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.
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Question: Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan., Fill the pan or pressure cooker with water, ( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear., Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside., Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup., When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done., Don't forget to taste it while it is cooking, to see how much more salt is needed., When done, take out the chicken, vegs. and place them on two separate plates., Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful"., Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls., Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too., You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!

Answer: chicken, salt, peppercorn, Accent seasoning, water, carrots, white carrots, celery root, onion, tomatoes, garlic, potato, paprika, thin noodles

Question: In a 2 quart pot, whisk together the sugar, cornstarch, and salt. Make sure that there are no lumps in the cornstarch. Stir in the 4 beaten egg yolks until evenly distributed. The mixture may be stiff. Add the half-and-half and the milk. Whisk well to combine. Cook over medium low heat, whisking or stirring constantly until thickened and bubbly, about 10 minutes. Remove from heat., Add the butter, one piece at a time, stirring until melted before adding the next piece. Stir in the vanilla. Pour pudding into a bowl. Cover with plastic wrap, pushing the plastic wrap evenly against the top of the pudding. This will keep the pudding from developing a "skin" as it cools. Refrigerate for 2 hours or until pudding has chilled thoroughly., Toast the coconut on a sheet pan in a 325 F oven until golden. Watch carefully, browning happens quickly. When done, set aside to cool., In a medium sized bowl whip the cream together with the 1 tablespoon sugar until it reaches preferred consistency. I like my whipped cream with a little body, not too soft, but definitely not to the butter stage., To Assemble:, For 8 individual servings: In 8 small, individual serving dishes, layer the following: coarsely crumbled Vanilla Wafers, sliced bananas, pudding, crumbled Vanilla Wafers, sliced bananas, pudding. Top with whipped cream and a sprinkle of toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight., For a single dish: Do not crumble the Vanilla Wafers. Leave them whole. Place a layer of whole Vanilla Wafers on the bottom of a 9 x 9-inch dish. Add a layer of 1/2 of the sliced bananas. Cover with half of the pudding. Repeat layers: Vanilla Wafers, bananas, pudding. Top with whipped cream and sprinkle with toasted coconut. Cover and allow to rest in refrigerator for at least 1-2 hours or up to overnight., Notes:, For smooth pudding: Blending the ingredients together prior to starting the cooking process will help insure a smoother end product. Stirring constantly is important. Don't leave the pudding unattended or else it will burn and/or be lumpy. The cooking process won't take more than about 10-15 minutes. The time actually goes quite quickly. My pudding only took 11 well spent minutes., About cooling the pudding: As pudding cools it forms a "skin" on top. This skin cannot be mixed back into the pudding with good results. The pudding will be lumpy and will have rubbery particles from the skin. To avoid a skin forming, place the plastic wrap right against the warm pudding and up the inside of the bowl. Allow to cool completely in the refrigerator., Recipe adapted from recipes by Paula Deen and Alton Brown.

Answer: Sugar, Cornstarch, Salt, Egg Yolks, Milk, Butter, Vanilla, Coconut, Cream, Sugar, Vanilla Wafers, Bananas

Question: Scald milk in a large saucepan; stir in 4 tablespoons butter and sugar. Gradually add farina, stirring constantly, and bring mixture slowly to a boil., Remove from heat., Beat eggs in a bowl until they are fluffy and a light yellow. Slowly stir hot farina mixture into egg mixture. Add vanilla extract. Set aside to cool., Preheat oven to 400 degrees., Line a 9 x 12-inch baking pan with 1 sheet of phyllo with some of it hanging over the edge of the pan. Brush with butter. Be sure to keep unused phyllo pastry covered with plastic wrap or a damp towel. Layer 5 more sheets of buttered phyllo in the pan so that bottom and sides are completely covered., Pour in cooled custard., Cover with 1 sheet of phyllo; brush with butter. Layer 5 more individually buttered sheets of phyllo on top, and fold in overhang., With a sharp knife, score through top layers of phyllo, marking off 2 1/4-inch squares or diamond shapes. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake for 45 minutes, or until golden.

Answer:
milk, unsalted butter, sugar, farina, eggs, vanilla, phyllo pastry