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.

In a large mixing bowl combine flour, wheat germ, wheat bran, baking pwdr, baking soda, cinnamon, and salt; make a well in the center., In a medium mixing bowl combine buttermilk, honey and oil., Add in all at once to flour mix; stir just till moistened., Mix in raisins and nuts., Spread in a greased 9 x 5 x 3 inch loaf pan; bake at 350 degrees for 50 min or possibly till a wooden toothpick inserted near the center comes out clean., Cold in pan for 10 min., Remove from pan; cold thoroughly on wire rack., For a more moist bread, wrap and store overnight.
whole wheat flour, toasted wheat germ, bran, baking pwdr, baking soda, cinnamon, salt, buttermilk, honey, oil, raisins, walnuts

At least 1 1/2 hours before serving preheat oven to 350F., Remove any loose papery skin from garlic, leaving head intact., Place garlic in small baking dish; pour olive oil over garlic., Cover and bake garlic 1 hour., Cool garlic until easy to handle., Separate garlic head into cloves., Press soft, cooked garlic from each clove into small bowl; discard skin., Reserve 1 tbsp olive oil from roasted garlic., Dice onions., In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender., Peel and dice potatoes., Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling., Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes., Spoon half of potato mixture into blender; cover and blend at low speed until smooth., Pour mixture into bowl., Repeat with remaining potato mixture., Note: Use an immersion blender instead if you have one., Return all to sauce pan., Add half and half cream and heat soup to boiling, stirring constantly., Serve soup hot or refrigerate to serve chilled soup later.
garlic, olive oil, onions, potatoes, chicken broth, salt

Combine first 9 ingredients in Dutch oven; bring to a boil. Cover., Reduce heat and simmer 20 minutes., Cook bacon until crisp., Remove bacon, reserving 3 tablespoons grease., Crumble bacon; set aside., Add flour to grease in skillet; stir until smooth., Cook for 1 minute, stirring constantly., Gradually add milk., Cook over medium heat, stirring constantly until thickened and bubbly., Gradually add milk mixture and bacon to potato mixture., Simmer, uncovered, for 15 minutes., Makes 2 quarts.
potatoes, onion, cream of celery soup, salt, basil, pepper, parsley flakes, chicken bouillon cubes, water, bacon, flour, milk