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.
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Question: Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan., Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight., Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.), Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.

Answer: Spareribs, Garlic, Olive Oil, Salt, Black Pepper, Worcestershire Sauce, Onions, Vinegar, Ginger, Tap Water, Ketchup, Dijon Mustard, Tabasco Sauce

Question: At least 1 1/2 hours before serving preheat oven to 350F., Remove any loose papery skin from garlic, leaving head intact., Place garlic in small baking dish; pour olive oil over garlic., Cover and bake garlic 1 hour., Cool garlic until easy to handle., Separate garlic head into cloves., Press soft, cooked garlic from each clove into small bowl; discard skin., Reserve 1 tbsp olive oil from roasted garlic., Dice onions., In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender., Peel and dice potatoes., Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling., Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes., Spoon half of potato mixture into blender; cover and blend at low speed until smooth., Pour mixture into bowl., Repeat with remaining potato mixture., Note: Use an immersion blender instead if you have one., Return all to sauce pan., Add half and half cream and heat soup to boiling, stirring constantly., Serve soup hot or refrigerate to serve chilled soup later.

Answer: garlic, olive oil, onions, potatoes, chicken broth, salt

Question: BROWN HAMBURGER WITH BASIL, OREGANO AND GARLIC. MIX IN SPAGHETTI SAUCE. SET ASIDE, , BEAT EGGS IN A BOWL. DRAIN COTTAGE CHEESE IN A COLANDER. DISCARD LIQUID. MIX EGG, COTTAGE CHEESE AND 1/2 CUP OF THE PARMESAN CHEESE TOGETHER. SET ASIDE., , MELT BUTTER IN SAUCEPAN. ADD FLOUR TO MAKE A ROUX (THICK PASTE CONSISTENCY. ADD CREAM A LITTLE AT A TIME AND BLEND WITH WIRE WHISK UNTIL YOU HAVE A CREAMY BECHAMEL SAUCE. SEASON WITH SALT AND PEPPER., , IN A 9X13 PAN, LAYER A LITTLE MEAT SAUCE, THEN 4 PIECES OF LASAGNA NOODLES, THEN COTTAGE CHEESE MIXTURE, THEN HALF MOZARELLA AND PROVOLONE, THEN HALF BECHAMEL SAUCE AND THEN START OVER. SPRINKE THE LAST 1/2 CUP OF PARMESAN CHEESE OVER THE TOP. COVER WITH FOIL AND BAKE 1 HOUR. UNCOVER AND LET REST ABOUT 1/2 HOUR

Answer:
SPAGHETTI SAUCE, LEAN HAMBURGER, OREGANO, GARLIC, EGGS, MOZZARELLA CHEESE, PROVOLONE CHEESE, PARMESAN CHEESE, FLOUR, BUTTER, CREAM, NOODLES