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.
One example: Preheat oven to 375 degrees., Boil syrup, sugar and shortening over medium heat, stirring constantly., Remove from heat., Gradually stir in flour and nuts., Drop by teaspoonfuls about 3 inches apart on lightly greased cookie sheet., Bake 5 to 6 min., Remove from oven and let stand 5 min, before removing from sheet., May be rolled into cylindrical shape while still hot., If cooled too much, return to oven for a minute., Yield: 4 dozen cookies.
Solution is here: flour, nuts, corn syrup, shortening, brown sugar
Explanation: This is a good example, as we see the NER is generated correctly from the directions.

Now, solve this: Fill a large bowl with cold water and add 2 tablespoons of the lemon juice., Quarter the endives lengthwise and add them to the lemon water., Cut the fennel bulb in half lengthwise and cut each half into 4 wedges., Add the fennel wedges to the lemon water., Drain the endives and fennel, and arrange them in two overlapping layers in a wide, heavy pot., Add 3/4 cup of the chicken stock, 2 tablespoons of the olive oil, the remaining 1 tablespoon of lemon juice, and the sugar., Place a round of waxed paper directly on top of the vegetables., Bring to a boil, then reduce the heat to very low, cover the pot, and cook the vegetables until just tender, about 20 minutes., Drain the vegetables well in a colander, then arrange them in a single layer in a 12-by-9-inch gratin pan or shallow baking dish and season lightly with salt., (The vegetables can be prepared a few hours ahead to this point.), Preheat the oven to 450 degrees F., Heat 2 tablespoons olive oil in a heavy, medium-size saucepan over medium-low heat., Add the onion and cook until soft but not brown, about 5 minutes., Add the garlic and parsley, and cook until fragrant, about 1 minute., Stir in the flour and cook, stirring constantly, for 1 minute., Increase the heat to medium, add the milk and the remaining 3/4 cup chicken stock, and cook, stirring constantly, until the mixture thickens, 3 to 5 minutes., Stir in the ground almonds and cook for another minute., Season the almond sauce with salt and pepper to taste., Spread the almond sauce evenly over the vegetables., Bake until the top of the gratin is brown and bubbly, 20 to 25 minutes., Sprinkle the sliced almonds evenly over the gratin and bake for 5 minutes longer., Let cool for about 10 minutes, then serve.
Solution:
lemon juice, Belgian, fennel, chicken, olive oil, sugar, salt, onion, garlic, parsley, flour, milk, Freshly ground black pepper, almonds