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

Answer: Vegetable Stock

Question: ingredients: '1 box yellow cake mix', '1 stick soft butter', '1 egg', '1 c. chopped pecans (if desired)', '1 (8 oz.) pkg. cream cheese', '3 eggs', '1 box confectioners sugar',<sep> directions: 'Mix together and press into bottom of 9 x 13-inch pan that has been greased and floured, 1 box cake mix, 1 egg and 1 stick butter.', 'Mixture will be crumbly.', 'Cream together cream cheese and 3 eggs.', 'Add confectioners sugar.', 'Blend well.', 'Pour over crumb mixture.', 'Bake at 350 for approximately 1 hour.', 'If using nuts, press into crumb mixture.'

Answer: Neiman-Marcus Cake

Question: ingredients: '2 teaspoons active dry yeast', '1/3 cup warm water (110 to 115)', '1 tablespoon honey', '3/4 cup canned pumpkin', '2 large eggs, room temperature', '1/4 cup packed brown sugar', '2 tablespoons butter, softened', '1-1/2 teaspoons pumpkin pie spice', '1/2 teaspoon salt', '4 to 4-1/2 cups all-purpose flour', '1/4 cup sugar', '1 teaspoon ground cinnamon', '2 tablespoons butter, melted', '1 small apple, peeled and finely chopped (about 1 cup)', '1 cup confectioners' sugar', '3 tablespoons apple cider or juice', '1/4 cup finely chopped walnuts, toasted',<sep> directions: 'In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).', 'Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.', 'For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14x12-in. rectangle. Brush with melted butter to within 1/2 in. of edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.', 'Place in a greased', ', cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.', 'Preheat oven to 350. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners' sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.'

Answer:
Autumn Sweet Rolls With Cider Glaze