TASK DEFINITION: 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.
PROBLEM: Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter., Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest., Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky., Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes., Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

SOLUTION: butter, butter, white sugar, vanilla sugar, eggs, flour, baking powder, lemons, Lemon Glaze, sugar, lemon juice

PROBLEM: In a medium bowl, whisk together the egg yolks, salt, pepper, and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until no trace of white remains. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the omelet with 3/4 of the cheese and 3/4 of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold the omelet again, forming a triangle. Slide the omelet onto a plate. Serve immediately., If the omelet is still runny on top but beginning to brown on the bottom, place the skillet (if it's ovenproof) under the broiler for about 30 seconds before folding the omelet.

SOLUTION: eggs, kosher salt, freshly ground black pepper, Kernels from, unsalted butter, goat cheese, fresh chives

PROBLEM: Place the chicken breasts one at a time on a flat surface., Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick., Cut the broccoli into florets, peel the stems and cut them into thin slices., Bring 4 quarts of salted water to a boil and add the broccoli., Cook for 3 minutes., Do not overcook; the broccoli must remain crisp., Drain and reserve the cooking liquid., Bring the reserved cooking liquid to a boil and add the ziti., Stir and cook according to package directions., The pasta should be al dente., Drain and reserve 1/2 cup of the cooking liquid., Heat the oil in a large skillet., Add the chicken breasts, salt and pepper., Cook and stir over medium high heat for 1 minute., Add the garlic, stir and cook briefly; do not brown., Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute., Add the cream, bring to a boil and simmer for 2 minutes., Add the broccoli and the pasta into the tomato mixture., Add the reserved 1/2 cup of cooking liquid, salt and pepper., Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking., Serve immediately.

SOLUTION:
chicken breasts, broccoli, Salt, olive oil, Freshly ground pepper, garlic, red ripe tomatoes, fresh rosemary, fresh oregano, red hot pepper, heavy cream, Italian parsley, pecorino cheese