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

[Q]: ingredients: '1 packages tomato puree', '6 garlic cloves', '1 chili powder', '1 salt', '1 oregano', '1 ground black pepper', '1 warm water', '1 grated cheese', '1 fresh cream',<sep> directions: 'Heat the tomato puree in a sauce pan at low.', 'Add salt, pepper and chili powder to taste.', 'And stir well.', 'Let the mixture heat slowly, and add small amounts of water if the mixture gets too thick.', 'Add 2tbsp cream to the sauce.', 'You will see that the colour changes from dark red to orange-red.', 'Let it heat for a while, and put off the flame.', 'Make sure the sauce is not too thick.', 'Add and mix the sauce to the sauteed veggies and the penne pasta.', 'For garnishing, you can use grated cheese and top the pasta with it.', 'Heat in an oven or microwave for about 3-4mins.', 'The cheese will melt well and the pasta will also be hot, just like it has to be served.', 'Sprinkle some oregano and/or pepper over the molten cheese to give the final touch.'
[A]: Red sauce pasta

[Q]: ingredients: '1 tablespoon unsalted butter', '1 tablespoon olive oil', '1 large onion, coarsely chopped', '2 large carrots, coarsely chopped', '2 parsnips, coarsely chopped', '1 celery stalk, coarsely chopped', '1 bunch (about 1 1/2 pounds) red or green Swiss chard, cut into 1-inch pieces', 'Several sprigs fresh thyme', 'Several sprigs fresh flat-leaf parsley', '1 dried bay leaf',<sep> directions: 'In a medium stockpot, melt the butter and oil, stirring occasionally, over medium-low heat.', 'Add the onion; cook until caramelized, 15 to 25 minutes.', 'Add the carrots, parsnips, and celery, and cook until tender, about 20 minutes.', 'Add the Swiss chard to the vegetable mixture.', 'Add 3 1/2 quarts cold water and the thyme, parsley, and bay leaf.', 'Cover and bring to a boil, reduce heat, and let simmer, uncovered, about 1 hour.', 'Remove from the heat, and strain the stock through a fine sieve or a cheesecloth-lined strainer, pressing on the vegetables to extract the juices.', 'Discard the vegetables.', 'The stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.', 'With a few simple ingredients, some basic kitchen equipment, and a little planning, wonderful stock is easy to make at home.', 'Use meat and bones to make a stock; if you use only bones, thats exactly what the stock will end up tasting like.', 'The stockpot should be tall and narrow enough to keep the ingredients snug; too much space causes the flavorful liquid to evaporate rather than extracting the full flavor from the ingredients.', 'Dont rush stock; it takes 3 to 4 hours to release all the flavor from the bones.', 'Add enough cold water to cover the ingredients by 1 or 2 inchesno more, or the stock may be too watery.', 'Bring everything to a boil, then reduce the heat right away so the liquid barely simmers (use a metal trivet or a flame tamer).', 'Letting the stock boil too long can result in greasy, off flavors; all that churning makes the fat released from the bones and meat emulsify with the water.', 'As the stock gently simmers, a thin skin of impurities will form on the surface.', 'Skim this skin off with a slotted spoon, and discard.', 'Skim the stock every 30 minutes.', 'When the liquid falls below the level of the bones, add cold water.', 'Strained and cooled, stock keeps in the refrigerator for 3 days and in the freezer for 3 to 4 months.', 'Once its refrigerated, a layer of fat develops on top of the stock; skim it off with a spoon, and discard.', 'If you freeze the stock, leave the fat intact as a seal; remove it before using.'
[A]: Vegetable Stock

[Q]: ingredients: '1 pound yellow wax beans, trimmed', '1 tablespoon extra-virgin olive oil', '1 ounce Spanish chorizo, chopped', '1/4 cup chopped shallots', '1/4 cup sliced almonds', '2 tablespoons sherry vinegar', '1/4 teaspoon kosher salt', '1/8 teaspoon freshly ground pepper', '1/3 cup chopped fresh parsley',<sep> directions: 'Bring a pot of water to boil. Add beans; cook 5 minutes. Drain well.', 'Combine oil and chorizo in a skillet over medium-high heat. Cook 2 minutes. Add shallots and almonds; cook 1 minute. Add vinegar, salt, and pepper. Remove from heat. Add beans; toss to coat. Sprinkle with parsley.', 'Wax Beans with Sriracha, Peanuts, and Cilantro: Cook 1 pound wax beans according to step Combine 2 teaspoons lower-sodium soy sauce, 2 teaspoons hoisin sauce, 1 teaspoon Sriracha, 1 teaspoon rice vinegar, and 1/2 teaspoon dark sesame oil in a large bowl, stirring with a whisk. Add wax beans and 1/4 cup chopped fresh cilantro to bowl; toss to coat. Sprinkle with 1/4 cup chopped unsalted, dry-roasted peanuts. Serves 4 (serving size: about 1 cup) CALORIES 107; FAT 2g (sat 7g); SODIUM 158mg', 'Wax Beans with Anchovy, Pine Nuts, and Parmesan: Cook 1 pound wax beans according to step Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 chopped anchovy; cook 2 minutes. Add 1 teaspoon minced garlic; cook 1 minute. Stir in 2 tablespoons pine nuts, 1 teaspoon grated lemon rind, and 1 tablespoon lemon juice; remove from heat. Add beans and 1/4 teaspoon black pepper; toss. Sprinkle with 1 ounce grated Parmesan cheese. Serves 4 (serving size: 1 cup) CALORIES 132; FAT 9g (sat 2g); SODIUM 194mg', 'Wax Beans with Chipotle, Black Beans, and Pepitas: Cook 1 pound wax beans according to step Combine 1 1/2 tablespoons fresh lime juice, 1 tablespoon canola oil, 2 teaspoons honey, and 1 teaspoon minced chipotle chile in adobo sauce in a medium bowl, stirring with a whisk. Add wax beans, 3/4 cup canned unsalted black beans (rinsed and drained), and 1/4 teaspoon kosher salt to bowl; toss to coat. Sprinkle with 1/4 cup toasted pepitas (pumpkinseeds). Serves 4 (serving size: 1 1/4 cups) CALORIES 156; FAT 7g (sat 9g); SODIUM 194mg'
[A]:
Wax Beans With Chorizo, Almonds, And Parsley