TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '2 pounds beets (about 3 very large or 4 to 6 medium)', '2 teaspoons coarsely chopped fresh rosemary', 'Salt and freshly ground black pepper', '1/2 cup flour', '2 tablespoons butter or olive oil', 'Minced fresh parsley or a few rosemary leaves for garnish',<sep> directions: 'Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand.', 'Begin preheating a 12-inch nonstick skillet over medium heat.', 'Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper.', 'Add about half the flour; toss well, add the rest of the flour, then toss again.', 'Put the butter in the skillet and heat until it begins to turn nut-brown.', 'Scrape the beet mixture into the skillet and press it down with a spatula to form a round.', 'With the heat at medium to medium-highthe pancake should be sizzling gentlycook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes.', 'Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan.', 'Continue to cook, adjusting the heat if necessary,.', 'until the second side is browned, another 10 minutes or so.', 'Garnish, cut into wedges, and serve hot or at room temperature.'

SOLUTION: Beet Roesti with Rosemary

PROBLEM: ingredients: '1/2 cup onions', '2 tablespoons butter or margarine', '2 cups chicken broth', '1 pound butternut squash pared, seeded and cut into 1inch cubes', '2 each pears pared and sliced', '1 teaspoon thyme fresh, snipped', '1/4 teaspoon salt', '1/4 teaspoon white pepper', '1/4 teaspoon coriander ground', '1 cup heavy whipping cream', '1 each pears unpared, sliced', '1/4 cup sesame seeds',<sep> directions: 'Cook and stir onion in margarine in 4-quart Dutch oven until tender.', 'Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.', 'Heat to boiling; reduce heat.', 'Cover and simmer until squash is tender, 10 to 15 minutes.', 'Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth.', 'Repeat with remaining soup.', 'Return to Dutch oven; stir in whipping cream.', 'Heat, stirring frequently, until hot.', 'Serve with sliced pear and sesame seeds if desired.'

SOLUTION: Creamy Butternut Squash Pear Soup

PROBLEM: ingredients: '1/2 cup butter', '1/2 cup sugar', '1 egg', '1 teaspoon vanilla', '1 1/2 cups unbleached flour', '1/2 teaspoon baking soda', '1/2 teaspoon cinnamon, Ground', '1/2 teaspoon salt', '6 ounces cheddar cheese, Sharp, Shredded', '1 1/2 cups apples, Cored,Peeled,Chopped', '1/4 cup nuts, Chopped',<sep> directions: 'Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla.', 'Add the combined dry ingredients, blending well.', 'Stir in the cheese, apples and nuts.', 'Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes.', 'Remove from the cookie sheet and cool on a wire rack or plate.'

SOLUTION:
Apple Cheddar Cookies