TASK DEFINITION: In this task, you have to generate the title of the recipe given its required ingredients and directions.
PROBLEM: ingredients: '1 1/2 c. sugar', '1/2 lb. margarine', '2 eggs', '1 1/2 c. milk', '2 tsp. vanilla extract', '2 tsp. cinnamon', '3 c. unbleached flour', '1 tsp. baking soda', '2 tsp. baking powder', '1/2 c. walnuts, crushed or chopped', '1/2 c. crushed almonds (optional)', '1 c. chocolate morsels (semi-sweet or milk chocolate)', '6 large egg whites, at room temperature', '375 grams sugar', '300 grams ground hazelnuts (better known as filberts; save some whole nuts to put on top of each cookie)',<sep> directions: 'Heat oven to 300.', 'Line cookie sheets with paper bags or kitchen parchment.', 'Best to leave eggs out overnight and do early next morning.', 'Beat egg whites until they are stiff.', 'Gradually add sugar; reduce speed and beat half an hour.', 'Then mix in by hand the ground hazelnuts.', 'Heap by teaspoonful onto prepared cookie sheets. Place a whole hazelnut on the top of each cookie (press in a little).', 'Bake for 15 to 17 minutes.', 'Let set on trays for 2 hours in a warm area.', 'The cookie should not be sticky to the touch.', 'If they are, let set additional time before baking.', 'Makes approximately 80 to 100 cookies.'

SOLUTION: Biscotti Chocolate Chip(Italian Chocolate Chip Cookies)

PROBLEM: ingredients: '1 large lemon jello', '1 (8 oz.) cream cheese', '1 large can pears', '1 (9 to 12 oz.) Cool Whip',<sep> directions: 'Heat pear juice and dissolve lemon jello in it.', 'Cut cream cheese into jello mixture and beat with wire whisk.', 'Add 1 1/2 cups cold water.', 'Fold in chopped pears and Cool Whip.', 'Pour into 13 x 9-inch dish. Set in refrigerator until firm.'

SOLUTION: Lemon Pear Salad

PROBLEM: ingredients: '1 lb (450 g) fresh asparagus', '1 tbsp olive oil', '2 tbsp white wine vinegar', '4 large egg yolks', '8 tbsp butter, melted', '1 tbsp lemon juice', 'Salt and freshly ground black pepper', 'Ridged grill pan',<sep> directions: 'Snap off the woody ends from the asparagus spears.', 'Brush a ridged grill pan with the oil and heat over medium-high heat until the pan is very hot.', 'Cook the asparagus, turning once, for about 6 minutes, until the asparagus has grill marks and is just tender (thick spears may take longer, so reduce the temperature as needed so the asparagus cooks without charring).', 'Meanwhile, make the sauce.', 'Boil the vinegar until reduced by half.', 'Remove from the heat, and add 2 tbsp water.', 'One at a time, whisk in the egg yolks.', 'Return the saucepan to a very low heat and whisk until the mixture is thick and pale.', 'Remove from the heat and gradually whisk in the melted butter.', 'Stir in the lemon juice.', 'Season with salt and pepper.', 'Divide the asparagus between serving plates.', 'Spoon the sauce over the asparagus, and serve at once.'

SOLUTION:
Pan-Grilled Asparagus with Hollandaise