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: Peel eggplants; slice 1/4-inch thick. Brush rimmed cookie sheet with oil. Coat each slice of eggplant on both sides with oil; place on cookie sheet., Broil close to broiler until brown. Turn; brush with oil, if necessary., Brown the other side. Repeat with all the eggplant slices.

A: eggplants, vegetable oil, lean ground beef, onions, garlic, tomato sauce, dried leaf oregano, salt, black pepper, butter, flour, low-fat milk, egg, Parmesan cheese
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Q: Mix a solution of one part glycerine and two parts water. (Most small projects will require 8 ounces of glycerine.) Loosely layer individual leaves into a glass or plastic container., Pour glycerine solution over the leaves, making sure all surfaces are covered., Secure container with a lid or plastic wrap., Store containers of leaves out of direct sunlight., Every few days tilt container to gently mix solution and assure all leaves are covered.

A: glycerine, sugar, water remaining
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Q: In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm., Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.

A:
loin chops, canola oil, orange juice, teriyaki sauce, orange zest, curry powder, garlic, cornstarch, cold water, rice
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