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.

Put peas or beans in large bowl., Cover with 4 to 5 inches of water., Soak overnight., Drain the beans; run them under hot water until slightly whitened., Put in large soup pot; cover with 3 quarts cold water., Brown onions and garlic in a little butter. Add to beans., Tie parsley, thyme, bay leaves, carrots and lemon in cheesecloth., Add to beans., Add ham hock., Cook slowly for 3 hours., Remove flavorings in cheesecloth and discard., Remove ham hock and let cool., Remove 2 cups beans with a little liquid. Puree and return with 2 cups water., Cut ham into small pieces and return to soup., Season with pepper and salt., Reheat carefully. Serve with cornbread.
beans, water, onions, clove garlic, parsley, thyme, bay leaves, carrot, lemon, hock, pepper, salt, amount butter, water

Preheat oven to 350 degrees., Grease 9x9x2 inch baking pan., Stir together 2 Cups flour, baking powder, and salt., Set aside., In a medium bowl, combine 3/4 Cup sugar and 1/4 Cup butter., Beat with an electric mixer on medium speed until combined., Add egg, beat until fluffy., Alternately add flour mixture and milk to egg mixture, beating on low speed after each addition just until combined., Gently fold in berries., Spread batter in prepared pan., For topping, in a small bowl, combine 1/2 Cup sugar, 1/3 Cup flour, and cinnamon., Cut in 1/4 Cup butter until mixture resembles coarse crumbs., Sprinkle topping over batter, sprinkle with additional sugar., Bake for 40 to 45 minutes or until topping is golden and toothpick inserted in center comes out clean., Serve warm, with whipped cream, if desired.
flour, baking powder, salt, sugar, butter, egg, milk, blueberries, sugar, flour, ground cinnamon, butter, whipping cream

heat cream to 180 degrees and hold for 5 mins., add chocolate, coco and geletain., cool to 110 degrees., add yogurt starter, and stir well (but not enough to solidify the cream)., culture for 8 hours at 70 to 100 degrees., chill for 8 hours., if you are in a hurry or lazy (like I usually am) reheat to about 80 degrees and add the brown sugar., whip to stiff peaks and pour into two pie crusts., freeze for at least 1 hour before serving.

cream real, starter, chocolate, cocoa powder, gelatin, brown sugar, pie shell

