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]: I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar., After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan., In a bowl combine preserves and Kahlua mixing well., Spread half of the mixture over the turkey and place in 350 degree oven., About half way through the roasting spread the other half over bird. Basting often with juices., Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.
[A]: apricot preserves, Kahlua, turkey, unsalted butter

[Q]: Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt., Add flour and tomato paste., Season with oregano, thyme, parsley., cayenne pepper, white pepper and black pepper., Saute all that until it begins to brown., After 5 minutes when it's quite brown, add the tomatoes., Stir in hot pepper sauce and Worcestershire, to taste., Add sugar and salt., Reduce heat and let the sauce simmer for 1 1/2 to 2 hours., Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter., While the shrimp is cooking, splash it with white wine., Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika., After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes., so the Creole flavor cooks into the shrimp., Prepare the serving plates with cooked rice., Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce., (Creole dishes feature "Lots of Gravy")., Garnish with sliced scallions (the green parts) for color and lemon wedges.
[A]: olive oil, butter, onion, red bell pepper, green bell pepper, garlic, flour, tomato paste, tomatoes, oregano, thyme, parsley, cayenne pepper, white pepper, black pepper, pepper, sugar, Salt, shrimp, butter, white wine, scallions, parsley, cayenne, paprika, scallions

[Q]: Place flour in a large bowl., Dissolve yeast in warm water (about 95 to 98 degrees F)., Add flour and knead about 5 minutes until mixed well., Cover with wet cloth and let rise until double in bulk., Remove the dough to a pastry board., Then roll until very thin, about 2 1/2 feet long and 1 foot wide., Spread some lard and sprinkle 1 tablespoon of sugar and some red dates on the dough., Fold the right 1/3 portion to cover the middle portion and spread lard and sugar on top evenly., Fold the left portion to the center to cover the right portion., Turn the dough around, so that a folded edge faces you., Repeat the rolling procedure., Spread lard and sugar., Repeat the folding step twice., Finally fold the dough into 1 foot long and 8 inches wide., Let the cake rest for 30 minutes., Then place on a wet cloth on a steamer rack., Put rack in place over boiling water., Steam about 50-60 minutes., Remove and let cool a little., Cut into small squares or diamonds., Serve.
[A]:
flour, yeast, water, sugar, shortening, red dates