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 400 degrees F., Bring a pot of water to boil for gnocchi., Season the water with salt, add gnocchi and cook according to package directions., Place chicken in a medium bowl with grill seasoning and add the fennel seeds., Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips., Coarsely chop the thin strips and add to bowl., Stack 10 basil leaves together then roll them up into a log., Shred the basil by thinly slicing the log., Add basil to the bowl., Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet., Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden., Preheat a large skillet over medium heat., Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes., Cook 5 minutes, stirring frequently., Stir in the tomatoes and sauce and season with salt and pepper., Simmer over low heat., Stir in the remaining 10 leaves of basil, whole or torn., Drain gnocchi and remove balls from oven., Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.

A: Salt, section, ground chicken, grill seasoning, fennel seeds, tender sun dried tomatoes, fresh basil, extra-virgin olive oil, onion, red pepper, tomatoes, tomato sauce, Romano
****
Q: I used an all-purpose tray that I bought from a dollar store for this recipe., Let the egg and soy milk warm to room temperature., One you have rinsed the sakura leaves, leave them to soak in fresh water for 2-3 hours to remove the saltiness., Pat the leaves dry and finely chop them., Crack the egg into a bowl and whisk it with an electric mixer on high speed., Add the sugar in 3 portions and continue to whisk until the mixture is thick., Then reduce the speed and continue to whisk until smooth., Add the rice flour and chopped sakura leaves into the mixture and mix them in gently with the whisk., (Do this by scooping up batter from the bottom and dropping it back into the bowl.), Switch to using a spatula and mix in the soy milk., Pour the mixture into a baking tray lined with parchment paper and bake it for 5 minutes at 180C., Place the cake inside a large plastic bag and leave it to cool., Making the gyuuhi Mix the shiratamako and sugar together in a heat-proof container., Add the water and mix further, before covering the container loosely with cling film and heating for 30 seconds in the microwave., Take the mixture out of the microwave, give it a quick stir with a spatula, and then put it back in again for another 30 seconds., If it needs more time then heat it for a further 30 seconds., Once glossy, turn the mixture out onto a layer of katakuriko., Dust your hands with flour and stretch the mixture out so that it is longer than the sponge., Spread the cherry blossom sweet bean paste over the sponge from Step 5 and place the roll of gyuuhi on top of the edge of the sponge that's closest to you., Then roll the sponge up in one go., Place the roll cake seam-down and wrap it in cling film., Leave the roll to sit for 2-3 hours, then cut into slices, and serve., Check outfor how to make homemade cherry blossom sweet bean paste., Store-bought is OK to use as well., This is the old photo that I was using for this recipe., The roll cake smells even more delicious when wrapped in a sakura leaf.

A: Egg, Sugar, flour, Salt, milk, Vegetable oil, Shiratamako, Sugar, Water, Flour
****
Q: Arrange pears in 4 individual stemmed glasses., Combine pear juice with remaining ingredients in medium saucepan and bring to a boil., Reduce heat and simmer, uncovered, until reduced by half. Remove from heat; cool slightly., Pour liquid over pears. Refrigerate until ready to serve., Calories 76, cholesterol 0 and sodium 6.

A:
pear, wine, orange juice, apple pie spice
****