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

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.'
Vegetable Stock

ingredients: '1 1/4 cups sweet basil (packed)', '1/2 cup walnuts', '1 garlic clove', '1 tablespoon extra virgin olive oil (MUFA)', '1/4 teaspoon salt', '1/8 teaspoon crushed red pepper flakes', '0.5 (8 ounce) package angel hair pasta, multigrain', '1/4 cup tomatoes, chopped', '1/4 cup parmesan cheese, grated',<sep> directions: 'Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula.', 'Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.', 'Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese.', 'Nutritional Info Per Serving.', '358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.'
Walnut-Basil Pesto Pasta(Flat Belly Diet Recipe)

ingredients: '1 c. sugar', '1/4 c. margarine, softened', '1 c. milk', '1 egg', '1 1/2 tsp. cinnamon', '1 tsp. vanilla', '1 tsp. orange extract', '2 c. flour', '3 tsp. baking powder', '1 tsp. salt', '1 c. whole cranberry sauce', '1/2 c. chopped pecans',<sep> directions: 'Cream sugar and butter.', 'Add milk, egg, cinnamon, vanilla and orange extract.', 'Beat well.', 'Add mixture of flour, baking powder and salt.', 'Fold in cranberry sauce and pecans.', 'Pour in greased and floured 9 x 5 x 3-inch loaf pan.', 'Bake in 350 oven for 60 to 65 minutes.'
Cranberry And Nut Bread