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.
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Question: Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly., Preheat oven to 350F. Line a 9" x 13" baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray., In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil., [Alternatively, bake souffle in a greased 2-quart casserole.]., Pecan Topping:, In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture., Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean., Remove from oven and unmold souffle onto serving platter. Insert reserved carrot tops in to the top of the carrot shape., Serve warm.

Answer: carrots, butter, sugar, all-purpose, baking powder, vanilla extract, salt, eggs, topping, grated carrot, pecans, light brown sugar

Question: Preheat the oven to 325F., In a bowl, cover the chipotle with hot water and let stand until softened, 30 minutes., Bake the halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender., Let cool., Scoop the apple pulp into a food processor and discard the skins., Stem, seed and chop the chipotle; add it to the food processor and puree., Meanwhile, spread the bread in a pie plate and bake the pieces for about 10 minutes, until golden., In a saucepan, boil the hard cider with the vinegar, sugar and apple puree., Simmer, stirring, until reduced to 3/4 cup, 10 minutes., Remove from the heat and season with salt., Light a grill., Grill the sausages over moderate heat, turning, until lightly charred on both sides and cooked through, 12 minutes., Transfer to a plate and tent with foil., In a skillet, heat the oil until shimmering., Add the broccoli and season with salt., Cover and cook until browned, 2 minutes., Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil., Remove from the heat, stir in the butter and season with salt., Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks.

Answer: chile, granny smith apples, rye bread, Hard Cider, apple cider vinegar, light brown sugar, kosher salt, pork sausages, extra virgin olive oil, broccoli, mustard, caraway seeds, unsalted butter

Question: Put the beets on a dish and cover in paper towel. Microwave a minute at a time, testing skins for looseness. After 4-5 minutes you should be able to remove them easily. Microwaving has zero effect on the flavor of tough, sugary beets! Incidentally, when I say 4, I mean four real big 'uns, like maybe 3"-4" in diameter. If these are unavailable, just make sure you're getting as much weight of beets as you are cabbage or your soup will be cabbagey!, Once peeled, you have a bit of a choice to make. The beets need to be chopped. To get the best flavor, I think the way to do it is to cut them in half, then make half moon slices about a quarter of an inch thick. For the best appearance and bite, however, you should do rough julienne. Really, it depends on how beety you require your soup to be - sometimes a mix is a good idea., Carefully shred your red cabbage, fairly finely. Rough chunks of cabbage ruin the texture of the soup, in my opinion., Cut the (large) onion into half moon eighths., Finely dice your garlic with a sharp knife to keep it nice and strong., Bring beef stock to boil in a large stock pot, and add cabbage, onion, garlic and bay leaves. Make sure all is covered by a few inches, but not overly covered. If your stock sucks, obviously your soup will also. Maybe supplement a store-bought stock with some beef bones you've roasted in the oven to add flavor. Wait about 15 minutes before adding the beets., Add your beets, and boil at a sort of "fast simmer" for half an hour. Basically you want the soup to reduce a little, but if you boil it to fast it's not sugary enough at all. Taste it periodically . . . it should get sweeter over time., Take the borscht off the heat, cover tightly and let it cool overnight, at least 8 hours. Move it to the fridge once it's room temperature (unless you're trying to kill someone)., Season the borscht with salt, pepper and red wine vinegar just prior to serving. Serve with sliced hard boiled egg, chopped dill, chopped celery, and sour cream. Challah bread is also an excellent idea!

Answer:
Beets, Beef, Red Onions, Garlic, Red Cabbage, Bay Leaves, Red Wine Vinegar, Seasoning to Taste, Dill, Eggs, Sour Cream, Celery