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

Input: Consider Input: ingredients: '2 pounds beets (about 3 very large or 4 to 6 medium)', '2 teaspoons coarsely chopped fresh rosemary', 'Salt and freshly ground black pepper', '1/2 cup flour', '2 tablespoons butter or olive oil', 'Minced fresh parsley or a few rosemary leaves for garnish',<sep> directions: 'Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand.', 'Begin preheating a 12-inch nonstick skillet over medium heat.', 'Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper.', 'Add about half the flour; toss well, add the rest of the flour, then toss again.', 'Put the butter in the skillet and heat until it begins to turn nut-brown.', 'Scrape the beet mixture into the skillet and press it down with a spatula to form a round.', 'With the heat at medium to medium-highthe pancake should be sizzling gentlycook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes.', 'Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan.', 'Continue to cook, adjusting the heat if necessary,.', 'until the second side is browned, another 10 minutes or so.', 'Garnish, cut into wedges, and serve hot or at room temperature.'

Output: Beet Roesti with Rosemary

Input: Consider Input: ingredients: 'Cake Ingredients', '1 white cake mix', '1 (3 ounce) package strawberry Jell-O gelatin dessert', '1 cup vegetable oil', '4 large eggs', '1 cup angel flake coconut', '1/2 cup milk', '1 cup frozen strawberries in syrup (mash thawed strawberries but reserve a cup of the syrup and discard the rest.)', '1 cup pecans, chopped', 'Cream Cheese Frosting Ingredients', '1/4 cup unsalted butter', '1 (8 ounce) package cream cheese (room temp)', '2 teaspoons milk', '1 teaspoon vanilla', '4 cups powdered sugar',<sep> directions: 'Cake Directions:', 'Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350 for 25-35 minutes, or until cake tests done.', 'Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).', 'Frosting Directions:', 'In a large bowl, cream 1/4 cup of butter with cream cheese. Add milk and powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy. Chill for about 10-15 minute before frosting cake. If needed, chill again if frosting becomes room temperature while frosting to stiffen it again.'

Output: Strawberry Pecan Cake

Input: Consider Input: ingredients: '3/4 stick (6 tablespoons) unsalted butter, cut into pieces', '1 medium onion, halved lengthwise and thinly sliced crosswise', '1/2 teaspoon salt', '2 lb yellow summer squash, halved and thinly sliced', '2 carrots, thinly sliced', '1 yellow-fleshed potato (1/2 lb), peeled, halved,', '4 cups chicken stock or reduced-sodium chicken broth', '3/4 cup loosely packed fresh mint leaves', '1/2 cup loosely packed fresh flat-leaf parsley sprigs', '1 large scallion, chopped (1/2 cup)', '1/4 cup extra-virgin olive oil', '2 tablespoons water', '1/4 teaspoon salt',<sep> directions: 'Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.', 'Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return pure to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.', 'Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.', 'Swirl 1 tablespoon pistou into each bowl of soup.'
Output: Summer-Squash Soup With Parsley Mint Pistou