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

Input: Consider Input: ingredients: '1/2 c. butter', '1/2 c. Wesson oil', '2 1/2 c. sugar', '4 beaten eggs', '3 c. flour', '2 tsp. cinnamon', '1 tsp. nutmeg', '1 tsp. allspice', '1 c. raisins', '1/2 c. chopped dates', '1/2 c. chopped nuts', '6 bananas',<sep> directions: 'Cream together butter, oil and sugar.', 'Add eggs to this.', 'Mix together flour, cinnamon and other spices.', 'Coat raisins, dates and nuts with flour.', 'Liquify bananas in blender.', 'Mix all ingredients together.', 'Bake at 350 for 50 minutes.', 'Makes 2 loaves.'

Output: Banana Nut Bread

Input: Consider Input: ingredients: '1 tablespoon olive oil', '4 ounces pancetta, small diced', '4 boneless chicken breasts, skin on', '1 pinch kosher salt, plus more as needed', '1 pinch freshly ground black pepper, plus more as needed', '1/4 cup minced shallots', '1 tablespoon dijon mustard', '1 1/2 tablespoons cider vinegar', '1/2 cup chicken stock', '1 tablespoon packed light brown sugar',<sep> directions: 'Preheat oven to 400 F.', 'Heat the olive oil in a large oven-safe skillet or cast iron skillet over medium high heat. Add the pancetta and cook until browned and crispy. Remove from skillet and drain on paper towels.', 'Season the chicken with salt and pepper on both sides. Add the chicken breasts skin side down to the drippings in the hot skillet. Cook 2 to 3 minutes until skin is golden brown, then transfer the skillet to the oven. Cook in oven 15 to 20 minutes, or until the internal temperature reaches 165 F. Turn the chicken breasts halfway through cooking. Remove skillet from oven and place chicken breasts on a plate. Cover with foil to keep warm.', 'Pour off all but 1 tablespoon of drippings from the skillet. Heat the skillet on the stove over medium heat. Add the shallots and cook 1-2 minutes until translucent. Stir in the Dijon mustard and cider vinegar and cook until vinegar is reduced. Raise the heat and whisk in the chicken stock and brown sugar. Cook 3 to 4 minutes until sauce thickens. Taste and season with salt and black pepper to taste.', 'To serve, plate the chicken breasts and pour the pan sauce on top. Sprinkle the crispy pancetta over the top. Serve warm.'

Output: Pan-Roasted Chicken Breasts With Dijon Sauce & Crispy Pancetta

Input: Consider Input: ingredients: '2/3 lb rhubarb, cut into small pieces', '1/2 cup + 1 tbsp sugar', '2 cups butter, softened', '1 tsp vanilla extract', '1/2 lemon, zested', '2 medium eggs', '1 2/3 cups all-purpse flour', '2 tsp baking powder', '1/4 cup ground almonds', '2/3 cup low-fat milk', '2 oz pink fondant icing', '2 oz yellow fondant icing', ' small butterfly or other cookie cutter', '1/3 cup powdered sugar', '2 1/2 tbsp raspberry jelly', '2 1/2 tbsp apricot jam', ' red and yellow food coloring', ' pink and white sugar pearls',<sep> directions: 'Preheat oven to 350F. Mix the rhubarb pieces with 1 tbsp sugar and set aside. In a bowl, beat 7 tbsp butter, vanilla extract, lemon zest, 1/2 cup sugar and a pinch of salt until creamy. Stir in the eggs one a time with a little flour then fold in the remaining flour, baking powder and almonds. Stir in the milk and finally mix in the rhubarb. Transfer to a lined 12 cup muffin pan and bake for about 25 mins. Cool on a wire rack.', 'Roll the pink and yellow fondant icing out to 1-inch thickness and, with the cookie cutter, cut out 6 butterflies of each color. Fold the wings up and rest on a piece of folded paper to set for 2 hours.', 'Beat the rest of the butter with the powdered sugar until creamy then divide in half. Mix one half with the raspberry jelly and a few drops of red food coloring and the other half with the apricot jam and a few drops of yellow food coloring. Transfer both to piping bags and use to decorate the muffins. Finish with the butterflies and a sprinkling of sugar pearls.'
Output: Rhubarb Muffins