TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '3-4 cloves of garlic', '1 1/4 cups chardonnay', '2 - 2.5 pounds cheese (half Gruyere (unprocessed) half Jarlsberg swiss', '3 t cornstarch', '4 T kirsch', 'freshly ground black pepper', '2 large crusty French bread baguettes', 'Fresh fruit (pears, grapes, apples)',<sep> directions: 'Tear the French bread (this is George's idea and it is admitteedly better than cutting it - more surface) Heat the bread at 200 degrees for about 20 - 30 minutes.', '', '1. Press garlic and rub pot with garlic and juice', '2. Add wine and heat to boiling point, but don't boil (I've accidentally boiled before and doesn't seem to hurt)', '3. Add the cheese, stirring constantly with a wooden spoon.', '4. Mix kirsch and cornstarch together. When the cheese is creamy and barely simmering, add the cornstarch blended with the kirsch. Stir until the mixture bubbles.', '5. Add pepper to taste.', '', 'I usually keep the heat at Warm/Simmer. Serve with fruit plate (eat plain or can dip the fruit)'

SOLUTION: Cheese Fondue

PROBLEM: ingredients: 'potatoes', '1 stick margarine', '3 carrots', '1 onion, diced', '1/2 box Velveeta cheese, cubed', '1 can corn', '1 c. frozen peas',<sep> directions: 'In a 6 quart pan, dice about 3 inches of potatoes, cover with water.', 'Add 1 stick margarine, 3 carrots & 1 onion, diced. Cook until potatoes are tender; then add 1/2 box Velveeta cheese, cubed, 1 can corn, 1 c. frozen peas.', 'Cook slowly until cheese melts and serve.'

SOLUTION: Cheesy Potato Soup

PROBLEM: ingredients: '12 potatoes, peeled and cubed', '12 onions, chopped', '6 tablespoons all-purpose flour', '6 tablespoons butter', '9 cups milk', '3 tablespoons chopped fresh parsley', 'salt and pepper to taste',<sep> directions: 'In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.', 'In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.'

SOLUTION:
Cream Of Onion And Potato Soup