instruction:
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.
question:
Special equipment: butcher's twine, Preheat the oven to 375 degrees F., Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly)., The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision., You should be left with the pork loin opened into about an 8-by-10-inch piece., In a medium mixing bowl, combine the sausage, olives, dates and shallots., Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley., Season with the za'atar and some salt and pepper., Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half., You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered., Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape., Put the loin on a roasting rack in a pan and season with salt and pepper., Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes., Rest the meat for 10 minutes before slicing., You should have 8 even slices from the roast.
answer:
pork loin, sweet Italian sausage, olives, dates, shallots, heavy cream, breadcrumbs, egg yolk, parsley, Kosher salt

question:
Mix first 3 ingredients in bowl., Beat in eggs., Mix in next 4 combined dry ingredients., Stir in pecans., Spread in greased 8-inch square baking pan., Bake at 350 for 40 to 45 minutes or until edges pull from side of pan., Cut into squares when cool. Yields 16 servings.
answer:
butter, sugar, vanilla extract, eggs, flour, cocoa, baking powder, salt, pecans

question:
Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended., Add the szechuan seasoning, ginger, cayenne, and garlic., Stir to mix., Add the oils, mix, and then water down to desired spiciness., Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6., Shake or turn occasionally to ensure even flavor distribution., Heat the oil in your wok., Add scallions, garlic, and chilies and stirfry to season, 1-2 minute, Turn on the fan above your stove., Trust me., Add the marinated chicken and about 1/3 of the sauce., Saute on high heat for 5-10 minutes., Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes., Add 1/3 more of the marinade sauce., Add broccoli, bamboo shoots, mushrooms and bell peppers., Saute for 3-5 minutes., If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding., Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.
answer:
chicken breasts, water, red chilies, yellow chili peppers, soy sauce, garlic, rice wine vinegar, sherry wine, cider vinegar, honey, szechuan seasoning, ginger, cayenne, garlic, hot chili oil, sesame oil, water chestnuts, bamboo shoot, stalks celery, red bell pepper, yellow bell pepper, carrot, broccoli florets, straw mushrooms, peanut oil, scallions, garlic, red chile, yellow chili pepper