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

[EX Q]: ingredients: '4 1/2 ounces tagliatelle pasta noodles', '2 garlic cloves, crushed', '1 leek, chopped', '9 ounces mushrooms, sliced', '1 tablespoon dried herbs', '4 fluid ounces vegetable stock', '4 1/2 ounces fat free cream cheese', '4 1/2 ounces deli ham, smoked', '2 tablespoons nonfat milk',<sep> directions: 'Cook the tagliatelle in plenty of lightly salted boiling water, according to the instructions on the packet.', 'Meanwhile place the garlic, leek, mushrooms and herbs in a large saucepan with the stock and bring to a boil.', 'Turn down the heat and then simmer for 10 minutes, until the leeks are soft.', 'Add the cheese, ham, milk and a bit of salt and freshly ground black pepper to the vegetables and mix together.', 'Drain the pasta and add it to the sauce tossing everything together well.', 'Serve immediately.'
[EX A]: Garlic, Herb And Smoked Ham Tagliatelle (Ww Recipe)

[EX Q]: ingredients: '2 tablespoons unsalted butter', '1 large yellow onion, unpeeled and quartered', '2 carrots, roughly chopped', '2 large celery ribs, roughly chopped', '1 1/2 cups white wine', '1 whole chicken (about 3 1/2 to 4 pounds), giblets removed',<sep> directions: 'In a 10-quart stockpot, melt the butter over medium heat.', 'Add the onion, carrots, and celery.', 'Increase the heat to medium-high and cook without stirring for 2 minutes while the vegetables caramelize.', 'Stir and continue to cook until the vegetables are browned, about 10 minutes.', 'Add the wine, bring to a boil, and boil until the liquid is reduced by half, about 5 minutes.', 'Add the chicken and 1 gallon cold water.', 'Bring to a boil, reduce the heat to low, and simmer for 1 hour, skimming off any scum that forms on the surface.', 'After 1 hour, check the chicken for doneness.', 'The chicken is done when the leg pulls away easily from the body or when a meat thermometer inserted into the thickest part of the meat, without touching the bone, reads 165F.', 'Remove the cooked chicken from the broth and set it aside until it is cool enough to handle, about 10 minutes, while keeping the stock at a simmer.', 'Remove the meat from the bones, refrigerating the chicken meat for later use.', 'Return the bones to the stock and simmer for another hour, skimming off any scum that forms on the surface.', 'Pour the stock through a fine-mesh strainer into a container, discarding the solids, and let cool to room temperature, about 30 minutes.', 'Use the stock the same day it is made, or let it cool for 1 day in the refrigerator to skim the most fat from the stock.', 'Pour the stock into containers and refrigerate overnight, uncovered.', 'The next day, remove the fat that has formed on the top.', 'Instead of waiting until Thanksgiving, I make turkey stock year-round, using turkey legs and wings.', 'Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.', 'Because this stock simmers for so long, the meat will not have any flavor left in it and should be discarded when the stock is ready.', 'Prepare Chicken Stock, opposite, substituting 10 pounds turkey wings and legs for the chicken.', 'Do not remove the turkey after 1 hour; instead, simmer for a full 3 hours before straining and storing.', 'Both the stock and the chicken will keep for 5 days in the refrigerator or for up to 6 months in the freezer.', 'Store them separately.'
[EX A]: Chicken Stock

[EX Q]: ingredients: '2 pork tenderloins (1 pound each)', '2 tablespoons vegetable oil', '2 tablespoons soy sauce', '2 tablespoons lemon juice', '1/4 cup finely chopped celery', '2 tablespoons finely chopped onion', '2 tablespoons butter', '2 cups soft bread crumbs', '1/2 cup chopped apple', '2 tablespoons raisins', '2 tablespoons red currant or raspberry jelly', '3/4 teaspoon salt', '1/4 teaspoon poultry seasoning', 'Dash pepper', 'Dash dried rosemary, crushed', '6 bacon strips',<sep> directions: 'Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight.', 'In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary.', 'Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top.', 'Place on a greased rack in a shallow roasting pan. Bake, uncovered, at 350 for 1 hour or until a thermometer reads 160. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing.'
[EX A]:
Bacon Wrapped Pork Tenderloin