TASK DEFINITION: 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.
PROBLEM: Preheat oven to 180 degrees Celsius., Place washed beetroot on a tray (skin still on) and drizzle with a little olive oil. Place in oven and cook for 40-50 minutes until tender. Remove from oven, cool and remove skins. Cut into cubes and set aside., In a small saucepan place walnuts and dry fry over medium heat until fragrant and brown. Remove walnuts from the pan, roughly chop them and set aside., For the dressing: Add zest, juice, thyme, mustard and vinegar into a bowl. Add olive oil in a thin stream and whisk until emulsified., Combine baby spinach and rocket in large bowl. Then place mounds of it on serving plates. Gently scatter the beetroot, walnuts, goat's cheese and caperberries over the spinach and rocket. Drizzle with vinaigrette.

SOLUTION: SALAD, Medium Beetroot, Olive Oil, , Spinach, Rocket, Caperberries, VINAIGRETTE, Orange Zest, Orange, Fresh Thyme, Dijon Mustard, Apple Cider Vinegar, Olive Oil

PROBLEM: In a large bowl, combine the first 7 ingredients., Stir in mayonnaise, and yogurt., Unroll both tubes of crescent dough onto an ungreased baking sheet, pressing together forming a 15 inch by 12 inch rectangle., Seal seamsand perferations., Spoon filling lengthwise down the center third of dough., On each long side, cut dough 3 inches toward the center at 1 1/2 inch intervals, forming strips., Bring one strip from each side over filling and pinch ends to seal., Repeat., Pinch ends of loaf to seal., Brush with egg white, and sprinkle with almonds., Bake at 375 degrees for 15-20 minutes or until crust is golden brown, and filling is heated through.

SOLUTION: chicken breasts, fresh broccoli, cheddar cheese, sweet red pepper, dill weed, garlic, salt, low-fat mayonnaise, low-fat plain yogurt, crescent rolls, egg, almonds

PROBLEM: Heat 4 Tbsp., butter in heavy large saucepan over medium heat., Add in onion and garlic; saute/fry till light golden brown, about 5 min., Fold in bulgur., Add in 1/2 c. stock and cook till absorbed, stirring often, about 5 min., Add in 1/2 c. stock 2 more times, simmering after each addition and stirring often till liquid is absorbed., Fold in asparagus., Continue adding stock 1/2 c. at a time till bulgur is just tender and mix is creamy, simmering after each addition and stirring often till stock is absorbed, about 20 min., Add in peas and cook 3 min longer., Stir in 3/4 c. Parmesan, cream, tarragon and remaining 1 Tbsp., butter., Serve, passing additional grated Parmesan, if you like., This recipe yields 6 servings as a first-course., Comments: At the restaurant, this is made with spelt, a chewy grain which requires much longer cooking than does the more readily available bulgur called for here., Description: "(Risotto De Bulgour Aux Pois At Asperges)"

SOLUTION:
butter, onion, garlic, bulgur, chicken, peas unthawed, freshly-grated Parmesan cheese, whipping cream, Parmesan cheese