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: Preheat oven to 350 degrees F (175 degrees C). Grease 16 individual muffin cups with cooking spray. Place on a baking sheet lined with parchment paper., Split biscuits in half. Place 1 half in each muffin cup; press biscuit dough to cover the bottom and sides of each cup., Place apple pie filling in a bowl; cut up larger pieces of apples. Mix in vanilla extract and 1/2 teaspoon cinnamon. Divide filling among dough-lined cups., Combine remaining 1/2 teaspoon cinnamon, flour, brown sugar, and nutmeg in a bowl. Cut in butter with a pastry cutter until mixture is crumbly. Sprinkle over pie filling and gently press down., Bake in the preheated oven until edges are golden brown and filling is bubbly, about 13 minutes. Cool for 5 minutes on the baking sheet. Carefully transfer to serving plates; cool for 5 minutes more. Top with a scoop of vanilla ice cream and a drizzle of caramel topping.

A: cooking spray, apple pie filling, vanilla, ground cinnamon, all-purpose, brown sugar, ground nutmeg, butter, vanilla ice cream, caramel ice cream topping
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Q: 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.

A: 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
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Q: Into a bowl sift together flour, baking powder, and salt., In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy., Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla (batter will appear curdled)., With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough., Halve dough and form each piece into a disk., Chill dough, wrapped in plastic wrap, until firm, about 3 hours., Cut twenty-four 6-inch squares of wax paper., Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick)., Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet., If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm., Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet., Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying., Dough may be made 1 day ahead and chilled., In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved., In a bowl whisk together yolks., Cook milk mixture over moderate heat, whisking, until it comes to a boil., Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture., Bring custard to a slow boil, whisking, 1 minute., Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted., Cover surface of filling with plastic wrap., Filling may be made 1 day ahead and chilled., Do not stir filling or it will break down., Preheat oven to 375F., and lightly butter 2 baking sheets., Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round., Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly., Transfer pie to baking sheet, discarding paper, and crimp edge with a fork., Prick pie with fork once., Make 11 more pies with remaining dough rounds and filling., Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool., Pies may be made 4 hours ahead and chilled, covered., Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).

A:
flour, baking powder, salt, unsalted butter, vegetable shortening, sugar, eggs, milk, vanilla, sugar, cornstarch, salt, water, milk, egg yolks, unsalted butter, lemon juice, freshly grated lemon zest
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