off and keep hot--at the same time, get your jars to the boiling point as well;, Reheat marmalade to boiling, then open and add your liquid pectin., Let it all come back to boiling, and let it gently boil, while stirring constantly for five whole minutes., Then turn it off and let it sit., If need be, skim the foam., It is totally edible, but prize-winning jams are foamless., I use the foam for our home use;, Turn your attention to the canning process: make sure your jars are in boiling hot, but calm water--and make sure the lids are in almost-boiling water., Place a rack next to your marmalade mixture;, With tongs, lift out one jar and empty it of water, and bring it over to the rack next to your marmalade mix., Using a ladle, stir into the mix and begin filling your jar, leaving about 1" of air below the rim., With a toothpick, or plastic knife, eliminate any bubbles on the surface, and using a clean cloth, wipe the rim free of any jam;, Place lid cover on rim and screw the rest on gently, (not tightly) and return the filled jar to the boiling water using your tongs., Fill and seal each of the jars in this way, until they are all sitting on the rack in your large, boiling-water pot;, Make sure there is at least 1" of water above your sealed jars., Put the lid on the pot and bring the water to the boil, and then boil it all for ten minutes;, After ten minutes of continuous boiling, carefully lift each jar out and onto a rack., Listen carefully for the sound of the lid vacuum-sealing when it hits the cool air--it is a little popping sound as the lid warps inwardly., EACH JAR MUST WARP INWARDLY AND MAKE THIS LITTLE SOUND or it possibly didn't vacuum seal properly., Crouch down and examine each lid., If each is slightly indented, it is vacuum-sealed and can be stored for several months on a shelf, no problem., If you have any question about one of them, open it up, make sure there's a good 1" of air below the clean rim, reseal, reboil, and listen again for the sound of the lid indenting., Screw your lids on more tightly;, Finish all your jars in this way., Just place remaining empty jars in the water bath, boiling for a few minutes until sterile, filling them with marmalade, and processing as above;, Label your jars and include a date on the label so your friends know when it was processed., Once you've done this recipe, you will see that your next batch goes along more quickly--and you'll feel like a canning expert!, [one final note: it is always better to make 2 batches than to attempt to double this recipe.]

Answer:
oranges, water, baking soda, very ripe ones, limes squeezed, sugar, salt, pouches