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.

Deseed the chiles by cutting the tops and shaking the seeds out., Dry the chiles in the oven (~150 degrees) until crisp (about 15-20 minutes)., Remove from the oven and shake any remaining seeds out., Grind the chiles in a coffee bean grinder and combine., whisk to combine., You can store the chili powder up to 6 months.
ancho chilies, chilies, arbol

Mix marinade, marmalade, garlic, dry mustard and ground ginger in a bowl. Put pork tenderloins in gallon-sized Ziploc and pour marinade in bag and close. Marinate several hours; overnight is best.
marinade, orange marmalade, garlic, sesame seeds, dry mustard, ground ginger, pork tenderloin

In a deep nonstick skillet set over moderate heat, warm the oil until it is hot., Add the mustard and cumin seeds, and cook, stirring, 1-minute., Add the gingerroot and garlic, and cook, stirring, 1 minute more., Add the onion and green bell pepper to the seasonings and cook, stirring occasionally, for 5 minutes., Add the green beans, tomatoes, and salt, and cook, stirring occasionally, for 5 minutes more., Add the water, bouillon cube, and salt, to taste., Bring to a boil, stirring, and add cous cous., Simmer, stirring occasionally, for 5 to 10 minutes, or until liquid is absorbed., Remove from heat, cover, and let stand 5 minutes., Before serving, stir in lemon juice and cilantro.

vegetable oil, black mustard seeds, cumin seeds, gingerroot, garlic, onion, green bell pepper, green beans, firm, Salt, water, chicken, cous cous, lemon juice, fresh cilantro

