TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '1 lb shrimp, peeled, devained, patted dry (40-50 count)', '1 cup plain breadcrumbs', '1/2 cup milk', '1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided', '1/4 cup olive oil', '1 cup jicama, peeled and finely diced', '4 roma tomatoes, seeded and diced', '1 cup frozen corn, thawed', '1 jalapeno, finely minced', '6 tablespoons fresh chives, divided and finely minced', '2 lemons, zest and juice, divided', '6 ounces fat free Greek yogurt', '1 teaspoon kosher salt', '1/2 teaspoon fresh cracked pepper', '12 (8 inch) corn tortillas',<sep> directions: 'For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.', 'For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.', 'In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.', 'Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.', 'Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.', 'Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.', 'To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!'

SOLUTION: Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc

PROBLEM: ingredients: '1 lb grnd beef', '2 lrg red onions, thinly sliced or possibly coarsely minced', '1 lrg red bell pepper, julienned or possibly coarsely minced', '4 x bay leaves', '3 Tbsp. beef base, see note', '1/2 c. minced pimiento-stuffed olives', '1/4 c. golden brown raisins', '1 1/2 tsp cumin', '1/4 tsp salt', '1 pkt discos de empanadas, thawed, see note Peanut oil',<sep> directions: 'For filling, cook beef, onions, bell peppers and bay leaves in medium saucepan over medium heat till beef is no longer pink and vegetables are soft, about 5 min.', 'Add in beef base, olives, raisins, cumin and salt.', 'Simmer, stirring occasionally, 20 min.', 'Remove from heat; drain completely in colander.', 'Let cold.', 'For empanadas, fill each pastry round with heaping Tbsp.', 'beef mix.', 'Fold pastry over into half-moon shape and crimp edges together tightly.', 'Pour oil to depth of at least 2 inches in large, heavy skillet or possibly Dutch oven; heat to 350 degrees.', 'Fry empanadas, several at a time, without crowding pan, till golden on each side, about 4 min.', 'Drain on paper towels.', '* Note: Beef base can be purchased at specialty stores or possibly reduce 1/3 c. beef broth to about 3 Tbsp.. Discos de empanadas are pastry rounds available in ethnic markets.', 'Traditional pastry crust, cut into 5 inch rounds, may be substituted.'

SOLUTION: Beef And Olive Empanadas Recipe

PROBLEM: ingredients: '4 tablespoons butter', '1 cup orzo pasta', '3 cups canned chicken broth', '6 scallions', '6 large button mushrooms', '1/2 cup pine nuts', '1/2 cup chopped fresh Italian parsley', 'salt and pepper',<sep> directions: 'Melt 2 tablespoons of the butter in medium saucepan.', 'Add orzo and stir until pasta is toasted, about 3-5 minutes.', 'Add broth, bring to a boil and cook pasta until done; drain.', 'Melt the remaining 2 tablespoons of butter in a saute pan.', 'Add scallions and mushrooms and cook until crisp-tender.', 'Add pine nuts, salt and pepper to taste.', 'Stir in the cooked orzo and fresh parsley, and heat through.'

SOLUTION:
Toasted Orzo Pilaf