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.

Input: Consider Input: Mix ground beef with gourmet sauce, salt, and pepper., Form into four patties., Divide each patty through the center and flatten., Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty., Pinch edges to seal cheese inside., Grill or pan fry to desired doneness., Serve on buns with lettuce, tomatoes, onions, mayo, etc.

Output: ground beef, gourmet sauce, salt, fresh ground black pepper, blue cheese, buns

Input: Consider Input: Heat large covered saucepot of salted water to boiling on high., Add pasta and cook as label directs, adding broccoli to saucepot 4 minutes before pasta is done., Meanwhile, in deep 12-inch nonstick skillet, heat oil on medium 1 minute., Add carrots, onion, and pepper; cook 8 minutes or until tender, stirring occasionally., Stir in marinara sauce and pepperoni; cook 2 minutes to heat through., Drain pasta and broccoli; stir into skillet with marinara mixture., Sprinkle with basil., Serve with Parmesan.

Output: rotini, broccoli florets, olive oil, carrots, onion, red pepper, marinara sauce, pepperoni, fresh basil, Parmesan cheese

Input: Consider Input: Lightly grease 1 1/2 quart souffle dish., Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string., In a bowl whisk together the first 4 ingredients (eggs - bourbon) until blended. Set bowl over pan of simmering water (or use a double boiler) and continue whisking until mixture thickens (5 minutes). Remove bowl from pan of water., With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes)., Beat in syrup in a thin stream and beat 1 more minute., In a seperate bowl with clean beaters beat cream until soft peaks fold., Fold cream into egg mixture., Spoon into the dish, smoothing the top., Freeze overnight or for at least 5 hours or until firm., Let souffle soften in refrigerator for 30 minutes., Remove collar., Press nuts into sides of souffle., Serve immediately.
Output: eggs, egg yolks, sugar, sour mash Bourbon, maple syrup, whipping cream, nuts