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: Halve peppers lengthwise; discard stems and seeds., Parboil peppers in boiling salted water for 5 minutes; drain and place in shallow baking dish with 1/8-inch of water., Brown sausage well in a skillet; drain well, reserving 1/4 cup drippings., Add contents of vegetable/seasoning packet and water to sausage and reserved drippings in skillet., Bring to a boil., Reduce heat; cover and simmer 6 minutes., Add stuffing crumbs and corn; stir just to moisten., Cover., Remove from heat and let stand 5 minutes., Spoon into pepper halves.

A: green peppers, salt water, bulk sausage, water, whole kernel corn, Cheddar cheese
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Q: Cook and debone chicken., Place in 1 1/2-quart Pyrex dish. Bring broth and cream of celery soup to a boil., Mix thoroughly. Combine flour, melted butter and buttermilk., Pour over chicken mixture., (This makes the crust.), Bake at 350 for 40 minutes or until brown.

A: fryer, cream of celery soup, butter, chicken broth, flour, buttermilk
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Q: Shake all ingredients in tightly covered container., Refridgerate for at least 2 hours., Shake before serving.

A:
vegetable oil, vinegar, onions, salt, sugar, mustard, basil, oregano, pepper, garlic
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