instruction:
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.
question:
Wash greens thoroughly and remove tough stems; cut leaves into thin strips and set aside., Rinse salmon and pat dry., Hold knife at an angle and slice salmon into 4 or 8 equal pieces., Place each piece of fish between 2 pieces of waxed paper, the cut sides against paper, and pound gently with a mallet or rolling pin to create slices of even thickness (about 18 inch thick)., Season scallops of salmon with salt and pepper if desired., Heat 2 tablespoons of the olive oil in a 5- to 6-quart pan over medium-high heat., Add the onion and stir until tender but not brown, about 4 minutes., Stir in the garlic and greens; cook, stirring, until the greens are just tender, about 3 minutes., Transfer greens to a bowl and keep warm., Heat about 1 teaspoon of the remaining oil in the pan, or in a 10- to 12-inch frying pan, over medium-high heat., Add scallops to pan in a single layer (you will cook salmon in several batches) and cook until edges turn opaque, 20 to 30 seconds., Turn scallops and cook other side about 15 seconds., Lift cooked salmon from pan and keep warm., Repeat with remaining scallops, adding additional oil if necessary to prevent sticking., When scallops are cooked, add the lemon juice to the pan and scrape the bottom of the pan with a wooden spoon to loosen browned bits., Stir in the parsley and set aside., To serve, divide greens among warmed plates, top with 1 or 2 of the salmon scallops, pour the pan sauce over each serving.
answer:
salmon, salt, black pepper, olive oil, onions, garlic, lemon juice, parsley

question:
To make bread using this recipe, follow the instructions for pain a lancienne (page 52), adding the sugar at the beginning of the process., To make pizza dough, follow the instructions for neo-Neopolitan pizza dough (page 67), again adding the sugar at the beginning of the process., You can make a multigrain variation using 80 percent whole wheat flour and 20 percent (by weight) other whole grain flours in any combination., Just be sure the total weight still adds up to 24 ounces (680 g)., Also, reduce the water by 1 ounce (28.5 g).
answer:
whole wheat flour, salt, sugar, water, olive oil

question:
In a large pot on a medium heat, bring your milk, sugar and vanilla extract to the boil then add your rice. Bring your rice to the boil and then turn the heat down immediately and cook your rice for 30 minutes on a slow simmer. Keep stirring to ensure the milk does not burn., While your rice is cooking, seperate two egg yolks into a seperate large bowl and whisk together. Once your rice is cooked, add a tablespoon of your cooked pudding to the egg yolk and mix together quickly. Repeat this step 6 times., Add the egg yolk mix and cream into the large pot with your pudding and simmer for an additional 5 minutes on a low heat., Transfer your rice pudding to a large bowl and dust with cinnamon. Serve on its own or with toppings of your choice such as fresh berries or prunes. This dish can be eaten hot or cold.
answer:
Sugar, White rice, Vanilla, cream, Egg yolks, Cinnamon, Fresh berries