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.

Input: Consider Input: boil chiles in water, remove seeds and pour in blender, add salt and blend, heat tortillas, meanwhile pour sauce in a bowl, once tortillas are heated, dip one by one in sauce, place over a hot pan with oil to your liking., turn over, and remove., (should be about a second per side, i do it when the tortilla starts sliding on the oil), crumble the cheese and chop the onion then combine., grab cheese mixture and place on the tortilla, roll them up and you are done., You can sprinkle leftover cheese mixture on top., Enjoy

Output: chiles guajillo, salt, water, green onion, queso fresco, tortillas

Input: Consider Input: Mix and dip hot dogs on a stick with mixture., Cook in hot deep grease until golden brown.

Output: corn meal, Pet milk, flour, sugar

Input: Consider Input: To make the oil: Put the chiles, allspice, clove, fennel, mace, anise, and cinnamon in a large dry skillet and set over medium heat., Cook, stirring occasionally, until fragrant and toasted, 2 minutes., Transfer the toasted ingredients to a blender or spice grinder with the salt and blend until finely ground., Transfer the mixture to a small saucepan and cover with the oil., Set over medium-low heat until very warm, then remove from the heat and cool completely., Strain the oil through a fine-mesh sieve into a container and set aside at room temperature to use immediately, or cover and refrigerate until ready to use., To make the marinade: Put the sugar, lime leaves, and lime juice in a small saucepan., Set over medium-high heat and bring to a boil, stirring occasionally., Remove from the heat and cool to room temperature, then strain the lime syrup through a fine-mesh sieve and set aside., Put the ginger in a blender and blend, adding the olive oil in a slow, steady stream through the feed tube, until the mixture becomes a smooth puree., Transfer to a medium mixing bowl and stir in the vinegar, soy sauce, and reserved lime syrup and set aside., Cut the tuna into strands lengthwise, 1/4 inch thick, so that the cut pieces resemble thick linguine., Place in a bowl., Season lightly with salt, then gently toss with the chile, shallots, and 1 tablespoon of the olive oil., In a small bowl season the avocado lightly with salt, then toss gently with the lime juice and the remaining 1 tablespoon olive oil., Season the radishes lightly with salt, then toss gently with half the reserved chili oil., Divide the avocado among four serving bowls and decoratively arrange half the radish slices, then half the tuna strands on top., Stack the remaining radishes and tuna on top, and spoon the ginger marinade around the dish and drizzle the remaining chili oil all around., Serve immediately.
Output: ancho chile, peppers, berry, clove, fennel seeds, mace, star anise, cinnamon, salt, grape seed, sugar, lime, lime juice, fresh ginger, extra virgin olive oil, champagne, soy sauce, tuna, Salt, fresh red Thai chile, shallots, extra virgin olive oil, avocado, lime juice, red bunch radishes, daikon radish, icicle radish