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:
Throw all ingredients into a food processor or blender and puree until smooth. Use 3/4 of mixture to marinate fish (I usually put it in a zip bag) - place in fridge for 1 to 4 hours. Grill fish for a few minutes per side and drizzle the rest of the marinade on before serving. I serve with grilled veggies that I marinate in olive oil, garlic, lemon and sea salt.

Ex Output:
filets, Marinade, T, T, T, T, T, Garlic, Jalapeno, Green Onions, Cilantro

Ex Input:
To make the vinaigrette, place the tomatoes, the tomato juice or water, the vinegar, the salt and the pepper in a blender and blend until smooth., Scrape into a small saucepan and set aside., To make the salad, heat the olive oil in a large, nonstick skillet over medium heat., Add the mushrooms and saute until softened., Season with 1/2 teaspoon of salt., Add the radicchio and chicory and toss until wilted slightly, about 2 minutes., Place in a large bowl and toss in the dried tomatoes and grapes., Warm the vinaigrette, pour over the salad, add the remaining salt and toss well., Divide among plates and serve immediately.

Ex Output:
basil dried tomatoes, tomato juice, balsamic vinegar, salt, Freshly ground pepper, olive oil, shiitake, salt, cleaned radicchio, cleaned chicory, basil dried tomatoes, grapes

Ex Input:
Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes., The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself., Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular., Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll., Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it., Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice., Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.

Ex Output:
short-grain brown rice, brown rice vinegar, sushi sheets, avocado, red pepper, alfalfa sprout