instruction:
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.
question:
Spray 9 x 11-inch baking dish with Pam. Line pan with jalapeno peppers. Grate Cheddar and Monterey Jack cheese. Place on top of peppers. Mix together eggs, evaporated milk and flour. Pour over cheese. Bake at 325 for 45 minutes or until brown.
answer:
Cheddar cheese, cheese, jalapeno peppers, eggs, milk, flour

question:
Marinate: Cut chicken into about 1 1/2 inch chunks. Combine chicken, buttermilk, and salt in large zipper lock bag and refrigerate 30 minutes or up to 2 hours., Combine hot sauce, water, sugar, butter and 2 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes., Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp hot sauce mixture in second shallow dish until mixture resembles coarse meal., Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken., Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken., Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat., Serve :).
answer:
chicken breasts, buttermilk, salt, hot sauce, water, sugar, unsalted butter, cornstarch, egg whites, all-purpose, baking soda, vegetable oil

question:
1. Boil potato and mash, then set aside until slightly cooled., 2. In a mixing bowl combine mashed potatoes with salt and eggs and mix until creamy., 3. Add oil and the non dairy cream cheese, non dairy sour cream and the non dairy cheese. Mix until just blended., 4. Add flour and continue mixing until just blended., 5. Move mixture to counter and kneed until smooth. (I like to put parchment paper down and kneed it on there)., 6. Shape dough to a rectangle shape, about 1/2 inch thick. Cut into 1/2 strips lengthwise. Roll each strip with your hands just slightly. Cut into about 1/2 " to 1 " pieces., 7. For each piece make an impression with your thumb, then lightly dust with flour. Turn over and lightly dust with flour. (This recipe makes about 100 gnocchi and we found that 1/3 of the recipe was more than enough for 2 of us. I flash froze the remaining pieces, laying them on a cookie sheet lined with parchment, and placing them in the freezer for about 30 minutes. When they felt like they were hardening I placed them into two freezer bags for later use and put them back in the freezer.)., 8. Drop the pieces into boiling salted water and cook until they begin to rise to the top of the surface., 9. Drain and serve with plain spaghetti sauce, pesto, a non-dairy alfredo sauce or whatever you'd like.
answer:
potato, salt, eggs, canola oil, sour cream, non dairy cheese, flour