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.
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Question: Cook the potatoes in salted, boiling water for 15-20 mins. Meanwhile, to make the dressing, whisk together 1 egg yolk and lemon juice with a pinch of salt. Slowly add oil, whisking continuously until thick like mayonnaise. Stir in the milk and season., Drain the potatoes and rinse under cold water until cool enough to handle. Peel and dice., Place eggs in saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from pan heat. Let eggs sit in water 12 minutes, drain then run under cold water. Cook the carrots in a separate pan of boiling water for 5-6 mins, adding the beans and peas to the pan after 3 mins. Drain and rinse under cold water., Peel the eggs and slice into wedges. Mix the potatoes, carrots and peas with the mayonnaise and season. Serve the salad in bowls and sprinkle with capers and parsley. Serve with the egg on top.

Answer: potatoes, egg yolks, lemon juice, olive oil, milk, carrots, green beans, frozen peas, capers, Parsley

Question: Mix salt and pepper with flour and roll veal cutlets in mixture until lightly covered., Heat oil in frying pan and then add veal., Cook until browned., Remove veal and set aside in casserole dish., Add butter to frying pan and fry onions until translucent., Add garlic, mushrooms and green peppers and fry for another 3-4 minutes., Stir frequently., Add contents of frying pan to casserole dish., Add the rest of the ingredients (red wine, consomme, rosemary) to contents of the casserole., Bake at 350F for about 45 minutes., You may or may not need to spoon the liquids over the veal every so often (to keep moist) depending on the size of your casserole dish.

Answer: onions, green pepper, mushrooms, veal cutlets, condensed beef broth, red wine, garlic, flour, butter, rosemary, olive oil, salt, black pepper

Question: Preheat the oven to 500., On a baking sheet, arrange the ramps in a single layer., Roast for 3 to 5 minutes, until the leaves are slightly puffed and beginning to brown at the edges., In a medium bowl, toss the halibut with the olive oil and chives; season with salt and pepper., Lay four 14-inch-long sheets of parchment paper on a work surface., Arrange 3 ramps in the center of each sheet and top with the halibut., Mound the sorrel on the fish and top with the creme fraiche, wine and soy sauce; season with pepper., Fold the parchment over the fish, then fold the edge of the parchment over itself in small pleats to seal the papillotes., Transfer the papillotes to a baking sheet and bake for about 8 to 10 minutes, until they are slightly puffed., Snip the parchment packets open with scissors and serve with crusty bread.

Answer:
ramps, fillet, extra-virgin olive oil, chives, Salt, Freshly ground pepper, sorrel, creme fraiche, white wine, soy sauce, Crusty bread