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.

Input: Consider Input: Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone., This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone., Spread each chop out in the shape of a butterfly., Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver., Pound until each flap is an even 1/4-inch thick., Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil., Place the pounded pork chops in a wide, shallow dish and pour the marinade over them., Marinate in the refrigerator, turning occasionally, for 2 hours., When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees., While the oil is heating, remove pork chops from the marinade and shake off liquid., Dredge chops in flour, making sure to cover all spots of the meat and bone., Then dip the chops in the beaten egg, and let the excess egg drip off., Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone., When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches)., Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether., Remove and drain on paper towels., While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil., (Make sure the salad has a light taste of the sesame oil; if not, add a little more.), Season with salt., Place each chop on a large dinner plate and season with coarse salt., Strew each chop with the watercress salad and serve immediately., *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp., They are available at Japanese groceries.

Output: pork chops, rice-wine vinegar, soy sauce, sugar, sesame oil, peanut oil, Flour, jumbo egg, panko crumbs, watercress leaves, tomato, scallion, mung bean sprouts, rice-wine vinegar, sesame oil, salt

Input: Consider Input: Heat the oven to 425., Mix flour, salt, paprika and pepper in a bowl., Dip chicken drumsticks into margarine; roll in flour mixture to coat., Arrange in an ungreased square pan, 8 x 8 x 2-inches., Bake, uncovered, until done, about 50 minutes., Makes 6 drumsticks.

Output: Gold Medal all-purpose, salt, paprika, pepper, chicken, margarine

Input: Consider Input: Prepare pasta according to package directions., Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels., Saute onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately., To freeze: Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350 for 40 to 45 minutes or until thoroughly heated., Turkey Spaghetti With Sausage and Peppers: Substitute 1 (1-lb.) package Italian turkey sausage for mild Italian sausage. Remove and discard casings from sausage. Increase olive oil to 2 Tbsp. Cook sausage in 1 Tbsp. hot oil as directed in Step Discard any drippings in Dutch oven. Proceed with recipe as directed, sauteing onion and next 3 ingredients in remaining 1 Tbsp. oil.
Output: spaghetti, Italian sausage, onion, green bell pepper, red, garlic, olive oil, tomatoes, salt, pepper, Parmesan cheese