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.
One example is below.
Q: Preheat oven to 375 degrees., Boil syrup, sugar and shortening over medium heat, stirring constantly., Remove from heat., Gradually stir in flour and nuts., Drop by teaspoonfuls about 3 inches apart on lightly greased cookie sheet., Bake 5 to 6 min., Remove from oven and let stand 5 min, before removing from sheet., May be rolled into cylindrical shape while still hot., If cooled too much, return to oven for a minute., Yield: 4 dozen cookies.
A: flour, nuts, corn syrup, shortening, brown sugar
Rationale: This is a good example, as we see the NER is generated correctly from the directions.
Q: For the cure: Combine the salt and pepper in a bowl., Generously cover the ribs with the cure., Place the ribs, uncovered, on a rack set in a baking pan or a tray., Marinate for 24 hours in the refrigerator., Rinse the ribs well under cold water, and pat dry thoroughly., For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes., Using a mortar and pestle or spice grinder, grind the toasted spices., Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly., Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil., Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking., Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs., Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch., Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours., Pour the pan juices through a strainer to remove the onions., Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half., Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt., Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices., Serve drizzled with the apricot mint chimichurri., Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water., Soak the apricots for 10 minutes to plump., Remove the apricots from the hot water and roughly chop., In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped., Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce., Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.
A:
kosher salt, freshly ground black pepper, lamb spare rib racks, whole black peppercorns, fennel seeds, paprika, sage, thyme, garlic, onion powder, sugar, bay leaf, sweet onions, red wine vinegar, thyme, chicken, Olive oil, Kosher salt, Chimichurri, apricots, honey, mint, parsley, fresh cilantro, red wine vinegar, lemon, garlic, adobo sauce, ground cumin, paprika, kosher salt, freshly ground black pepper, red pepper, extra-virgin olive oil