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

Ex Input:
ingredients: '1/2 teaspoon saffron threads', '1/4 cup water warm, 120 to 130 degrees, F', '1 cup milk', '1/4 cup margarine', '1 tablespoon lemon zest grated', '1 tablespoon yeast, active dry', '1/4 cup sugar', '1/4 teaspoon nutmeg ground', '3 Cups flour, all-purpose', '1 cup currants dried or dark, raisins',<sep> directions: 'Steep the saffron in the hot -water for 10 to 15 minutes.', 'Meanwhile, combine the milk and margarine in a saucepan.', 'Heat until the margarine has melted.', 'Cool.', 'Add the lemon rind.', 'Sprinkle the yeast into the milk mixture when lukewarm.', 'Let stand for 5 minutes to dissolve.', 'Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.', 'Beat until smooth.', 'Stir in the currants (or dark raisins) and another 1/2 cup of the flour.', 'Cover with a damp towel and let rise in a warm place until doubled in size.', 'Then punch down and knead on a lightly-floured board until smooth.', 'Shape into a loaf and place in an oiled 4- by 9-inch bread pan.', 'Let rise until doubled.', 'Bake in a 350-degree oven for about 1 hour.', 'Cool for 10 minutes in the pan before turning out on a wire rack.', 'When the bread is thoroughly cooled, it may be sliced.'

Ex Output:
Saffron Bread

Ex Input:
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.'

Ex Output:
Vegetable Stock

Ex Input:
ingredients: 'FOR THE ENGLISH MUFFINS:', '1 cup Warm Water', '2-1/4 teaspoons Active Dry Yeast', '3 Tablespoons Honey (divided Use)', '1 cup Buttermilk', '3 Tablespoons Butter', '3 cups All-purpose Flour', '3 cups Whole Wheat Flour', '1 teaspoon Salt', '2 Tablespoons Cornmeal', 'FOR THE FLAVORED BUTTERS:', '1 stick Butter, Softened', '1 Tablespoon Strawberry Jelly', '1 Tablespoon Smooth Peanut Butter', '1 Tablespoon Nutella',<sep> directions: 'For the English muffins:', 'In the bowl of a stand mixer add the water, sprinkle in the yeast and add one tablespoon honey. Mix lightly and set aside for ten minutes until the mixture foams lightly (proofs).', 'In a small saucepan over medium low heat, heat the milk, butter and remaining 2 tablespoons of honey until the butter is melted. Remove it from the heat and let it cool lightly.', 'In a large bowl combine the yeast mixture and cooled milk mixtures, mixing gently. Add 3 cups of all-purpose flour, 2 cups whole wheat flour and salt. Using the dough hook knead the dough until the dough pulls away from the sides of the bowl. Add more wheat flour a tablespoon at time if your dough is too wet. Once the dough has formed a ball, continue to knead for five minutes on medium speed. Once done allow the dough to rest for 10 minutes.', 'Meanwhile, cover two cookie sheets with parchment paper and lightly sprinkle with cornmeal.', 'Flour the counter lightly and roll the dough out until it's 1/2 inch thick. Cut out circles (don't spin your cutter, just cut straight down) or whatever shape you desire. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Re-roll the scraps of dough once to make additional muffins. Let the muffins sit in a warm place for 45 minutes or till nearly doubled in size.', 'Heat a heavy bottomed skillet on medium low but don't grease it. Gently place a muffin in your hand and shake lightly to remove some of the cornmeal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes on the first side or until browned well. Then flip and cook the other side in the same fashion. Remove cooked muffins to a wire cooling rack and repeat cooking the rest of the dough. Let the muffins cool lightly on a wire rack. Cut, toast and serve with butter.', 'While the dough rises make the butters. You can also just make one butter using 1 whole stick of butter and three tablespoons of jelly, peanut butter or Nutella.', 'Line a small pan with parchment paper or waxed paper. To make all three varieties of butter, divide the stick of butter into thirds and place each in a small bowl. To one bowl add one tablespoon of jelly, to the second bowl add one tablespoon of peanut butter and to the last bowl add one tablespoon Nutella.', 'Using a fork or the back of a spoon mix each butters until well combined. Spoon each mass of butter onto the wax paper and spread it out to about 1/4 inch thick. Place in the freezer for 10 minutes. Remove it from the freezer and cut the butters into your desired shapes. You can also just wrap the butters in wax paper like a log, refrigerate and then cut into circles.'

Ex Output:
Whole Wheat English Muffins