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.
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Question: Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate., Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings., Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.

Answer: wasabi-coated green peas, granola, ground gingersnaps, Parmesan, whole fennel seeds, logs goat cheese

Question: Preheat oven to 400 degrees F., Bring a pot of water to boil for gnocchi., Season the water with salt, add gnocchi and cook according to package directions., Place chicken in a medium bowl with grill seasoning and add the fennel seeds., Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips., Coarsely chop the thin strips and add to bowl., Stack 10 basil leaves together then roll them up into a log., Shred the basil by thinly slicing the log., Add basil to the bowl., Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet., Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden., Preheat a large skillet over medium heat., Add 2 tablespoons extra-virgin olive oil, the onions and crushed red pepper flakes., Cook 5 minutes, stirring frequently., Stir in the tomatoes and sauce and season with salt and pepper., Simmer over low heat., Stir in the remaining 10 leaves of basil, whole or torn., Drain gnocchi and remove balls from oven., Toss gnocchi and meat balls with sauce and serve with grated cheese to pass at table.

Answer: Salt, section, ground chicken, grill seasoning, fennel seeds, tender sun dried tomatoes, fresh basil, extra-virgin olive oil, onion, red pepper, tomatoes, tomato sauce, Romano

Question: Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside., In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles., Return noodles to pan and toss with toasted sesame oil., Snip through noodles several times with kitchen scissors. Set aside., Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat., Add sweet pepper strips; cook and stir for 2 minutes., Add pea pods and bok choy; cook and stir for 2 minutes., Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more., To serve, place noodles on serving plates., Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

Answer:
shrimp, shrimp, sesame oil, cooking oil, yellow sweet pepper, fresh pea pods, bok choy, green onion, hoisin sauce, orange juice, red pepper, sesame seeds