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.

Ex Input:
Chop stuffed olives in blender., Place beef, olives and tomatoes in a Dutch oven., Simmer until beef falls off the bones. Skim off any fat and remove bones., No additional seasoning is needed., Heap on buns or French rolls., Serve with a salad and beans, if desired.

Ex Output:
beef chuck, salad olives, tomatoes

Ex Input:
*Use 1/4 cup of catsup in meat and 1/4 cup for the top of meat.

Ex Output:
lean ground beef, sausage, cracker crumbs, water, bell pepper, onion, mustard, horseradish, catsup, Worcestershire, eggs

Ex Input:
Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.), Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice., Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.

Ex Output:
scallions, garlic, ginger, virgin coconut oil, red curry, firm tofu, unsweetened coconut milk, Kosher salt, lime juice, chile, collard greens, cilantro, coconut chips, Lime wedges