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.

Input: Consider Input: In small bowl, whisk the Dijon mustard and honey together., Dice up raw chicken breast into approximately 1 inch cubes., In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use., Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat., Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes., Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture., Afterwards, place the spinach in the frying pan with the mushrooms., Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready., Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket., Take the laughing cow cheese and spread it on the other four of the crescent triangles., Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles., Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture., Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling., Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it., Pinch the top and the bottom together to close the crescent dough., Add a small hole in the top of the dough for a vent., Bake for 13-14 minutes or until golden brown.

Output: mustard, honey, chicken, margarine, white button mushrooms, frozen spinach, water, garlic, Laughing Cow, crescent roll, mozzarella cheese

Input: Consider Input: Wash the slices of pork shank well under a running tap., Put in a pot with the water and vinegar, bring to a boil, turn heat down, put lid on and simmer 1 1/2 - 2 hours until meat is fork-tender but not yet falling apart., Add the sago, onion, potato, garlic, salt and pepper. Stir through well, bring back to boil, then simmer with lid on for another 1/2 hour. The meat should now be falling off the bone and everything should be cooked through. The sago should be translucent and have thickened the sauce, ., Remove to a serving dish, and sprinkle over the lemon zest and parsley. Serve with rice, vegetables and salad, .

Output: pork shank, water, vinegar, sago, onion, potato, garlic, salt, pepper, lemon zest, handful

Input: Consider Input: Cook pasta in large pot of boiling salted water until tender but still firm to bite., Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat., Add garlic and saute 1 minute., Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes., Remove skillet from heat., Mix parsley into wine sauce., Pour 1/3 cup sauce into small bowl and reserve., Drain pasta., Add to skillet and toss over low heat to coat with sauce., Season pasta to taste with salt and pepper., Divide pasta between 2 plates., Top with sardines and reserved 1/3 cup sauce., Serve with lemon wedges.
Output: linguine, sardines, olive oil, garlic, white wine, Italian parsley, Lemon wedges