In this task, you have to generate the title of the recipe given its required ingredients and directions.
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Question: ingredients: '1 c. dark brown sugar', '2 1/2 c. rolled oats', '2 tsp. baking powder', '1/8 tsp. salt', '1/2 c. butter, melted', '1 egg, beaten', '2 Tbsp. water', '1/2 tsp. almond extract', '1/2 c. hulled peanuts, finely chopped',<sep> directions: 'In a large mixing bowl, combine sugar, oats, baking powder and salt until well mixed.', 'Add melted butter, then egg and water. Beat mixture well.', 'Stir in almond extract and nuts.', 'Drop by spoonful onto buttered cookie sheet.', '(Allow plenty of room for cookies to expand in baking process.) Bake in a 350 oven for 8 to 10 minutes.', 'Cool several minutes before removing from cookie sheet.'

Answer: Lacy Oatmeal Cookies

Question: ingredients: '3lb lean Pork Shoulder', '4-5 cloves garlic, crushed', '1 tbsp coarse salt', '1/2 tsp oregano', '1/2 tbsp cumin', '1/4 tsp pepper', '1/2 cup orange juice', '1/4 cup lime juice',<sep> directions: 'Trim roast of fat', 'Cut slits in roast and stuff with garlic', 'Combine remaining ingredients and pour over roast', 'Refrigerate in crock pot overnight', 'Turn on crock pot in the AM for 8 hours', 'Shred cooked meat and stir with 1 cup of reserved cooking juices', '', 'Can be served with collard greens'

Answer: Skinnytaste Crockpot Pernil

Question: ingredients: '2 whole Large Carrots, Peeled', '1 whole Medium Yellow Squash', '2 whole Medium Zucchini', '1 package (14 Oz. Size) Firm Tofu', '1-1/2 Tablespoon Olive Oil', '1/3 whole Medium Red Onion, Chopped', '1 piece (1 Inch Size) Fresh Ginger, Peeled And Sliced', '3 cloves Garlic, Minced Or Pressed', '5 teaspoons Red Curry Paste', '1 whole Large Potato, Peeled And Diced', '4 cups Vegetable Stock', '1 cup Light Coconut Milk', '1/2 heads Cabbage Chopped', '2 Tablespoons Fish Sauce', '2 Tablespoons Lime Juice', '1-1/2 Tablespoon Sea Salt', '8 whole Large Basil Leaves, Chopped', '1 Tablespoon Black Sesame Seeds (optional)',<sep> directions: '1. Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne peeler. Place all the noodles into a medium-sized bowl, and mix them together. Set aside. Chop up the parts of the vegetables that were not cut by the julienne peeler. Save it for the stew.', '2. Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.', '3. Heat the olive oil in a medium-sized pot over medium-high heat. Once the pot is heated, pour in the onions and ginger. Saute them for about 2 minutes, or until the onions turn translucent. Next, add the minced garlic, curry paste, diced potatoes, and the leftover chopped carrots, and stir everything together.', '4. Add the vegetable stock and cover the pot with a lid. Once the stock starts boiling, add the coconut milk, cabbage and the leftover chopped squashes. Stir, and wait for the liquid to start boiling again. Once the stew boils, season with fish sauce, lime juice, and sea salt. Check to see if the potatoes are fully cooked by piercing a fork into a piece of potato. If the fork can go through it easily, they're ready.', '5. Turn off the heat, and add the chopped basil. You can also save some for garnish.', '6. In a bowl, put about 1 to 1-1/2 cups of the vegetable noodles on the bottom, and pour the stew on top. Sprinkle black sesame seeds over the top for garnish.', '7. Refrigerate leftover noodles in a separate container from the stew.'

Answer:
Red Curry Stew & Vegetable Noodles