TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '1/2 cups Flour', '1 cup Milk', '4 whole Eggs', '3 Tablespoons Butter', '1/2 teaspoons Salt', '1 Tablespoon Sugar (for Dessert Crepes Only)',<sep> directions: 'Combine flour and milk in a bowl. Mix until well combined. Add the eggs and mix well. Add melted butter and mix until well combined.', 'Pour 1/4 cup batter into your favorite crepe pan. Swirl the batter around until the bottom is fully covered and let the batter cook until the edges are slightly brown. Run a knife along the edge and let the crepe fall onto a plate.', 'We like to eat them with a little butter and powdered sugar rolled up in the crepe, but they will work wonderfully with your favorite toppings!', 'Note: I quadruple the recipe for my family of 5.'

SOLUTION: Mcmullin Crepe Batter

PROBLEM: ingredients: '2 large tomatoes (about 1 pound), peeled, seeded and finely chopped', '1/2 cup peeled, seeded and finely chopped Mediterranean cucumber', '1 medium jalapeno chili, seeded and finely chopped*', '1 tablespoon finely chopped cilantro', '1 tablespoon fresh lemon juice', '1 medium garlic clove, minced', '1/2 teaspoon salt',<sep> directions: 'Combine all the ingredients in a medium mixing bowl and mix well. Taste for seasoning. Cover and refrigerate. Makes 2 1/2 cups or 10 servings.', 'Advance preparation: May be kept up to three days in the refrigerator. Remove it from the refrigerator a 1/2 hour before serving.', 'Variation: Canned jalapeno chilies may be used if fresh are not available. If using the canned variety, omit the lemon juice.', '*When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.'

SOLUTION: Tomato Cucumber Salsa

PROBLEM: ingredients: '4 cups pastry flour', '3 1/3 tablespoons water', '1 1/4 teaspoons yeast', '5 red bell peppers large', '5 3/4 tablespoons orange juice', '1 egg', '1 teaspoon salt', '3 7/8 tablespoons pork lard', '9/16 cup extra-virgin olive oil', 'vegetable oil',<sep> directions: 'The night before, mix 100 grams of flour with water and yeast together. Refrigerate overnight to ferment.', 'The next day, preheat the oven to 180 degrees Celsius.', 'Place the bell peppers whole on a baking tray and roast 30 to 45 minutes until the skin is blistered.', 'Remove to a covered container to sweat.', 'Once cool, remove the skins and set the peppers in a colander to drain off any excess juice.', 'Remove the fermented mixture from the refrigerator and add the remaining flour with the orange juice, egg, and salt. Knead by hand or in a stand mixer. When the dough becomes hard, knead in the lard and olive oil little by little until absorbed.', 'Form the dough into a ball, set into a large bowl, and let rise.', 'Once the dough has doubled in volume, turn it out onto a lightly floured work surface and roll it out into a rectangle shape about the size of your baking tray.', 'Preheat the oven to 240 degrees Celsius.', 'Lightly grease a baking sheet and place the dough inside. Use your fingers to stretch it out to all sides and make a border on all the edges.', 'Lay the red peppers flat on the middle of the flatbread not overlapping them. Generously salt the top.', 'Bake the flatbread 20 minutes. Remove and baste the peppers with olive oil.'

SOLUTION:
Red Pepper Flatbread