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.

Example Input: Melt 1/4 pound butter in large casserole; coat bottom and sides of dish., Pour remaining butter over chilled potatoes., Add water and flour to potatoes and toss mixture., Add garlic salt, salt and pepper to this mixture according to taste., Sprinkle bread crumbs over entire surface of casserole., Place potatoes in casserole and pack down lightly., Bake at 450 for 30 to 45 minutes.
Example Output: potatoes, butter, bread crumbs, water, flour, garlic, salt

Example Input: Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan., Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes., Drain and set aside., Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water., Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft., (I always taste it; the bulgur shouldnt have any crunch or hard edges.), Add the cooked wheat berries to the bulgur., Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl., Add the dressing to the grains and toss well., Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients., Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.
Example Output: berries, Salt, bulgur, lemons, oranges, lemons, oranges, extra-virgin olive oil, kosher salt, red pepper, parsley, fresh mint, cilantro, green olives, golden raisins

Example Input: Adjust oven rack to lower-middle position; heat oven to 300 degrees., Sprinkle both sides of chicken with salt., Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking., Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes., Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate., Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside., Discard all but 1 tablespoon fat from pot., Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes., Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute., Add wine and scrape up browned bits from pan bottom with wooden spoon., Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using)., Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot., Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours., Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf., Set Dutch oven over high heat, stir in 1 teaspoon lemon zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes., Stir in olives and cook until heated through, about 1 minute., Meanwhile, mix remaining 1/2 teaspoon zest with parsley., Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
Example Output:
chicken, salt, extra virgin olive oil, onion, garlic, anchovy fillet, cayenne pepper, white wine, chicken broth, tomatoes, tomato paste, thyme, fresh leaf oregano, bay leaf, lemon zest, nicoise olive, parsley