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: Dissolve sugar and salt in 2 cups hot water., Let water cool; add yeast, dissolve and add slightly beaten eggs, oil and 3 cups flour., Using a wooden spoon, beat in 2 cups flour, 1 cup at a time, then add remaining flour and knead until smooth., Oil bowl and turn dough once in bowl., Cover and leave in a warm place for about 2 hours or until double in size., Divide dough into 3 parts. Roll out on a floured surface., Spread each part with 1/4 cup butter and sprinkle with 1/4 cup sugar and 2 teaspoons cinnamon. Roll and cut into 1/2-inch slices.
Example Output: sugar, salt, water, yeast, eggs, vegetable oil, flour, butter, sugar, cinnamon, butter, light brown sugar, pecans

Example Input: In 8 x 12-inch baking dish, combine vegetables and 1/2 can French fried onions; arrange chicken breasts on vegetables., In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables., Sprinkle chicken with paprika., Bake, covered, at 375 for 40 minutes or until chicken is done., Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Example Output: frozen baby carrots, green beans, mushrooms, celery, onions, chicken, white wine, chicken bouillon, garlic salt, black pepper

Example Input: For the dressing, heat the oil with the chili pepper over low heat until the oil reaches 125 to 135 degrees, or warm to the touch., Remove from the heat and allow to steep for two hours., Reserve., In a bowl, combine the vinegar, mustard and the seasonings and mix thoroughly., Gradually whisk in the chili oil., Set aside., For the sauce, in a small bowl combine the yogurt and mayonnaise and whisk in the curry., Allow to set for half an hour., Then add the remaining ingredients for the sauce., Cover and chill., Tear the greens into bite-size pieces., Wrap in a towel and refrigerate., Refrigerate the artichoke hearts., Bring a small pot of lightly salted water to the boil., Add the beans and cook for two to five minutes, or until just tender., Drain under cold water and drain again., Set aside., Repeat the process with the carrots and cook for three to five minutes or until just tender., Drain under cold water and drain again., Combine the diced mango with the lemon juice in a small bowl and cover tightly., For the fish, in a large Teflon pan, melt one tablespoon of butter over medium heat., Cook the fish over medium heat for two or three minutes on each side., Set aside in a warm place., In a large bowl, combine the greens, vegetables and remaining mango with enough dressing to coat the greens., Divide among four plates., Carefully place the sole over the greens., Serve immediately and pass the sauce at the table.
Example Output:
light olive oil, red chili pepper, raspberry vinegar, Salt, yogurt, mayonnaise, curry powder, cilantro, mango, cress, red oak leaf, salad bowl lettuce, string beans, baby carrots, mango, lemon juice, unsalted butter, lemon