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]: 1. Add olive oil to a large saucepan and saute onion, carrot, and celery about 3-4 minutes or until colors brighten and vegetables begin to soften but not brown., 2. Stir in chicken broth, potatoes, and cayenne pepper and bring to a boil., 3. Reduce heat, and simmer, covered, until the potatoes are tender (10-15 minutes.), 4. Stir in cheese, heating just until it's melted., 5. Add pancetta and stir well to combine., 6. Add salt to taste, and serve immediately.
[A]: Olive Oil, Green Onion, Carrot, Celery, Chicken Broth, , Cheddar Cheese, Salt

[Q]: MAKE THE CUPCAKES, Preheat the oven to 350F., Line standard cupcake pans with paper liners., In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the flour, baking powder, salt, and sugar on low speed., Add the butter and mix until uniformly blended., Add the egg whites, milk, and almond extract and mix on low speed for about 1 minute., Scrape down the sides and bottom of the bowl., Beat on medium-high speed for 2 minutes, or until the batter is blended and smooth., Fill the lined cupcake pans two-thirds full with the batter., Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb., Remove the pans from the oven., Carefully remove the cupcakes from the pans and transfer to wire racks to cool., Cool completely before filling., MAKE THE FILLING, In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium-high speed until soft peaks form., Add the sugar and almond extract and beat on high speed until stiff., Use immediately., MAKE THE FROSTING, In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix all of the ingredients on low speed until blended., Increase the speed to high and whip for 3 to 4 minutes, or until very fluffy., Use immediately., ASSEMBLE THE CUPCAKES, Fill a pastry bag with the almond cream filling., Cut off the tip of the pastry bag to make a small opening., Insert the tip of the bag into the center of the cupcake and squeeze to release the filling., Repeat until all the cupcakes are filled., Fill a pastry bag with the almond buttercream frosting., Cut off the tip of the pastry bag to make a small opening., Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers., Roll the outer edges of the cupcakes in amaretti and biscotti crumbs., Top each with a pine nut flower, if desired., Refrigerate until serving.
[A]: cake flour, baking powder, salt, sugar, unsalted butter, egg whites, milk, almond, heavy cream, granulated sugar, almond, unsalted butter, confectioners sugar, water, almond, biscotti crumbs, nut flowers

[Q]: Mix onion soup, half the beef broth, and the wine., Pour over roast and bake until done (350)., When done put roast on plate to cool., Save broth in pan., In a wok or frying pan add about 2tbs., oil, add carrots and celery., cook for about 2 minutes., Add the mushrooms cook for about 2 more minutes and then add broth from baking pan and the rest of the canned broth., You can either thicken with a little cornstarch or cook down to thicken., To serve:1/2 c cooked noodles or rice, 2oz beef, 3oz sauce.
[A]:
onion soup, red wine, beef broth, carrot, celery, baby portabella mushrooms, salt