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 Input:
1. Preheat oven to 350F. Coat 9 medium-sized ramekins with non-stick spray or butter and set off to the side., 2. With an electric mixer, beat egg yolks and granulated sugar on medium high speed for about 2 minutes until thick and lemon-colored. Reduce speed to medium and beat in flour. Set aside., 4. In a medium saucepan, bring milk and cream to medium high heat until small bubbles begin to form., 5. Pour about half of the hot milk into the egg yolk mixture and beat until combined. Next, pour the egg mixture back into the hot milk saucepan. Cook over medium heat and stir constantly until the mixture returns to a slight boil. It should be very thick., 6. Next, stir the pumpkin, nut butter (*see note below if you want to make your own), and vanilla into the milk and egg mixture. Transfer the mixture into a large bowl and set off to the side., 8. In another bowl, beat egg whites on medium to high speed until soft peaks form, about 3 minutes. (The tips of the whites should curl slightly)., 9. Gently fold the egg whites into to the egg yolk and milk mixture. For this, place about 1/3 of the egg whites into the bowl at a time and fold them in. Repeat with the remaining whites just until combined (mixture will be slightly lumpy, multicolored and kind of ugly.), 10. With a 1/4-measuring cup, scoop the souffle mixture into prepared ramekins. Bake at 350F for about 28-30 minutes. No peeking! Disrupting the air flow can cause imminent deflation. When done, the souffles should be a nice, orange color with tops slightly puffed above the ramekins. Serve immediately., * To make a special hazelnut almond nut butter, place 4.5 Tablespoons of slivered almonds in a food processor and process until crumbly. Slowly add 1 Tablespoon of hazelnut oil (or any other oil) and pulse until desired consistency is reached. 2 tablespoons of any other nut butter can be substituted.

Ex Output:
Egg Yolks, Sugar, , Milk, Whipping Cream, Pumpkin Puree, Nut Butter, Vanilla, Egg Whites, NUT BUTTER, Hazelnut Oil

Ex Input:
Buy fresh shrimp and clean them, then cook the shrimp in butter for 5 minutes., Remove from pan., Put mushrooms, onion and green pepper in same pan, lower heat and cook 10 minutes., Then stir in the salt, tomato paste, chili powder and cream., Heat just long enough to heat all the way through., Serve over rice.

Ex Output:
shrimp, butter, mushrooms, green pepper, onion, tomato paste, salt, chili powder, light cream

Ex Input:
To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork., Set aside., In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes., Beat in the egg and vanilla., On low speed, beat in the flour just until incorporated., Form the dough into a log about 2 inches in diameter., Set aside., To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork., Set aside., In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer)., Beat in the egg and vanilla., On low speed, beat in the flour mixture and mix just until incorporated., Form dough into a log the same length as the vanilla log., If the dough is too soft and sticky to handle place it in the freezer to firm., To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium., Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log., Form the nose with a skewer, poking two holes for nostrils., Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening., Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough., Chill both doughs at least 2 hours, preferable overnight., Position rack in the upper and lower third of the oven., Preheat the oven to 350 degrees., Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets., Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice., Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking., Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them., Cook cookies completely before stacking or storing., Cookies keep at least 1 week in an air-tight container.

Ex Output:
Vanilla dough, flour, baking powder, salt, unsalted butter, sugar, egg, vanilla, Chocolate dough, flour, unsweetened cocoa, baking soda, baking powder, salt, unsalted butter, brown sugar, granulated sugar, egg, vanilla