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

Example Input: ingredients: '1 4- to 5-pound chicken, chopped through bones and skin into 2- or 3-inch pieces (have butcher do this)', '2 cups water', '4 thin slices peeled fresh ginger', '5 small scallions, green and white portions, sliced', '2 to 3 tablespoons Chinese rice', 'wine or dry sherry', '1/2 to 1 teaspoon kosher salt, to taste',<sep> directions: 'You will need a 3- to 4-quart heatproof glass or ceramic casserole with a tightly fitting lid; a larger pot, with a lid, that will hold the casserole, and a rack that will fit inside the pot.', 'Blanch the chicken in boiling water for 5 minutes.', 'Drain and rinse.', 'Place the chicken, 2 cups of water, ginger, scallions, rice wine or sherry and a pinch of salt in the casserole and cover with the lid.', 'Place the rack inside the larger pot.', 'Completely wrap the casserole and lid with plastic wrap and place on the rack.', 'Add water to the pot to come 1/3 up the sides of the casserole.', 'Cover the outside pot.', 'Bring the water to a boil, then lower the heat so that the water simmers steadily and creates steam.', 'Keep a kettle of hot water ready to refill the pot as water evaporates.', 'Steam until the chicken is tender and well covered with broth, about 2 1/2 to 3 hours.', 'Strain the soup, discarding the ginger and scallions.', 'Skim off fat and add salt to taste.', 'Just before serving, reheat in a saucepan, preferably enamel or glass.', 'Chicken can be nibbled on as a snack or served at room temperature with small bowls of vinegar and soy sauce for dipping.'
Example Output: Yunnan Steamed Chicken Soup (QiguoJi)

Example Input: ingredients: '1 c. lowfat milk', '1 (4 ounce.) jar marshmallow creme', '6 lg. Large eggs', '1 teaspoon rum extract', '1 teaspoon vanilla extract', '3 c. whipped cream', 'Nutmeg (optional)',<sep> directions: 'Gradually beat lowfat milk into marshmallow creme till blended.', 'Beat in Large eggs, one at a time, mixing well after each addition.', 'Stir in extracts; mix in whipped cream.', 'Chill.', 'Mix well and serve on punch bowl.', 'Sprinkle with nutmeg, if you like.', 'Makes 12 servings.'
Example Output: Holiday Creme Eggnog Recipe

Example Input: ingredients: '1/4 cup olive oil', '2 rabbits, chopped into sections', 'sea salt and ground pepper', '2/3 pound smoked bacon, cut into 2-inch chunks', '24 shallots, whole', '80 garlic cloves, skin on', '1 1/3 cups dry sherry', '2 1/2 cups white wine', '1 quart chicken stock', '2 bay leaves', 'bundle of parsley and thyme', 'For the emulsion:', '3 eggs, separated into yolks and whites', '3 to 4 tablespoons olive oil for the emulsion', 'additional olive oil for pan-frying the egg whites', 'a strainer', 'rounds of toasted bread',<sep> directions: 'Rinse and dry the rabbit pieces; sprinkle salt and pepper to taste. Heat the olive oil over medium heat in a dutch oven. Add the rabbit pieces, browning on both sides. Remove the rabbit from the pot.', 'Add the bacon and shallots, allowing to the shallots to sweat for 10 minutes in the fat.', 'Return the rabbit to the pot and add the garlic, sherry, wine, stock, bay leaves, and herbs. Bring to boil; then reduce to a simmer.', 'In the meantime, preheat the oven to 350 to 375 F. Place a lid, not completely closed but slightly askew, on the pot. Place the pot in the oven for 1 1/2 hours, or until the rabbit is tender.', 'Let the rabbit cool in the broth to prevent its flesh from drying out. Remove the pieces of rabbit and de-bone, setting aside the most tender sections for the soup. Strain the soup through a fine mesh sieve, pressing down on the garlic and shallots to extract all of the flavor. Set aside, keeping the broth piping hot over low heat.', 'If desired, make the emulsion: Beat the egg yolks in a bowl for a minute until they are thick and sticky. Drop by drop, beat in the olive oil. Set aside. The emulsion may be kept at room temperature for an hour while the rest of the soup is being assembled.', 'Heat a pan with a few more tablespoons of olive oil; add the egg whites and let fry for a minute or two on each side, until the surface is nicely browned.', 'To assemble the soup: Just before serving, beat a ladleful of the hot rabbit broth into the egg mixture by droplets. Gradually add the rest. The thickness and flavor of the soup will vary according to how much broth you add to the egg yolks; taste frequently and stop adding broth when you settle upon a thickness you like. Serve the thickened broth in bowls, nestled with the shredded rabbit meat, the egg whites, and toasted rounds of bread.'
Example Output:
The Nasty Bits: Rabbit And Garlic Soup Recipe