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]: Cream together cream cheese, sugar, sour cream and vanilla., Fold in Cool Whip and add chocolate chips., Pour into graham cracker crust., Chill 2 - 4 hours.
[A]: cream cheese, sugar, sour cream, vanilla, chocolate chip, graham cracker crust

[Q]: Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt., Add flour and tomato paste., Season with oregano, thyme, parsley., cayenne pepper, white pepper and black pepper., Saute all that until it begins to brown., After 5 minutes when it's quite brown, add the tomatoes., Stir in hot pepper sauce and Worcestershire, to taste., Add sugar and salt., Reduce heat and let the sauce simmer for 1 1/2 to 2 hours., Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter., While the shrimp is cooking, splash it with white wine., Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika., After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes., so the Creole flavor cooks into the shrimp., Prepare the serving plates with cooked rice., Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce., (Creole dishes feature "Lots of Gravy")., Garnish with sliced scallions (the green parts) for color and lemon wedges.
[A]: olive oil, butter, onion, red bell pepper, green bell pepper, garlic, flour, tomato paste, tomatoes, oregano, thyme, parsley, cayenne pepper, white pepper, black pepper, pepper, sugar, Salt, shrimp, butter, white wine, scallions, parsley, cayenne, paprika, scallions

[Q]: Mix together dry ingredients and cut in butter with 2 knives., Add Marsala and shape dough into a ball., Wrap in plastic and refrigerate., Heat 2 quarts canola oil in 31/2 quart pot to 350 degrees., In a mixing bowl, stir together ricotta, sugar, vanilla, orange zest and chocolate chips until well mixed., Spoon into a pastry bag with an open tip and place in refrigerator., Remove dough from refrigerator and divide into 4 pieces., Roll one piece onto flat surface with rolling pin until 1/16inch thick., Cut in 4 inch circles., Using a rolling pin, elongate circles into ovals., Wrap ovals lengthwise around metal forms and seal edge with egg whites., Flare ends open with fingers and place in hot oil and fry until golden brown, about 2 to 3 minutes., Remove and allow to drain on paper towels., When cool enough to touch, twist molds away from shells., Shells may be made 1 day in advance and rest unfilled and uncovered., When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and serve.
[A]:
classic dessert, flour, cinnamon, sugar, cocoa, butter, Marsala, milk, sugar, vanilla, orange zest, chocolate chips, egg, canola oil, Powdered sugar