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

Q: ingredients: '1 tablespoon butter', '1 celery rib, chopped', '1 carrot, chopped', '1 1/2 cups chicken stock', '1 teaspoon dried thyme', '1 bay leaf (laurel)', '20 -24 scallions, trimmed of all but about 1 inch of the green tops', '1/2 cup heavy cream', '1/4 cup Dijon mustard', 'salt & freshly ground black pepper',<sep> directions: 'Heat the butter in large skillet over medium heat.', 'Saute celery and carrot until lightly browned, and soft, about 15 minutes.', 'Add the chicken stock, thyme, and bay leaf.', 'Simmer all, covered, for 15 minutes.', 'Add scallions and simmer uncovered for 5 minutes--do not overcook.', 'Remove scallions with a slotted spoon and set aside.', 'Strain the liquid in a fine sieve, discard the solids, and return 1/2 cup of liquid to the skillet.', 'Stir in cream and mustard and simmer uncovered, stirring occasionally, until the liquid has reduced to about one third, about 10 minutes.', 'Season with salt and pepper to taste, and return the scallions to the skillet long enough to heat them through, about 1 minute.', 'Serve immediately.'

A: Scallions With Mustard Sauce
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Q: ingredients: '1 small zucchini, cut into 1 inch chunks', '12 red bell pepper, cut into 1 inch pieces', '3 -5 large mushrooms, roughly diced', '1 garlic clove, minced', '1 shallot, chopped', '2 teaspoons olive oil', '12 teaspoon southwest seasoning', '1 (15 ounce) can canary beans', '14 cup water', '2 -3 cups cooked rice (I used Jasmine but you can use whatever you have)', 'salt and pepper',<sep> directions: 'In a medium saucepan, heat olive oil.', 'When heated, add shallot and garlic.', 'Let cook until shallots are golden and translucent but not burned.', 'Add peppers, zucchini and mushrooms.', 'Stir and let cook.', 'Sprinkle with the southwest seasonings.', 'Drain and rinse the Canary beans and add them to the saucepan.', 'Add water and stir.', 'Let cook for about 5 - 10 minutes.', 'Season with salt and pepper.', 'Serve over heated cooked rice.'

A: Mixed Vegetable & Bean Saute and Rice
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Q: ingredients: 'Homemade Broth', '4 cups good quality chicken broth (or homemade)', '1 star anise (or substitute 1/4 t. anise seeds, fennel seeds, or caraway seeds for a similar flavor)', '1 cinnamon stick (optional)', '1 teaspoon garlic, minced', '1 teaspoon minced fresh ginger', '2 teaspoons soy sauce', '1/2 teaspoon sesame oil', '1/8 teaspoon crushed red pepper flakes (optional)', 'Pho soup', '6 ounces sirloin steaks (Slice very thin across the grain)', '10 medium frozen shrimp (fresh is good, too)', '1/4 medium white onion (thinly sliced)', '4 leaves bok choy (optional)', '1 green onion (sliced into little rounds)', '1/4 1/4 cup basil (2 fresh sprigs) or 1/4 cup mint leaf (2 fresh sprigs)', '1 cup bean sprouts', '1 small lime (to squeeze over soup)',<sep> directions: 'Put all of the broth ingredients into a large sauce pan and bring to a boil. Reduce heat to med/low and simmer gently for 15 minutes. Pour broth through a strainer and discard the solids. Return the strained broth to the saucepan.', 'Bring the the broth to another boil. Add white onion and bok choy and cook just until the bok choy is limp (2 minutes). You can then add the steak strips and the shrimp to the boiling broth. Cooking very briefly, just until the steak is med/rare and shrimp is heated or cooked. Turn off heat. Immediately add the sliced green onions.', 'Pour into two large soup bowls. Allow everyone to add their own fresh bean sprouts and cilantro (or basil or mint) leaves to taste. Cut lime in quarters and squeeze over each bowl to taste. You can also add a little red chili sauce (from the asian food isle) if you like.', 'You can use this same basic recipe, but substitute thinly sliced chicken or pork instead of the beef (just make sure they are cooked through). If you don't mind upping the carbs, add some cooked rice noodles as well.'

A:
Low Carb Vietnamese Pho Soup
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