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.

Ex Input:
Mix cornmeal and 1/2 of the water., Place remaining water and milk in large saucepan., Bring to boil., Gradually add cornmeal mixture, stirring with wire whisk until well blended., Stir in salt., Cook 3 to 5 minutes or until mixture is very thick and begins to pull away from side of pan, stirring constantly., Add bacon bits, process cheese spread and onions; mix well., Transfer to full (2-inch) hotel pan (or 1/6 hotel pan for trial recipe)., Hold, covered, on steam table up to 1 hour.

Ex Output:
Yellow cornmeal, water, milk, salt, Bacon, green onions

Ex Input:
Spread 1/2 of cabbage in a large buttered casserole., Saute bacon strips; drain and set aside., Brown onion and uncooked rice., Spoon onion/rice over cabbage., Brown hamburger; spoon over rice., Season to taste., Top with remaining cabbage., Heat spaghetti sauce and water; pour over cabbage so it seeps in., Top with bacon slices., Bake at 350 for 50 to 60 minutes, covered, until rice is tender, then uncovered until bacon is crisp.

Ex Output:
head cabbage, rice, spaghetti sauce, onion, hamburger, bacon, water

Ex Input:
Fillet the sea bass by making the first cut behind the gills to the backbone; starting at the tail end, cut toward the head along the backbone; remove fillet., Turn fish over; repeat., Trim the thin edges of the fillets for even cooking., Remove pin bones with pliers., Cut each fillet in half for first-course serving; leave whole for main-course serving., Heat oven to 450 degrees., Heat butter, salt, and pepper in a large saute/fry pan over medium heat., Add in mushrooms; toss to coat., Cook till mushrooms release their liquid., Heat an ovenproof saute/fry pan over medium-high heat., Season both sides of the fillets with salt and pepper., Add in canola oil to pan., When oil is warm but not smoking, add in fillets skin-side down; remove from heat if too warm., Sear till crisp, golden, 1 1/2 to 2 min., Place the pan (with the fillets still flesh-side-up) in the oven for 2 to 3 min., Add in shallots to mushrooms, and saute/fry., Toss greens with 3/4 quantity of Sherry Vinaigrette., Remove mushrooms from heat; add in remaining vinaigrette and chives., Drain fillets on paper towel., Distribute dressed greens on plates; top with mushrooms and fillets., Garnish each with chervil., SHERRY VINAIGRETTE: Whish together mustard, salt, pepper, vinegars, and oils in a small bowl., Adjust seasonings, and set aside., Serves 4 as a first course, 2 as a main course.

Ex Output:
unsalted butter, white pepper, chanterelle mushrooms, canola oil, shallot, mixed baby, chervil, mustard, white pepper, sherry vinegar, red wine vinegar, walnut oil, extra-virgin extra virgin olive oil