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

Ex Input:
ingredients: '1 lb shrimp, peeled, devained, patted dry (40-50 count)', '1 cup plain breadcrumbs', '1/2 cup milk', '1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, divided', '1/4 cup olive oil', '1 cup jicama, peeled and finely diced', '4 roma tomatoes, seeded and diced', '1 cup frozen corn, thawed', '1 jalapeno, finely minced', '6 tablespoons fresh chives, divided and finely minced', '2 lemons, zest and juice, divided', '6 ounces fat free Greek yogurt', '1 teaspoon kosher salt', '1/2 teaspoon fresh cracked pepper', '12 (8 inch) corn tortillas',<sep> directions: 'For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest and juice of 1 lemon, salt and pepper. Set aside.', 'For Ranch Crema: In small bowl, combine, yogurt, 3 tablespoons chives, 1 tablespoon dry ranch dip mix, zest and juice of 1 lemon. Set aside.', 'In small bowl, whisk milk with remaining 2 tablespoons dry ranch dip mix. Place shrimp in mixture and let marinate for 4-5 minutes.', 'Spread bread crumbs on plate. Shake off excess milk mixture from shrimp and toss in bread crumbs till coated.', 'Heat olive oil in a large skillet over medium high heat. In 2 seperate batches, brown shrimp till fully cooked and drain on paper towel.', 'Heat corn tortillas in the microwave covered in wet paper towel for 20 seconds till warmed through.', 'To assemble: Place 4 shrimp on each tortilla and top with heaping spoonful of jicama-corn salsa. Drizzle with ranch crema and enjoy!'

Ex Output:
Baja Shrimp Tacos With Jicama-Corn Salsa And Ranch Crema #Rsc

Ex Input:
ingredients: '3lb lean Pork Shoulder', '4-5 cloves garlic, crushed', '1 tbsp coarse salt', '1/2 tsp oregano', '1/2 tbsp cumin', '1/4 tsp pepper', '1/2 cup orange juice', '1/4 cup lime juice',<sep> directions: 'Trim roast of fat', 'Cut slits in roast and stuff with garlic', 'Combine remaining ingredients and pour over roast', 'Refrigerate in crock pot overnight', 'Turn on crock pot in the AM for 8 hours', 'Shred cooked meat and stir with 1 cup of reserved cooking juices', '', 'Can be served with collard greens'

Ex Output:
Skinnytaste Crockpot Pernil

Ex Input:
ingredients: '2 medium onions, diced', '2 15 ounce cans of Muir Glen Organic Tomato Sauce', '2 garlic cloves, minced. I use a microplane zester for this.', 'rizzle of honey or a couple of pinches of sugar to balance the acid in the tomatoes', '1/3 cup red wine. I used a Cabernet Sauvignon. Use a wine that you'd drink.', '1/2 cup light cream', 'handful of fresh Thai basil or regular basil, torn or chopped.', '1/2 teaspoon dried oregano, rub it between your fingers when adding it to the sauce to release the flavor.', '2 dried bay leaves, remember to remove them from the sauce before serving', 'extra virgin olive oil for cooking the onions', 'sea salt or kosher salt to taste', 'fresh cracked pepper', 'Parmesan cheese for serving', '1 lb box of angel hair pasta cooked al dente, according to the package instructions.',<sep> directions: 'Saute the onions in some olive oil, salt and pepper in a medium pot over medium heat until tender. Once the onions are soft, add the oregano, wine, tomato sauce, garlic, bay leaves, more pepper and a pinch of salt and a drizzle of honey. Bring to a boil. Lower the heat and gently simmer, covered, for about 30 minutes or until the flavors have softened and melded together. Turn off the heat, remove the bay leaves and slowly stir in the light cream. Sprinkle with fresh chopped basil. Toss the cooked pasta with some of the sauce. Serve individual portions of the angel hair with sauce to each person's taste topped with more fresh basil and Parmesan cheese. Crusty bread and a glass of Italian red wine are also wonderful serving choices. Enjoy!'

Ex Output:
Angel Hair Pasta In A Light Tomato Cream Sauce