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 350F., Line 8-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil., Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted., Stir until chocolate is completely melted., Add sugar; mix well., Blend in eggs and vanilla., Add cereal, baking powder and salt; mix well., Stir in walnuts., Spread into prepared pan., Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs., (Do not overbake.), Cool in pan on wire rack., Lift brownie from pan onto cutting board, using foil handles., Cut into 16 squares to serve.

SOLUTION: 'S, butter, sugar, eggs, vanilla, rice hot cereal, Baking Powder, salt, Walnuts

PROBLEM: In a medium bowl, whisk together butter-milk, vanilla, almond extract and 3 Tbsp. honey until smooth. Pour 2 Tbsp. buttermilk mixture into each of 6 1/2-cup ice pop molds and freeze until slightly firm, about 1 hour., If using fresh peaches, bring a pot of water to a boil over high heat. Have a large bowl of ice water ready. Add peaches to boiling water and cook just until skins loosen, about 30 seconds. Using a slotted spoon, transfer immediately to ice water. Let stand until cool enough to handle, about 30 seconds., Peel peaches and cut into wedges; discard peels and pits. Place peach wedges (or frozen peaches) in a food processor with remaining 2 Tbsp. honey and puree until smooth. Transfer 3/4 cup peach puree to a small bowl. Stir remaining 3/4 cup puree into remaining buttermilk mixture. Reserve any extra puree for a separate use., Remove popsicle molds from freezer and top each with 1/4 cup peach-buttermilk mixture. Freeze until slightly firm, about 1 hour. Remove from freezer and top each mold with 2 Tbsp. peach puree. Insert sticks according to manufacturer's instructions. Freeze until firm, at least 3 hours and up to 1 week. Unmold and serve.

SOLUTION: buttermilk, vanilla, almond extract, honey, peaches

PROBLEM: MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour., MAKE THE SHRIMP: In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes., Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table., Make Ahead: The mojo can be refrigerated overnight., Wine Recommendation: A light, acidic Italian Pinot Grigio will tame the hot pepper and echo the bright taste of citrus in the sauce. Try the 1998 Zemmer or the 1998 Campanile.

SOLUTION:
MOJO, whole allspice berries, cumin seeds, onion, garlic, Scotch, orange zest, orange juice, extra-virgin olive oil, lime juice, sherry vinegar, kosher salt, freshly ground pepper, saffron threads, potatoes, corn, vegetable oil, shrimp, cilantro, Salt