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 a mixing bowl, cream butter and sugar., Add the eggs, one at a time, beating well after each addition., Beat in vanilla., Combine flour and baking powder; gradually add to the creamed mixture., Stir in zucchini, coconut, and nuts., Spread into a greased 15x10x1-inch baking pan., Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean., Cool on a wire rack., FROSTING:., In a bowl, combine confectioners' sugar and cinnamon., Stir in butter, vanilla extract, and enough milk until frosting reaches spreading consistency., Frost cooled bars; cut.
butter, sugar, brown sugar, eggs, vanilla, flour, baking powder, zucchini, flaked coconut, walnuts, sugar, ground cinnamon, butter, vanilla, milk

Wash the hijiki a little and soak in water following the instructions on the packet., Blanch briefly to remove the odor if you prefer., Julienne the carrots thinly, cut the aburaage into half and slice thinly., Fry the hijiki seaweed in a frying pan with some oil., Add the carrots and aburaage and fry a little, then add the dashi stock and seasoning., Simmer until the liquid has mostly evaporated, You could serve it as a side dish., Once it has cooked, you could portion into silicone cups and freeze them to pack in your bento the next day., Add to beaten eggs to make tamagoyaki., Use one cup of the frozen hijiki to make the egg rolls., The hijiki is already seasoned so you don't need to season the beaten eggs., Mix the hijiki into rice., Use 2 cups of the frozen hijiki for hijiki rice., Add 1 pack of bonito flakes for flavor., Add salt if needed., Mix into rice to make inari sushi., Mix 2 cups of frozen hijiki to sushi rice and fill the seasoned aburaage.
hijiki, Aburaage, Carrot, Vegetable oil, stock, Sake, Soy sauce, Mirin, Sugar, vinegar

Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside., In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside., In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture., Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots., Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator.

eggs, ground hazelnuts, flour, baking powder, salt, water, vanilla, sugar, heavy whipping cream, confectioners, apricots, apricot, cream

