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: Preheat oven to 350F and arrange rack to the center position., Grease and flour three, 8-inch round cake pans., Beat egg whites till stiff, but not dry and set aside briefly., In a separate bowl, beat the butter with the sugar till light and fluffy, then add in the vanilla and almond extracts., Blend smooth., Whisk the flour with the baking pwdr and salt and add in alternately to the batter with the lowfat milk, beginning and ending with the dry mix., Fold egg whites into the batter and divide mix proportionately between the two prepared pans., Bake about 20 min or possibly till a wooden pick inserted in the center of the cake comes out clean., Cold layers in their pans 10 min, then loosen and turn out onto a rack to complete cooling., YIELD: Three 8-inch layers, Beat cream cheese with butter till smooth., Blend in vanilla and almond extracts., Gradually beat in confectioners sugar till smooth., Remove 1 c. of frosting and blend with the chocolate and Amaretto., Reserve the remaining white frosting and set aside., Spread 1/2 of the chocolate frosting proportionately over bottom layer of cake., Arrange the second cake layer over the first, then repeat, using the remaining chocolate frosting., Use the served white frosting to cover the sides and top of the cake., Decorate the top of the cake with an assortment of white and dark chocolate leaves., YIELD: One 8-inch cake

A: Egg whites, Unsalted butter, sugar, Vanilla, All-purpose, Baking pwdr, Salt, milk, Cream cheese, Unsalted butter, Vanilla, Confectioners sugar, chocolate, chocolate
****
Q: Rinse the rice in a fine colander and let drain for 15 minutes., Peel and chop the apples., Slice the celery thin and mince the onion., Lightly toast the walnuts in a dry frying pan on medium low heat (be careful not to burn!), then crush., Melt butter in a heavy sauce pan or pot., Saute the onions until soft (about 5 minutes), then add the celery, apples, sage, rosemary and bit of salt & pepper., Saute until the apples are tender., Pour the rice in the pot and mix it with the other ingredients., Add the broth and bring to a boil., Cover and turn to low heat., Let cook for 45 minutes or until broth is absorbed., Stop the heat and let it sit with the lid on for 15 minutes., Remove lid and lightly stir to fluff everything up., Garnish with some fresh parsley., Enjoy along side roast chicken, turkey, or pork!

A: short grain brown rice, apples, celery, onion, handful walnuts, butter, sage, rosemary, handful dried cranberries, Salt, fresh parsley
****
Q: Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4" thick., , Refrigerat 2-3 hours., , Rinse fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels., , Place the filleton platter and let it dry until tacky. (30 minutes), , Fold a piece of aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with non-stick cooking spray and place the salmon on the foil., , Sprinkle finishing rub on all surfaces except the skin side., , Fire the Smoker, When smoker gets down to 325 degrees add the smoke wood to the hot coals., , When the smoker comes down to about 225F, add salmon., , Smoke Salmon, , Cook the fillet at 225-250F to a final internal temperature of 140-155F., , Remove the fillet from the cooker when it is about 5F below your desired final internal temperature. Cover loosely with aluminum foil and let rest for 5-10 minutes to allow the residual heat to finish cooking the salmon.

A:
Rub, light brown sugar, non-iodized table, garlic, onion, dill weed, tarragon, Mix all ingredients thoroughly, Rub, light brown sugar, garlic, onion, tarragon, Mix all ingredients thoroughly
****