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]: Thaw potatoes 30 to 40 minutes until separated., Combine all except potato chips., Pour into a 9 x 13-inch pan., Top with chips., Bake at 375 for 40 minutes to 1 hour., Makes 10 servings.
[A]: frozen hash browns, onions, cream of chicken soup, sour cream, margarine, Cheddar cheese, potato chips

[Q]: Preheat oven to 325F., Put a kettle of water on to heat for the water bath., Add 3/4 cup sugar ino 13 cup water in a small heavy saucepan., Bring to a simmer over low heat, stirring occasionally until sugar melts., Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes., (Watch so that it does not burn.), Carefully pour caramel into six 3/4 cup ramekins and tilt to coat insides evenly., Set aside., Whisk eggs, egg whites and remaining 13 cup sugar in a medium bowl until smooth., Stir in pumpkin puree, ginger and vanilla, whisk until smooth., Stir in low-fat and evaporated milks., Pour into prepared ramekins., Skim off any air bubbles., Put a folded kitchen towel in a roasting pan., Put ramekins on towel., Pour enough boiling water to the pan to come halfway up the outsides of the ramekins., Bake puddings until wooden stick inserted in their centers comes out clean, about 50 minutes., Remove ramekins from water and let cool on a wire rack., Cover and refrigerate until chilled, at least 2 hours or longer., Before serving, run a knife around the edge of each flan and invert into shallow dessert bowls., Serve and enjoy.
[A]: sugar, water, eggs, egg whites, pumpkin puree, ginger freshly, vanilla, milk, milk

[Q]: Preheat broiler., Combine fennel and bell pepper on a baking sheet coated with cooking spray. Drizzle vegetable mixture with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt. Toss to coat. Broil 10 minutes. Add tomatoes to pan; toss gently. Broil 10 minutes., Combine remaining 1 1/2 teaspoons oil, garlic, and shrimp in a bowl; toss to coat. Add shrimp mixture to pan. Broil an additional 6 minutes or until shrimp are done and vegetables are charred and tender. Transfer shrimp mixture to a large bowl. Add remaining 1/4 teaspoon salt; toss gently. Sprinkle mixture with cheese and basil., Wine note: This refreshing summer dish is all about the snap of tart and tangy ingredients (tomatoes, feta, and shrimp) juxtaposed with herbal flavors (basil and fennel). Try it with a lively herbal sauvignon blanc from Sancerre, in the Loire Valley of France. The Vincent Delaporte Sancerre 2006 is about $ -Karen MacNeil
[A]:
fennel bulb, red bell pepper, Cooking spray, extravirgin olive oil, salt, red Brandywine tomatoes, garlic, shrimp, feta cheese, fresh basil