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: Preheat your oven to 400 F. Place the yams on a baking sheet and roast in the oven until very tender, about 1 hour. Let cool, then remove skin with a paring knife. Cut yams into 1-inch chunks and place in the bowl of a food processor., Process the yams until a smooth puree forms. To that, add the butter, 1/4 cup brown sugar, 1/2 teaspoon salt, cinnamon, and a few grinds of pepper. Pulse that together, then taste and adjust the seasoning., Add the milk and the 2 whole eggs and process until smooth. Transfer the mixture to a baking dish., Bake for 30 to 40 minutes, until slightly puffed., For the marshmallow fluff: Make a double boiler by bringing a small pot of water to a simmer, then placing the bowl of your stand mixer or another large stainless steel bowl atop the water., Add the 3 egg whites, remaining 2/3 cup brown sugar, and remaining 1/4 teaspoon salt and whisk continuously until the sugar dissolves and the liquid is warm to the touch., Transfer the bowl from the stovetop to your stand mixer and use the whisk attachment to whip the whites on medium-high speed until it turns glossy with stiff peaks, about 5 to 8 minutes. (Use a hand-held mixer if you do not have a stand mixer.), Once the casserole has finished baking, use a rubber spatula to cover the yam mixture with the fluff. Use the back of the spatula create dramatic peaks. This will give you a nice variation in color and texture once the dish is baked., Return to the oven for 5 to 7 minutes, or until the marshmallow fluff starts to turn golden and the fluffy peaks are just shy of burnt.

SOLUTION: yams, butter, brown sugar, salt, Pepper, milk, eggs, egg whites

PROBLEM: Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan., Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight., Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.), Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.

SOLUTION: Spareribs, Garlic, Olive Oil, Salt, Black Pepper, Worcestershire Sauce, Onions, Vinegar, Ginger, Tap Water, Ketchup, Dijon Mustard, Tabasco Sauce

PROBLEM: Heat oven to 350 degrees F. Cut off the end of the garlic bulb and wrap the bulb in foil., Roast in the oven for 30 minutes., While its roasting, saute the onion in oil slowly to get it really soft and then add in the spinach when it is almost done, to wilt it., Squeeze out the garlic cloves into a bowl and add the onion and spinach and the rest of the ingredients., Mix it together and then serve with chips, crackers or veggies.

SOLUTION:
Garlic, Red Onion, Olive Oil, weight Spinach, Mayonnaise, Ground Thyme, Salt