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

Q: ingredients: '1 package Crescent rolls, (recommended: Pillsbury)', '8 ounces Cin Chili recipe follows, chilled', '2 green onions', '1 jalapeno, sliced', '4 ounces processed American cheese (recommended: Velveeta)', '2 tablespoons olive oil', '2 pounds ground beef', '1 (14-ounce) can beef broth (recommended: Swanson's)', '1 (8-ounce) can tomato sauce (recommended: Hunt's)', '1 tablespoon onion powder', '2 tablespoons garlic powder', '1/2 teaspoon jalapeno powder', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '1 teaspoon chicken bouillon granules', '1 teaspoon beef bouillon granules', '5 tablespoons red chili powder', '1 teaspoon garlic powder', '1/2 teaspoon cayenne pepper', '2 teaspoons ground cumin', '1/4 teaspoon brown sugar', '1/8 teaspoon cayenne pepper', '1/2 teaspoon garlic powder', '1/2 teaspoon onion powder', '2 teaspoons chili powder', '1 1/2 teaspoon ground cumin',<sep> directions: 'Preheat the oven to 350 degrees F.', 'Unroll the crescent rolls into a triangle shape.', 'Place a 1-ounce spoonful of Cin Chili on the center of the dough.', 'Slice the green onions and place 2 to 3 slices on top of the Cin Chili.', 'Place a jalapeno slice on top of the onion.', 'Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno.', 'Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut.', 'Bake until the top is a light golden brown, about 15 minutes.', 'In a large heavy bottom pot, heat olive oil over medium-high heat.', 'Add the ground beef and cook until browned, about 8 minutes.', 'Season with salt and drain off the excess grease.', 'Add the tomato sauce and the beef broth and simmer for 1 hour.', 'Add all of the ingredients from Batch one, stir and simmer for 35 more minutes.', 'Add Batch two to the pot and cook for another 20 minutes, stirring often.', 'Add Batch three and cook for 10 more minutes.', 'Let cool and store in an airtight container in the refrigerator.', 'Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.', 'Yield: 6 servings', 'Prep Time: 10 minutes', 'Cook Time: 2 hours', 'Inactive Prep Time: 1 1/2 hours', 'Difficulty: easy'

A: Cin Chili Puffs
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Q: ingredients: '3 lb Beef', '1 Tbsp. Oil', '5 c. Beef broth', '4 c. Tomato juice', '12 ounce Beer', '1 c. Onions, minced', '1 c. Celery, sliced', '2 tsp Chili pwdr', '1 tsp Basil', '3 x Garlic cloves, crushed', '2 x Bay leaves', '1 c. Carrots', '1 c. Green beans', '1 1/2 c. Mushrooms', '2 x Large eggs', '1 1/2 c. Flour', '1/4 tsp Salt', '1/8 tsp Nutmeg', '3/4 c. Lowfat milk',<sep> directions: 'Brown meat in oil in soup pot.', 'Add in broth, juice, beer, onion, celery, chili pwdr, basil, garlic, and bay leaves.', 'Bring to boil, reduce heat and simmer covered 2-3 hrs.', 'Add in carrots and green beans and simmer till tender.', 'Add in mushrooms and spatzle and cook 10 min more.', 'Noodles can be used in place of spatzle.', 'SPATZLE: Beat Large eggs slightly.', 'Combine flour, salt, and nutmeg.', 'Beat Large eggs into flour mix.', 'Gradually add in 1/2 c. lowfat milk, then add in more lowfat milk a Tbsp.', 'at a time till the mix is smooth, soft, and quite moist.', 'Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water.', 'Cook 5 min or possibly till tender, stirring occasionally.', 'Remove with a slotted spoon and add in to soup.'

A: Beef Carbonnade Soup With Spatzle Recipe
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Q: ingredients: '4 small red beets, cooked and peeled', '2 large carrots, peeled', '1 1/2 tablespoons red wine', '1 1/2 tablespoons red wine vinegar', '4 tablespoons fresh cranberries, sliced thin', '1 tablespoon honey', '1 tablespoon chives, minced', '1/4 cup safflower oil', 'fresh parsley leaves for garnish', 'flaked sea salt', 'freshly ground black pepper',<sep> directions: 'Slice the beets and carrots razor thin using a handheld mandoline-style slicer. In medium bowl mix together the red wine, vinegar, cranberries, honey and half of the chives. Slowly add the oil, whisking all the while.', 'Layer the beet and carrot slices on a large serving plate, alternating, but don't worry about getting the slices perfect. Drizzle with the dressing, using just enough to coat vegetables. Lift out any remaining cranberries from the dressing and sprinkle of top of the salad. Garnish with remaining chives and a few parsley leaves. Sprinkle with sea salt and a grind of black pepper.', 'COOK'S NOTES: Look for small baby beets and extra large carrots-you want the slices of each to be roughly the same diameter. Many stores now stock ready to slice cooked beets in the refrigerated case. To steam your own beets, cut off the tops (save and saute with a little garlic and olive oil) wash, and bake covered with foil in a small baking dish containing about an inch of water and a drizzle of olive oil; bake at 400 degrees until tender, about 45 minutes. Test with a sharp knife. Cool to the touch and the peel slides off easily. An inexpensive handheld mandoline slicer, is best to achieve razor thin slices.'

A:
Beet, Carrot & Cranberry Salad
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