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

[Q]: ingredients: '60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese', '1/3 cup milk', '4 eggs', '2 Tbsp. flour', '1/8 tsp. pepper', '60 g smoked salmon', '1/2 cup tightly packed baby spinach leaves', '2 Tbsp. slivered almonds, toasted',<sep> directions: 'Heat oven to 350 degrees F.', 'Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan.', 'Spray with cooking spray.', 'Microwave cream cheese in medium microwaveable bowl on HIGH 10 sec.', 'or until softened.', 'Gradually whisk in milk.', 'Add eggs, flour and pepper; beat with whisk until blended.', 'Pour into prepared pan.', 'Bake 14 to 16 min.', 'or until edges are set.', 'Top egg wrap with salmon and spinach.', 'Roll up immediately, starting at one short end and peeling off paper as egg wrap is rolled.', 'Place on platter; cut into slices.', 'Sprinkle with nuts.'
[A]: Egg Wrap with Spinach and Salmon

[Q]: ingredients: '3 lbs small sweet potatoes, peeled and chopped into about 1-1/2-inch cubes (or may be sliced into wedges)', '1/4 teaspoon salt', '1/3 cup butter', '1/2 cup brown sugar, packed', '1 teaspoon ground cinnamon', '1/4 cup corn syrup',<sep> directions: 'Preheat oven to 375 degrees F.', 'Grease an 11 x 7-inch baking dish.', 'Place the potato cubes into the baking dish and toss with salt.', 'In a small saucepan combine the butter, brown sugar with cinnamon and corn syrup over low heat stir until butter has melted and ingredients are combined (do not allow to boil).', 'Pour over the cubed sweet potatoes and toss to coat.', 'Bake uncovered for about 45 minutes or until the sweet potatoes are just fork tender (do not cook until soft and mushy, cooking time will depend on the size you cut the potatoes).'
[A]: Candied Baked Sweet Potatoes (Oven Or Grill)

[Q]: ingredients: 'Boiling water', '1 1/2 tablespoons vegetable oil', '13 garlic cloves6 coarsely chopped, 7 halved', '4 shallots2 thinly sliced, 2 coarsely chopped', '1/4 cup unsalted peanuts', '11 large dried semi-hot chiles, such as guajillo, pasilla or New Mexico, stems and seeds discarded', '3 tablespoons coarsely chopped fresh coriander (cilantro) root (See Note)', '2 tablespoons minced fresh lemongrass, white bulb only (See Note)', '2 quarter-size slices of peeled fresh galangal', '1/2 teaspoon kosher salt', '2 fresh, frozen or dried kaffir lime leaves, minced (See Note)', '1 teaspoon shrimp paste', '1/2 teaspoon cinnamon', '1/2 teaspoon ground cumin',<sep> directions: 'In a bowl, cover the dried chiles with boiling water and let soak until softened, about 20 minutes.', 'Drain the chiles and coarsely chop them.', 'Heat the vegetable oil in a small skillet.', 'Add the chopped garlic and sliced shallots and cook over moderate heat, stirring, until lightly browned, about 4 minutes.', 'Using a slotted spoon, transfer the garlic and shallots to a plate.', 'Add the peanuts to the skillet, reduce the heat to low and cook, shaking the pan, until toasted and browned, about 3 minutes.', 'Add the peanuts to the plate.', 'In a large mortar or mini-processor, grind the coriander root, lemongrass, galangal and salt to a paste.', 'Work in the halved garlic cloves and chopped shallots.', 'Add the soaked chiles, browned garlic mixture and lime leaves and pound to a coarse puree.', 'Stir in the shrimp paste, cinnamon and cumin.'
[A]:
Panaeng Chile Paste