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: Mix first 4 ingredients in large bowl., Cover and chill 30 minutes., Whisk juice, vinegar, and cornstarch in medium bowl to blend., Set aside., Heat oil in heavy large skillet over medium-high heat., Add garlic, ginger, and cayenne; saute 15 seconds., Add chicken mixture; stir-fry until just cooked through, about 4 minutes., Transfer chicken to plate., Add bell pepper, peas, and onion to same skillet., Stir-fry until vegetables are crisp-tender, about 2 minutes., Return chicken to skillet., Stir juice mixture to recombine and add to skillet., Simmer until sauce thickens, stirring constantly, about 1 minute., Season with salt and pepper.

Answer: chicken, soy sauce, cream Sherry, peel, tangerine juice, rice vinegar, cornstarch, peanut oil, garlic, fresh ginger, cayenne pepper, red bell pepper, snow peas, green onion

Question: Pre -heat the oven to 190C/Gas 5., Halve the butternut squash, remove the seeds and put on a baking tray cut side up., Dot the flesh with half the butter, cover loosely with foil and bake for 45 minutes., Meanwhile, fry the onion and bacon in the oil and remaining butter until the onion is soft and the bacon crisp., Put in a bowl and stir in the mustard, thyme, walnuts, breadcrumbs and cheese., Season and pile onto the squash., Bake, uncovered, for 20 minutes more, or until squash is completely tender and the cheese has melted., Cut in half to give 4 portions, and serve.

Answer: butternut squash, butter, red onion, bacon, olive oil, coarse grain mustard, thyme, walnuts, white breadcrumbs, lancashire cheese

Question: Heat oven to 350F., In a large bowl, combine crust ingredients., Chill 5-10 minutes for easier handling., Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan., Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell)., You can also use your fingers to press the dough into a shell in the muffin cup., Prepare filling: beat eggs until foamy., Gradually add sugar and almond extract, beating until thick and ivory colored., Blend in almond paste, mixing well., Fill each crust with 1 teaspoon filling., Top with colored sugar, almond slices, or candied cherries., Bake 20-25 minutes until they are a VERY light golden brown., Cool 5 minutes then remove to wire rack.

Answer:
flour, salt, sugar, butter, egg, vanilla, almond, eggs, sugar, almond, almond paste, colored crystal sugar