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

Ex Input:
ingredients: '150 grams Biscuits, cookies etc.', '75 grams Unsalted butter', '200 grams Cream cheese', '55 grams Granulated sugar', '100 grams Plain yogurt', '150 grams Heavy cream', '15 grams Sakura liqueur (or with juice)', '5 grams Gelatin powder', '30 grams Water (for the gelatin)', '240 grams Water', '20 grams Granulated sugar', '30 grams Sakura liqueur (or with juice)', '1 Salt-preserved sakura blossoms (or with slices of fruit)', '5 grams Gelatin powder', '30 grams Water (for the gelatin)',<sep> directions: 'Prep: Bring the cream cheese to room temperature.', 'Soak the gelatin powder in the water.', 'Line the tin with baking paper.', 'Soak the salt-preserved sakura blossoms in water.', 'Crust: Crush the biscuits and mix together well with the butter.', 'Pack tightly into the bottom of the cake tin and chill in the refrigerator.', 'No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth.', 'Mix in the sugar and add the yogurt in 2 parts.', 'In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.', 'Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.', 'Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition.', 'Pour the mixture into the cake tin and leave to chill and set in the refrigerator.', 'Jello: Heat the water and sugar in a saucepan until the sugar has dissolved.', 'Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.', 'Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).', 'Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.', 'It's ready!', 'If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.'

Ex Output:
Sakura No-Bake Cheesecake

Ex Input:
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.'

Ex Output:
Vegetable Stock

Ex Input:
ingredients: '1 lb. sausage', '3 slices bread', '1 1/2 c. grated mild Longhorn cheese', '8 eggs', '1 tsp. dry mustard', '1 Tbsp. minced dry onion', '1 1/2 c. milk', '1/4 c. chopped green peppers',<sep> directions: 'Brown and drain 1 pound of sausage. Cube 3 slices of bread and put in bottom of greased or sprayed 10 x 14-inch baking dish. Place sausage on top of bread cubes.', 'Place 1 1/2 cups of grated mild Longhorn cheese on top of sausage.'

Ex Output:
Breakfast 'Before'