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.

Q: Wash and completely dry grapes. In a big bowl, mix sugar, cream cheese, sour cream, vanilla and desired amount of pecans. Mix well. Add grapes and mix it up. Sprinkle on top the brown sugar and the rest of the pecans.

A: seedless red grapes, green grapes, pecans, cream cheese, sour cream, sugar, vanilla, brown sugar
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Q: Preheat the oven to 400 degrees F., Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl., Pour all the liquid ingredients into a measuring jug., Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins., Spoon into the prepared muffin cases., Sprinkle the remaining 1/4 cup chocolate chips on top., Bake for 20 minutes or until the muffins are dark, risen and springy.

A: flour, baking powder, baking soda, cocoa powder, sugar, semisweet chocolate chips, semisweet chocolate chips, milk, vegetable oil, vegetable oil, egg, vanilla
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Q: Blanch the bones in boiling water for a few minutes and throw out the water., Put the meat and bones in a large pan with the onions and the chickpeas or beans., Cover with about 12 cups water and bring to the boil., Remove the scum and simmer, covered, for 1 1/22 hours., Add the drained lentils and tomatoes, the celery and tomato paste, pepper, ginger, and saffron and simmer a further 15 minutes, adding water if necessary., Add salt when the lentils begin to soften., This part of the cooking can be done hours in advance., In a small pan, beat 2 cups of cold water gradually and vigorously into the flour so as not to have any lumps., Add a ladle of broth from the soup and stir over low heat until the mixture begins to boil., Simmer for 10 minutes until it thickens., If you are adding rice or vermicelli to the soup, it is best not to put it in long before serving, as it gets bloated and mushy., Stir in the rice and cook 15 minutes, or the crushed vermicelli and cook 5 minutes., Pour the flour-and-broth batter into the soup, stirring vigorously., Add the chopped cilantro and parsley and cook a few minutes more, until the soup acquires a light, creamy texture., Serve with lemon wedges.

A:
beef, onions, chickpeas, brown lentils, tomatoes, stalks celery, tomato paste, pepper, ground ginger, saffron threads, Salt, flour, rice, cilantro, flat-leaf, lemons
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