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: Preheat oven to 350., Grease and flour 9 x 9 x 2-inch pan. Mix eggs, sugar and vanilla in bowl; beat with spoon and add oil and beat again., Sift and add all dry ingredients., Mix well; add mashed figs to batter and mix well., Bake 35 to 40 minutes.

A: egg, vanilla, flour, baking powder, syrup, sugar, cooking oil, soda, salt
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Q: Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

A: sherry vinegar, white vinegar, soy sauce, dijon mustard, canola oil, shallot, clove garlic, extra virgin olive oil, salt, freshly ground black pepper
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Q: In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat., Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees., Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken., Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

A:
Chicken Fingers, honey, salt, fresh ground black pepper, choice, buttermilk, chicken, peanut oil, all-purpose, garlic, Bay Seasoning, Curry, curry powder, Cumin, ground cumin, paprika, garlic
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