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: Line 9 x 13 inch pan with whole graham crackers., Mix 2 pkgs., instant French vanilla pudding, 3 c. lowfat milk and 1 tsp., vanilla., Beat till it starts to thicken., Mix in 8 ounces Cold Whip., Spread 1/2 pudding mix over crackers., Place another layer of crackers over pudding., Then spread the rest of the pudding over crackers., Add in another layer of crackers over the pudding., Heat 2 squares semi-sweet chocolate, 3 Tbsp., butter, 2 Tbsp., white Karo syrup., Add in 1 1/2 c. powdered sugar, 1 tsp., vanilla and 2-3 Tbsp., lowfat milk., Mix well and spread over last layer of graham crackers., Cover., Refrigerateat least 24 hrs before serving.

A: crackers, semi-sweet chocolate, butter, white Karo syrup, powdered sugar, vanilla, milk
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Q: Preheat oven to 350 degrees F (175 degrees C)., Bring a large pot of salted water to a boil., Add zucchini and cook until tender, about 15 minutes; drain., Scoop out the flesh of the zucchini, making a 'boat'., In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg., Fill zucchini boats with mixture., Dot tops with butter and sprinkle with remaining Parmesan cheese., Bake in preheated oven for 30 minutes.

A: zucchini, bread crumbs, Cheddar cheese, onion, parsley, salt, Parmesan cheese, eggs, butter
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Q: In a large bowl, stir together the bread crumbs, baking powder, cinnamon, nutmeg, and cloves., Cut the butter into the crumb mixture using a pastry blender or two knioves until the mixture is coarse and crumbly. The butter bits should be no larger than peas., Mix in the milk, eggs, and sugar until well blended, then add in the figs and pecans mixing gently again., Cover and let this stand for 30 minutes., Preheat the overn to 250 degrees F or 120C Grease a large steamed pudding mold. You can also use a bundt pan but you will need to cover tightly with extra heavy foil., Give the pudding another stir before transfering to the pudding mold. Then transfer and set the clamps or cover tightly., Place the mold into another large dish, pyrex bowl, or pot. Fill the outer dish with at least 1 inch deep with hot water, no more than 1/2 way up the mold., Steam in the preheated oven for four hours or until the pudding is firm. Cool slightly before removing from the mold. This is best served with a lemon hard sauce.

A:
breadcrumbs, baking powder, ground cinnamon, ground nutmeg, ground cloves, butter, milk, eggs, white sugar, pecans
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