instruction:
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.
question:
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise., Combine the mustard seeds and celery seeds in a small skillet; cook over medium heat 1 minute or until toasted. Place seeds in a blender, and process until ground. Add honey and the next 7 ingredients (honey through garlic); process mixture until well-blended. Place hens and 1 cup honey mixture in a shallow dish; cover and marinate in refrigerator 8 hours, reserving remaining honey mixture., Prepare grill., Remove hens from dish; discard marinade. Place hens on grill rack coated with cooking spray; grill 25 minutes or until juices run clear, turning and basting frequently with the reserved honey mixture., MyRecipes is working with, , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit, .
answer:
Cornish hens, mustard seeds, celery seeds, honey, cilantro, dry mustard, cracked black pepper, white vinegar, olive oil, salt, garlic, Cooking spray

question:
Blend shortening and flour till smooth., (Stir in Kitchen Bouquet if wanting to make brown gravies.), Chill mix in a covered container till needed for gravy making., Add in 3 Tbsp., mix for each c. of liquid., (Pan juices, water, etc.), Cook and stir till gravy thickens and bubbles., Season gravy as desired.
answer:
shortening, flour, Kitchen, Liquid

question:
In a large heavy pot, heat the butter over medium high heat until hot., Season the turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper, then brown, in batches if necessary, about 6 minutes per batch., Sprinkle the flour over the bottom of the pot and cook, stirring, until fragrant and nutty, about 4 minutes., Stir the onions, celery, and 1/4 teaspoon each salt and pepper into the pot and cook, stirring occasionally, until golden, about 6 minutes., Stir in the stock and bring to a gentle boil., Cook until the turkey is very tender, about 1 1/4 hours., Transfer the turkey to a plate and cool to warm, then shred the turkey, discarding the bones and return the meat to the pot., Stir in the cream and season with salt and pepper to taste., Serve garnished with the parsley.
answer:
unsalted butter, turkey legs, Kosher salt, Freshly ground black pepper, flour, onions, celery stalk, turkey, heavy cream, Parsley