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.

Input: Consider Input: Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside., In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture., Spread batter evenly into prepared pans. Bake at 350 for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots., Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

Output: eggs, ground hazelnuts, flour, baking powder, salt, water, vanilla, sugar, heavy whipping cream, confectioners, apricots, apricot, cream

Input: Consider Input: Preheat oven to 375 degrees., In mixing bowl, combine flour, sugar, baking powder, and salt., In separate bowl, beat eggs, milk and oil; stir into dry ingredients just until moistened., Fold in blueberries., Pour into greased 13x9" pan., Sprinkle with coconut., Bake for 22 to 24 minutes or until toothpick inserted in center comes out clean.

Output: flour, sugar, baking powder, salt, eggs, milk, vegetable oil, blueberries, flaked coconut

Input: Consider Input: Cook shells as directed. Do not overcook. Must be al dente., Drain & cool shells, Mix together ricotta, Parmesan cheese, spinach, egg, garlic, salt & pepper, and 1 cup of the shredded Italian cheese., Place about 1/4 cup of marinara sauce in the bottom of an 9 x 13 baking dish., Stuff the shells and place in baking dish as you stuff each one., When all shells are stuffed and in baking dish, pour remaining marinara sauce on the top, sprinkling the remaining 1/2 cup of shredded Italian blend cheese on top., Bake in microwave for 15 minutes. Let stand for 5 minutes. Serve., This can also be baked in a 350 deg oven for about 45 minutes.
Output: shells, ricotta cheese, fresh spinach washed, egg, garlic, black pepper, salt, shrimp, onion, marinara sauce, Parmesan cheese