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.

Preheat oven to 400AF., Mix dried mushrooms and hot water in a bowl., Stir well and allow to stand for 30 to 40 minutes., Strain through a sieve lined with a kitchen paper towel and set the liquid aside., Finely chop the mushrooms., Meanwhile, peel eggplants, if needed, and cut in half lengthwise., Brush the cut sides liberally with 1/2 tablespoons oil., Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes., Allow to stand until cool enough to handle., Cut into 1-inch cubes and add to a large slow cooker (crock-pot)., Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat., Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes., Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes., Pour in the reserved mushroom-soaking liquid and chickpeas., Bring to a boil and cook, stirring often, for about 6 minutes., Stir into the slow cooker and stir to mix with the eggplant., Cover and cook until the chickpeas are very tender, about 8 hours on Low., Remove cinnamon stick and bay leaf., Stir in tomatoes and parsley., Serve warm or refrigerate until ready to use.
mushrooms, water, ones, olive oil, onions, garlic, oregano, cinnamon, salt, black pepper, bay leaves, chickpeas, tomatoes, parsley

Put all ingredients in medium small pot on stove., Heat over medium heat until butter melts and sauce just start to bubble., Reduce heat and simmer over low heat 10-15 minutes, uncovered., Use on beef or pork ribs on the grill -- just put on the last 5 minutes, so the sauce does not burn on the ribs -- just let caramelize nicely and enjoy!
ketchup, dark cherry preserves, red wine vinegar, brown sugar, molasses, salt, ground black pepper, Tabasco sauce, chili powder, garlic, liquid smoke, lemon juice, Worcestershire sauce, butter

Preheat oven to 400., CRUST --, Combine cookie crumbs and butter; press firmly into bottom of 10-inch springform pan; bake for 8 minutes; cool in pan on wire rack., Turn stove temp down to 325., VANILLA BATTER --, Beat cream cheese with mixer until creamy; gradually add sugar, beating well; add eggs (one-at-a-time) beating well after each; stir in sour cream and vanilla; set aside., TRUFFLE BATTER --, Combine cream cheese, melted chips and jam; stir well., PUT IT TOGETHER --, Pour/Spoon two-thirds of the vanilla batter over the crust; then drop rounded spoons-ful of truffle batter over the batter in the pan; pour remaining vanilla batter on top of that., Bake at 325 for 80 minutes (1 hr, 20 min)--batter will be "almost set" (cake rises above pan);, TOPPING --, While that is baking, combine sour cream, sugar and vanilla; set aside., When cake has been in the oven for 1 hr, 20 minutes, INCREASE TEMP to 375 and pour topping mixture over the cake; bake 5 minutes., Remove from oven, cool in pan on wire rack for several hours., Cover and chill in fridge for 8 hours., TO SERVE --, Combine chocolate chips and whipping cream in saucepan (or microwave) until chocolate melts., Remove sides of pan, slice into servings; drizzle chocolate over slices of cake., Garnish as desired.
chocolate sandwich, butter, cream cheese, sugar, eggs, sour cream, vanilla, cream cheese, semi-sweet chocolate chips, raspberry, sour cream, sugar, semi-sweet chocolate chips, whipping cream, vanilla, whipped cream, fresh raspberry, mint sprig