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: Heat marshmallow and milk at low heat until melted, stirring constantly., Remove from heat and stir in cream cheese until melted, add cottage cheese and pineapple, fold in cherries and oranges., Fold in cool whip., Put in serving dish, cover well. Let stand in refrigerator overnight.

A: marshmallows, milk, cream cheese, cottage cheese, maraschino cherries, pineapple, mandarin oranges, cool whip, pecans
****
Q: Make the bread dough and prove once., I make my dough in a bread maker that's fitted with special dough kneading blades, but you can knead by hand if you'd prefer., After the first proving, split the dough into 3, and place them in a cake tin that's been greased with a small amount of oil., I use a cake tin to make it easier to put the dough in the fridge., To stop the dough from drying out, place a well-wrung damp cloth over the top of the tin., Then cover the cloth with some cling film., Then place the tin into the fridge and leave the dough to prove for a second time overnight., I always place the dough in the fridge sometime around 10 or 12 pm., In the morning, take the tin out of the fridge, peel off the damp cloth, and put the tin in the oven., Don't bother with preheating., Simply set your oven to 200C and bake the bread for 17 minutes., It's ready!

A: bread, flour, Sugar, Salt, yeast, Milk, butter
****
Q: To prepare pear-walnut sauce: Combine walnuts, cream, a pinch of salt, and vanilla pod and seeds in a saucepan and cook for 15 minutes over low heat until the liquid reduces by half., Strain mixture with a slotted spoon or through a fine mesh strainer into a bowl., pushing down to extract as much liquid as possible., Discard walnuts and pod., In a small saucepan, cook pear, wine, vinegar, lemon juice, sugar, and water over low heat until the pear is very soft., When the liquid reduces by 75 percent and becomes thick and syrupy, remove from heat., Transfer mixture to a blender and blend until very smooth., Transfer sauce to a bowl and whisk in the walnut cream., Cover and set aside until it reaches room temperature and is ready to use., To prepare souffle: Grease an 8-inch (20 cm) souffle dish and sprinkle with Parmesan cheese., In a saucepan over medium heat, melt the butter., Add the flour, mix to combine, and continue to stir and cook for 2 minutes., Add the milk, whisking to combine and cook, using a rubber spatula to scrape the bottom and sides occasionally., Cook until the mixture is thick and smooth., Remove from heat and whisk in the egg yolks one at a time., Stir in the cheese, season with salt and pepper, and set aside., With the whisk attachment of a standing mixer, beat the egg whites and cream of tartar until thick, stiff, and glossy., Add about one-quarter of the stiff egg whites to the cheese base and fold in gently., Add the remaining whites and carefully fold until just incorporated., Fill prepared souffle dish and bake for 30 minutes until souffle browns and rises., Serve immediately with pear-walnut sauce.

A:
unsalted walnut halves, heavy cream, Salt, vanilla bean, pear, white wine, vinegar, lemon, sugar, water, Parmesan cheese, unsalted butter, flour, milk, egg yolks, blue cheese, Salt, egg whites, cream of tartar
****