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: Line cookie sheet with heavy duty aluminum foil and spray with Pam., Place bread dough on sheet and roll out into a rectangle., In the center of dough from top to bottom, you will layer the ingredients., Start with ham, salami, provolone, pepperoni, and the mushrooms., Taking a sharp knife make 4 slits on each side of the bread dough., You will then crisscross along the top sealing edges., Place in a warm spot, cover with kitchen towel and let rise., This can take anywhere from 1 to 3 hours depending on how warm the spot is., When it has doubled in size, brush with egg whites, (can be omitted) and bake in 350F (180C) F oven for 30 minutes or until brown.

A: bread, ham shaved, provolone cheese, pepperoni, mushrooms, egg whites
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Q: Preheat oven to 425., Spray an 8-inch square pan., Heat oil in skillet; saute onions and garlic., Add spinach, chicken broth and pepper; mix., Add Ricotta and milk; stir., Add nutmeg and 1 tablespoon Parmesan cheese., Add shells., Put in the 8-inch square pan., Sprinkle with 1 tablespoon Parmesan cheese., Bake for 20 minutes.

A: canola oil, onions, frozen spinach, chicken broth, garlic, pepper, Ricotta cheese, milk, nutmeg, Parmesan cheese, pasta shells
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Q: Preheat your oven to 350F with a rack in the bottom third of the oven. Butter two 9x5 loaf pans., Put the butter in a small saucepan (preferably with a light colored bottom, like ceramic or steel) over medium heat. The butter will melt, then start sputtering and foaming - hold out! When it starts to take on a caramel-like golden brown hue and smell of nuttiness and all things beautiful, set aside to cool., In a small bowl, whisk together the flour, salt, baking soda, baking powder, and nutmeg. Set aside., In the bowl of a stand mixer with a paddle attachment (or a normal bowl with a strong arm), mix the eggs and sugars until glossy and light in color. Add the cooled brown butter and mix to combine, and then add the pumpkin puree, mixing again to combine until smooth., In two additions, add the flour mixture to the egg and pumpkin mixture, mixing to combine after each addition. It will be a bit thicker than you might think a sweet bread batter like this should be. I promise you're doing it right. Fold in the nuts if using. Split the batter between the two loaf pans, and sprinkled 1 Tbsp of turbinado sugar over each loaf., Bake for 45-60 minutes, until the top looks golden brown and an inserted skewer, toothpick, or whatever you're using comes out clean. Cool for a few minutes in the pans, then remove and transfer to a rack to cool the rest of the way. Slice and enjoy warm with tea or milk. (I bet it would also be delicious topped with cream cheese or good butter.)

A:
unsalted butter, flour, kosher salt, baking soda, baking powder, nutmeg, eggs, sugar, brown sugar, pumpkin puree, walnuts, turbinado sugar
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