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.

Q: Bring the water and salt to a boil in a smallish saucepan. Add the grits to the boiling water using a whisk. Using the whisk ensures that you don't get lumps in your grits., Now cover the pot, lower the heat to a simmer and cook the grits according to the package directions., When the grits are done, stir in the black pepper and garlic powder., Next, add the grated cheddar and stir until well blended., See more detailed instructions and step-by-step photos using the Related Link above.

A: Water, Salt, Grits, Black Pepper, Garlic, Cheddar Cheese
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Q: Corn Cakes: Puree 3/4 cup of the corn kernels and milk in a food processor until smooth; add scallions and pulse until finely chopped., Add ricotta, eggs, flour, cornmeal, baking powder, salt, and pepper; pulse until combined., Transfer batter to a bowl; stir in the remaining 1 cup corn kernels., Heat oven to 225 degrees F; place a large baking sheet in oven., Coat 2 large nonstick skillets with cooking spray and heat over medium heat (or heat 2 tbsp oil in each skillet)., Drop teaspoonfuls of the batter into the hot skillets., Cook 2 1/2 minutes per side, until puffed and golden., Transfer to oven to keep warm while making remaining corn cakes., To serve, arrange warm fritters on a platter and serve with Avocado Sauce and Roasted Red Pepper Sauce., Avocado Sauce: Scoop avocado flesh with a spoon into a small bowl; mash well until smooth., Stir in mayonnaise, lime juice, salt, and pepper., Cover and refrigerate up to 4 hours before serving., Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup, Roasted Red Pepper Sauce: Puree bell pepper, bread, mayonnaise, salt, and pepper in a blender until smooth., Pour into a small bowl., Cover and refrigerate up to 4 hours before serving., Serve with corn cakes.Prep time: 5 minutes Cooking time: 0 Makes 3/4 cup

A: fresh corn kernels, milk, scallions, ricotta cheese, eggs, flour, cornmeal, baking powder, salt, Pepper, Cooking spray, avocado, mayonnaise, lime juice, salt, Pepper, red bell pepper, white bread, mayonnaise, salt, Pepper
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Q: Cut tops off bell peppers (about 1/2 inch down from top). Chop pepper tops discarding stems. Discard seeds from pepper bottoms., Place peppers in a shallow microwave-safe baking dish. Microwave uncovered 4 to 5 minutes or until crisp-tender; set aside to cool., Heat oven to 375 degrees F. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped pepper tops; saute 2 minutes. Add rice; saute 1 minute. Add broth; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes. Stir pepperoni into rice. Cover; simmer 2 minutes or until rice is tender and liquid is absorbed. Stir in spinach until wilted. Stir in 1/2 cup of the cheese. Drain peppers; stand upright in same baking dish., Spoon rice mixture into peppers; top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until heated through.

A:
bell peppers, olive oil, long grain white rice, chicken broth, deli, baby spinach, Mozzarella cheese
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