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.

Q: Mix cornmeal and 1/2 of the water., Place remaining water and milk in large saucepan., Bring to boil., Gradually add cornmeal mixture, stirring with wire whisk until well blended., Stir in salt., Cook 3 to 5 minutes or until mixture is very thick and begins to pull away from side of pan, stirring constantly., Add bacon bits, process cheese spread and onions; mix well., Transfer to full (2-inch) hotel pan (or 1/6 hotel pan for trial recipe)., Hold, covered, on steam table up to 1 hour.

A: Yellow cornmeal, water, milk, salt, Bacon, green onions
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Q: Pour walnuts into a skillet over medium heat. Cook, stirring frequently, until lightly toasted, about 3 minutes. Remove from heat and allow to cool., Line a rimmed half-sheet pan with aluminum foil and spray with nonstick cooking spray., Combine sugar, water, and golden syrup in a nonstick saucepan over medium heat. Do not stir. Clip a candy thermometer to the side of the pan, and wait for the mixture to reach 275 degrees F (135 degrees C), about 5 minutes., Once sugar mixture reaches 275 degrees F (135 degrees C), add toasted walnuts. Stir using a silicone spatula until mixture reaches 300 degrees F (150 degrees C), about 5 minutes more. Stir in butter, baking soda, smokehouse rub, and walnut extract., Remove saucepan from heat and carefully pour mixture onto the prepared baking sheet. Allow to cool before breaking into smaller pieces, about 30 minutes.

A: walnuts, cooking spray, sugar, water, golden syrup, butter, baking soda, smokehouse rub, walnut
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Q: To make tapenade, place sundried tomatoes with oil, anchovy fillets, garlic, capers, lemon juice and parsley in a food processor or blender and process to make a smooth paste., Heat oil in a frying pan over medium heat and add 3 tablespoons of tapenade and cook stirring for 30 seconds., Add veal and cook for 1-2 minutes each side or cooked until your liking., To serve put steaks on plate and top veal with remaining tapenade., Good served with steam asparagus spears, broccoli and perhaps a baby chat.

A:
olive oil, veal steaks, tomatoes, anchovy, garlic, capers, lemon juice, parsley
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