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.

I have a wonderful, easy sticky bun recipe from " Eat, Drink, and be Chinaberry" (the best cookbook I own, and I own hundreds...you can buy it, Grease a 9 x 13 pan., Spread minced nuts on the bottom of the pan., Slice bread dough in half lengthwise, and then chop into pcs about 1 inch thick., Lay pcs of dough on top of nuts in single layer (remember the dough will rise and fill in the gaps)., In a bowl, mix the pudding mix, butter, brown sugar, cinnamon and lowfat milk., Spread mix over bread., Allow bread to rise overnight on the kitchen counter (or possibly even in a cool oven which you'll just turn on in the morning)., In the morning bake for 20-30 min at 350 degrees., Yum!
nuts, loaves, butter, brown sugar, cinnamon, milk

Preheat oven to 400AF., Mix dried mushrooms and hot water in a bowl., Stir well and allow to stand for 30 to 40 minutes., Strain through a sieve lined with a kitchen paper towel and set the liquid aside., Finely chop the mushrooms., Meanwhile, peel eggplants, if needed, and cut in half lengthwise., Brush the cut sides liberally with 1/2 tablespoons oil., Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes., Allow to stand until cool enough to handle., Cut into 1-inch cubes and add to a large slow cooker (crock-pot)., Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat., Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes., Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes., Pour in the reserved mushroom-soaking liquid and chickpeas., Bring to a boil and cook, stirring often, for about 6 minutes., Stir into the slow cooker and stir to mix with the eggplant., Cover and cook until the chickpeas are very tender, about 8 hours on Low., Remove cinnamon stick and bay leaf., Stir in tomatoes and parsley., Serve warm or refrigerate until ready to use.
mushrooms, water, ones, olive oil, onions, garlic, oregano, cinnamon, salt, black pepper, bay leaves, chickpeas, tomatoes, parsley

Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper., Place dry grape sprigs onto parchment paper, then lightly mist with olive oil., Sprinkle lightly with salt., Place baking sheets into oven and bake for 10-12 minutes, until skins are slightly crisp but insides are still juicy., Remove from oven and allow to cool slightly prior to serving., Place each sprig onto a small plate with cheese and crackers (if desired)., Serve a few minutes prior to midnight (with instructions for consumption)., Nutrition info per 1 serving grapes: 24 calories, 0.5 g fat, 0.2 g protein, 4.7 g carbohydrates, 0.3 g fiber
Red Grapes, Olive Oil Spray, Salt