In this task, you have to generate the title of the recipe given its required ingredients and directions.

Ex Input:
ingredients: '1/2 cup (4 oz.) salted butter, softened', '1/4 cup chopped fresh flat-leaf parsley', '1/4 cup chopped fresh tarragon', '1 jalapeno chile, seeds removed, finely chopped', '1 red Fresno chile, seeds removed, finely chopped', '4 ounces finely grated pecorino Romano cheese (1 cup), divided', '24 medium oysters in the shell', 'Hot sauce (such as Texas Pete)', 'Saltines',<sep> directions: 'Heat grill to high (450F to 550F). Stir together butter, parsley, tarragon, jalapeno, Fresno chile, and 1/4 cup of the pecorino Romano in a bowl until thoroughly combined. Let stand at room temperature.', 'Scrub oysters with a stiff brush under running water. Insert an oyster knife into the hinged edge of each oyster; twist knife handle back and forth until top shell is loose. Slide oyster knife along the bottom of the top shell to detach muscle. Remove and discard top shell, keeping the oyster in the deeper bottom shell.', 'Place oysters on a rimmed baking sheet. Top each with about 1/2 tablespoon butter mixture. Transfer oysters directly to grill rack. Grill, covered, until oyster juices are bubbling and butter has melted, about 5 minutes. Top with remaining 3/4 cup pecorino Romano, and grill, covered, until cheese has melted, about 1 minute. Remove from grill. Serve with hot sauce and saltines.'

Ex Output:
Texas Bbq Oysters

Ex Input:
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.'

Ex Output:
Cheese Blintzes

Ex Input:
ingredients: '2 tablespoons butter', '3 granny smith apples, peeled and cored and cut into 1/3 inch chunks', '10 dried apricots, cut into 1/4 inch chunks', '1/2 cup golden raisin', '1 cup white wine', '2 large oranges, juice of', '1/2 small lemon, juice of', '5 tablespoons brown sugar', 'cinnamon, to taste', '3 tablespoons cornstarch', '1 box phyllo dough, defrosted overnight in the refridgerator', '1/2 cup butter, melted', '8 ounces bittersweet chocolate (get good quality stuff)',<sep> directions: 'Soak the apricots and the raisins in the 1 cup of white wine for 2 hours', 'Drain, reserving 1/4 cup of the wine', 'Preheat the oven to 320 degrees F', 'In a large skillet, melt the butter over a medium flame', 'Add the 1/4 cup of white wine', 'Add the apples and the drained apricots and raisins', 'Saute for 3 minutes', 'Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing', 'Add the brown sugar, mix well with the fruit', 'Sprinkle with cinnamon and remove from the flame', 'In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges', 'Stir vigorously until smooth', 'Put the pan of fruit back on the flame', 'Slowly add the cornstarch mix to the pan, stirring continuously', 'The mixture should start to thicken and caramelize', 'You want it to be sticky, not runny', 'Remove from the heat', 'Unwrap the phyllo dough and lay out the sheets', 'Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack', 'Take one rectangular sheet, brush around the edges with the melted butter', 'Lay the next sheet on top, but at an angle', 'Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it', 'Place a small mound of fruit in the middle', 'Top the fruit with a square of chocolate', 'Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse', 'Make 8 purses this way (8 piles of 6 sheets each)', 'Brush and drizzle each purse with melted butter', 'Place the purses on a parchment line cookie sheet', 'Bake 10 minutes', 'Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden', 'Serve warm', 'If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate'

Ex Output:
Warm Apple And Apricot Phyllo Purses