TASK DEFINITION: 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.
PROBLEM: Place ingredients in order given into crock-pot., Cover and cook on high for 8 hours, stirring occasionally., Serve on hamburger buns.

SOLUTION: onions, green peppers, tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce, dry mustard

PROBLEM: Prepare stuffing mix as directed., In a bowl, combine soup and milk., Spoon about 1/4 cup stuffing into each turkey slice. Roll up and place in a greased 13 x 9 x 2-inch baking dish., Pour soup mixture over roll-ups., Bake, uncovered, at 350 for 20 minutes., Sprinkle with onions and bake 5 to 10 minutes or until thoroughly heated.

SOLUTION: Stove Top stuffing mix, cream of chicken soup, milk, turkey, onions

PROBLEM: Preheat an oven to 350 degrees F., Lightly oil an 8-inch square baking pan., Dust the bottom and sides with flour, tapping out the excess., FOR CORNBREAD: In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt., Using a pastry blender or 2 forks, cut in the shortening until crumbly., Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth., Transfer to the prepared pan., Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes., Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely., Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds., Slice each round in half horizontally., Set aside., Leave the oven set at 350 degrees F., FOR HOLLANDAISE SAUCE: In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt., Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes., Remove from the heat and whisk in the water and cayenne., Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed., Cover and keep warm., FOR EGGS: Pour water into a large frying pan to a depth of 3 inches and bring to a boil., Adjust the heat so the water is just below the boiling point., Add the salt and vinegar., One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water., Work as quickly as possible so that all the eggs will cook in about the same amount of time., Cook until the whites are firm but the yolks are still soft, 3-4 minutes., Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain., Trim away any straggly strands of egg., Place 2 corn bread rounds, cut sides up, on each warmed individual plate., Top each round with an equal amount of the ham and a poached egg., Spoon the hollandaise over the top, garnish with the chives and serve immediately.

SOLUTION:
flour, yellow cornmeal, sugar, baking powder, salt, vegetable shortening, corn kernel, buttermilk, eggs, Hollandaise Sauce, egg yolks, lemon juice, shallot, white wine vinegar, salt, water, cayenne pepper, butter, Eggs, salt, white vinegar, eggs, virginia ham, fresh chives