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 Input:
Preheat oven to 350F and arrange rack to the center position., Grease and flour three, 8-inch round cake pans., Beat egg whites till stiff, but not dry and set aside briefly., In a separate bowl, beat the butter with the sugar till light and fluffy, then add in the vanilla and almond extracts., Blend smooth., Whisk the flour with the baking pwdr and salt and add in alternately to the batter with the lowfat milk, beginning and ending with the dry mix., Fold egg whites into the batter and divide mix proportionately between the two prepared pans., Bake about 20 min or possibly till a wooden pick inserted in the center of the cake comes out clean., Cold layers in their pans 10 min, then loosen and turn out onto a rack to complete cooling., YIELD: Three 8-inch layers, Beat cream cheese with butter till smooth., Blend in vanilla and almond extracts., Gradually beat in confectioners sugar till smooth., Remove 1 c. of frosting and blend with the chocolate and Amaretto., Reserve the remaining white frosting and set aside., Spread 1/2 of the chocolate frosting proportionately over bottom layer of cake., Arrange the second cake layer over the first, then repeat, using the remaining chocolate frosting., Use the served white frosting to cover the sides and top of the cake., Decorate the top of the cake with an assortment of white and dark chocolate leaves., YIELD: One 8-inch cake

Ex Output:
Egg whites, Unsalted butter, sugar, Vanilla, All-purpose, Baking pwdr, Salt, milk, Cream cheese, Unsalted butter, Vanilla, Confectioners sugar, chocolate, chocolate

Ex Input:
Place the wheat berries, a sprinkling of salt, and enough water to cover them by 2 inches in a 2-quart saucepan., Bring to a boil, reduce the heat, and simmer until the wheat berries are tender but not mushy, about 45 minutes., Drain and set aside., Meanwhile, place the bulgur in a large bowl and cover with 1 1/2 cups of steaming hot water., Let it sit about 15 minutes, stirring occasionally, until the water is absorbed and the bulgur is soft., (I always taste it; the bulgur shouldnt have any crunch or hard edges.), Add the cooked wheat berries to the bulgur., Whisk together the citrus zests, juices, olive oil, kosher salt, and crushed red pepper in a small bowl., Add the dressing to the grains and toss well., Add the parsley, mint, cilantro, olives, raisins, and celery hearts, and use a rubber spatula to combine enough to moisten all ingredients., Taste again for seasonings, adding additional salt, citrus juice, or olive oil as needed.

Ex Output:
berries, Salt, bulgur, lemons, oranges, lemons, oranges, extra-virgin olive oil, kosher salt, red pepper, parsley, fresh mint, cilantro, green olives, golden raisins

Ex Input:
Add oats, brown sugar, Greek yogurt, oil and egg to a medium bowl and mix very well. Set aside for 5 minutes., In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined., Preheat oven to 400F (200C). Line a 12-cup muffin pan with paper liners., Mix strawberries with 1 to 2 tablespoons of flour in a small bowl., Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in strawberries with 2 to 3 stirs., Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean., Cool muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Ex Output:
Cooking Oats, Brown Sugar, Greek Yogurt, Oil, Egg, All-purpose, Salt, Baking Powder, Baking Soda, Strawberries