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

Input: Consider Input: ingredients: '3 ounces (85 g) coarsely chopped dark chocolate', '1/4 cup (2 fl oz / 60 ml) boiling water',<sep> directions: 'Put the chocolate in a small bowl or 2-cup glass measuring cup. Pour the boiling water over the chocolate and stir until smooth and the chocolate is melted. If you have an immersion blender, use it to fully emulsify the mixture.', 'The ganache can be stored in an airtight container in the refrigerator for up to 1 week. Reheat gently in a microwave before using.'

Output: Ganache For Hot Chocolate And Mochas

Input: Consider Input: ingredients: '1/4 cup minced shallots', '2 garlic cloves, minced', '1/4 cup red wine vinegar', 'Kosher salt', '1/4 cup fresh lemon juice', 'Freshly ground pepper', '2 basil sprigs, plus 1/4 cup chopped leaves', '1 cup extra-virgin olive oil', '3 pounds ripe tomatoes, sliced 1/2 inch thick', '6 ounces sharp provolone cheese',<sep> directions: 'In a medium bowl, combine the shallots and garlic with the vinegar and 1 teaspoon of salt and let stand for 5 minutes.', 'Add the lemon juice and season with pepper.', 'Crush the basil sprigs in your hands to release their flavor, breaking them up a little, and add them to the bowl.', 'Whisk in the olive oil and let stand for 10 minutes; discard the basil sprigs.', 'Spoon one-quarter of the vinaigrette onto a large shallow platter.', 'Arrange half of the tomato slices in overlapping circles on the platter and season with salt and pepper.', 'Using a sturdy vegetable peeler, shave half of the provolone over the tomatoes.', 'Spoon half of the remaining vinaigrette on top and sprinkle with half of the chopped basil.', 'Repeat with the remaining tomatoes, cheese, vinaigrette and basil, seasoning with salt and pepper between layers.', 'Cover with plastic wrap and refrigerate for 2 hours before serving.'

Output: Mom's Marinated Tomato Salad

Input: Consider Input: ingredients: '1/2 cup low-fat Greek yogurt', '2 tablespoons low-fat mayonnaise', '1 teaspoon orange zest, grated', '1 pound Louisiana jumbo lump crab meat', '1 cup fire-roasted red peppers, chopped', '2 tablespoons capers', '2 teaspoons smoked paprika', '1/4 teaspoon ground black pepper', '3 tablespoons cilantro, chopped fine', '4 1 1/2-inch thick slices French Bread', '1 tablespoon good quality olive oil', '1 1/2 cups watercress',<sep> directions: 'In a mixing bowl, add yogurt, mayo, orange zest, orange juice, and lemon zest. Mix to combine. Cover and refrigerate until ready to serve.', 'Preheat oven to Broil setting. In a mixing bowl, add crabmeat, red peppers, capers, red onion, paprika, salt, pepper, and cilantro. Mix to combine. Brush sides of French bread with olive oil and toast in broiler at lest 1 minute on each side.', 'When ready to serve, top each piece with yogurt mixture, then crab mixture, then watercress slices. Drizzle dish with hot sauce (if desired) and serve with lemon wedges.'
Output: Brazilian Open-Face Crab Sandwich