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: Cream margarine, peanut butter and powdered sugar., Make into small round balls and set aside.

Answer: powdered sugar, margarine, peanut butter, semi-sweet chocolate chips, paraffin

Question: Dreaded Brussels sprouts are one of my two most favorites., Try this, from Time-Life's*Fresh Ways with Vegetables*:, Put the onion, oil, pepper, and 1/2 c. of water in a saucepan., Bring water to a boil over high heat and partially cover pan so a little steam can escape., Reduce heat to medium and cook onion, stirring occasionally, until it is caramelized-i.e., water's about all gone, but a brown syrupy release of the onion's natural sugar is around and about-about one hour., Uncover pan and add in wine to onion., Raise heat to high and boil rapidly until almost all the wine has evaporated-5 - 10 min., About 15 min before the onion's done, steam Brussels sprouts until they are tender., Toss with onion and serve.

Answer: Brussels, Onion, Virgin extra virgin olive oil, white wine

Question: Preheat the oven to 350 degrees F., Line cupcake pans with paper liners., In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes., Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee., In another bowl, sift together the flour, cocoa, baking soda, and salt., On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture., Mix only until blended., Fold the batter with a rubber spatula to be sure it's completely blended., Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount)., Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting., Peanut Butter Icing:, Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment., Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work., Add the cream and beat on high speed until the mixture is light and smooth., Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Answer:
unsalted butter, granulated sugar, light brown sugar, eggs, vanilla, buttermilk, sour cream, coffee, all-purpose, cocoa powder, baking soda, kosher salt, Peanut Butter, sugar, peanut butter, unsalted butter, vanilla, kosher salt, heavy cream, peanuts