TASK DEFINITION: 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.
PROBLEM: Fill a large bowl with cold water and add 2 tablespoons of the lemon juice., Quarter the endives lengthwise and add them to the lemon water., Cut the fennel bulb in half lengthwise and cut each half into 4 wedges., Add the fennel wedges to the lemon water., Drain the endives and fennel, and arrange them in two overlapping layers in a wide, heavy pot., Add 3/4 cup of the chicken stock, 2 tablespoons of the olive oil, the remaining 1 tablespoon of lemon juice, and the sugar., Place a round of waxed paper directly on top of the vegetables., Bring to a boil, then reduce the heat to very low, cover the pot, and cook the vegetables until just tender, about 20 minutes., Drain the vegetables well in a colander, then arrange them in a single layer in a 12-by-9-inch gratin pan or shallow baking dish and season lightly with salt., (The vegetables can be prepared a few hours ahead to this point.), Preheat the oven to 450 degrees F., Heat 2 tablespoons olive oil in a heavy, medium-size saucepan over medium-low heat., Add the onion and cook until soft but not brown, about 5 minutes., Add the garlic and parsley, and cook until fragrant, about 1 minute., Stir in the flour and cook, stirring constantly, for 1 minute., Increase the heat to medium, add the milk and the remaining 3/4 cup chicken stock, and cook, stirring constantly, until the mixture thickens, 3 to 5 minutes., Stir in the ground almonds and cook for another minute., Season the almond sauce with salt and pepper to taste., Spread the almond sauce evenly over the vegetables., Bake until the top of the gratin is brown and bubbly, 20 to 25 minutes., Sprinkle the sliced almonds evenly over the gratin and bake for 5 minutes longer., Let cool for about 10 minutes, then serve.

SOLUTION: lemon juice, Belgian, fennel, chicken, olive oil, sugar, salt, onion, garlic, parsley, flour, milk, Freshly ground black pepper, almonds

PROBLEM: Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate., Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings., Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.

SOLUTION: wasabi-coated green peas, granola, ground gingersnaps, Parmesan, whole fennel seeds, logs goat cheese

PROBLEM: Preheat oven to 425 degrees., Mix flour and salt., Cut in butter, and mix until mixture resembles rice grains., Add in cold water a tablespoon at a time, just enough to bind mixture to form a ball., On a lightly floured surface, form ball into a disc., Wrap in plastic wrap, and freeze for 10 minutes or refrigerate for 30 minutes., Roll dough from the center outwards into a circle, large enough to fit a 10-inch round springform pan., Fit into pan, bottom and sides., Prick with a fork., Slightly butter a piece of foil large enough to cover the pastry, place snugly on pastry, and put weights on bottom., Bake for 18 minutes., Remove from oven and carefully remove foil., Reduce oven temperature to 375., Melt butter in a skillet., When butter is melted and foam has subsided, reduce temperature to medium and add leeks., Cook until very tender, about 20 minutes (undercooked leeks can be stringy and tough)., Add salt, pepper and thyme., Stir thoroughly, and turn off heat., In a large bowl, whisk together eggs and cream until smooth., If you want a little spicier filling, you can add some more pepper., Add the leek mixture to the bowl, and blend together., Fill baked pastry all the way to the top., Bake for 30 to 40 minutes., Filling should be firm, but still a little "jiggly"., Remove from oven, cool a little, then carefully remove pan rim.

SOLUTION:
flour, butter, salt, cold water, butter, leeks, eggs, cream, thyme, fresh ground black pepper, salt