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: Heat oven to 425F., On a large rimmed baking sheet, gently toss the tomatoes, garlic, peppers and jalapeno with 3 tbsp olive oil, 3/4 tsp salt and 1/2 tsp pepper., Roast until the tomatoes begin to break down, 15 to 20 minutes., With five minutes remaining, heat the remaining tbsp oil in a nonstick skillet over medium heat., Season the tilapia with 1/2 tsp salt and 1/4 tsp pepper and cook until opaque throughout, 1 to 2 minutes per side., Toss the vegetables with the cilantro and serve over the seared fish.

A: cherry, garlic, orange peppers, jalapenos, olive oil, kosher salt, Black pepper, tilapia filets, fresh cilantro
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Q: Heat oven to 350F., In a large bowl, combine crust ingredients., Chill 5-10 minutes for easier handling., Shape a small piece of dough into a ball and placed in an ungreased miniature cupcake pan., Coat a wooden "pusher" with flour; press into dough, forcing the dough up the sides of the mini cupcake pan (forming a shell)., You can also use your fingers to press the dough into a shell in the muffin cup., Prepare filling: beat eggs until foamy., Gradually add sugar and almond extract, beating until thick and ivory colored., Blend in almond paste, mixing well., Fill each crust with 1 teaspoon filling., Top with colored sugar, almond slices, or candied cherries., Bake 20-25 minutes until they are a VERY light golden brown., Cool 5 minutes then remove to wire rack.

A: flour, salt, sugar, butter, egg, vanilla, almond, eggs, sugar, almond, almond paste, colored crystal sugar
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Q: TO MAKE THE CREPES, combine all the ingredients in a blender and blend until smooth., Refrigerate for 1 hour and blend again before using., Heat a small nonstick pan (about 8 inches) over medium heat and brush lightly with butter., Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through)., Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minutes total., Transfer to a plate and repeat to use up all the batter., When all the crepes are stacked up, separate them one by one and stack them again (this is to prevent sticking)., The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month., Let thaw before proceeding with the recipe., TO MAKE THE CARAMEL SAUCE, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma., Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes., Remove from the heat, add the brandy, and return to the heat, tilting the pan slightly to light the alcohol and burn it off (be careful)., Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like triangles (alternatively, you can form the triangles beforehand and then submerge in the sauce or pour the sauce over them, but if you fold them once they are in the cajeta, you will ensure that they are evenly coated)., Place about 3 on each plate and top with some of the toasted pecans.

A:
milk, eggs, unsalted butter, sugar, vanilla, salt, flour, unsalted butter, cajeta, whole goats, brandy, pecans
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