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.

Note: one serving size is half of a calzone (theyre large)., Thaw the dough., I thawed mine for about 8 hours in the refrigerator., Then I took them out and let them rise again for about an hour until they were puffed up., Brown the sausage., When cooled slightly, mix with sauce and mozzarella., Cut each (thawed and risen) loaf in half., Roll it out and place about 1/4-1/3 cup sausage mixture in the middle of each calzone., Fold the tops over and pinch shut with a fork., Bake for about 12 minutes at 400 degrees F, or wrap and freeze!, (If you freeze them, you could just let them thaw for a few minutes when you are ready to bake, and then bake at 400 degrees F for closer to 20 minutes.)
Bread, Ground Sausage, Tomato Sauce, Mozzarella Cheese

Melt chocolate in a large bowl over a double boiler., Whisk the butter into the melted chocolate one tablespoon at a time, then whisk in the egg yolks one at a time. Whisk in the vanilla and booze. Set the chocolate mixture aside., Beat the egg whites; as they reach soft peaks, pour in the sugar and continue beating to stiff peaks., Whisk a third of the beaten whites into the chocolate mixture to lighten it, then fold in the rest., Beat 1 cup of the cream to stiff peaks, fold it into the chocolate in two batches., Pour the mousse into your serving dish of choice. Whip the rest of the cream and spread it over the mousse; if you'd like, you can spike this with booze as well, or sweeten to your taste. Chill for at least two hours, if you can. Eat within 36.
Chocolate, Butter, Eggs, Vanilla, Frangelico, Sugar, Heavy Cream

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.
Brussels, Onion, Virgin extra virgin olive oil, white wine