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:
Cut the tomatoes into 1cm slices., Put 1 tbsp olive oil in the ceramic bowl or bowls and place a layer of tomatoes on top of the oil., Sprinkle a little salt, but not too much as the feta is salty, then spread 1/3 of the feta crumbled on top., Sprinkle 1/3 of the chilli on top, then add 1 tbsp olive oil and add the tomatoes, salt, feta and chilli as before., Add another tbsp of olive oil and once more add layers of tomato, feta and chilli., Add a final tbsp of olive oil on top and bake in a preheated oven at 180 degrees Celsius for 30 - 40 minutes.

Ex Output:
tomatoes, feta cheese, red chili pepper, olive oil, salt

Ex Input:
Soften warm water, 1 teaspoon sugar and yeast until foamy. Scald milk., Place in a large bowl with lard, 1/2 cup sugar and salt., Cool., Meanwhile, proof yeast (it will be foamy)., When ready, add 1 cup of sifted flour and stir briskly., (Wait until mixture is lukewarm., Stir in flour, 1 cup at a time, and stir well., Add yeast to milk mixture, remaining flour and yeast mixture., Batter will be thick, but still stirrable., Cover and let raise until double, about 2 hours, in a warm place., Turn out on floured surface., Toss to cover; divide in 2 pieces., Roll into a rectangle., Place in 15 x 9-inch pan., Spread each with 1/2 cup soft butter sprinkled on 1 cup sugar., Mix with 2 teaspoons cinnamon., Roll up and cut up into 18 slices., Let raise until light, about 45 minutes., Bake 25 minutes at 350.

Ex Output:
milk, lard, sugar, water, sugar, yeast, bread flour, eggs, vanilla, sugar, ground cinnamon, butter

Ex Input:
Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into 1/2-inch strips., In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers and toss., Variations: Use halved and pitted olives in addition to or instead of the capers: Add a sprinkling of chopped fresh basil. Toss in a chopped tomato: Use three chopped anchovy fillets instead of the paste: Add a small can of drained tuna., Shortcut: To roast the peppers quickly and with little mess, stand them upright and cut the flesh from each of the four sides, leaving the stem, seeds, and core behind. Put the peppers on an aluminum-foil-lined baking sheet, cut-side down, and broil until charred. Peel off the blackened skin.

Ex Output:
red bell peppers, yellow bell peppers, lemon juice, anchovy paste, wine vinegar, salt, fresh-ground black pepper, olive oil, capers