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.

Preheat oven to 350F. Grease or line a baking sheet with parchment paper., Slice apples in 1/4 inch rounds. Rub slices with lemon to prevent browning. Using a paring knife, cut the core out of center slices of the apple, leaving the rounds intact., Sprinkle each slice/round with cinnamon sugar on both sides., If using almonds or walnuts, sprinkle nuts and raisins on the bottom slice of each apple. Sandwich with the next consecutive slice/round. Continue sandwiching nuts and raisins until all slices are used and apple is whole., Stick toothpicks in the top to secure and ensure apple slices don't slide apart while baking (if toothpicks are unavailable and slices do slide apart, they can simply be re-stacked once cooled)., Bake 35-40 minutes or until apples are soft but firm and can easily be pierced with a fork., Serve warm or at room temperature., Note: cinnamon sugar can be made by simply combining 1 cup granulated sugar with 1 tablespoon cinnamon.
Braeburn, Lemon, , ,

Layering the bag:., Preheat oven to 400 degrees., Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only., Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack., Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette., Place one piece of Tilapia on top of the Spinach and Vegetable mixture., Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette., Sealing the bag:., Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia., Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed., Cooking:., Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees., Place the bag onto a plate and slice the parchment open at the table to enjoy., Chefs Tip:., Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.
parchment, nonstick cooking spray, chopped spinach, carrot, red pepper, tomato vinaigrette, seasoning, tomatoes, tilapia fillets

Place pork between two layers of plastic wrap. Using a heavy skillet or meat mallet, pound pork to 1/4-inch thickness; season with salt and pepper. Dredge pork in flour. Heat 1 tablespoon butter and 1 tablespoon oil in a large, heavy skillet over medium-high. Cook pork, turning once, until browned on both sides. Repeat with remaining oil and pork (set pork aside and tent with foil as they are cooked through)., Meanwhile, heat 1 tablespoon butter in a large skillet over medium. Add onion and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in cucumbers, thyme, and 1/4 cup water. Cook, stirring occasionally, until cucumbers are beginning to brown and are crisp-tender, about 4 minutes. Remove thyme sprigs; stir in lemon juice, remaining 1 tablespoon butter and fresh thyme leaves. Serve scaloppine with cucumbers and lemon wedges.
pork tenderloin, Kosher salt, flour, butter, olive oil, spring onions, cucumbers, thyme, lemon juice