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

[Q]: ingredients: '3/4 pound hot Italian sausage, casings removed', '1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)', '1/4 teaspoon salt', '1/2 pound Monterey jack or cheddar, shredded (about 2 cups)', '1 tomato, chopped', '2 tablespoons lime juice (from about 1 lime)', '1 red onion, chopped', '4 9- inch flour tortillas', 'Lime wedges, for serving',<sep> directions: 'Heat the oven to 350. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.', 'Pour off all but 1 tablespoon fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2 to 3 minutes. Most of the beans should be broken up, but don't mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion.', 'Spread one quarter of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish. Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.', 'Variation: Cut 1 pound of bacon crosswise into small strips. Fry until crisp and drain on paper towels. Proceed with the recipe from Step 2, substituting the bacon for the sausage.', 'Wine Recommendation: Hot Italian sausage, black beans, tomato, and cheese all argue for a big, fruity red wine. Find a robust zinfandel from California; its blackberry flavor and intriguing woodsy quality will stand up to, and enhance, this dish.'
[A]: Sausage And Black-Bean Burritos

[Q]: ingredients: '1 pound cavatelli or large pasta shells', '1/4 cup extra-virgin olive oil', '1 onion, finely chopped', '4 large cloves garlic, smashed and peeled', '1 (14 oz.) can chicken broth', '1/2 to 1 tsp. crushed red pepper', '6 cups frozen broccoli florets (about 1 1/2 lb.), thawed', '1/2 teaspoon kosher salt', '1/2 cup finely grated Parmesan cheese, plus more for serving',<sep> directions: 'In a large pot of boiling salted water, cook pasta until al dente, about 12 minutes.', 'Meanwhile, in a large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Add chicken broth and crushed red pepper and simmer, stirring occasionally, until broth is reduced by half and onion is tender, about 4 minutes. Stir in broccoli florets and cook over low heat until warmed through, about 3 minutes.', 'Just before draining pasta, pour out 1 1/2 cups cooking water and set it aside. Drain pasta thoroughly in a colander and then return it to pot. Remove garlic from broccoli skillet sauce; discard.', 'Add sauce, salt, and 1 to 1 1/2 cups pasta cooking liquid, as desired, to pasta to make a nice sauce. Toss well to coat pasta. Sprinkle with Parmesan and toss again. Serve with extra Parmesan.'
[A]: Spicy Cavatelli With Broccoli

[Q]: ingredients: 'Chickens', '8 garlic cloves, finely grated', '2 tablespoons plus 2 teaspoons kosher salt', '2 tablespoons olive oil', '2 tablespoons smoked paprika', '1 tablespoon hot smoked Spanish paprika', '2 3 1/2-4-pound whole chickens', '2 large bunches fresh thyme or marjoram', 'Potatoes', '2 pound large Yukon Gold potatoes, unpeeled', 'Kosher salt, freshly ground pepper', '3 tablespoons olive oil', '1/2 cup chopped flat-leaf parsley', '1/2 cup thinly sliced scallions', 'Smoked paprika (for dusting)', 'Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncNinMD',<sep> directions: 'Chickens', 'Mix garlic, salt, oil, and both paprikas in a small bowl; mix to blend well. Using your hands, smear paste all over outside of chickens, rubbing to coat the skin. Place 1 bunch of thyme inside the cavity of each bird. Chill, uncovered, for at least 4 hours or overnight (for more flavor).', 'Potatoes', 'Let chickens stand at room temperature for 1 hour. If paste has clumped, rub to evenly distribute. Cut each potato in half lengthwise, then lengthwise into 4 thick wedges (steak-fry style). Place in a large bowl; season generously with salt and pepper. Drizzle in oil and, using your hands, toss well to coat. Spread potatoes in a single layer in a large roasting pan or on a large rimmed baking sheet.', 'Preheat oven to 500. Place chickens side by side atop potatoes in roasting pan. (Alternatively, chicken and potatoes can be roasted separately on 2 large rimmed baking sheets.)', 'Roast chickens and potatoes for 30 minutes. Remove from oven; turn potatoes, rearranging chickens if needed. Reduce oven heat to 425. Continue roasting chickens and potatoes until an instant-read thermometer inserted into thickest part of the thighs registers 165, about 20 minutes longer. Let rest for 15 minutes.', 'Transfer potatoes to 1-2 platters; sprinkle with parsley and scallions. Arrange chickens on top of potatoes. Dust lightly with smoked paprika.', '', '', 'Read More http://www.bonappetit.com/recipes/2012/10/pimenton-roast-chickens-with-crispy-potatoes#ixzz2TncVRFqJ'
[A]:
Pimenton Roast Chicken