TASK DEFINITION: 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.
PROBLEM: Marinate: Cut chicken into about 1 1/2 inch chunks. Combine chicken, buttermilk, and salt in large zipper lock bag and refrigerate 30 minutes or up to 2 hours., Combine hot sauce, water, sugar, butter and 2 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes., Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp hot sauce mixture in second shallow dish until mixture resembles coarse meal., Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken., Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken., Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat., Serve :).

SOLUTION: chicken breasts, buttermilk, salt, hot sauce, water, sugar, unsalted butter, cornstarch, egg whites, all-purpose, baking soda, vegetable oil

PROBLEM: At least 1 1/2 hours before serving preheat oven to 350F., Remove any loose papery skin from garlic, leaving head intact., Place garlic in small baking dish; pour olive oil over garlic., Cover and bake garlic 1 hour., Cool garlic until easy to handle., Separate garlic head into cloves., Press soft, cooked garlic from each clove into small bowl; discard skin., Reserve 1 tbsp olive oil from roasted garlic., Dice onions., In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender., Peel and dice potatoes., Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling., Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes., Spoon half of potato mixture into blender; cover and blend at low speed until smooth., Pour mixture into bowl., Repeat with remaining potato mixture., Note: Use an immersion blender instead if you have one., Return all to sauce pan., Add half and half cream and heat soup to boiling, stirring constantly., Serve soup hot or refrigerate to serve chilled soup later.

SOLUTION: garlic, olive oil, onions, potatoes, chicken broth, salt

PROBLEM: Combine flour, oatmeal, brown sugar, soda, salt and margarine. Press 1/2 of crumbs into a 9 x 13-inch pan and bake at 300 for 10 minutes., Take from oven and sprinkle chocolate chips (can add nuts also) over baked crust., Combine caramel syrup and 6 tablespoons flour, mixing well, and drizzle over chocolate chips., Sprinkle remaining crumbs over topping., Bake at 350 for 15 to 20 minutes or until golden brown., Chill bars.

SOLUTION:
flour, oatmeal, brown sugar, soda, salt, margarine, semi-sweet chocolate chips, Richardson's caramel, flour