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.

Combine potatoes, sugar, eggs, and butter., Sift together flour, baking soda, cream of tartar, salt, and cinnamon., Add to potato mixture alternately with milk, ending with dry ingredients., If dough is too wet to roll out, add a little more flour., Chill 1 1/2 hours in fridge., Turn out onto a well floured board and roll out 1/4" thick., Cut with a floured doughnut cutter., Fry doughnuts and holes in 360F., deep fat., Turn only once., Drain on paper towels, then cool on a rack., Leave plain or roll in cinnamon sugar.
potatoes, sugar, eggs, butter, flour, cream of tartar, baking soda, milk, salt, cinnamon

Prepare stuffing mix as directed., In a bowl, combine soup and milk., Spoon about 1/4 cup stuffing into each turkey slice. Roll up and place in a greased 13 x 9 x 2-inch baking dish., Pour soup mixture over roll-ups., Bake, uncovered, at 350 for 20 minutes., Sprinkle with onions and bake 5 to 10 minutes or until thoroughly heated.
Stove Top stuffing mix, cream of chicken soup, milk, turkey, onions

1) Fill a large pot with water and bring to a boil, add the pasta and cook according to package instructions. Make sure you reserve A1/2 cup of Starchy cooking water., , 2) Pat dry your scallops on both sides, season them with salt and pepper and set aside., , 3) Preheat the oil in a skillet over medium high heat until it's nice and hot, add the scallops and cook them for 2 minutes on each side, making sure not to disturb them., , 4) Remove to a plate and set aside., , 5) In the same skillet, add 1 Tbsp of the butter along with the garlic and let the garlic cook and become fragrant. Add the wine and let it reduce by half, this should take about 2 minutes., , 6) Take the remaining tablespoon of the butter and dredge it well in the flour, set aside., , 7) Add the starchy cooking water, parsley and lemon juice along with the dredged remaining butter, season with salt and pepper and let it all bubble up and come together., , 8) Add the scallops back in for the last minute of cooking. Place the scallops on a plate and toss the linguine in the sauce.
Linguini, Garlic, White Wine, Lemon, Butter, Flour, Olive Oil, Parsley, Salt