instruction:
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.
question:
Special equipment: butcher's twine, Preheat the oven to 375 degrees F., Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly)., The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision., You should be left with the pork loin opened into about an 8-by-10-inch piece., In a medium mixing bowl, combine the sausage, olives, dates and shallots., Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley., Season with the za'atar and some salt and pepper., Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half., You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered., Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape., Put the loin on a roasting rack in a pan and season with salt and pepper., Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes., Rest the meat for 10 minutes before slicing., You should have 8 even slices from the roast.
answer:
pork loin, sweet Italian sausage, olives, dates, shallots, heavy cream, breadcrumbs, egg yolk, parsley, Kosher salt

question:
Mix flour, sugar, baking powder and soda and salt in medium-sized bowl. In another bowl mix egg, milk and cooking oil. Pour egg mixture into flour bowl., Stir just enough to blend but do not overstir., Batter should still be lumpy., Pour 1/2 cup batter onto a hot, lightly greased buttered griddle or heavy skillet., Cook until golden brown and flip., Makes approximately five 6-inch cakes. I always double this recipe for my family of four.
answer:
flour, sugar, baking powder, baking soda, salt, egg, buttermilk, cooking oil

question:
To make bread using this recipe, follow the instructions for pain a lancienne (page 52), adding the sugar at the beginning of the process., To make pizza dough, follow the instructions for neo-Neopolitan pizza dough (page 67), again adding the sugar at the beginning of the process., You can make a multigrain variation using 80 percent whole wheat flour and 20 percent (by weight) other whole grain flours in any combination., Just be sure the total weight still adds up to 24 ounces (680 g)., Also, reduce the water by 1 ounce (28.5 g).
answer:
whole wheat flour, salt, sugar, water, olive oil