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.

Input: Consider Input: Using a heavy pan with a tight-fitting lid, bring 2 cups of chicken stock to a boil. Stir in couscous, turn off heat, put the lid on the pan and let it sit for five minutes without lifting the lid., While couscous cooks, thinly slice the green onions and measure 1/2 cup finely grated Parmesan cheese., After 5 minutes, remove lid and fluff the couscous with a fork. Let cool for 2-3 minutes., Stir in green onions and finely-grated Parmesan. Season to taste with freshly-ground black pepper and serve hot.

Output: whole wheat couscous, chicken stock, green onions, parmesan cheese, fresh ground black pepper

Input: Consider Input: In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper., NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender., If using canned potatoes, bring to soft boil., Turn down heat to medium., Gradually add soup and milk, stirring constantly., Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes., Stir in sour cream, bacon, and parsley, and heat thru., Top with additional pepper and cheese.

Output: potatoes, cream of chicken soup, milk, sour cream, water, onion, salt, salt, pepper, hot sauce, garlic, parsley, bacon, cheddar cheese

Input: Consider Input: Preheat oven to 350 degrees. Prepare 3 timbale cups, 12 oz size, with cooking spray. Set them in a baking pan that can be filled halfway up the sides of the cups with hot water., , Slowly pour hot milk into beaten eggs, whisking constantly. Beat in rest of ingredients. Divide custard evenly between the three timbale cups. The herbs and shallot will float and sink respectively, so it takes some care to achieve an even split., , Pour hot water in the baking dish to reach halfway up the sides of the timbale dishes, and with great care put it in the oven. Bake for 20 minutes, or until custards are set. Take out of the oven with great care so as not to spill the hot water or get any in the timbale cups. Allow to set for 5 minutes before unmolding. Carefully using a knife, release the edges, then dump onto a plate. Top with sauteed mushrooms if desired, and serve!
Output: eggs, milk, fresh sage, fresh parsley, shallot, salt, black pepper, Red Pepper