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

Q: ingredients: '3 cups lukewarm water', '1 1/2 cups sugar', '2 1/4 teaspoons active dry yeast', '1 tablespoon lard', '1 tablespoon salt', '8 cups all-purpose flour',<sep> directions: 'Mix together first 5 ingredients until yeast is completely dissolved.', 'Stir in enough flour to make a fairly stiff dough. Cover with a cloth and let rise in a warm place for 2 hours.', 'Punch down the dough and form into balls (about the size of a small egg for dinner rolls, a bit larger for sandwich buns). Place in a greased baking pan and let them rise till doubled.', 'Bake at 400F, 10-15 minutes or until golden.'

A: Sweet Buns
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Q: ingredients: 'meatballs', '3 lbs ground turkey (or other ground meat)', '2 eggs, lightly beaten', '1/2 cup rolled oats', '1 tablespoon garlic powder', '1 tablespoon dried basil', 'sweet and sour sauce', '1 cup brown sugar', '3/4 cup white vinegar', '3 tablespoons ketchup', '3 tablespoons soy sauce', '3 tablespoons flour', '1 cup water (or extra vinegar, depending on taste.)',<sep> directions: 'Mix all meatball ingredients together in a medium bowl, roll into balls and place in glass baking dish lined with foil. *If using ground turkey you may want to add a little oil to tinfoil, or turn often during cooking*.', 'Bake at 400 F for 20-30 mins, or until cooked through.', 'Remove meatballs from pan, discard tinfoil, replace meatballs, set aside.', 'In a small saucepan combine sugar and flour, mix until well blended.', 'Add the rest of the ingredients and cook over medium heat stirring often until thickened slightly, about 5-10 min *If you like a more tangy sauce you can replace as much of the water with white vinegar as you'd like*.', 'Pour the sauce over the prepared meatballs, cover with foil and bake in the oven at 350 F for 30 minutes Stir once or twice during baking.', 'Remove from oven and let cool for a few minutes, serve over rice.'

A: Sweet And Sour Meatballs
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Q: ingredients: '2 large onions, cut into 1/2-inch wedges (2 cups)', '1 (3 -3 1/2 lb) boneless beef chuck roast, cut into 1-inch cubes', '1 12 cups dry red wine or 1 12 cups beef broth', '14 cup tomato paste', '13 cup balsamic vinegar or 13 cup cider vinegar', '6 inches cinnamon sticks', '1 teaspoon dried rosemary, crushed', '1 teaspoon ground allspice', '34 teaspoon salt', '14-12 teaspoon crushed red pepper flakes', '1 (2 lb) butternut squash, peeled, seeded and cut into 1 1/2-inch pieces (about 4 1/2 cups)', '2 large granny smith apples, cored and cut into 1/2-inch wedges', '4 cups hot cooked couscous',<sep> directions: 'In a 4- to 5- quart Dutch oven, brown beef one third at a time, in 2 tablespoons hot olive or cooking oil.', 'Transfer beef to platter; drain fat and return beef to Dutch oven.', 'Stir wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and red pepper into meat.', 'Bring to boiling.', 'Reduce heat and simmer, covered, for 1-1/4 hours.', 'Add onions and squash.', 'Return to boiling.', 'Reduce heat.', 'Simmer, covered, 30 minutes more or until vegetables are tender.', 'Add apples for the last 10 minutes of cooking.', 'Remove; discard cinnamon.', 'Serve pot roast with couscous and juices.'

A:
Pot Roast Stew
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