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: Layering the bag:., Preheat oven to 400 degrees., Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only., Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack., Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette., Place one piece of Tilapia on top of the Spinach and Vegetable mixture., Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette., Sealing the bag:., Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia., Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed., Cooking:., Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees., Place the bag onto a plate and slice the parchment open at the table to enjoy., Chefs Tip:., Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.

A: parchment, nonstick cooking spray, chopped spinach, carrot, red pepper, tomato vinaigrette, seasoning, tomatoes, tilapia fillets
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Q: In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated; spread on foil to cool and break apart., In a large salad bowl, combine the spinach, strawberries and almonds., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat., Serve immediately.

A: almonds, sugar, fresh spinach, fresh strawberries, DRESSING, canola oil, raspberry vinegar, green onion, sugar, Worcestershire sauce, poppy seed, salt, paprika
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Q: Place beans in large bowl; cover with water., Soak 6 hours, or overnight., Drain., Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes., Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice., Heat 2 Tbs., oil in Dutch oven over medium heat., Add mushrooms, leeks, and carrots; saute 5 to 7 minutes, or until beginning to brown., Stir in thyme and 1 Tbs., garlic; cook 30 seconds., Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil., Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary., (Mixture should be a little soupy.), Add salt, and add pepper to taste; cook 5 to 10 minutes more., Let stand 30 minutes., Heat remaining 3 Tbs., oil in skillet over medium heat., Add remaining 1 Tbs., garlic; warm 1 minute, or until garlic turns opaque., Remove from heat; stir in breadcrumbs., Preheat oven to 350F., Remove bay leaves from bean mixture, and spread breadcrumbs over top., Bake 30 minutes, or until breadcrumbs are golden brown.

A:
white, morel mushrooms, mushrooms, olive oil, leeks, carrots, thyme, garlic, tomatoes, bay leaves, salt, fresh breadcrumbs
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