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.

In medium bowl, mix together yogurt, eggs, oil, feta, salt, and sugar., Sift together flour, baking powder, and baking soda. Slowly add the yogurt mixture and stir well., Pour into a well-greased 9x9 inch baking dish., Lightly sprinkle with paprika and caraway seeds., Bake in a preheated 400 degree oven for 20 minutes or until a toothpick comes out clean., Serve warm with butter.
plain yogurt, eggs, olive oil, feta cheese, salt, sugar, baking soda, flour, baking powder, paprika, caraway seed

Dough:, 1. In a large bowl, mix flour, a pinch of salt, and just enough water to make a homogenous, but not too moist dough (~8 minutes), 2. Mix and kneed, adding water as necessary, 3. Cover and let dough rest for 30 minutes, , Filling:, 1. Grate all ingredients together, 2. Cook in a little oil with salt and turmeric until fragrant, 3. Set aside to cool as you finish assembly, , Assembly:, 1. Setup steamer and oil the steaming basket, 1. Knead dough again on a floured board., 2. Roll dough into small, ~2" balls then roll into very thin sheets, 3. Cut into small circles with bottom of a circular object (e.g. a large glass), 4. Put a little bit of stuffing in center then folder up sides. Make sure they are fully sealed so the inside stays moist., 5. Steam covered for ~10 minutes and serve (as is or with a Asian dipping sauce)
flour, oil, Salt, water, Filling, Carrot, Cabbage, White Radishes, Potato, Red Onion, Garlic, Salt, Tumeric, Cooking Oil

In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper., Loosen the skin around the chicken breasts and thighs, then rub both chickens all over (beneath the skin and inside the cavity, too) with the yogurt mixture., Refrigerate the chickens, uncovered, for 1 hour., Heat the oven to 350 degrees., Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper into a large roasting pan and toss well., Arrange a rack over the vegetables large enough to hold both chickens., Arrange the chickens on the rack, breast-sides up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chickens are deep golden brown and cooked through, 1 1/2 to 2 hours., Transfer the chickens to a large platter and tent with foil; set aside., Drain the pan drippings into a bowl, then skim off and discard the fat; set aside., Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor., Add half the shallots and pulse until roughly chopped., Add the goat cheese and salt and pepper to taste and pulse again until just combined., This makes a generous 2 cups of puree., Remove all but 1 cup of the puree and set aside to use throughout the week as a sandwich spread or dip, then puree the remaining red pepper mixture until smooth., In a large skillet, whisk together the reserved pan drippings, chicken broth and flour until smooth, then bring to a boil over medium-high heat., Reduce the heat to medium-low and simmer until just thickened, about 1 minute., Whisk in the red pepper puree and cook until just thickened, 1 to 2 minutes more., Strain the sauce, discarding any solids, and keep warm., Carve the chickens and transfer to plates., Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.

yogurt, olive oil, mustard, thyme, ground coriander, kosher salt, fresh ground black pepper, roasting chickens, shallot, carrots, red bell peppers, goat cheese, chicken broth, flour

