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.

Cut watermelon into squares., Remove all red., Soak 2 1/2 to 3 hours in lime water., Rinse very well and put in cold (ice) water. Bring to a boil., Rinse and repeat two more times., Mix syrup mixture (vinegar and 5 pounds sugar)., Add watermelon rinds. Bring all ingredients to a boil and cook 1 hour., Place into hot sterile jars and seal. Makes 7 to 8 quarts.
watermelon, vinegar, sugar, lime, water, allspice, cinnamon stick

Chop all veggies, cut up meat in small pieces, drain and rinse beans., In a large freezer bag, pour the flour, salt and pepper., Toss in meat, seal and shake until coated., Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes., Add rest of ingredients except flour slurry., Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender., Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth., Sprinkle parmesan cheese on top and serve with some fresh bread.
flour, salt, pepper, olive oil, romano beans, tomatoes, celery, carrot, onion, frozen peas, green pepper, corn, dill weed, basil, oregano, water, flour, parmesan cheese

Preheat the broiler., Season the chicken with salt and black pepper; sprinkle with the brown sugar, paprika and cayenne., Warm the vegetable oil in a 12-inch ovenproof skillet over medium-high heat., Cook half of the chicken in the skillet until golden, 2 to 3 minutes per side; transfer to a plate., Cook the rest, then return all the chicken to the skillet., Add the wing sauce and bring to a simmer, then reduce the heat to medium and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 10 minutes., Let cool, then shred and return to the skillet., Add more wing sauce if desired, then broil until crisp and caramelized, about 4 minutes., Combine the carrots, celery and tomatoes in a bowl and season with salt and black pepper., Make the ranch dressing: Combine the mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper in a bowl., Split open the bread lengthwise., Put the blue cheese crumbles on the bottom, then add the chicken and veggies., Cut into small sandwiches and serve with the ranch dressing on the side., Photograph by Con Poulos
skinless, Kosher salt, brown sugar, paprika, cayenne pepper, vegetable oil, Buffalo wing sauce, carrots, stalks celery, tomatoes, Italian bread, blue cheese, mayonnaise, buttermilk, garlic, dill, honey, dijon mustard, Kosher salt