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.

Rinse and drain the arugula., Tear the leaves from the stems and discard the stems., Set leaves aside., Cut the tops off the fennel bulb., Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices., Set aside., Heat the oil in a large skillet., Add the scallions and saute until just tender., Stir in the garlic., Add the sliced fennel bulb and continue to saute until the fennel is tender., Add the tomato and cook for about 10 minutes., Season to taste with salt and pepper., Remove from heat., Bring a large pot of salted water to a boil., Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil., Drain the fettuccine., Reheat the sauce., Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top., Serve with Parmesan cheese on the side.
arugula, fennel, extra-virgin olive oil, scallions, garlic, tomato, Salt, fresh fettuccine, Freshly ground Parmesan cheese

Cut the chicken in pieces, wash, then scrub with Accent then place the pieces in bottom of a large, deep saucepan or pressure cooker. I prefer saucepan., Fill the pan or pressure cooker with water, ( leave space for vegs! ) and cook slowly on low heat. The soup will get frothy while cooking, you have to take it off from the top with a spoon pretty often. If you don't, your soup will not be clear., Meanwhile, clean all vegetables, cut into pieces - except the onion, tomato, paprika and potato. Set aside., Put 1 teaspoon - for now - of salt and 7 pcs of peppercorn in the soup., When the froth vanishes, that is the time to put in the vegs. Cover, and cook until carrot is done., Don't forget to taste it while it is cooking, to see how much more salt is needed., When done, take out the chicken, vegs. and place them on two separate plates., Take a clean saucepan and pour the soup in it through a filter, this will make your soup "clean, clear and beautiful"., Serve the soup clear, and everyone can pick their favourites from the chick and veg plates in their bowls., Don't forget about the noodles. ( Kids love the noodles.) They must be served separately too., You can also place a little plate on the table, filled with small green pepper slices. Some like it hot!
chicken, salt, peppercorn, Accent seasoning, water, carrots, white carrots, celery root, onion, tomatoes, garlic, potato, paprika, thin noodles

Dough:, 1. In a large bowl, mix flour, a pinch of salt, and just enough water to make a homogenous, but not too moist dough (~8 minutes), 2. Mix and kneed, adding water as necessary, 3. Cover and let dough rest for 30 minutes, , Filling:, 1. Grate all ingredients together, 2. Cook in a little oil with salt and turmeric until fragrant, 3. Set aside to cool as you finish assembly, , Assembly:, 1. Setup steamer and oil the steaming basket, 1. Knead dough again on a floured board., 2. Roll dough into small, ~2" balls then roll into very thin sheets, 3. Cut into small circles with bottom of a circular object (e.g. a large glass), 4. Put a little bit of stuffing in center then folder up sides. Make sure they are fully sealed so the inside stays moist., 5. Steam covered for ~10 minutes and serve (as is or with a Asian dipping sauce)
flour, oil, Salt, water, Filling, Carrot, Cabbage, White Radishes, Potato, Red Onion, Garlic, Salt, Tumeric, Cooking Oil