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]: Wash the brussels sprouts well. Trim the stem ends and remove any yellowing leaves. Cut in half from stem to top. Finely sliced the shallot. Mix the honey, mustard and 3 tablespoons of water in a small bowl. Set aside., Heat the duck fat in a large skillet over medium heat. Stir in sliced shallots until fragrant. Add in Brussels sprouts and sprinkle salt, pepper and a tablespoon of water over, stir, cover, and cook for roughly 5 minutes., Pour in the prepared mustard sauce, stirring to combine. Cook until most of liquid evaporates and sprouts are tender but still bright green, 3-5 minutes. Add in sliced chillies and toss all together. Season with salt and pepper.
[EX A]: brussels, shallot, goose fat, chilli, honey, dijon mustard, water, salt, black pepper

[EX Q]: Toss salad greens with oranges and jicama in large bowl., Add dressing; mix lightly., Sprinkle with nuts.
[EX A]: salad greens, mandarin oranges, jicama, Walnuts

[EX Q]: Bring root beer and sugar to a boil in heavy medium saucepan over high heat., Reduce heat to low and simmer for 45 minutes or until mixture has reduce by 3/4 and is syrupy., Remove from heat and allow sauce to cool to room temperature., Place the root beer candies in a plastic re-sealable freezer bag., Lay the bag flat on a hard surface and cover with a hand towel., Using a meat mallet or hammer crush the candies to a course consistency., Scoop ice cream into 4 sundae dishes., Spoon 1/4 cup of the root beer sauce over each dish of ice cream., Top the each sundae with a heaping dollop of whipped topping., Sprinkle with sugar cone chips and crushed root beer candies., Place a cherry on top and serve immediately.
[EX A]:
bottles root beer, sugar, vanilla ice cream, root, sugar cones, maraschino cherries