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

Input: Consider Input: ingredients: '3 cup heavy cream', '1 1/2 cup vegetable oil',<sep> directions: 'Start off by using the heavy cream and making unsalted butter as described in my recipe link.', 'Place butter into blender.', 'You should have about a cup and a half.', 'Add the oil.', 'Add garlic powder and salt if desired.', 'I used 1 tbsp garlic powder and 1 tsp salt.', 'Blend.', 'Store in fridge.', 'Wait three hours for butter to set.', 'Use as desired as a spread.'

Output: Butter spread

Input: Consider Input: ingredients: '2 pounds beets (about 3 very large or 4 to 6 medium)', '2 teaspoons coarsely chopped fresh rosemary', 'Salt and freshly ground black pepper', '1/2 cup flour', '2 tablespoons butter or olive oil', 'Minced fresh parsley or a few rosemary leaves for garnish',<sep> directions: 'Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand.', 'Begin preheating a 12-inch nonstick skillet over medium heat.', 'Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper.', 'Add about half the flour; toss well, add the rest of the flour, then toss again.', 'Put the butter in the skillet and heat until it begins to turn nut-brown.', 'Scrape the beet mixture into the skillet and press it down with a spatula to form a round.', 'With the heat at medium to medium-highthe pancake should be sizzling gentlycook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes.', 'Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan.', 'Continue to cook, adjusting the heat if necessary,.', 'until the second side is browned, another 10 minutes or so.', 'Garnish, cut into wedges, and serve hot or at room temperature.'

Output: Beet Roesti with Rosemary

Input: Consider Input: ingredients: '6 to 8 sun-dried tomatoes', '1 tablespoon olive or vegetable oil', '1/2 pound hot Italian turkey sausage links, sliced', '3 cloves garlic, minced', '2 cups (about 6 ounces) sliced fresh mushrooms', '1 cup coarsely chopped green pepper', '3/4 cup chopped onion', '1 3/4 cups (15-ounce can) tomato sauce', '1 3/4 cups (14 1/2-ounce can) diced tomatoes in juice, undrained', '1/2 cup dry red wine', '2 to 3 tablespoons tomato paste', '2 tablespoons dried basil leaves', '2 tablespoons light brown sugar', '2 tablespoons dried oregano leaves', '1 teaspoon crushed dried red pepper', 'Salt and pepper to taste', '1 package RONZONI HEALTHY HARVEST Linguine, uncooked', 'Grated Parmesan or Romano cheese',<sep> directions: 'Soak sun-dried tomatoes in boiling water 5 minutes; drain and chop. In medium saucepan over medium heat, heat oil; add sausage. Cook until sausage is done, stirring occasionally; add garlic. Cook 1 minute. Add mushrooms, green pepper and onion; cook 3 minutes or until soft, stirring occasionally. Stir in remaining ingredients except pasta and cheese; cook, covered, 30 minutes. Meanwhile, cook pasta according to package directions. Top hot pasta with sauce and cheese.'
Output: Chunky Italian Sausage Marinara