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

Input: Consider Input: ingredients: '2 pounds boneless beef chuck roast, cubed', '1/2 teaspoon garlic salt', '1/2 teaspoon pepper', '2 tablespoons olive oil', '2 cups dry red wine or reduced-sodium beef broth', '1 cup reduced-sodium beef broth', '4 garlic cloves, minced', '1 teaspoon rubbed sage', '1 teaspoon dried thyme', '1/2 teaspoon salt', '2-1/2 pounds small red potatoes (about 20)', '4 medium carrots, cut into 1-inch pieces', '1 large onion, halved and sliced', '2 medium pears, quartered', '1 cup walnut halves', '1 cup dried apricots', '2 tablespoons cornstarch', '3 tablespoons cold water',<sep> directions: 'Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker.', 'In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat.', 'In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 20-30 minutes or until sauce is thickened.'

Output: Autumn Slow-Cooked Beef Stew

Input: Consider Input: ingredients: '3-4 cloves of garlic', '1 1/4 cups chardonnay', '2 - 2.5 pounds cheese (half Gruyere (unprocessed) half Jarlsberg swiss', '3 t cornstarch', '4 T kirsch', 'freshly ground black pepper', '2 large crusty French bread baguettes', 'Fresh fruit (pears, grapes, apples)',<sep> directions: 'Tear the French bread (this is George's idea and it is admitteedly better than cutting it - more surface) Heat the bread at 200 degrees for about 20 - 30 minutes.', '', '1. Press garlic and rub pot with garlic and juice', '2. Add wine and heat to boiling point, but don't boil (I've accidentally boiled before and doesn't seem to hurt)', '3. Add the cheese, stirring constantly with a wooden spoon.', '4. Mix kirsch and cornstarch together. When the cheese is creamy and barely simmering, add the cornstarch blended with the kirsch. Stir until the mixture bubbles.', '5. Add pepper to taste.', '', 'I usually keep the heat at Warm/Simmer. Serve with fruit plate (eat plain or can dip the fruit)'

Output: Cheese Fondue

Input: Consider Input: ingredients: '1 teaspoon salt', '1/2 teaspoon paprika', '1/2 teaspoon onion powder', '1/2 teaspoon dry mustard', '1/2 teaspoon garlic powder', '1/4 teaspoon white pepper', '1/2 teaspoon dried basil', '1/2 teaspoon ground cumin', '1/2 teaspoon dried oregano', '1/4 teaspoon dried thyme', '1 1/2 lbs tilapia fillets', '2 eggs', '1 cup flour (or bread crumbs)', 'salt and pepper', '2 tablespoons olive oil', '2 garlic cloves, sliced thinly', '1/4 cup onion, finely chopped',<sep> directions: 'In a small bowl, mix together all dry spices.', 'Sprinkle seasonings evenly over both sides of tilapia fillets (this can be done hours before you are ready to cook the fillets).', 'In a large skillet, heat olive oil and saute garlic and onions until just tender.', 'In a shallow bowl, whisk eggs well.', 'In another shallow bowl, season the flour (or bread crumbs) to taste with salt and pepper.', 'Working with only a few pieces at a time, dip seasoned fillets in flour, then in beaten eggs, then again in flour.', 'Saute the fillets in the seasoned oil for 2 minutes on each side, adding more oil if needed.', 'Remove to a plate to keep warm and repeat the process until all fillets are cooked.', 'Serve immediately.'
Output: Tilapia Honduras Style