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: For the dressing, heat the oil with the chili pepper over low heat until the oil reaches 125 to 135 degrees, or warm to the touch., Remove from the heat and allow to steep for two hours., Reserve., In a bowl, combine the vinegar, mustard and the seasonings and mix thoroughly., Gradually whisk in the chili oil., Set aside., For the sauce, in a small bowl combine the yogurt and mayonnaise and whisk in the curry., Allow to set for half an hour., Then add the remaining ingredients for the sauce., Cover and chill., Tear the greens into bite-size pieces., Wrap in a towel and refrigerate., Refrigerate the artichoke hearts., Bring a small pot of lightly salted water to the boil., Add the beans and cook for two to five minutes, or until just tender., Drain under cold water and drain again., Set aside., Repeat the process with the carrots and cook for three to five minutes or until just tender., Drain under cold water and drain again., Combine the diced mango with the lemon juice in a small bowl and cover tightly., For the fish, in a large Teflon pan, melt one tablespoon of butter over medium heat., Cook the fish over medium heat for two or three minutes on each side., Set aside in a warm place., In a large bowl, combine the greens, vegetables and remaining mango with enough dressing to coat the greens., Divide among four plates., Carefully place the sole over the greens., Serve immediately and pass the sauce at the table.

Output: light olive oil, red chili pepper, raspberry vinegar, Salt, yogurt, mayonnaise, curry powder, cilantro, mango, cress, red oak leaf, salad bowl lettuce, string beans, baby carrots, mango, lemon juice, unsalted butter, lemon

Input: Consider Input: Heat oven to 350 degrees F., Spread 1/2 cup enchilada sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray., Combine 1/2 cup of the remaining enchilada sauce with turkey, 1/2 cup cheese and 1/4 cup onions., Spoon 1/4 cup turkey mixture down center of each tortilla; roll up., Place, seam-sides down, in prepared dish; top with remaining enchilada sauce and cheese., Cover., Bake 30 min., or until cheese is melted, uncovering for the last 5 min., Meanwhile, combine tomatoes, remaining onions, cilantro and dressing., Top enchiladas with tomato mixture before serving.

Output: enchilada sauce, turkey, Four Cheese, green onions, corn tortillas, tomato, fresh cilantro, Italian Dressing

Input: Consider Input: In a stockpot or large saucepan, saute onions, garlic and celery in olive oil until tender. Turn heat to low and add all spices and herbs. Stir and let stand for 1 minute. Chop broccoli stems and leaves, reserving florets. Add chopped broccoli and diced potatoes to spice mixture. Cover with water and bring to a boil. Simmer mixture for 20 minutes. Break up and steam florets; set aside. Blend soup in the work bowl of a blender or food processor until creamy. This may need to be done in batches. Return soup to pot. Add cheese, milk and steamed florets. Heat mixture thoroughly, but do not boil.
Output: onion, clove garlic, celery, olive oil, bouillon granules, parsley flakes, basil, white pepper, thyme, broccoli, potatoes, water, cheese, milk