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

Ex Input:
ingredients: '3 c. sliced, cooked squash', '1 large onion', '1/2 stick butter', '3 pieces toast, crumbled', '3 beaten eggs', '1/2 lb. grated sharp cheese', '1 c. cream of mushroom soup', 'salt and pepper to taste',<sep> directions: 'Boil squash 10 minutes.', 'Saute onion until brown in 1/2 stick of butter.', 'Add eggs, crumbs, cheese and soup together.', 'Add squash and salt and pepper to taste.', 'Cook 30 minutes at 350.'

Ex Output:
Squash Casserole

Ex Input:
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.'

Ex Output:
Mixed Vegetable & Bean Saute and Rice

Ex Input:
ingredients: '2/3 cup kosher salt', '2/3 cup sugar', '6 whole cloves', '1 teaspoon juniper berries, crushed', '1/2 teaspoon black peppercorns, crushed', '2 teaspoons whole allspice, crushed', '5 fresh sage leaves', '4 fresh thyme sprigs', '2 bay leaves', '8 cups hot water', '4 cups ice water', '2 turkey-size oven or brining bags (such as Reynolds)', '2 cups cold water',<sep> directions: 'In a large saucepan, stir together first six ingredients. Add next 4 ingredients (through hot water); stir to combine. Bring to a boil over high heat, stirring frequently until salt and sugar have dissolved. Boil 3 minutes; remove from the heat. Add ice water, and stir to cool mixture. Set aside, and let cool to room temperature.', 'Nest 1 oven bag inside the other to create a double bag (see', '). Place it, mouth open wide and facing up, in a roasting pan.', 'Fold back the top one-third of double bag to make a collar (this helps keep bags open). Place turkey inside; unfold collar of double bag, and pour the brine over bird. Add 2 cups cold water. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Repeat with outer bag. Turn bags so turkey is breast side down in the roasting pan, and refrigerate at least 12 hours or up to 24 hours. Turn turkey 3 to 4 times while brining.', 'Remove turkey from brine. Discard bags and brine. Rinse turkey under cold water, and pat dry with paper towels. Place turkey back in the roasting pan, and refrigerate, unwrapped, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted.', 'Oven bags (made by Reynolds) are found with other food storage bags at supermarkets. Buy the turkey-size bags. They are food-safe, plus they are big, strong, tear-resistant, and come with twist ties. Do not use plastic garbage bags, as they are not intended for food storage. Doubling up the bags is a precautionary measure against leakage. For the same reason, place the bagged turkey in a roasting pan.'

Ex Output:
Juniper Berry Brine