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

Input: Consider Input: ingredients: '2 quarts water warm, (110-115 degrees F)', '2 ounces sugar', '2 ounces salt', '2 ounces olive oil or vegetable oil', '8 ounces yeast, active dry', '7 pounds bread flour to 8 lbs',<sep> directions: 'Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed.', 'Knead dough 5 to 10 minutes or until dough is smooth.', 'Cover and let rise until double in size.', 'Punch down and form into desired shapes-baquettes, round loaves etc.', 'Bake at 375F (190C) 20 to 30 minutes depending on loaf size.', 'By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavorful breads.'

Output: French Style Baquette Bread

Input: Consider Input: ingredients: '2 tablespoons kosher salt', '2 tablespoons sugar', '2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained', '1/4 cup olive oil', '1/4 cup chopped parsley', '1 tablespoon grated lemon peel', '2 or 3 cloves garlic, peeled and minced', '1/2 teaspoon fresh-ground pepper', 'Lemon wedges',<sep> directions: 'In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.', 'Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.', 'Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.', 'Wine Pick: Dry rose or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards' Ca' del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott's Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.', 'Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.'

Output: Lemon-Garlic Shrimp Skewers

Input: Consider Input: ingredients: 'FOR THE DOUGHNUT:', '1 cup Skim Milk', '1/2 cups Heavy Cream', '1/3 cups Butter Flavored Crisco', '1/3 cups Warm Water', '2 packages Yeast, 0.25 Ounce Packets', '2 whole Eggs, Beaten', '1/4 cups Sugar', '1-1/2 teaspoon Salt', '1 Nutmeg', '4-1/2 cups Flour', '1 quart Canola Oil, For Frying', 'FOR THE FROSTING:', '1/4 cups Heavy Cream', '1 Tablespoon Milk', '1 whole Lime, Zest And Juice', '3 cups Powdered Sugar', '1 teaspoon Vanilla Extract', '3/4 cups Granulated Sugar',<sep> directions: 'FOR THE DOUGHNUTS:', 'Heat milk, cream and Crisco in small saucepan over medium low heat until shortening has melted completely. Then remove it from heat and set aside to cool to lukewarm.', 'Pour warm water in mixer bowl (make sure bowl is warm). Sprinkle yeast over the water. Let it set for about 5 minutes until bubbly. Add the milk and shortening mixture, eggs, sugar, salt, and nutmeg. Add 2 cups of the flour. Mix using paddle attachment until flour is incorporated (on low speed). Turn up to medium and beat until well combined. Add remaining flour in 1/2 cup increments. Change to dough hook attachment and beat on medium for about 3-4 minutes. Batter will be VERY sticky. Transfer to a well-oiled bowl, cover and let rise for about one hour.', 'On a floured surface, roll dough to about 1/2 inch thick. Cut using a 21/2 inch round cutter and a 7/8 inch ring for center doughnut hole (I use a cannoli form to do the center). For filled doughnuts, do not punch out center. Set doughnuts and doughnut holes on a floured surface to rise for about 30-60 minutes (covered).', 'Preheat oil in a stainless skillet or deep fryer (I use the skillet). Place doughnuts in oil for about 1 minutes on each side, until browned. Transfer to cooling rack and let dry before glazing or frosting. Repeat with remaining doughnuts and doughnut holes.', 'FOR THE FROSTING:', 'In saucepan over low heat, warm milk and cream. Add in lime juice and zest. Remove from heat when warm. Whisk in powdered sugar and vanilla until smooth and you reach the desired glaze consistency.', 'Put 3/4 cup granulated sugar in a bowl.', 'Dip each doughnut into the glaze and immediately press into the granulated sugar. Allow the glazed doughnuts to harden on a cooling rack. Enjoy!'
Output: Margarita Doughnut