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.

[EX Q]: preheat oven to 350 degrees, then shred zucchini and mash banana., set aside., in a large bowl, beat together eggs, oil, sugar, and applesauce., add flour, baking powder, baking soda, cinnamon, salt, vanilla, and mix., add zucchini and banana and mix until totally combined., pour batter into two greased and floured loaf pans., bake for 35-45 minutes, or until a toothpick comes out clean when inserted in the center., allow to cool for 10 minutes before removing completely to a wire rack.
[EX A]: eggs, olive oil, applesauce, brown sugar, flour, bran, baking powder, baking soda, ground cinnamon, salt, vanilla, zucchini, banana

[EX Q]: Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone., This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone., Spread each chop out in the shape of a butterfly., Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver., Pound until each flap is an even 1/4-inch thick., Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil., Place the pounded pork chops in a wide, shallow dish and pour the marinade over them., Marinate in the refrigerator, turning occasionally, for 2 hours., When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees., While the oil is heating, remove pork chops from the marinade and shake off liquid., Dredge chops in flour, making sure to cover all spots of the meat and bone., Then dip the chops in the beaten egg, and let the excess egg drip off., Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone., When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches)., Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether., Remove and drain on paper towels., While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil., (Make sure the salad has a light taste of the sesame oil; if not, add a little more.), Season with salt., Place each chop on a large dinner plate and season with coarse salt., Strew each chop with the watercress salad and serve immediately., *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp., They are available at Japanese groceries.
[EX A]: pork chops, rice-wine vinegar, soy sauce, sugar, sesame oil, peanut oil, Flour, jumbo egg, panko crumbs, watercress leaves, tomato, scallion, mung bean sprouts, rice-wine vinegar, sesame oil, salt

[EX Q]: Preheat the broiler., Season the chicken with salt and black pepper; sprinkle with the brown sugar, paprika and cayenne., Warm the vegetable oil in a 12-inch ovenproof skillet over medium-high heat., Cook half of the chicken in the skillet until golden, 2 to 3 minutes per side; transfer to a plate., Cook the rest, then return all the chicken to the skillet., Add the wing sauce and bring to a simmer, then reduce the heat to medium and cook until the chicken registers 160 degrees F on an instant-read thermometer, about 10 minutes., Let cool, then shred and return to the skillet., Add more wing sauce if desired, then broil until crisp and caramelized, about 4 minutes., Combine the carrots, celery and tomatoes in a bowl and season with salt and black pepper., Make the ranch dressing: Combine the mayonnaise, buttermilk, garlic, dill, honey, mustard, 1/4 teaspoon salt and a pinch of black pepper in a bowl., Split open the bread lengthwise., Put the blue cheese crumbles on the bottom, then add the chicken and veggies., Cut into small sandwiches and serve with the ranch dressing on the side., Photograph by Con Poulos
[EX A]:
skinless, Kosher salt, brown sugar, paprika, cayenne pepper, vegetable oil, Buffalo wing sauce, carrots, stalks celery, tomatoes, Italian bread, blue cheese, mayonnaise, buttermilk, garlic, dill, honey, dijon mustard, Kosher salt

