TASK DEFINITION: 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.
PROBLEM: Rinse the rice in a fine colander and let drain for 15 minutes., Peel and chop the apples., Slice the celery thin and mince the onion., Lightly toast the walnuts in a dry frying pan on medium low heat (be careful not to burn!), then crush., Melt butter in a heavy sauce pan or pot., Saute the onions until soft (about 5 minutes), then add the celery, apples, sage, rosemary and bit of salt & pepper., Saute until the apples are tender., Pour the rice in the pot and mix it with the other ingredients., Add the broth and bring to a boil., Cover and turn to low heat., Let cook for 45 minutes or until broth is absorbed., Stop the heat and let it sit with the lid on for 15 minutes., Remove lid and lightly stir to fluff everything up., Garnish with some fresh parsley., Enjoy along side roast chicken, turkey, or pork!

SOLUTION: short grain brown rice, apples, celery, onion, handful walnuts, butter, sage, rosemary, handful dried cranberries, Salt, fresh parsley

PROBLEM: Preheat oven to 375 degrees., In mixing bowl, combine flour, sugar, baking powder, and salt., In separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened., Fold in blueberries., Pour into greased 13x9" pan., Sprinkle with coconut., Bake for 22 to 24 minutes or until toothpick inserted in center comes out clean.

SOLUTION: flour, sugar, baking powder, salt, eggs, milk, vegetable oil, blueberries, flaked coconut

PROBLEM: Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan., Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight., Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.), Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.

SOLUTION:
Spareribs, Garlic, Olive Oil, Salt, Black Pepper, Worcestershire Sauce, Onions, Vinegar, Ginger, Tap Water, Ketchup, Dijon Mustard, Tabasco Sauce