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: Add potatoes to a large stock pot or turkey fryer pot, then add water, crab boil seasoning and Old Bay seasoning., Cover pot, fire up the range or turkey fryer, and bring to a rolling boil while reducing heat but still maintaining lightly rolling boil; cook 5 minutes., Add sausage and corn, return to a boil and cook 10 more minutes (until potatoes are starting to become tender)., Add shrimp to stockpot and cook 3 to 3.5 minutes, until shrimp turn light pink., Drain immediately and dump onto large tray lined with meat paper or sanitary news print., Serve with cocktail sauce and LOTS of horseradish!

A: red potatoes, water, crab boil, Bay Seasoning, kielbasa, corn, fresh jumbo shrimp
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Q: Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate., Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings., Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.

A: wasabi-coated green peas, granola, ground gingersnaps, Parmesan, whole fennel seeds, logs goat cheese
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Q: Bring water to a boil in a large heavy pot. Add salt and reduce heat until water is simmering., Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal., If necessary, stop adding cornmeal from time to time and beat mixture vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot. Pour polenta into a large wooden board or a large platter., Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes., Serve hot, covered with your favorite sauce., Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool completely. Cut cooled polenta into slices 2 inches wide and 6 inches long. Pour oil about 1 inch deep in a large skillet. Heat oil until a 1inch cube of bread turns golden almost immediately. Fry polenta slices on both sides until light golden. Drain on paper towels. Serve hot. It is important to ensure the oil is hot enough, otherwise the polenta will absorb oil and your

A:
water, salt, cornmeal
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