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.

Heat the oven to 225. Sprinkle the duck legs all over with the spice rub and set them aside. Slice the onion and mince the garlic., Heat a pan that can go stove to oven and that will accomodate all of your duck legs. Heat it to medium, you don't want it smoking hot. Add enough olive oil to coat the pan, then place the duck legs in - skin side down (they have skin all over but one side has more). Cook the duck legs until they are a deep golden brown, then flip them and brown the other side the same way. Remove them to a plate. Don't even THINK about taking any of that fat out of the pan it is delicious!!!, Add the onions to the pan and brown them, then add in the garlic and cook just a little longer. Now add the wine and broth and move the whole mess around a bit. Lay the duck legs back in the pan and lay the herbs and bay leaf over top. Cover the pan (with the lid or foil or whatever you have) and pop it in the oven. Walk away. Leave it alone for an hour and a half before you cave and peek. Now is a good time to baste too. I love basting!!! Cover them back up and cook another hour and a half. They are now fall off the bone tender. Remove the pan from the oven and let them cool a bit., Chop the lettuce up and get you pickles and hot sauce and rolls ready. I removed the "guts" from our rolls so I could fit more duck in., Put a leg on a cutting board, and using 2 forks, gently pull the meat off the bone. Discard any super fatty hunks of skin. Look out for little bitty sneaky bones - duck legs have a lot of them. Put the pulled duck in a bowl. Repeat with remaining legs., Now use a large spoon and scoop the cooked onion out of the pan, only half-heartedly draining the fat off them - you want some of that fat in your po'boy, trust me. Make sure to avoid herb stems and bay leaves. Toss the onions and pulled duck together., Prep your rolls (open them but don't cut them completely in half, "gut" them if you want to) , and put pickles on one side and lettuce on the other. Fill them up with duck and then shake hot sauce on top. Mr L likes a little, I like a LOT., Eat. Enjoy. Be happy the haunting has ended!!
Rub, kosher salt, fresh ground black pepper, allspice, paprika, cumin, cayenne, light brown sugar, duck legs, marjoram, oregano, thyme, bay leaves, yellow onion, garlic, white wine, chicken broth, olive oil, dill pickles

Spread cream cheese onto bottom of microwaveable small dish or 9 inch pie plate., Sprinkle with cheddar cheese, ham and parmesan cheese., Microwave on high 1 minute or until heated through., Spread the top with bell peppers, onions and ground pepper, sprinkling each topping in a row over 1/3 of spread., Serve with crackers., *substitutes* You can also use chopped roasted red peppers, sliced jalapeno peppers or salsa in place of red bell peppers*.
cheddar cheese, parmesan cheese, cream cheese, red bell peppers, green onions, ground cayenne pepper, ham, crackers

1. Dice the tomatoes and set aside in a separate bowl., 2. Cut the onion in half and slice into half moons., 3. Cut the green onions into 2-inch pieces and set aside., 4. In a medium sauce pan over medium high heat, add the oil and sliced onions. Saute for a few minutes until onion is translucent. Add the diced tomatoes, sugar and salt. I always add sugar into any tomato sauce to balance out the acidity of the tomatoes. Give everything a good stir and cook until the tomatoes break down, about 20 minutes. Continue cooking until most of the liquid has evaporated, about another 5 minutes. Give your sauce a taste, add more salt or sugar if needed., 5. Add in the fried tofu and continue cooking for another 5 minutes to allow the tomatoe-y (is that a word?) goodness to seep into the tofu., 6. Toss in the cut green onions, give it a good stir., Invite a friend over to impress her with your tofu prowess or just serve it to yourself on a lovely bed of rice. Enjoy!

Tomatoes, Onion, stalks Green Onion, Oil, Sugar, Salt

