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

Input: Consider Input: ingredients: '1 small yellow onion', '2 lemongrass stalks', '2 Tbs. canola oil', '1 heaping Tbs. grated fresh ginger', '2 cloves garlic, pressed', '1/4 tsp. ground cumin', '1 Tbs. firmly packed light brown sugar', '1 can (14.5 fl. oz./430 ml.) coconut milk', '1/2 cup (4 fl. oz./125 ml.) chicken stock', '2-3 Tbs. fish sauce', '2 kaffir lime leaves', '1 lb. (500 g.) boneless, skinless chicken breasts or thighs, thinly sliced', '1/2 cup (3/4 oz./20 g.) firmly packed fresh basil leaves', '1 cup (3 o z./90 g.) thinly sliced white mushrooms', '2 Tbs. lime juice',<sep> directions: 'Peel and thinly slice the onion. Trim the lemongrass to the white bulb only, then slice in half lengthwise and crush it with the side of your knife. Heat a saucepan over medium-high heat and add the oil. When the oil is hot, add the onion, lemongrass, ginger and garlic, and saute until the garlic is golden, 1-2 minutes. Add the cumin, sliced chiles (if using) and brown sugar, and cook until the sugar bubbles, about 30 seconds. Add the coconut milk, stock, fish sauce and lime leaves and bring to a boil. Reduce the heat to low, and simmer for 15 minutes to blend the flavors.', '', 'Add the chicken, basil, mushrooms, and lime juice, and simmer until the chicken is opaque, about 10 minutes longer. Remove and discard the lemongrass stalks. Serve the curry over steamed jasmine rice and garnish with cilantro sprigs, lime wedges, and bean sprouts (see note above). Serve right away. Serves 4-6.'

Output: Chicken-Coconut Curry

Input: Consider Input: ingredients: '1 (9 oz.) pkg. frozen artichoke hearts', 'lemon juice', '2 Tbsp. olive oil', '1 1/2 Tbsp. butter', 'flour', '4 eggs', '1/2 tsp. salt', 'pinch of pepper', '2 Tbsp. milk or water',<sep> directions: 'Thinly slice the artichoke hearts vertically and spread out on paper towels.', 'Pat dry when thawed and drizzle with lemon juice. Heat olive oil and butter in a 10-inch skillet with an ovenproof handle.', 'Coat artichoke heart slices with flour and brown on both sides in hot fat.', 'Beat eggs slightly.', 'Mix in salt, pepper and milk.', 'Pour over artichoke slices in skillet.', 'Bake at 350 for 5 to 10 minutes or until egg mixture is set.', 'Makes 4 servings.'

Output: Artichoke Pie

Input: Consider Input: ingredients: '1 bunch Dinosaur kale', '1 1/2 cup Dried white beans', '3 medium yukon gold potatoes', '1 Leek', '1 medium white onion', '2 quart Stock (i used better than bouillon)', '1 Dried thyme', '1 Dried basil', '1 Dried rosemary', '1 Dried sage', '1 Sea salt', '1 Black pepper',<sep> directions: 'Power soak beans by boiling for 1 hour.', 'Drain beans', 'Add beans and stock to pressure cooker.', 'Put on high heat until pressure is reached.', 'Once up to pressure, turn down to medium-low and cook for approximately 1 hour.', 'While waiting for the pressure to drop, chop onion, potatoes, leek and kale.', 'Sautee onions over medium-high heat.', 'Once pressure has dropped, transfer beans and stock into a large soup pot.', 'Add sauteed onion, leeks, potatoes, kale and dried herbs/seasoning.', 'Add water as needed.', 'Simmer until potatoes are fully cooked.', 'Add to bread bowl.'
Output: White Bean And Kale Soup