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.

[EX Q]: Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt., Add flour and tomato paste., Season with oregano, thyme, parsley., cayenne pepper, white pepper and black pepper., Saute all that until it begins to brown., After 5 minutes when it's quite brown, add the tomatoes., Stir in hot pepper sauce and Worcestershire, to taste., Add sugar and salt., Reduce heat and let the sauce simmer for 1 1/2 to 2 hours., Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter., While the shrimp is cooking, splash it with white wine., Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika., After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes., so the Creole flavor cooks into the shrimp., Prepare the serving plates with cooked rice., Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce., (Creole dishes feature "Lots of Gravy")., Garnish with sliced scallions (the green parts) for color and lemon wedges.
[EX A]: olive oil, butter, onion, red bell pepper, green bell pepper, garlic, flour, tomato paste, tomatoes, oregano, thyme, parsley, cayenne pepper, white pepper, black pepper, pepper, sugar, Salt, shrimp, butter, white wine, scallions, parsley, cayenne, paprika, scallions

[EX Q]: Wash and drain ginger., Grind ginger in a meat grinder., Pour water over ginger., Steep overnight., Strain through a clean, grease-free cheesecloth., Add sugar and lime juice., Pour into sterile bottles., Serve chilled or pour over ice., Makes approximately 2 quarts.
[EX A]: ginger, water, sugar, lime juice

[EX Q]: In a medium saucepan, combine the Lemon Beurre Blanc, roasted peppers, garlic, and feta cheese and heat over low heat., Keep warm until ready to use, stirring occasionally., Preheat a grill or grill pan., Place chicken breasts on grill and grill on both sides until completely cooked through., Remove from grill and place on a serving plate., Spoon sauce over the chicken and garnish with crumbled feta cheese., Sweat the shallots and garlic in 1 tablespoon of butter in a medium saucepan over medium-high heat., Add the wine and lemon juice and cook until reduced by half., Add the cream and reduce until it reaches a sauce consistency., Reduce the heat to low and whip in the butter., Season, to taste, with salt and pepper.
[EX A]:
Lemon Beurre, green bell pepper, red bell pepper, garlic, feta cheese, chicken breasts, garlic, shallots, butter, Chablis wine, lemons, heavy cream, Salt