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]: Fish:, Combine first 6 ingredients in a large ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning a few times., To cook, place fish on a preheated broiler pan. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork., You may also barbeque this. If you do brush it with the marinade often., Serve hot with avocado butter, lemon wedges and fresh parsley sprigs., Avocado Butter:, In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients., Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.
[A]: soy sauce, lemon peel, lemon juice, garlic, mustard, salad oil, swordfish, lemon wedge, parsley, Avocado Butter, butter, avocado, lemon juice, fresh parsley, Worcestershire sauce, garlic salt

[Q]: Chop all veggies, cut up meat in small pieces, drain and rinse beans., In a large freezer bag, pour the flour, salt and pepper., Toss in meat, seal and shake until coated., Heat dutch oven or large saucepan, add oil, cook meat over medium high heat until brown on all sides, about 5 minutes., Add rest of ingredients except flour slurry., Bring to boil, reduce heat, simmer uncovered about 20 minutes, or until veggies are slightly tender., Add flour slurry, raise temp enough to bring to a quick boil to thicken the broth., Sprinkle parmesan cheese on top and serve with some fresh bread.
[A]: flour, salt, pepper, olive oil, romano beans, tomatoes, celery, carrot, onion, frozen peas, green pepper, corn, dill weed, basil, oregano, water, flour, parmesan cheese

[Q]: Wash and cut the celery, onion and carrot into small pieces. Place the clove of garlic in a pan with the olive oil and thyme for one minute then add the celery, onion and carrot pieces to cook. Chop the legs and bust of the bird into half. Flour them and place them into the pan with the vegetables. Stir the meat until it turns a golden brown color. Then turn down the fire and pour in 1 cup of wine (or enough to cover all the ingredients) and let it cook until the wine reduces. Strain the meat and let it cool. Store the sauce and chicken breast for another recipe., , Clean the porcini mushrooms carefully with damp paper towel. Cook the stem of the mushroom separately from the head. The stem will be used for the filling and the head for the sauce. Slice the stem and cook in a frying pan with olive oil, garlic and pinch of salt then let it cool. Cook the sliced head with olive oil, garlic and pinch of salt for 5 minutes until it becomes soft then leave in the pan for later step with no fire. Mash the cooked porcini stem with an egg yolk, ricotta, parmesan and the cooled for the ravioli filling. Add more parmesan to reach the right consistency, if needed. Place in the fridge to cool., When the meat has cooled, remove the meat from the bones and place it in the food processor with parmesan, egg yolk , ricotta and cooked porcini stems. Add a pinch of salt and blend., , Put the cooked ravioli in the skillet with cooked porcini. Add the butter, a ladel full of the pasta water and 1/3 c. parmesan. Hover the pan over the heat moving the pasta continuously until the sauce becomes thick. Remove the ravioli from the heat then sprinkle with parmesan and serve.
[A]:
bird, Celery, Carrot, white Onion, olive oil, clove of Garlic, Thyme, white white, flour, egg, ricotta, butter, parmesan