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: Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal., Use this ratio when cooking:, 1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice., Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.

A: boneless pork chops, stalks celery, carrots, onions, green peppers, pineapple, rice, vegetables, frozen shrimp, cashew pieces, peanut oil, sugar, cornstarch, salt, soy sauce
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Q: Preheat oven to 400., Line baking sheet with tinfoil., Remove stems from mushrooms and clean., Beat egg and add remaining ingredients., Spoon mixture into mushroom caps, dividing evenly. (At this point, mushroom caps can be refrigerated for up to an hour before you bake them.), Bake for 5 minutes, then broil for 5 to 7 minutes 8-inches from the heat source., Serve hot.

A: Swiss cheese, bacon, bread crumbs, green onion, egg, mushroom caps
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Q: Melt butter in large saucepan over medium heat. Add onion and cook until tender., Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender., Add milk and parsley and heat just to boiling., In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.

A:
margarine, onion, potatoes, celery, carrots, salt, ground black pepper, chicken broth, milk, parsley, cold water, cornstarch
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