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: 1., Cook tortellini according to package, drain., Rinse and drain again., 2., Combine tortellini with broccoli, parsley, artichokes and green onions in a large bowl, toss lightly to mix., 3., Pour salad dressing over tortellini mix, sprinkle with basil and toss gently., Cover, chill until ready., 4., Toss salad again before serving., Sprinkle with parmesan cheese, arrange cherry tomatoes on top of salad.

Answer: broccoli floret, parsley, artichokes, green onions, Italian salad dressing, fresh basil, parmesan cheese, cherry tomatoes

Question: Beat eggs; add vegetable oil., Sift together dry ingredients. Add dry ingredients to eggs and oil., Add apple juice concentrate. Stir in carrots, raisins and 1/2 cup walnuts., Spray an 8 1/2 x 11-inch baking pan with nonstick spray., Pour batter into pan. Sprinkle remaining 1/2 cup walnuts over top., Bake in preheated oven at 325 for 40 to 45 minutes or until done., Yield:, 32 slices., One slice equals 180 calories.

Answer: eggs, vegetable oil, cinnamon, baking soda, salt, vanilla, flour, apple juice concentrate, carrots, raisins, walnuts

Question: Preheat oven to 475F., In very large bowl combine butter and cinnamon; add apples and toss gently to coat., Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans., Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through., Cool apples in pan(s). Reduce heat to 375F., Prepare pastry or let refrigerated pastry stand at room temperature according to package directions., Line 9-inch pie plate with half of pastry (a deep one)., In very large bowl stir together brown sugar, flour, and salt., Add apple slices and any juices; stir to coat., Transfer to pastry-lined pie plate., Trim top crust to edge of pie plate., Fold top pastry edge under bottom pastry; crimp edge., Brush top with mixture of beaten egg and water., Cover edge of pie with foil to prevent overbrowning., Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie., Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly., Remove to a wire rack., While warm, drizzle with some of the caramel topping., Cool completely., Serve with remaining topping.

Answer:
butter, ground cinnamon, cooking apples, crust, brown sugar, flour, salt, egg, water, caramel ice cream topping