instruction:
In this task, you have to generate the title of the recipe given its required ingredients and directions.
question:
ingredients: '1/2 cup low-sodium canned chicken broth', '2 tablespoons coarse-grain mustard', '2 tablespoons heavy cream',<sep> directions: 'Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.'
answer:
Mustard-Cream Pan Sauce

question:
ingredients: '1/2 cup graham cracker crumbs', '2 Tbs. unsalted butter, melted', '2 Tbs. plus 1/3 cup granulated sugar', '12 oz. cream cheese, at room temperature', '2 eggs', '1/4 cup heavy cream', '6 tsp. creme brulee sugar* or superfine sugar',<sep> directions: 'Preheat an oven to 325F. Lightly butter the wells of a mini cheesecake pan.', '', 'In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.', '', 'Reduce the oven temperature to 275F.', '', 'In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.', '', 'Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving.', '', 'Just before serving, sprinkle about 1/2 tsp. of the creme brulee sugar evenly over each cheesecake. Using a culinary torch, melt the sugar according to the manufacturer's instructions. Remove the cheesecakes from the pan and serve immediately. Makes 12 mini cheesecakes.'
answer:
Bruleed Mini Cheesecakes

question:
ingredients: '1 lb baby carrots preferably organic, scrubbed and left whole, tops removed', '1/2 tsp cumin seeds, crushed', '1 handf fresh thyme, leaves', '4 Tbsp. butter salt freshly grnd black pepper', '5 ounce chardonnay wine',<sep> directions: 'Preheat the oven to 425 degrees F.Tear off around 5 feet of kitchen foil and fold it in half to give you double thickness of foil, about 2 and a half feet wide.', 'Place everything but the wine and seasoning in the middle of the foil.', 'Bring up the sides and pour in the white wine.', 'Season well.', 'Fold or possibly scrunch the foil together to seal.', 'Cook in the preheated oven for 45 min till the carrots are tender.', 'You may need to cook it for longer if the carrots are bigger than baby ones.'
answer:
Baked Carrots With Cumin, Thyme, Butter, And Chardonnay Recipe