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

Input: Consider Input: ingredients: '14 cup vegetable shortening', '4 tablespoons unsalted butter', '23 cup sugar', '14 cup milk', '1 teaspoon white vinegar (or cider)', '1 tablespoon vanilla extract', '14 teaspoon nutmeg', '2 cups unbleached all-purpose flour', '12 teaspoon baking soda', '14 teaspoon salt (heaping)',<sep> directions: 'Preheat the oven to 325.', 'Line cookie sheets with parchment.', 'In a large mixing bowl, cream together the shortening, butter and sugar until smooth.', 'In a liquid measuring cup, stir together the milk, vinegar and vanilla; add this to the butter mixture, beating until well combined.', 'This mixture will look curdled, which is okay.', 'Add the nutmeg, flour, baking soda, and salt and beat until the mixture forms a cohesive dough.', 'Drop the dough by tablespoonful onto the cookie sheets.', 'Using the bottom of a drinking glass dipped in sugar, flatten the balls to 1/4 inch thick.', 'Bake the cookies for 20 minutes, or until they're a light gold color and just beginning to brown.', 'Remove them from oven and transfer to a rack to cool.', 'As they cool, they'll become crisp.', 'If you want them to remain crisp, store in an airtight container when they're totally cool.'

Output: The Essential Crunchy Sugar Cookies (King Arthur Flour)

Input: Consider Input: ingredients: '4 tart red apples, diced', '1 Tbsp. lemon juice', '1 c. diced celery', '1 c. halved grapes', '1/4 c. mayonnaise', '1/4 c. cream, whipped', '1/2 c. English walnuts',<sep> directions: 'Sprinkle apples with lemon juice. Combine with celery, grapes and mayonnaise. Fold in whipped cream. Chill. Just before serving, add nuts. Serve in a lettuce lined bowl.'

Output: Waldorf Salad

Input: Consider Input: ingredients: '6 yukon gold potatoes, medium size, cut into large dice', '8 ounces thick sliced bacon, cut into pieces', 'canola oil', 'salt & freshly ground black pepper', '1/2 red onion, diced', '2 tablespoons capers, drained', '3 tablespoons red wine vinegar', '1 tablespoon Dijon mustard', '3 tablespoons extra virgin olive oil',<sep> directions: 'Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.', 'While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.', 'Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.', 'After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.'
Output: Fried German Potato Salad (By Guy Fieri)