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.

[EX Q]: Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly., Preheat oven to 350F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray., In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil., [Alternatively, bake souffle in a greased 2-quart casserole.]., Pecan Topping:, In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture., Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean., Remove from oven and unmold souffle onto serving platter. Insert reserved carrot tops in to the top of the carrot shape., Serve warm.
[EX A]: carrots, butter, sugar, all-purpose, baking powder, vanilla extract, salt, eggs, topping, grated carrot, pecans, light brown sugar

[EX Q]: Pulse eggs in food processor for 3 minutes until fluffy., Pulse in chocolate chips for 2 minutes, until well ground., Pulse in shortening, espresso, cinnamon, vanilla and coconut sugar., Then process for another minute., Mixture will be consistency of mousse., Spoon into 4 small ramekins or dessert cups and serve., Caution: this recipe uses raw eggs; do not consume if you have a weakened immune system or cannot tolerate raw eggs.
[EX A]: Eggs, Chocolate Chips, Decaf Espresso, Cinnamon, Vanilla, Coconut Palm Sugar

[EX Q]: Rinse berries with a small amount of water., Clean by popping berries and removing seeds., Rinse seeds, strain and save liquid., Put seedless berries into a large pot, but reserve 1/2-cup yellow and 1/2-cup red berries for later use., Add liquid saved from rinsing seeds into the pot and add brown sugar., Boil mixture until berries are soft., The juice should be a medium syrup consistency or sticky when cool., Mash or grind berries that were saved and mix with strongest old rum available., To the cooled mixture, add prunes, raisins, vanilla beans, sorrel, ginger root and cinnamon bark., Pour into bottles, cork and wire down securely., Store in a dark place or cellar for several months., When guavaberry liqueur is fully ripened (the taste will tell), strain and re-bottle for use., Note:., Be careful - guavaberries can leave a permanent stain.
[EX A]:
red guavaberry, yellow guavaberry, brown sugar, bottles rum, prune, raisins, vanilla beans, sorrel, gingerroot, cinnamon sticks