TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '16 ounces farmer cheese', '1 large egg', '1/4 cup sugar', '18 cup matzo meal or fine dry unseasoned bread crumbs', '1 tablespoon vanilla extract', '3/4 cup whole milk', '8 large eggs', '3/4 cup durum (semolina) flour', '2 tablespoons cake flour', '2 tablespoons vegetable oil', 'Nonstick vegetable oil spray', '2 to 3 tablespoons butter, or as needed', 'Sour cream, for serving, optional',<sep> directions: 'For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla.', 'Using a fork, mix well; set aside.', 'For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water.', 'Whisk until batter is smooth.', 'Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat.', 'When pan is well heated, film it lightly with nonstick cooking spray.', 'Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly.', 'Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes.', 'Adjust heat as needed if crepe is cooking too quickly or slowly.', 'Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes.', '(The first crepe often tears or folds; there will still be enough batter for 10 crepes.)', 'Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.', 'Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side.', 'Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down.', 'At this point blintzes may be covered and refrigerated for up to 24 hours.'

SOLUTION: Cheese Blintzes

PROBLEM: ingredients: '1 (1 lb) bag romaine lettuce', '1 (1 lb) bag baby lettuce or (1 lb) bag spinach', '1 cup celery, chopped', '1 cup fresh bacon bits', '1 (4 ounce) container gorgonzola or (4 ounce) container feta, crumbles', '1 pear, sliced', '1/2 cup pecans', '1 cup sliced strawberry', '1/2 cup mayonnaise', '1/2 cup olive oil', '1/2 cup cider vinegar', '1/4 cup sugar', '1 tablespoon dry mustard', '1/2 teaspoon pepper', '1 tablespoon celery salt',<sep> directions: 'Combine lettuces, celery, bacon, cheese, pear, pecans and strawberries in a large bowl.', 'In a smaller bowl, combine remaining ingredients with a wire whisk.', 'Pour dressing over the salad and toss well.'

SOLUTION: Tuscan Pear Salad

PROBLEM: ingredients: '3 (9 ounce) cans water-packed artichoke hearts', '2 medium chopped onions', '3 sprigs fresh thyme', '2 whole bay leaves', '4 cups chicken stock', 'salt and black pepper', '12 cup roasted garlic, puree (that is about 3 heads of roasted garlic)', '1 cup heavy cream', '4 ounces grated monterey jack cheese',<sep> directions: 'Cut artichokes in half; place in pot with onions, thyme, bay leaves, and chicken stock.', 'Add salt, and bring to a boil.', 'Cook until artichokes are very soft.', 'Puree the soup using a hand held blender/food processor.', 'Strain if you like, or pass through a food mill.', '(Just to get out the bay leaves and thyme) Return soup to pot, bring to a simmer, then add the roasted garlic, cream, and cheese.', 'Stir/whip until smooth and cheese is incorporated.', 'Adjust seasoning with salt and pepper if you like and serve.'

SOLUTION:
Garlicky Artichoke Soup