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

ingredients: '1 (12 oz.) can frozen orange juice concentrate, thawed', '1 (12 oz.) can frozen lemonade concentrate, thawed', '1 (46 oz.) can unsweetened pineapple juice', '1 qt. apricot nectar', '2 c. unsweetened grapefruit juice', '2/3 c. sugar', '1 (33.8 oz.) bottle ginger ale, chilled',<sep> directions: 'Combine juices and sugar in a punch bowl. Stir until sugar dissolves. Chill.'
Golden Fruit Punch

ingredients: '1 1/2 c. sugar', '1/2 lb. margarine', '2 eggs', '1 1/2 c. milk', '2 tsp. vanilla extract', '2 tsp. cinnamon', '3 c. unbleached flour', '1 tsp. baking soda', '2 tsp. baking powder', '1/2 c. walnuts, crushed or chopped', '1/2 c. crushed almonds (optional)', '1 c. chocolate morsels (semi-sweet or milk chocolate)', '6 large egg whites, at room temperature', '375 grams sugar', '300 grams ground hazelnuts (better known as filberts; save some whole nuts to put on top of each cookie)',<sep> directions: 'Heat oven to 300.', 'Line cookie sheets with paper bags or kitchen parchment.', 'Best to leave eggs out overnight and do early next morning.', 'Beat egg whites until they are stiff.', 'Gradually add sugar; reduce speed and beat half an hour.', 'Then mix in by hand the ground hazelnuts.', 'Heap by teaspoonful onto prepared cookie sheets. Place a whole hazelnut on the top of each cookie (press in a little).', 'Bake for 15 to 17 minutes.', 'Let set on trays for 2 hours in a warm area.', 'The cookie should not be sticky to the touch.', 'If they are, let set additional time before baking.', 'Makes approximately 80 to 100 cookies.'
Biscotti Chocolate Chip(Italian Chocolate Chip Cookies)

ingredients: '6 or 7 large rhubarb stalks, trimmed and cut into 1/4-inch slices (about 4 cups)', '2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)', '1/2 cup sugar', '1/3 cup water', '1/4 cup ripe, in-season strawberries', '4 large mint leaves, stacked, rolled, and thinly sliced', '1/2 cup fat-free or low-fat Greek-style yogurt',<sep> directions: 'Combine the rhubarb, ginger, sugar, and water in a medium saucepan over medium-high heat and bring to a boil.', 'Decrease the heat to a simmer, cover, and cook until the rhubarb and ginger are tender, about 10 minutes.', 'Uncover, increase the heat to medium-high, and let the mixture bubble away until it has slightly reduced and thickened, 3 to 4 minutes.', 'Remove from the heat and let cool.', 'Reserve 1/4 cup for the parfait and refrigerate the remaining 1 3/4 cups in an airtight container for up to 2 weeks or freeze it for several months.', 'When you are ready to eat, drop a few strawberries in the bottom of a large-bowled wineglass or champagne flute and sprinkle with a little mint.', 'Add a tablespoon of cooled rhubarb-ginger sauce and 2 to 3 tablespoons of yogurt.', 'Repeat a few times, ending with strawberries and mint.'
Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries