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.

Slice the nappa cabbage into 1cm thick pieces., Cut mustard greens to about 4 cm in length., Boil water in a pot with a pinch of salt., Put in all the vegetables and boil for less than one minute., Take out and drain for a while., Mix the miso, mayonnaise, soy sauce, sugar, rice vinegar and sesame seeds to make the sauce., When the vegetables have cooled, squeeze them to get rid of the excess water., Put into a bowl, add the sauce and mix well.
cabbage, greens, miso, mayonaise, soy sauce, sugar, rice vinegar, white sesame seeds

Preheat oven to 325F Line a 13x9 inch baking pan with foil., Brush foil with 1 tablespoon melted butter; set aside., In a large bowl, combine remaining melted butter and cocoa powder., Using an electric mixer set on medium speed, beat sugar, eggs and vanilla into the cocoa mixture until well combined., Stir flour and salt into cocoa mixture until thoroughly combined., Spread mixture into prepared pan., Bake brownies until a toothpick inserted in center comes out almost clean, 35-40 minutes., Transfer the pan to a wire rack to cool completely., Lift uncut bars from pan using foil and place on a flat work surface., Using the tree-shaped cookie cutter, cut out tree shapes, inverting the cutter every other time to minimize waste., Place melted chocolate into a reseable plastic bag; snip off 1 corner., Pipe melted chocolate in a zigzag design on top of trees; top with christmas sprinkles.
butter, butter, cocoa, sugar, eggs, vanilla, flour, salt, chocolate chips, sprinkles

Preheat oven to 275F. Lightly butter six (3/4-cup) ramekins and set aside., Simmer 1/2 cup maple syrup in a small saucepan over medium heat for about 10 minutes, until syrup is reduced to a thick pouring consistency. Don't overcook or you will make candy. Immediately pour caramel into prepared ramekins to coat sides with some of the caramel. Set aside., Make the custard: Whisk Grade B maple syrup, egg yolks, vanilla, and cinnamon in a medium bowl to combine., Heat the cream in a medium saucepan until just boiling. Gradually whisk hot cream into the yolk mixture, then divide the mixture among the prepared ramekins., Set the ramekins into a baking pan and fill the pan with hot water halfway up the sides of the ramekins. Cover the baking pan with foil, carefully transfer to the oven, and bake for 50 minutes. During the last 10 minutes of baking, check the custards to make sure that the center is set and a little wiggly but not totally cooked., Remove the custards from the water and chill uncovered in the refrigerator until cold, at least 4 hours. Custards can be made one day ahead but make sure to cover once they are cold. Keep refrigerated., To serve, run a knife around the edges of the ramekins to loosen custards, and invert onto dessert plates.
maple syrup, maple syrup, egg yolks, vanilla, ground cinnamon, whipping cream