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.

Mix salt and pepper with flour and roll veal cutlets in mixture until lightly covered., Heat oil in frying pan and then add veal., Cook until browned., Remove veal and set aside in casserole dish., Add butter to frying pan and fry onions until translucent., Add garlic, mushrooms and green peppers and fry for another 3-4 minutes., Stir frequently., Add contents of frying pan to casserole dish., Add the rest of the ingredients (red wine, consomme, rosemary) to contents of the casserole., Bake at 350F for about 45 minutes., You may or may not need to spoon the liquids over the veal every so often (to keep moist) depending on the size of your casserole dish.
onions, green pepper, mushrooms, veal cutlets, condensed beef broth, red wine, garlic, flour, butter, rosemary, olive oil, salt, black pepper

Fish:, Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times., To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork., You may also barbeque this. If you do brush it with the marinade often., Serve hot with avocado butter, lemon wedges and fresh parsley sprigs., Avocado Butter:, In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients., Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.
soy sauce, lemon peel, lemon juice, garlic, mustard, salad oil, swordfish, lemon wedge, parsley, Avocado Butter, butter, avocado, lemon juice, fresh parsley, Worcestershire sauce, garlic salt

In a large saucepan, heat 1 tablespoon olive oil over medium heat., Add onion and garlic; cook and stir for 5 minutes., Remove from heat and place onion mixture in large bowl., Add salt, pepper, ginger, ginger root, bread crumbs and eggs and mix well., Add turkey and mix gently until combined., Roll into 1 1/2 inch balls, cover and chill for 2-3 hours., When ready to eat, combine 2 tablespoons olive oil and butter in large saucepan., Cook meatballs , turning occasionally, until tender and golden brown, about 10-12 minutes., Add broth and chutney to skillet and bring to a simmer., Place meatballs and sauce in chafing dish or slow cooker on warm.
olive oil, onion, garlic, salt, pepper, ground ginger, gingerroot, breadcrumbs, egg, ground turkey, olive oil, butter, chicken broth, mango