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.

[EX Q]: Mix cornmeal and 1/2 of the water., Place remaining water and milk in large saucepan., Bring to boil., Gradually add cornmeal mixture, stirring with wire whisk until well blended., Stir in salt., Cook 3 to 5 minutes or until mixture is very thick and begins to pull away from side of pan, stirring constantly., Add bacon bits, process cheese spread and onions; mix well., Transfer to full (2-inch) hotel pan (or 1/6 hotel pan for trial recipe)., Hold, covered, on steam table up to 1 hour.
[EX A]: Yellow cornmeal, water, milk, salt, Bacon, green onions

[EX Q]: Grease a 9" springform pan with shortening or cooking spray. Wrap aluminum foil around the outside bottom and about two thirds up the sides of the pan (to prevent leakage while baking), Heat oil in small saucepan over medium heat. Add onion; cook until soft and golden, about 4 minutes. Cool slightly. In a med bowl beat cream cheese, eggs, and half-and-half with an electric mixer on medium speed until well blended. Dice salmon. Add sauteed onion, swiss cheese, dill and salmon to the cream cheese mixture and mix on low speed or with a spatula until all the ingredients are incorporated., Pour mixture into prepared pan, smoothing to form an even layer. Place filled springform pan in a large baking pan. Carefully pour boiling water into baking pan to reach halfway up sides of springform pan. Bake in 300 degree oven 45 minutes. Turn off oven; leave cheeesecake in oven until thoroughly cooked, about 1 hour. Remove springform sides just before serving, To store cheesecake, remove from pan; cover with plastic wrap and then wrap in aluminum foil. Store in Refrigerator for up to 5 days. Or freeze (wrapped) for up to 2 months; thaw it overnight in the refrigerator before removing the plastic wrap and serving
[EX A]: shorting, cooking coil, onion, cream cheese, eggs, nova, swiss cheese, dill

[EX Q]: Grate the skins of the lemons finely., Place the jelly in a measure and make up to 1 pint with freshly brewed tea., Stir until dissolved, then cool., When it is slightly thickened stir in the grated lemon peel and pour into a wetted 1-pint mould or into individual moulds., Decorate with cream.
[EX A]:
lemons, lemon jelly, freshly brewed, whipped cream