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

Input: Consider Input: ingredients: '2 cans bean dip', '3 avocados', '1 (8 oz.) carton sour cream', '1/2 c. real mayonnaise', '1 pkg. taco seasoning mix', 'salt, pepper and lemon juice',<sep> directions: 'Put one layer of each of the ingredients.', 'Top with ripe olives, tomatoes, green onions and Cheddar cheese.'

Output: Tex-Mex Dip

Input: Consider Input: ingredients: '1 1/2 cups all-purpose flour, plus a little flour for rolling the dough', '1/2 cup masa harina, fine cornmeal, or more all-purpose flour', '1 1/2 teaspoons baking powder', '1 teaspoon salt', '1/2 cup lard (traditional), shortening, or vegetable oil', '2 1/2 cups Shredded Pork (page 396)', '1/2 cup milk',<sep> directions: 'Mix the all-purpose flour, masa harina, baking powder, and salt together in a food processor; process for about 5 seconds.', 'With the machine running, add the lard and process for 10 seconds.', 'Then, with the machine still running, gradually add about 1/2 cup cold water, stopping when the dough forms a ball; the dough should be fairly dry.', 'Knead by hand until smooth, just a minute or so.', 'Divide the dough into 12 pieces, roll each piece into a ball, wrap in plastic or cover with a damp towel, and let rest for at least 20 minutes.', '(You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.)', 'On a well-floured surface, roll each piece into a 6-inch circle, adding flour as necessary.', 'Preheat the oven to 450F.', 'Place a couple of tablespoons of the pork on each of the circles, then fold each circle over; seal the seam with a few drops of water and press with the tines of a fork to close.', 'Place on an ungreased baking sheet and brush lightly with milk.', 'Bake until the dough is golden brown and hot, about 20 minutes.', 'Serve immediately or at room temperature.', 'Substitute 2 1/2 cups of the chicken mixture from Chicken Tacos (page 323) for the filling.', 'A very easy one: substitute 2 1/2 cups chopped or crumbled cooked, fresh Mexican chorizo (remove it from its skin first) for the filling.', 'Substitute 2 1/2 cups cooked shrimp, crabmeat, fish, or a mixture for the filling.', 'Or use canned tuna', 'Substitute 2 1/2 cups cooked beans (page 431) for the filling.', 'Sprinkle crumbled queso fresco, blanco, anejo, or cojita (page 85) or grated Monterey Jack cheese on the beans and proceed as directed.', 'Omit the pork.', 'Cook 1 medium onion, diced, in 2 tablespoons corn, grapeseed, canola, or other neutral oil until softened.', 'Mix with Roasted Red Peppers (page 470), diced, and use as the filling for the empanadas.'

Output: Empanadas

Input: Consider Input: ingredients: '3 ancho chilies, whole', '3 pasilla chiles, whole', '4 garlic cloves, unpeeled', '2 -3 chipotle chiles in adobo', '1/2 medium white onion, roughly chopped', '3 tablespoons extra virgin olive oil', '2 tablespoons honey', '1 tablespoon cider vinegar', '2 teaspoons dried oregano, preferably Mexican', '3 3/4 cups low sodium chicken broth', '4 lbs boneless pork shoulder, cut into chunks (untrimmed)', '2 bay leaves', '1 cinnamon stick', 'corn tortilla, warmed, for serving', 'kosher salt, to taste', 'ground pepper, to taste',<sep> directions: 'Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.', 'Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.', 'Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.).', 'Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.'
Output: Slow Cooker Crock Pot Pork Tacos - Mexican