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

Input: Consider Input: ingredients: '3 cups cubed peeled potatoes (Idaho or Yukon gold)', '1 cup chopped onion', '3 pound pork roast, trimmed', '4 cloves garlic, minced', '1 cup water', '1/2 cup ketchup', '3 tablespoons red wine vinegar', '2 tablespoons light brown sugar', '2 tablespoons reduced-sodium soy sauce', '1 teaspoon Dijon mustard', '1/2 teaspoon ground black pepper', 'Salt',<sep> directions: 'Arrange potatoes and onion in bottom of slow cooker.', 'Place pork on top of potatoes and onion.', 'Spread garlic all over pork.', 'In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt.', 'Pour mixture over pork.', 'Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.', 'Slice pork crosswise into thin slices and serve 12 ounces for this meal.', 'Serve with all of potatoes, onions, and sauce.'

Output: Slow Cooker Sweet and Sour Pork

Input: Consider Input: ingredients: '2 Tbsp. canola oil', '21/2 lb chicken pcs', '2 x yellow onions, diced', '1 x red bell pepper, diced', '1 x green bell pepper, diced', '2 x jalapeno peppers, seeded and finely diced, or possibly to taste', '2 x tomatoes, diced', '3 x chipotle peppers in Adobo sauce, finely chopped, or possibly to taste', '2 c. corn kernels', '2 c. (or possibly a 16-oz can) black beans, liquid removed', '2 tsp chili pwdr', '1 tsp grnd cumin 1 tsp. dry oregano', 'Cayenne pepper, to taste', 'Salt, to taste', 'Freshly grnd pepper, to taste', '4 c. chicken broth or possibly water', '1/4 c. minced cilantro', '1/2 c. thinly sliced green onions',<sep> directions: 'Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pcs in batches.', 'Add in onions and the red, green and jalapeno peppers and replace all chicken pcs in the pot; saute/fry till vegetables are soft and begin to brown, about 10 min.', 'Add in tomatoes, chipotle peppers, beans, chili pwdr, cumin, oregano, cayenne, salt and pepper.', 'Stir to combine, and then add in chicken broth or possibly water.', 'Bring to a boil, then reduce heat to maintain a gentle simmer; cook for approximately 30 min more or possibly till the chicken is cooked through.', 'Remove from heat.', 'Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones.', '(Soup can be cooled and refrigerated at this point.', 'Excess fat will congeal on top and can be removed before reheating.)', 'Add in green onions and cilantro, reheat, taste and correct seasonings as needed, then serve.', 'Makes 10 c., about 5 servings.'

Output: Adobo Chicken Soup Recipe

Input: Consider Input: ingredients: '3 scant cups cleaned vegetables and fruits, sliced 1/4 inch thick, such as: red onions; carrots; beets; radishes; cucumber; scallions (trimmed to 2-inch lengths); whole smashed garlic cloves; rutabaga; green tomatoes; unripe mangoes; Fuyu persimmons', '2 teaspoons mustard seeds', '2 teaspoons coriander seeds', '1 teaspoon black peppercorns', '2 dried bay leaves', '1 teaspoon allspice berries', '2 shallots, quartered', 'Pinch of red pepper flakes', '2 1/2 cups white wine vinegar', '2 tablespoons honey', '4 teaspoons kosher salt',<sep> directions: 'Divide the vegetables, mustard seeds, coriander seeds, peppercorns, bay leaves, allspice, shallots, and red pepper flakes evenly between 2 sanitized pint jars, leaving 1/2 inch of headspace at the top of the jar.', 'In a saucepan, bring the vinegar, honey, and salt to a boil, stirring to dissolve the honey and salt.', 'Boil for 1 minute.', 'Pour the hot vinegar into the jars, fully immersing the vegetables.', 'There may be a little extra pickling liquid left over.', 'Let cool to room temperature, seal, and refrigerate.', 'The pickles are ready to eat after 2 weeks and will keep in the refrigerator for up to 2 months.', 'Canning is a straightforward process that experienced veterans can do instinctively.', 'Its fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own.', 'Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.'
Output: Mixed Pickled Vegetables