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 Input:
Note: Good Seasons (R) Italian Salad dressing mix may added to the vinegar, water and oil for additional flavor. To prepare dressing with less oil, substitute 1/4 cup water and 1/4 cup oil in place of 1/2 cup oil., Method: Eggs, 1. Place eggs in a single layer in a saucepan., 2. Add enough cold water to cover eggs with 1 inch of water., 3. Cover pan and bring just to a boil, over high heat., 4. Remove from heat and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.), 5. After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled., 6. Drain and peel the eggs immediately., 7. Slice eggs about 1/8 inch thick and set aside., Method: Potatoes, 1. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes., 2. While potatoes are simmering, chop carrots and bell pepper and set aside., 3. Slice celery and set aside., 4. Drain potatoes in a colander., 5. When potatoes are just cool enough to handle, peel and slice about 1/8 inch thick., Method: Salad, 1. In a large bowl, alternate layers, about 1/3 cup each, of chopped carrots, chopped bell pepper and sliced celery., 2. Follow with a layer of potatoes and a layer eggs., 3. Season layers to taste with salt and pepper., 4. Repeat until all vegetables are used., 5. Do not stir., 6. Mix vinegar, water and oil. Add seasoning, if using Good Seasons (R) mix. Mix well., 7. Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.

Ex Output:
Eggs, Potatoes, Carrots, Green Bell Pepper, Celery, Salt, , Water, Vegetable Oil, Italian Salad Dressing

Ex Input:
Position a rack in the center of the oven and preheat to 325 F. Butter a 9-inch cake pan with high sides and line it with a round of parchment paper. Butter the paper, then dust the parchment and sides of the pan with flour. Line a baking sheet with parchment paper., In a double boiler or microwave, melt the chopped chocolate over low heat until melted and smooth. Set aside to cool slightly., Whisk the flour, salt, and cinnamon together in a small bowl., In the bowl of a standing mixer, or in a bowl with a handheld mixer, cream the butter and confectioners' sugar together until light and fluffy. Add the 5 egg yolks one at a time, beating after each addition until smooth. Beat in the melted chocolate., In a clean bowl, with clean beaters, whip the egg whites on medium high speed, until foamy and thickened. Slowly stream in the granulated sugar and beat until the whites hold soft peaks., Stir 1/3 of the egg whites into the chocolate mixture, then fold in the remaining whites. Fold in the flour mixture., Spread the batter evenly in the prepared pan, and bake the cake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool the cake in the pan on a rack for 20 minutes, then carefully turn the cake out onto a rack to cool completely., While the cake cools, prepare the syrup., In a small saucepan, combine the sugar and water. Cook over medium high heat until all of the sugar has dissolved. Remove from the heat and let the mixture cool to room temperature. Stir in the rum., To assemble the cake: Use a serrated knife to carefully split the completely cooled cake into two layers. Place the top layer of the cake, cut side up, onto a cooling rack. Generously brush the cake with the rum syrup, then spread 1/2 cup of apricot jam over the top. Brush the cut side of the other layer of cake with syrup, then place it on top of the jam, cut side down. Spread the remaining jam over the top and sides of the cake. Refrigerate for 20 minutes., While the cake is in the fridge, make the glaze. Heat the chocolate and butter together in a double boiler or microwave until completely melted and smooth. Heat the heavy cream and corn syrup in a small saucepan until just simmering. Whisk the cream into the chocolate mixture until smooth., To glaze the cake: Place the cake on a rack on top of the parchment-lined baking sheet. Pour the glaze over the top and use an offset spatula to smooth the top. Gently tap the pan to remove excess glaze from the sides of the cake. Move the cake, on the rack, to the refrigerator. Cool until the glaze is set, about 10 minutes., Use a wide, flat spatula to move the cake to a serving platter. Cut into slices and serve.

Ex Output:
cake, semisweet chocolate, cake flour, salt, cinnamon, unsalted butter, confectioners, eggs, egg yolk, granulated sugar, syrup, sugar, water, rum, apricot, bittersweet chocolate, unsalted butter, heavy cream, light corn syrup

Ex Input:
Prep: 15 minutes, Cook: 5 minutes, plus rising time., Sprinkle yeast over hot lowfat milk in a large mixing bowl., Stir in sugar and set aside 5 min., Beat egg yolks and vanilla in a small bowl., Stir into yeast mix., Sift flour and salt together in a bowl and stir into liquid ingredients., Stir in melted butter and mix thoroughly., Carefully mix in beaten egg whites., Cover loosely and set aside to let rise in a hot place about 45 min, till mix doubles in volume., Preheat waffle iron., When warm, lightly brush waffle iron surface with oil., Pour 3/4 c. batter per waffle onto warm iron., Close and bake 4-5 min or possibly till iron stops steaming., Open cover and use fork to remove waffle., Continue with remaining batter., Serve immediately with strawberries and desired toppings or possibly keep hot in 200 F oven till ready to serve.

Ex Output:
yeast, milk, Sugar, eggs, Vanilla, flour, Salt, Unsalted butter, Strawberries