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

[EX Q]: ingredients: '6 ounces self raising flour', '12 teaspoon salt', '3 ounces shredded suet', 'cold water or milk', '1 lb cooking apple, peeled cored and sliced', '2 ounces brown sugar', '1 grated lemon, rind of', '1 ounce raisins', '1 ounce currants',<sep> directions: 'Sift the flour and salt into a mixing bowl.', 'Mix in the suet and add enough water or milk to make a soft dough.', 'Using your hands knead the dough on a floured board until it is smooth and elastic.', 'Set one quarter of it to one side for the lid.', 'Take the rest of the pastry and on a floured board, roll into a round large enough to line a 1 pint pudding basin.', 'Very carefully line the basin with the pastry.', 'Fill it with layers of apple slices, brown sugar, lemon rind, rains and currants.', 'Add a scant tablespoon of water.', 'Roll the remaining pastry into a circle to fit the top of the basin.', 'Trim and dampen the edges and lay the pastry on top, pressing the edges together.', 'Cover with greaseproof or waxed paper and tie with string.', 'Place the pudding in a steamer or in a large pan filled with enough hot water to come half way up the sides of the basin.', 'Bring the water to the boil.', 'Lower the heat, cover the pan and steam the pudding for 3 hours replenishing the water as it evaporates.', 'Remove from the steamer, take off the greaseproof paper and wait for a minute before turning out onto a warmed serving dish.', 'Serve with custard or cream.'
[EX A]: Apple Hat

[EX Q]: ingredients: '1 (6-pound) pork shoulder, cut into 3-inch chunks', '1 medium white onion, quartered', '3 medium garlic cloves', '2 teaspoons cumin seeds', '2 teaspoons kosher salt', '9 dried guajillo chiles, stems and seeds removed', '4 dried ancho chiles, stems and seeds removed', '3 medium, unpeeled garlic cloves', '1/2 medium white onion, cut in half lengthwise', '3 tablespoons sesame seeds', '1/4 teaspoon dried Mexican oregano', '1/4 teaspoon dried thyme', '4 1/2 to 5 cups reserved pork cooking liquid', '12 ounces Roma tomatoes', '3 tablespoons vegetable oil or lard', '1/3 cup whole, raw pecans', '1/4 cup raw pumpkin seeds', '1/2 ripe yellow plantain, peeled and sliced into 1/2-inch-thick rounds', '4 (1/2-inch-thick) slices sweet yeast roll', '3/4 ounce Mexican drinking chocolate, such as Abuelita', '4 teaspoons kosher salt',<sep> directions: 'Place all ingredients in an 8-quart pot and cover with cold water by 1 inch.', 'Bring to a boil over high heat, then reduce heat to low.', 'Cover and simmer until pork is fork tender, about 2 to 2 1/2 hours.', 'Remove pork to a dish; set aside.', 'Reserve the cooking liquid.', 'Place guajillo chiles in a large, dry cast iron skillet over medium heat and toast until fragrant, about 10 minutes.', 'Transfer to a large bowl; set aside.', 'Place ancho chiles in the skillet over medium heat and toast until fragrant, about 10 minutes.', 'Transfer to a medium bowl; set aside.', 'Pour enough very hot tap water over each bowl of chiles to cover, and let soak until softened, about 10 to 15 minutes.', 'Drain both bowls and remove any tough stems; set chiles aside.', 'Meanwhile, place garlic and onion in the dry cast iron skillet over medium heat, turning occasionally until theyre translucent and slightly charred, about 10 minutes.', 'Remove from the pan and when the garlic is cool enough to handle, peel it; set garlic and onion aside.', 'Place sesame seeds in the skillet over medium-low heat, stirring frequently until theyre evenly toasted.', 'Let cool, then grind to a powder in a coffee or spice grinder (do not overgrind); set aside.', 'Combine reserved garlic and onion, ground sesame seeds, oregano, thyme, and 3/4 cup of the reserved pork cooking liquid in a blender.', 'Cover and blend on low until smooth, about 1 minute.', 'With the blender running, remove the cover and add reserved ancho chiles one by one, blending after each addition.', '(Add more pork cooking liquid only if needed to release the blender blade.)', 'Blend until smooth, about 2 minutes.', 'Set aside.', 'Place tomatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat.', 'Reduce heat to medium low and simmer until tomatoes are soft but not falling apart, about 5 minutes.', 'Drain; set aside.', 'Heat 1 tablespoon of the oil or lard in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over low heat.', 'When the oil shimmers, add the blended ingredients and scrape the bottom of the pot to prevent sticking.', 'Let the sauce cook while the rest of the ingredients are prepared, scraping and stirring often.', 'Add reserved guajillo chiles and 3/4 cup pork cooking liquid to the blender (theres no need to clean the blender first), cover, and blend on low until smooth, about 2 minutes.', 'Pour blended chiles through a fine mesh strainer into the sauce, pushing on the solids to extract as much liquid as possible.', 'Discard the solids and rinse out the strainer and blender.', 'Place the strainer over a medium bowl.', 'Heat the remaining 2 tablespoons oil or lard in the cast iron skillet over medium heat until shimmering.', 'Add pecans and fry, stirring often, until toasted, about 5 minutes.', 'Transfer to the strainer with a slotted spoon.', 'Add pumpkin seeds and fry, stirring often, until toasted, about 2 to 3 minutes.', 'Transfer to the strainer with a slotted spoon.', 'Add plantain slices and fry until golden brown on each side, about 5 minutes total.', 'Transfer to the strainer with a slotted spoon.', 'Place bread slices in the skillet and fry until lightly toasted on each side, about 3 minutes total.', 'Transfer to the strainer with a slotted spoon.', 'Add 1 cup pork cooking liquid and the fried ingredients from the strainer to the blender.', 'Cover and blend on low until a textured paste forms, about 30 seconds.', 'With the blender running, remove the cover, add the reserved tomatoes one at a time, and blend until almost smooth.', 'Add the blended ingredients to the sauce and stir to combine.', 'Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce.', 'Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes.', 'To use the sauce in , shred as much pork as youll need for each tamale and top with sauce.', 'Otherwise, add the reserved pork to the sauce and cook until the pork is warmed through, about 10 minutes.', 'Serve with tortillas.'
[EX A]: Pork Mole Coloradito Recipe

[EX Q]: ingredients: '1 cup tri-color quinoa', '1 1/2 cups water', '1/2 bunch watercress or other green (like parsley or cilantro)', '1/2 bunch mint', '6-8 mini red, yellow orange peppers, diced (or use 1/2 each of red, yellow, orange bell peppers)', '1/2 cup heirloom cherry tomatoes, diced', '1 cucumber, seeded and diced', '1/4 cup flavored olive oil ( I used a harissa flavored one)', '1/4 cup neutral oil', '1/4 cup orange champagne vinegar (I used the one from trader joes)', '1 lemon, juiced', 'kosher salt and fresh cracked pepper, to taste.',<sep> directions: 'Boil quinoa in 1 1/2 c. of salted water...turn down immediately to a low simmer, cover and cook 10 minutes. Take off heat, let stand 5 minutes. You can then chill grains overnight. If prepping for the next day, wait to add dressing before using, or bring an additional amount to add.', 'Add diced veggies and herbs. Original tabbouleh calls for flat leafed parsley but i like the peppery flavor of watercress and the zing of mint.', 'Mix together oils and vinegar with lemon juice and salt and pepper with a whisk. If you want a bit of sweetness, but don't have an orange muscat champagne vinegar...add 1 T. orange marmalade or honey and 1 T. OJ to 1/4 c. vinegar.', 'Serve with baked pita chips or torn pieces of warm pita bread.', 'This salad is great for vegans, vegetarians and those with gluten sensitivites...if you want to make it more of a main dish salad, add some roasted chicken or fish (or for those vegan/vegetarian friends, grilled tempeh)'
[EX A]:
Lemon Tri-Color Quinoa Tabbouleh