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:
Cook frozen broccoli, following package directions., Drain. Cook onion in salted water until tender., Drain., In saucepan, melt 2 tablespoons butter, flour, salt and dash of pepper., Add milk. Cook and stir until bubbly., Reduce heat., Blend in cream cheese until smooth.

Ex Output:
broccoli, onion, butter, pepper, cream cheese, flour, salt, milk, shredded cheese, butter, bread cubes

Ex Input:
In a large pot, melt the butter over moderately low heat., Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes., Sprinkle with flour, and cook roux for 2 minutes, until bubbly., Stir in the stock, milk, and cream. Bring to a simmer, stirring., Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer., Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.

Ex Output:
butter, scallion, celery, flour, fish stock, milk, heavy cream, egg yolks, lump crabmeat, salt, fresh ground black pepper, paprika, bacon, green onion

Ex Input:
Preheat oven to 350., COOKIE DOUGH_____________ Allow cream cheese and butter to soften to room temperature Mix till well Blended., Add Flour a little at a time and mix in till well blended., Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight., Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more)., With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps., Place on ungreased cookie sheet and bake for about 20 minutes., (I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom., Cool for a couple of minutes then place on wire rack to cool., FILLING A (walnut) Mix ingredients until blended., FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made., FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste-- and more if desired., FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended., FILLING E (Pineapple). Combine, Cook until thick, cool., FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well., FILLING G (poppyseed) -- Mix together and set aside till milk is absorbed and mixture is cooled.

Ex Output:
COOKIE DOUGH, cream cheese, butter, flour, Filling, walnuts, honey, Filling, prunes, water, lemon zest, lemon juice, brown sugar, Filling, sugar, cinnamon, vanilla, Filling D Cream Cheese, cream cheese, sugar, egg, vanilla, Filling E, pineapple, cornstarch, salt, Filling F, sweet cherries, semisweet chocolate, walnuts, almond extract, Filling, milk, ground, sugar