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]: In a large bowl toss first 5 ingredients., In large measuring cup mix together vinegar, sugar and cooking oil., Pour over slaw and toss., Refrigerate 4 to 6 hours before serving, tossing to mix vinegar dressing with slaw 2 to 3 times before serving.
[A]: cabbage, red, green onions, celery, salt, vinegar, sugar, oil

[Q]: Layering the bag:., Preheat oven to 400 degrees., Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only., Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack., Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette., Place one piece of Tilapia on top of the Spinach and Vegetable mixture., Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette., Sealing the bag:., Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia., Crimp the two sheets of parchment paper like a piecrust until the bottom and the top are completely sealed., Cooking:., Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees., Place the bag onto a plate and slice the parchment open at the table to enjoy., Chefs Tip:., Other fresh fish species that work well with this dish includes Snapper, Grouper, Salmon, Halibut, Red Rockfish and Wahoo.
[A]: parchment, nonstick cooking spray, chopped spinach, carrot, red pepper, tomato vinaigrette, seasoning, tomatoes, tilapia fillets

[Q]: Preheat large, roasting pan in a 550 degree oven., Rub lamb with olive oil., Generously salt (gros sel) the lamb., Mix the peppercorns together and pat on lamb., (This should be done at least 4 hours in advance, preferably overnight)., In a large bowl, mix together potatoes, onions, carrots, garlic and thyme., Add oil, season and mix well., When pan is hot, pull out and dump veggies into the pan., There should be a good sizzle., Mix the veggies around and roast for 10 minutes., Mix again and place lamb on top., Place in oven and roast until brown, about 20 to 30 minutes., Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes., I shoot for medium rare, about 130 degrees., Mix veggies a couple of times during the cooking., Place lamb on a cutting board and let rest 10 minutes., Make sure the veggies are fully cooked and check for seasoning., If not, place back in oven another 10 minutes., Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water., Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin., Dissolve on low heat and set aside., Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil., Reduce heat to low and cook for 10 minutes, occasionally stirring., Remove from heat and add dissolved gelatin., Store in refrigerator overnight, stirring occasionally to break up the gelatin., It will be a soft jello-like consistency.
[A]:
lamb, ground black, ground white, ground Szechuan, extra virgin olive oil, new potatoes, yellow onions, carrots, garlic, thyme, Salt, sugar, lime juice, water, unflavored gelatin, serrano chiles, mint chiffonade, salt